College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.
Food Chem. 2021 Jul 1;349:129089. doi: 10.1016/j.foodchem.2021.129089. Epub 2021 Jan 19.
Protein colloid crystals are considered as high porous soft materials, presenting great potentials in nutrients and drug encapsulation, but protein crystal fabrication usually needs precipitant and high protein concentration. Herein, an easy implemented approach was reported for the construction of protein colloid crystals in diluted solution with shimp ferritin as building blocks by taking advantage of the strength of multiple intermolecular arginine-arginine interactions. The X-ray single-crystal structure reveals that a group of exquisite arginine-arginine interactions between two neighboring ferritin enable them self-assembly into long-range ordered protein soft materials. The arginine-arginine interactions mediate crystal generation favored at pH 9.5 with 200 mM NaCl, and the resulting colloid crystals exhibit high thermal stability (90 °C for 30 min). Importantly, the interglobular cavity in colloid crystals is three times larger in volume than that of intrinsic ferritin cavity in each unit cell, which can be used for molecular encapsulation.
蛋白质胶体晶体被认为是一种高多孔的软材料,在营养物质和药物封装方面具有巨大的潜力,但蛋白质晶体的制造通常需要沉淀剂和高浓度的蛋白质。在此,我们报道了一种简单的方法,利用多个分子间精氨酸-精氨酸相互作用的强度,以虾铁蛋白为构建模块,在稀释溶液中构建蛋白质胶体晶体。X 射线单晶结构表明,相邻铁蛋白之间的一组精氨酸-精氨酸相互作用使它们自组装成长程有序的蛋白质软材料。精氨酸-精氨酸相互作用介导晶体在 pH 值为 9.5、200 mM NaCl 的条件下生成,所得胶体晶体具有高热稳定性(90°C 30 分钟)。重要的是,胶体晶体中球蛋白间腔的体积比每个晶胞中固有铁蛋白腔的体积大三倍,可用于分子封装。