Revealing the Role of Electrostatics in Molecular Recognition, Ion Binding and pH-Dependent Phenomena

In this dissertation, we study the role of electrostatics in molecular recognition, ion binding and pH-dependent phenomena. In this work that includes three different research projects, the Poisson-Boltzmann (PB) model is used to describe the biological system and Delphi (which is a popular tool for solving the PB equation (PBE)) to study the electrostatics of biomolecular systems. Chapter two aims to investigate the role of electrostatic forces in molecular recognition. We calculated electrostatic forces between binding partners separated at various distances. To accomplish this goal, we developed a method to find an appropriate direction to move one chain of protein complexes away from its bound position, and then calculated the corresponding electrostatic force as a function of separation distance. Based on the electrostatic force profile (force as a function of distance), we grouped the cases into four distinct categories. Chapter three reports a new release of a computational method, the BION-2 method, that predicts the positions of non-specifically surface-bound ions. The BION-2 utilizes the Gaussian-based treatment of ions within the framework of the modified Poisson–Boltzmann equation, which does not require a sharp boundary between the protein and water phase. Thus, the predictions are done by the balance of the energy of interaction between the protein charges and the corresponding ions and the de-solvation penalty of the ions as they approach the protein. The BION-2 is tested against experimentally determined ions’ positions, demonstrating that it outperforms the old BION and other available tools. Chapter four focuses on computationally investigating the pH-dependent stability of several melanosomal membrane proteins and comparing them to the pH dependence of the stability of TYR. We confirmed that the pH optimum of TYR is neutral, and we also found that proteins that are negative regulators of melanosomal pH are predicted to function optimally at neutral pH. In contrast, positive pH regulators were predicted to have an acidic pH optimum

Modelling the Effects of Disease-Associated Single Amino Acid Variants and Rescuing the Effects by Small Molecules

Single nucleotide polymorphism (SNP) is a variation of a single nucleotide in the genome. Some of these variations can cause a change of single amino acid in the corresponding protein, resulting in single amino acid variation (SAV). SAVs can lead to profound alterations of the corresponding biological processes and thus can be associated with many human diseases. This dissertation focuses on integration of existing and development of new computational approaches to model the effects of SAVs with the goal to reveal molecular mechanism of human diseases. Since proton transfer and pKa shifts are frequently attributed to disease causality, the proton transfers in the protein-nucleic acid interactions are investigated and along with development of a new computational approach to predict the SAV’s effect on the protein-DNA binding affinity. The SAVs in four proteins: Lysine-specific demethylase 5C (KDM5C), Spermine Synthase (SpmSyn), 7-Dehydrocholesterol reductase (DHCR7) and methyl CpG binding protein 2 (MeCP2) are extensively studied using numerous computational approaches to reveal molecular details of disease-associated effects. In case of MeCP2 protein, the effects of the most commonly occurring disease-causing mutation, R133C, was targeted by structure-based virtual screening to identify the small molecules potentially to rescue the malfunctioning R133C mutant

Modeling Electrostatics in Molecular Biology and Its Relevance With Molecular Mechanisms of Diseases

Electrostatics plays an essential role in molecular biology. Modeling electrostatics in molecular biology is complicated due to the water phase, mobile ions, and irregularly shaped inhomogeneous biological macromolecules. This dissertation presents the popular DelPhi package that solves PBE and delivers the electrostatic potential distribution of biomolecules. We used the newly developed DelPhiForce steered Molecular Dynamics (DFMD) approach to model the binding of barstar to barnase and demonstrated that the first-principles method could also model the binding. This dissertation also reflects the use of existing computational approaches to model the effects of Single Amino Acid Variations (SAVs) to reveal molecular mechanisms related to human diseases. We used our supervised in-house combinatory in-silico predictor method to investigate the impact of unclassified missense mutations in the MEN1 gene found in breast cancer tissue. We also examined the biophysical and biochemical properties to predict the effects of these missense variants on the menin protein stability and interactions. The results are compared with the impact of known pathogenic mutations in menin causing neoplasia. In the end, we showed the role of intravesicular pH in melanosome maturation and formation. The computational investigation was done to understand the pH-dependent stability of several membrane proteins and compared them to the pH dependence of the strength of TYR. We confirmed that the pH optimum of TYR is neutral. Our findings are consistent with previous work that demonstrated a correlation between the pH optima of stability and activity

