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Sucralose Destabilization of Protein Structure.

Lee Chen¹, Nimesh Shukla¹, Inha Cho¹

¹†Department of Physics, Wesleyan University, 265 Church Street, Middletown, Connecticut 06459, United States.

The Journal of Physical Chemistry Letters

|August 12, 2015

Summary

Artificial sweetener sucralose destabilizes protein structures, unlike sucrose. This effect is linked to sucralose's high polarity, impacting protein melting points and molecular dynamics.

Area of Science:

Biochemistry
Physical Chemistry
Molecular Biophysics

Background:

Sucralose, an artificial sweetener, differs significantly from sucrose in biomolecular interactions.
Understanding these differences is crucial for applications involving proteins and sweeteners.

Purpose of the Study:

To investigate the impact of sucralose on protein structure and dynamics.
To elucidate the biophysical mechanisms behind sucralose-protein interactions.
To compare sucralose's effects with those of sucrose.

Main Methods:

Studied the effect of varying sucralose concentrations on the melting temperature of bovine serum albumin and staphylococcal nuclease.
Utilized time-resolved fluorescence anisotropy to measure the dielectric friction and rotational diffusion of tryptophan.
Analyzed tryptophan diffusion in relation to bulk viscosity in both sucrose and sucralose solutions.

Main Results:

Sucralose linearly decreased the melting temperature of both model proteins.
Increased molecular polarity of sucralose was correlated with protein destabilization.
Tryptophan's rotational diffusion in sucralose solutions diverged from viscosity predictions, indicating heterogeneous diffusion.

Conclusions:

Sucralose acts as a protein destabilizer, unlike sucrose.
The high polarity of sucralose is a key factor in its interaction with biomolecules.
Sucralose induces non-Stokes-Einstein behavior in protein rotational diffusion.

Keywords:

Stokes−Einstein−Debye diffusion circular dichroism disaccharide fractional Stokes−Einstein−Debye heterogeneous diffusion protein stability rotational correlation time rotational diffusion sucralose sucrose time-resolved fluorescence anisotropy

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