辅助剂诱导牛血清白蛋白溶液中的异常相分离:离子水作用的明确作用
Indrani Bhattacharya1, Ria Saha1, Sumana Pyne1
1Department of Chemical and Biological Sciences S.N. Bose National Centre for Basic Sciences Block-JD, Sector-III, Salt Lake Kolkata-700106, India.
Langmuir : the ACS journal of surfaces and colloids
|November 22, 2024
概括
一种常见的含有乙酸和盐的食品防腐剂导致牛血清白蛋白 (BSA) 在室温下迅速分离成液体和凝相,形成粉样结构. 这凸显了与食品防腐剂相关的潜在风险.
科学领域:
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
背景情况:
- 牛血清白蛋白 (BSA) 是一种在食品中常见的蛋白质.
- 食品防腐剂被广泛使用,但它们对蛋白质结构的影响尚未完全理解.
- 粉样蛋白的形成与各种疾病有关.
研究的目的:
- 为了研究一种常见的食品防腐剂 (20%乙酸+0.2M NaCl) 对BSA溶液的影响.
- 描述BSA中的相位分离和结构变化.
- 了解离子和水合在蛋白质聚合中的作用.
主要方法:
- 在室温下进行相位分离实验.
- 场辐射扫描电子显微镜 (FESEM) 和高分辨率传输电子显微镜 (HRTEM) 用于成像.
- 中红外FTIR,拉曼散射和循环二元化 (CD) 用于结构分析.
- THz-FTIR光谱学用于研究离子相关水合.
主要成果:
- 在防腐剂的存在下,BSA溶液即时分离为液体 (L) 和颗粒凝 (G) 阶段.
- 无论是酸还是单独的NaCl都没有诱导相位分离.
- 显微镜检测出L阶段的聚合蛋白,G阶段的交联纤维.
- 增加的β-片含量证实了BSA中的粉样蛋白形成.
- 与离子相关的水合和THz活性水模式对于相位行为至关重要.
结论:
- 一种常见的食品防腐剂可以在室温下诱导快速的BSA氨基粉症和相分离.
- 盐和酸的存在对这种现象至关重要.
- 这一发现需要重新评估食品防腐剂的使用,因为与粉样蛋白疾病相关的潜在健康影响.
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