Cytoplasmic dynein binding, run length, and velocity are guided by long-range electrostatic interactions

Dyneins are important molecular motors involved in many essential biological processes, including cargo transport along microtubules, mitosis, and in cilia. Dynein motility involves the coupling of microtubule binding and unbinding to a change in the configuration of the linker domain induced by ATP hydrolysis, which occur some 25 nm apart. This leaves the accuracy of dynein stepping relatively inaccurate and susceptible to thermal noise. Using multi-scale modeling with a computational focusing technique, we demonstrate that the microtubule forms an electrostatic funnel that guides the dynein’s microtubule binding domain (MTBD) as it finally docks to the precise, keyed binding location on the microtubule. Furthermore, we demonstrate that electrostatic component of the MTBD’s binding free energy is linearly correlated with the velocity and run length of dynein, and we use this linearity to predict the effect of mutating each glutamic and aspartic acid located in MTBD domain to alanine. Lastly, we show that the binding of dynein to the microtubule is associated with conformational changes involving several helices, and we localize flexible hinge points within the stalk helices. Taken all together, we demonstrate that long range electrostatic interactions bring a level of precision to an otherwise noisy dynein stepping process

Modeling Electrostatics and Geometrical Quantities in Molecular Biophysics Using a Gaussian-Based Model of Atoms

Electrostatic and geometric factors are critical to modeling the interactions and solvation effects of biomolecules in the aqueous environments of biological cells as they respectively influence the polar and non-polar components of the associated free energies. Conventional protocols use a hard-sphere model of atoms to devise and study the underlying thermodynamics. But this traditional model tends to overlook some of the important biophysical aspects at the cost of oversimplification of the representation of the solute-solvent environments. Here an alternative and physically appealing model of atoms – a Gaussian-based model, is presented which replaces the hard-sphere model with a smooth density-based description of atoms. This dissertation explains the derivation of a physically appealing dielectric distribution from the Gaussian schematic to model the electrostatics of biomolecules using the implicit-solvent/Poisson-Boltzmann (PB) formalism. It also demonstrates the advantages of using it for computing geometric properties of a molecule such as its volume and surface area (SA) for estimating non-polar portions of the free energy. While highlighting the qualitative importance of the Gaussian-based model, it offers conceptual proofs towards its validity through computational investigations of explicit solvent simulations. It also reports the key features of the Gaussian-based model, which impart to it the capacity of accurately capturing the crucial biophysical factors that characterize biomolecular properties, namely – the effect of intrinsic conformational flexibility and salt distribution. The non-triviality of these factors and their portrayal through the Gaussian models are meticulously discussed. A major theme of this work is the implementation of the Gaussian model of dielectric distribution and volume/SA estimation into the PB solver package called Delphi. These developments illustrate the manner in which the utility of Delphi has been expanded and its reputation as a popular tool for modeling solvation effects with appreciable time-efficacy and accuracy has been enhanced

Selected Papers from the 1st International Electronic Conference on Biosensors (IECB 2020)

The scope of this Special Issue is to collect some of the contributions to the First International Electronic Conference on Biosensors, which was held to bring together well-known experts currently working in biosensor technologies from around the globe, and to provide an online forum for presenting and discussing new results. The world of biosensors is definitively a versatile and universally applicable one, as demonstrated by the wide range of topics which were addressed at the Conference, such as: bioengineered and biomimetic receptors; microfluidics for biosensing; biosensors for emergency situations; nanotechnologies and nanomaterials for biosensors; intra- and extracellular biosensing; and advanced applications in clinical, environmental, food safety, and cultural heritage fields

Life Sciences Program Tasks and Bibliography

This document includes information on all peer reviewed projects funded by the Office of Life and Microgravity Sciences and Applications, Life Sciences Division during fiscal year 1995. Additionally, this inaugural edition of the Task Book includes information for FY 1994 programs. This document will be published annually and made available to scientists in the space life sciences field both as a hard copy and as an interactive Internet web pag

Effect of calcium on bioaccessibility of milk fat during digestion of Cheddar-type cheeses

