Effect of overall charge and local charge density of pectin on the structure and thermal stability of lysozyme
In this paper, effects of pectin varying in overall charge (OCH) and local charge density (LCD) on the structure and thermal stability of Lysozyme (lys) are studied. The secondary and local tertiary structures of lys undergo at pH 5.1 a two-step change upon binding with increasing amounts of pectin,...
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| Veröffentlicht in: | Journal of thermal analysis and calorimetry 2022-06, Vol.147 (11), p.6271-6286 |
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| container_title | Journal of thermal analysis and calorimetry |
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| creator | Antonov, Yurij A. Zhuravleva, Irina L. Celus, Miete Kyomugasho, Clare Hendrickx, Marc Moldenaers, Paula Cardinaels, Ruth |
| description | In this paper, effects of pectin varying in overall charge (OCH) and local charge density (LCD) on the structure and thermal stability of Lysozyme (lys) are studied. The secondary and local tertiary structures of lys undergo at pH 5.1 a two-step change upon binding with increasing amounts of pectin, in which the peak of fluorescence first increases and shows a blue shift and the amount of helix conformation drops at a pectin/lys mass ratio (
q
) below or equal to that corresponding to maximal complexation
q
max
. With increasing amount of pectin, the native like state is recovered at
q
>
q
max
. The decrease in helix content depends mainly on the OCH of pectin. Analysis of the thermodenaturation behavior of lys reveals that affinity of pectin with denatured lys is higher than for the native state of lys. At the same OCH of pectin, unfolding of lys is more significant in case of a high LCD (blockwise distribution of charges) of the former. At
q
=
q
max
(first stage of binding) the key factors stabilizing lys within its complexes with pectin against thermo-aggregation are a high LCH of pectin and, to a lesser degree, a low OCH. At
q
> >
q
max
(second stage of binding), a high LCH of pectin is a key factor inhibiting thermo-aggregation of lys.
Graphic abstract |
| doi_str_mv | 10.1007/s10973-021-10954-5 |
| format | Article |
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q
) below or equal to that corresponding to maximal complexation
q
max
. With increasing amount of pectin, the native like state is recovered at
q
>
q
max
. The decrease in helix content depends mainly on the OCH of pectin. Analysis of the thermodenaturation behavior of lys reveals that affinity of pectin with denatured lys is higher than for the native state of lys. At the same OCH of pectin, unfolding of lys is more significant in case of a high LCD (blockwise distribution of charges) of the former. At
q
=
q
max
(first stage of binding) the key factors stabilizing lys within its complexes with pectin against thermo-aggregation are a high LCH of pectin and, to a lesser degree, a low OCH. At
q
> >
q
max
(second stage of binding), a high LCH of pectin is a key factor inhibiting thermo-aggregation of lys.
Graphic abstract</description><identifier>ISSN: 1388-6150</identifier><identifier>EISSN: 1588-2926</identifier><identifier>DOI: 10.1007/s10973-021-10954-5</identifier><language>eng</language><publisher>Cham: Springer International Publishing</publisher><subject>Agglomeration ; Analysis ; Analytical Chemistry ; Binding ; Charge density ; Chemistry ; Chemistry and Materials Science ; Inorganic Chemistry ; Liquid crystal displays ; Lysozyme ; Measurement Science and Instrumentation ; Pectin ; Physical Chemistry ; Polymer Sciences ; Structural stability ; Thermal stability</subject><ispartof>Journal of thermal analysis and calorimetry, 2022-06, Vol.147 (11), p.6271-6286</ispartof><rights>Akadémiai Kiadó, Budapest, Hungary 2021</rights><rights>COPYRIGHT 2022 Springer</rights><rights>Akadémiai Kiadó, Budapest, Hungary 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c392t-6d3062fc8875410a23e5d5caf49d44a1cb1688f0843ca566732922a25d6bb4033</citedby><cites>FETCH-LOGICAL-c392t-6d3062fc8875410a23e5d5caf49d44a1cb1688f0843ca566732922a25d6bb4033</cites><orcidid>0000-0002-4706-3565</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s10973-021-10954-5$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s10973-021-10954-5$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Antonov, Yurij A.