Galata Aikaterini A, Kröger Martin
Magnetism and Interface Physics, Department of Materials, ETH Zurich, CH-8093 Zurich, Switzerland.
Polymers (Basel). 2023 May 22;15(10):2407. doi: 10.3390/polym15102407.
Protein adsorption by polymerized surfaces is an interdisciplinary topic that has been approached in many ways, leading to a plethora of theoretical, numerical and experimental insight. There is a wide variety of models trying to accurately capture the essence of adsorption and its effect on the conformations of proteins and polymers. However, atomistic simulations are case-specific and computationally demanding. Here, we explore universal aspects of the dynamics of protein adsorption through a coarse-grained (CG) model, that allows us to explore the effects of various design parameters. To this end, we adopt the hydrophobic-polar (HP) model for proteins, place them uniformly at the upper bound of a CG polymer brush whose multibead-spring chains are tethered to a solid implicit wall. We find that the most crucial factor affecting the adsorption efficiency appears to be the polymer grafting density, while the size of the protein and its hydrophobicity ratio come also into play. We discuss the roles of ligands and attractive tethering surfaces to the primary adsorption as well as secondary and ternary adsorption in the presence of attractive (towards the hydrophilic part of the protein) beads along varying spots of the backbone of the polymer chains. The percentage and rate of adsorption, density profiles and the shapes of the proteins, alongside with the respective potential of mean force are recorded to compare the various scenarios during protein adsorption.
聚合表面的蛋白质吸附是一个跨学科的主题,人们已经通过多种方式对其进行了研究,从而获得了大量的理论、数值和实验见解。有各种各样的模型试图准确捕捉吸附的本质及其对蛋白质和聚合物构象的影响。然而,原子模拟是针对具体情况的,并且计算量很大。在这里,我们通过一个粗粒度(CG)模型来探索蛋白质吸附动力学的普遍方面,该模型使我们能够研究各种设计参数的影响。为此,我们采用蛋白质的疏水-极性(HP)模型,将它们均匀地放置在一个CG聚合物刷的上限处,该聚合物刷的多珠弹簧链拴在一个固体隐式壁上。我们发现,影响吸附效率的最关键因素似乎是聚合物接枝密度,而蛋白质的大小及其疏水比也起作用。我们讨论了配体和有吸引力的拴系表面在聚合物链主链不同位置存在有吸引力的(朝向蛋白质亲水部分)珠子时对一次吸附以及二次和三次吸附的作用。记录吸附的百分比和速率、密度分布以及蛋白质的形状,以及相应的平均力势,以比较蛋白质吸附过程中的各种情况。