Le fromage cheddar est reconnu comme une excellente source de calcium. Outre son intérêt nutritionnel intrinsèque, le calcium favorise la lipolyse lors de la digestion. Cet effet s’explique par la formation de savons de calcium avec les acides gras saturés à longue chaîne, ce qui entraîne l’exposition de nouveau substrat à l’interphase huile-eau des gouttelettes de gras laitier, permettant à la lipase de continuer son action. En contrepartie, les savons de calcium limitent l'absorption des acides gras impliqués. D’un point de vue technologique, le calcium joue un rôle clé dans la structure du fromage car il participe à la formation du gel de paracaséine. Ayant un effet sur la matrice fromagère et sur la digestion des lipides, le calcium peut alors modifier la biodisponibilité du gras laitier. L’objectif de ce projet était de mieux comprendre l’effet du calcium sur la biodisponibilité du gras laitier à partir de fromages de type cheddar avec le but éventuel de développer des aliments pouvant contrôler la digestion et l’absorption des lipides. Dans un premier temps, des fromages de type cheddar enrichis en calcium par l’ajout de CaCl₂ ont été soumis à une digestion in vitro. L’analyse des chymes a permis de démontrer que les fromages enrichis se désintégraient plus lentement que leur contrôle sans calcium ajouté. D’une autre part, la libération d’acides gras des fromages enrichis progressait plus rapidement, mettant en évidence l’effet du calcium sur les mécanismes impliqués dans la lipolyse. Dans un second temps, des fromages de type cheddar ont été fabriqués à partir de lait standardisé avec des huiles de beurre contrôle, oléine et stéarine et salés avec ou sans CaCl₂. Les fromages ont été digérés in vitro pour étudier l’effet du calcium sur la lipolyse et la formation de savons de calcium avec les huiles de beurre ayant différents profils d’acides gras. Les fromages préparés avec la fraction stéarine (avec le rapport le plus élevé d’acides gras saturés à longue chaîne) étaient plus résistants à la désintégration physique et présentaient une lipolyse plus lente que les autres fromages, en raison du point de fusion élevé de cette matière grasse. Les fromages enrichis en calcium présentaient des taux de lipolyse supérieurs aux fromages sans enrichissement. Cette lipolyse accrue a été expliquée par la formation de savons de calcium avec des acides gras à longue chaîne. Ces composés insolubles pourraient toutefois réduire la biodisponibilité des acides gras impliqués en empêchant leur absorption. Pour confirmer l’effet du calcium et du type de matière grasse sur la biodisponibilité des lipides, les fromages ont été utilisés par la suite pour une étude chez le rat. La lipémie postprandiale des animaux a été mesurée suite à l’ingestion du fromage. Les matières fécales ont été analysées pour quantifier les acides gras excrétés sous forme de savons de calcium. Les fromages ont eu des effets différents au niveau de la lipémie postprandiale. L'enrichissement en calcium a entraîné une augmentation de la lipémie avec les fromages à l'oléine, alors qu'un pic différé a été observé avec les fromages à stéarine. Ceci s'explique par la formation de savons de calcium avec des acides gras saturés à longue chaîne, favorisant indirectement une lipolyse plus rapide de ceux à courtes et à moyennes chaînes. Le retard du pic pour les fromages à base de stéarine s’expliquait par leur teneur plus élevée en acides gras saturés à longue chaîne, qui formaient des savons avec le calcium et se retrouvaient dans les fèces. Les résultats confirment que le calcium affecte la digestion intestinale des lipides laitiers en augmentant le taux de lipolyse. Cependant, il limite également la bioaccessibilité des acides gras en produisant, au pH intestinal, des savons de calcium insolubles avec des acides gras saturés à longue chaîne. Ce projet démontre que la biodisponibilité des lipides peut être régulée par le calcium présent dans le fromage cheddar. Cette étude met en évidence l'interaction en cours de digestion du calcium et des lipides présents dans la matrice laitière et confirme sa répercussion physiologique. Ces effets sur la digestion et l'absorption des lipides sont d’intérêt pour la conception de matrices alimentaires pour la libération contrôlée de nutriments et bioactifs liposolubles. D'autres recherches dans ce domaine permettront de mieux comprendre le rôle joué par les aliments sur la santé humaine et d’habiliter le développement de produits laitiers pour contrôler la libération de nutriments afin de moduler les réponses métaboliques. Mots clés : fromage, gras laitier, digestion, lipolyse, savons de calcium.Cheddar cheese is recognized as an excellent source of calcium. In addition to its intrinsic nutritional value, calcium promotes lipolysis during