</creatorcontrib><creatorcontrib>Zhuravleva, Irina L.</creatorcontrib><creatorcontrib>Celus, Miete</creatorcontrib><creatorcontrib>Kyomugasho, Clare</creatorcontrib><creatorcontrib>Hendrickx, Marc</creatorcontrib><creatorcontrib>Moldenaers, Paula</creatorcontrib><creatorcontrib>Cardinaels, Ruth</creatorcontrib><title>Effect of overall charge and local charge density of pectin on the structure and thermal stability of lysozyme</title><title>Journal of thermal analysis and calorimetry</title><addtitle>J Therm Anal Calorim</addtitle><description>In this paper, effects of pectin varying in overall charge (OCH) and local charge density (LCD) on the structure and thermal stability of Lysozyme (lys) are studied. The secondary and local tertiary structures of lys undergo at pH 5.1 a two-step change upon binding with increasing amounts of pectin, in which the peak of fluorescence first increases and shows a blue shift and the amount of helix conformation drops at a pectin/lys mass ratio (
q
) below or equal to that corresponding to maximal complexation
q
max
. With increasing amount of pectin, the native like state is recovered at
q
>
q
max
. The decrease in helix content depends mainly on the OCH of pectin. Analysis of the thermodenaturation behavior of lys reveals that affinity of pectin with denatured lys is higher than for the native state of lys. At the same OCH of pectin, unfolding of lys is more significant in case of a high LCD (blockwise distribution of charges) of the former. At
q
=
q
max
(first stage of binding) the key factors stabilizing lys within its complexes with pectin against thermo-aggregation are a high LCH of pectin and, to a lesser degree, a low OCH. At
q
> >
q
max
(second stage of binding), a high LCH of pectin is a key factor inhibiting thermo-aggregation of lys.
Graphic abstract</description><subject>Agglomeration</subject><subject>Analysis</subject><subject>Analytical Chemistry</subject><subject>Binding</subject><subject>Charge density</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Inorganic Chemistry</subject><subject>Liquid crystal displays</subject><subject>Lysozyme</subject><subject>Measurement Science and Instrumentation</subject><subject>Pectin</subject><subject>Physical Chemistry</subject><subject>Polymer Sciences</subject><subject>Structural stability</subject><subject>Thermal stability</subject><issn>1388-6150</issn><issn>1588-2926</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kUtLxDAYRYsoqKN_wFXBlYvql6RJ06XI-IABwcc6ZNKkVtpkTFJx_PVm7KC4kSzycTknD26WnSA4RwDVRUBQV6QAjIo00bKgO9kBopwXuMZsN80kzQxR2M8OQ3gFgLoGdJDZuTFaxdyZ3L1rL_s-Vy_StzqXtsl7p-RP0GgburjeoKukdDZ3No8vOg_RjyqOfnJS4odkhSiXXb8V-nVwn-tBH2V7RvZBH2_3WfZ8PX-6ui0W9zd3V5eLQpEax4I1BBg2ivOKlggkJpo2VElT1k1ZSqSWiHFugJdEScpYRdI3scS0YctlCYTMstPp3JV3b6MOUby60dt0pcCMAeGEcJao84lqZa9FZ42LXqq0Gj10ylltupRfVoA5MMRoEs7-CImJ-iO2cgxB3D0-_GXxxCrvQvDaiJXvBunXAoHYlCam0kQqTXyXJjYSmaSQYNtq__vuf6wvMg6Y3Q</recordid><startdate>20220601</startdate><enddate>20220601</enddate><creator>Antonov, Yurij A.</creator><creator>Zhuravleva, Irina L.</creator><creator>Celus, Miete</creator><creator>Kyomugasho, Clare</creator><creator>Hendrickx, Marc</creator><creator>Moldenaers, Paula</creator><creator>Cardinaels, Ruth</creator><general>Springer International Publishing</general><general>Springer</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>ISR</scope><orcidid>https://orcid.org/0000-0002-4706-3565</orcidid></search><sort><creationdate>20220601</creationdate><title>Effect of overall charge and local charge density of pectin on the structure and thermal stability of lysozyme</title><author>Antonov, Yurij A. ; Zhuravleva, Irina L. ; Celus, Miete ; Kyomugasho, Clare ; Hendrickx, Marc ; Moldenaers, Paula ; Cardinaels, Ruth</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c392t-6d3062fc8875410a23e5d5caf49d44a1cb1688f0843ca566732922a25d6bb4033</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Agglomeration</topic><topic>Analysis</topic><topic>Analytical Chemistry</topic><topic>Binding</topic><topic>Charge density</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Inorganic Chemistry</topic><topic>Liquid crystal displays</topic><topic>Lysozyme</topic><topic>Measurement Science and Instrumentation</topic><topic>Pectin</topic><topic>Physical Chemistry</topic><topic>Polymer Sciences</topic><topic>Structural stability</topic><topic>Thermal stability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Antonov, Yurij A.</creatorcontrib><creatorcontrib>Zhuravleva, Irina L.</creatorcontrib><creatorcontrib>Celus, Miete</creatorcontrib><creatorcontrib>Kyomugasho, Clare</creatorcontrib><creatorcontrib>Hendrickx, Marc</creatorcontrib><creatorcontrib>Moldenaers, Paula</creatorcontrib><creatorcontrib>Cardinaels, Ruth</creatorcontrib><collection>CrossRef</collection><collection>Gale In Context: Science</collection><jtitle>Journal of thermal analysis and calorimetry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Antonov, Yurij A.</au><au>Zhuravleva, Irina L.</au><au>Celus, Miete</au><au>Kyomugasho, Clare</au><au>Hendrickx, Marc</au><au>Moldenaers, Paula</au><au>Cardinaels, Ruth</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of overall charge and local charge density of pectin on the structure and thermal stability of lysozyme</atitle><jtitle>Journal of thermal analysis and calorimetry</jtitle><stitle>J Therm Anal Calorim</stitle><date>2022-06-01</date><risdate>2022</risdate><volume>147</volume><issue>11</issue><spage>6271</spage><epage>6286</epage><pages>6271-6286</pages><issn>1388-6150</issn><eissn>1588-2926</eissn><abstract>In this paper, effects of pectin varying in overall charge (OCH) and local charge density (LCD) on the structure and thermal stability of Lysozyme (lys) are studied. The secondary and local tertiary structures of lys undergo at pH 5.1 a two-step change upon binding with increasing amounts of pectin, in which the peak of fluorescence first increases and shows a blue shift and the amount of helix conformation drops at a pectin/lys mass ratio (
q
) below or equal to that corresponding to maximal complexation
q
max
. With increasing amount of pectin, the native like state is recovered at
q
>
q
max
. The decrease in helix content depends mainly on the OCH of pectin. Analysis of the thermodenaturation behavior of lys reveals that affinity of pectin with denatured lys is higher than for the native state of lys. At the same OCH of pectin, unfolding of lys is more significant in case of a high LCD (blockwise distribution of charges) of the former. At
q
=
q
max
(first stage of binding) the key factors stabilizing lys within its complexes with pectin against thermo-aggregation are a high LCH of pectin and, to a lesser degree, a low OCH. At
q
> >
q
max
(second stage of binding), a high LCH of pectin is a key factor inhibiting thermo-aggregation of lys.
Graphic abstract</abstract><cop>Cham</cop><pub>Springer International Publishing</pub><doi>10.1007/s10973-021-10954-5</doi><tpages>16</tpages><orcidid>https://orcid.org/0000-0002-4706-3565</orcidid></addata></record> |
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| ispartof | Journal of thermal analysis and calorimetry, 2022-06, Vol.147 (11), p.6271-6286 |
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| subjects | Agglomeration Analysis Analytical Chemistry Binding Charge density Chemistry Chemistry and Materials Science Inorganic Chemistry Liquid crystal displays Lysozyme Measurement Science and Instrumentation Pectin Physical Chemistry Polymer Sciences Structural stability Thermal stability |
| title | Effect of overall charge and local charge density of pectin on the structure and thermal stability of lysozyme |
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