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UVB 预处理β-乳球蛋白会影响热诱导形成的功能性类似淀粉样聚集物,并促进其氧化降解。

UVB pretreatment of β-lactoglobulin affects the temperature-induced formation of functional amyloid-like aggregates and promotes oxidative degradation.

机构信息

Institute of Human Nutrition and Food Science, Division Food Technology, Christian-Albrechts-University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.

Lehrfach Variationsstatistik, Christian-Albrechts-University of Kiel, Hermann-Rodewald-Strasse 9, 24118 Kiel, Germany.

出版信息

Food Chem. 2023 Dec 15;429:136898. doi: 10.1016/j.foodchem.2023.136898. Epub 2023 Jul 17.

Abstract

Unfolding in combination with or without acid hydrolysis is crucial for the formation of functional amyloid (fibrillar) or amyloid-like (worm-like) β-lactoglobulin (BLG) aggregates, which can be induced through temperature treatment for several hours at pH 2-4. A preceding conformational destabilization of BLG might affect its aggregation. We investigated ultraviolet (UV) B radiation as conformational perturbing treatment to facilitate temperature-induced protein aggregation. 2-h UVB pretreated BLG (UV-BLG) exhibited an accelerated worm-like aggregation at pH 3.5, while at pH 2 the formation of fibrils was decelerated. The UV-induced conformational destabilization lowered the thermal stability and thus facilitates unfolding during thermal treatment. Thereby, the formation of covalent and non-covalent intermolecular interactions was favored, which promoted assembly of intact proteins resulting in worm-like aggregates. The oxidative degradation of UV-BLG was suggested to alter fibrillation-prone protein regions and thereby impede peptide assembly.

摘要

在没有或有酸水解的情况下展开对于功能性淀粉样(纤维状)或淀粉样样(蠕虫状)β-乳球蛋白(BLG)聚集体的形成至关重要,这些聚集体可以通过在 pH 2-4 下处理数小时的温度诱导产生。BLG 的构象去稳定化可能会影响其聚集。我们研究了紫外线(UV)B 辐射作为构象扰动处理以促进温度诱导的蛋白质聚集。2 小时的 UVB 预处理 BLG(UV-BLG)在 pH 3.5 下表现出加速的蠕虫状聚集,而在 pH 2 时纤维的形成则减慢。紫外线诱导的构象去稳定化降低了热稳定性,从而促进了热处理过程中的展开。因此,有利于形成共价和非共价的分子间相互作用,促进完整蛋白质的组装形成蠕虫状聚集体。据推测,UV-BLG 的氧化降解会改变易于纤维化的蛋白质区域,从而阻碍肽的组装。

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