digestion. This lipolysis enhancing effect is explained by the formation of calcium soaps with saturated long-chain fatty acids, resulting in the exposure of new substrate to the oil-water interphase of the milk fat droplets, thus enabling lipase to continue its action. On the other hand, the formation of calcium soaps reduces the absorption of saturated long-chain fatty acids. From a technological point of view, calcium plays a key role in the cheese structure as it participates in the formation of the paracasein gel. By such effects on the cheese matrix and the digestion of lipids, calcium can modify the bioavailability of the dairy fat. The objective of this project was to better understand the effect of calcium on the bioavailability of dairy fat from Cheddar cheeses, in aim to developing food matrices for controlled digestion and absorption of lipids. In a first step, Cheddar cheeses enriched with calcium by the addition of CaCl₂ were subjected to digestion in vitro. Chyme analysis showed that calcium-enriched cheeses disintegrated less rapidly than the non-enriched control but that their lipolysis progressed more rapidly, demonstrating the effect of calcium on the factors that influence lipolysis. In a second step, Cheddar cheeses were made from standardized milk with control, olein and stearin butter oils and salted with or without CaCl₂. The cheeses were digested in vitro to study the effect of calcium on lipolysis and the formation of calcium soaps from butter oils with different fatty acid profiles. Cheeses prepared with the stearin fraction (with the highest ratio of saturated long-chain fatty acids) were more resistant to physical disintegration and presented slower lipolysis than the other cheeses because of the high melting point of this fat. Cheeses enriched with calcium had higher levels of lipolysis than cheeses without enrichment. This increased lipolysis was due to the formation of calcium soaps with saturated long-chain fatty acids. These insoluble compounds could reduce the bioavailability of the fatty acids involved by preventing their absorption. To confirm the effect of calcium and type of fat on lipid bioavailability, the cheeses were subsequently used for an in vivo study. Postprandial lipemia of Wistar rats was monitored following ingestion of the cheese. The feces were analyzed to quantify the fatty acids excreted as calcium soaps. The cheeses had different effects in postprandial lipemia. Calcium enrichment led to a higher lipemic peak for the cheeses with olein, while a delayed peak was observed for cheeses with the stearin. This was explained by the increased affinity of calcium for saturated long-chain fatty acids, indirectly allowing faster lipolysis of other fatty acids, such as those with short- and medium-chains. The delay for stearin cheeses was due to their high content of saturated long-chain fatty acids, which formed soaps with calcium, thus reducing their absorption and ending up in feces. The results confirm that calcium plays an important role in intestinal digestion of dairy lipids by increasing the rate of lipolysis. However, it also limits the bioaccessibility of fatty acids by producing insoluble calcium soaps with saturated long-chain fatty acids at intestinal pH conditions. This project demonstrates that the bioavailability of lipids can be regulated by calcium in Cheddar cheese. This study demonstrates the interaction of calcium and lipids present in the dairy matrix during digestion and confirms its physiological repercussion. These effects on digestion and lipid absorption are of interest for the design of food matrices for the controlled release of liposoluble nutrients or bioactive molecules. Further research in this area will provide a better understanding of the role of foods in human health and enable the development of dairy products to control the release of nutrients to modulate metabolic responses. Keywords: Cheese, milk fat, digestion, lipolysis, calcium soaps

Life Sciences Program Tasks and Bibliography for FY 1996

This document includes information on all peer reviewed projects funded by the Office of Life and Microgravity Sciences and Applications, Life Sciences Division during fiscal year 1996. This document will be published annually and made available to scientists in the space life sciences field both as a hard copy and as an interactive Internet web page

Life Sciences Program Tasks and Bibliography for FY 1997

This document includes information on all peer reviewed projects funded by the Office of Life and Microgravity Sciences and Applications, Life Sciences Division during fiscal year 1997. This document will be published annually and made available to scientists in the space life sciences field both as a hard copy and as an interactive internet web page