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剪切诱导的旋转增强了蛋白质吸附

Zhengfu Zhang¹, Kaixuan Lyu², Bo Peng²

¹State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Jilin, Changchun 130022, PR China; School of Applied Chemistry and Engineering, University of Science and Technology of China, Hefei, Anhui 230026, PR China.

Colloids and surfaces. B, Biointerfaces

|January 12, 2025

概括

剪切流通过增强旋转扩散,而不是通过引起脱吸,在接口上显著增加蛋白质吸附率. 这种效应依赖于度,并观察到多个等离子体蛋白质.

科学领域:

生物物理学的生物物理.
表面科学是一门学科.
流体动力学流体动力学

背景情况:

理论模型表明,剪切促进了蛋白质的脱吸.
由于聚合,观察对单个蛋白质吸附/脱附的剪切效应具有挑战性.
了解剪流对接口上的蛋白质吸附动力学的影响至关重要.

研究的目的:

为了研究剪切流如何影响等离子体蛋白在固体-液体界面上的吸附动力学.
为了确定剪切应力是否会触发蛋白质脱吸.
阐明剪切引起的吸附率变化背后的机制.

主要方法:

采用高通量单分子追踪技术.
利用了分子动力学模拟 (粗粒度和全原子).
进行了系统分析,结合了对照实验.

主要成果:

切割应力 (010^3 s^-1) 并没有诱导蛋白质溶解.
在稀释极限中观察到吸附速率常数 (k_a) 的显著增加 (高达两倍).
剪切引起的 k_a 增加随着蛋白质度的增加而减少,在不同的蛋白质和表面上保持一致.

结论:

剪切流提高了蛋白质吸附率,与一些理论预测相反.
主要机制是增强蛋白质旋转扩散,增加有利的表面相互作用.
在两个表面上,人类血清白蛋白,免疫球蛋白G和纤维素素的结果一致.

关键词:

分子动力学模拟的模拟.蛋白质吸附是一种蛋白质吸附.剪切率剪切速度单个分子追踪系统

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