Penkov Nikita V
Institute of Cell Biophysics, Federal Research Center "Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences", Pushchino, Russia.
Front Chem. 2024 Jul 25;12:1444448. doi: 10.3389/fchem.2024.1444448. eCollection 2024.
In this work, the terahertz time-domain spectroscopy method analyzed solutions of bovine serum albumin (BSA) in two high concentrations (50 and 334 mg/mL) at three pH values (2.5, 6.5, 8.5) and the same solvents without protein, at 25°C. The spectra of dry BSA were also recorded. For the first time, a method for determining the complex dielectric permittivity of protein molecules in aqueous solutions, without the dielectric contribution of the aqueous phase, is proposed. It is shown that the dielectric permittivity of dissolved and dry BSA (lyophilized, in the native conformation) differ significantly in the terahertz frequency range. These differences are small near 70 cm, but they increase greatly with decreasing frequency. It was found that the dielectric losses of protein molecules in solution are close to the dielectric losses of the aqueous environment, which in this frequency range are determined by intermolecular relaxation processes of water. Since dielectric losses are directly related to molecular dynamics, this fact shows that the intramolecular dynamics of the protein completely adjusts to the intermolecular dynamics of the aqueous environment. It also indicates that the native conformation does not determine all the fundamental characteristics of a protein molecule, in particular, it does not determine the dynamics of the protein, which significantly depends on the water environment.
在这项工作中,太赫兹时域光谱法分析了牛血清白蛋白(BSA)在三种pH值(2.5、6.5、8.5)下的两种高浓度(50和334mg/mL)溶液以及不含蛋白质的相同溶剂在25°C时的情况。还记录了干燥BSA的光谱。首次提出了一种在不考虑水相介电贡献的情况下测定水溶液中蛋白质分子复介电常数的方法。结果表明,溶解的和干燥的BSA(冻干,天然构象)在太赫兹频率范围内的介电常数有显著差异。这些差异在70cm附近较小,但随着频率降低而大幅增加。研究发现,溶液中蛋白质分子的介电损耗接近水环境的介电损耗,在该频率范围内,水环境的介电损耗由水的分子间弛豫过程决定。由于介电损耗与分子动力学直接相关,这一事实表明蛋白质的分子内动力学完全适应了水环境的分子间动力学。这也表明天然构象并不能决定蛋白质分子的所有基本特征,特别是它不能决定蛋白质的动力学,而蛋白质的动力学很大程度上取决于水环境。