The thermal stability of the Fusarium solani pisi cutinase as a function of pH

We have investigated the thermal stability of the Fusarium solani pisi cutinase as a function of pH, in the range from pH 2–12. Its highest enzymatic activity coincides with the pH-range at which it displays its highest thermal stability. The unfolding of the enzyme as a function of pH was investigated by microcalorimetry. The ratio between the calorimetric enthalpy (ΔH(cal)) and the van't Hoff enthalpy (ΔH(v)) obtained, is far from unity, indicating that cutinase does not exhibit a simple two state unfolding behaviour. The role of pH on the electrostatic contribution to the thermal stability was assessed using TITRA. We propose a molecular interpretation for the pH-variation in enzymatic activity

Scale-free behaviour of amino acid pair interactions in folded proteins

The protein structure is a cumulative result of interactions between amino acid residues interacting with each other through space and/or chemical bonds. Despite the large number of high resolution protein structures, the "protein structure code" has not been fully identified. Our manuscript presents a novel approach to protein structure analysis in order to identify rules for spatial packing of amino acid pairs in proteins. We have investigated 8706 high resolution non-redundant protein chains and quantified amino acid pair interactions in terms of solvent accessibility, spatial and sequence distance, secondary structure, and sequence length. The number of pairs found in a particular environment is stored in a cell in an 8 dimensional data tensor. When plotting the cell population against the number of cells that have the same population size, a scale free organization is found. When analyzing which amino acid paired residues contributed to the cells with a population above 50, pairs of Ala, Ile, Leu and Val dominate the results. This result is statistically highly significant. We postulate that such pairs form "structural stability points" in the protein structure. Our data shows that they are in buried α-helices or β-strands, in a spatial distance of 3.8-4.3Å and in a sequence distance >4 residues. We speculate that the scale free organization of the amino acid pair interactions in the 8D protein structure combined with the clear dominance of pairs of Ala, Ile, Leu and Val is important for understanding the very nature of the protein structure formation. Our observations suggest that protein structures should be considered as having a higher dimensional organization

Electric field effects on β-lactoglobulin thermal unfolding as a function of pH Impact on protein functionality

The presence of moderate electric fields (MEF) during ohmic heating (OH) treatment of whey protein systems have demonstrated potential to change physicochemical and functional properties, like aggregation rate and extension or viscoelastic behaviour. However, the specific action of MEF upon the molecular structure of proteins, particularly during thermal processing has yet to be clarified. The effects of MEF in pure fractions of -lactoglobulin (β-lg) under non-aggregating conditions (low concentration and ionic strength), were investigated in this work. Protein samples were identically heat-treated through conventional and OH methods and at different pH values. β-lg's structural features were characterized by evaluation of secondary structure distribution and local conformational changes using techniques such as circular dichroism, intrinsic and extrinsic fluorescence and free thiol groups reactivity. It was confirmed that MEF affects β-lg upon thermal unfolding, resulting in distinctive structural features, surface hydrophobicity and SH reactivity. The mechanism of action is probably related with the molecular motion induced by the oscillating electric field and is more pronounced at neutral pH, where β-lg is more susceptible to thermal structural changes. These results contribute to a better understanding of OH processing and its effects in food matrices reinforce the possibility of using MEF as a toll to change protein functionality. Industrial relevance Ohmic heating is an emerging technology and is being established as reference method for processing protein-rich food such as dairy and egg products. Non-thermal effects of the applied electric fields during ohmic heating have been addressed but few works deal with their real impact in structural and molecular properties of food proteins with high biological value. In this work demonstrated that the presence of an electric field during ohmic heating processing influences structural aspects of beta-lactoglobulin. This knowledge plays an important role on process design (i.e. pasteurization binomials and fouling control) and product quality because these proteins play an essential role in food's nutritional and organoleptic properties, as well as on functionality, allergenicity and stability aspects.FCT -Fuel Cell Technologies Program(NORTE-01-0145-FEDER-000004)info:eu-repo/semantics/publishedVersio

The thermal stability of the Fusarium solani pisi cutinase as a function of pH

We have investigated the thermal stability of the Fusarium solani pisi cutinase as a function of pH, in the range from pH 2-12. Its highest enzymatic activity coincides with the pH-range at which it displays its highest thermal stability. The unfolding of the enzyme as a function of pH was investigated by microcalorimetry. The ratio between the calorimetric enthalpy ( H cal ) and the van't Hoff enthalpy ( H v ) obtained, is far from unity, indicating that cutinase does not exhibit a simple two state unfolding behaviour. The role of pH on the electrostatic contribution to the thermal stability was assessed using TITRA. We propose a molecular interpretation for the pH-variation in enzymatic activity

Determination of thermally-induced conformational slides in β-lactoglobulin prior to irreversible thermal denaturation

IFT 2017 Annual Meeting and Food Expo[Excerpt] Introduction: β-lactoglobulin (β-Lg) is the major globular protein in milk and the dominant functional agent in whey and its derivatives ingredients. It is generally recognized that β-Lg undergoes conformational changes above temperatures of 60 °C and unfolds irreversibly after 70 °C. The conformational changes that happen during this process have critical implications in β-Lg functional properties, thus affecting both technological quality of milk (i.e. cheese production) and whey ingredients, which use are currently widespread in food formulations. In this study thermal effects in β-Lg have been investigated through an innovative approach, combining on-line spectroscopy techniques, aiming at achieving a more detailed characterization of these events below and above the melting temperature. [...]This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. The authors Rui M. Rodrigues, Ricardo N. Pereira, also thank to FCT their financial grants with SFRH/BD/110723/2015, SFRH/BPD/81887/2011 respectively.info:eu-repo/semantics/publishedVersio

Aβ-Amyloid fibrils are self-triggered by the interfacial lipid environment and low peptide content

We studied the surface properties of Aβ(1-40) amyloid peptides mixed with 1-palmitoyl-2-oleoyl-phosphatidylcholine (POPC) (liquid state) or 1,2-disteraoyl-phosphatidylcholine (DSPC) (solid state) phospholipids by using nanostructured lipid/peptide films (Langmuir monolayers). Pure Aβ(1-40) amyloid peptides form insoluble monolayers without forming fibril-like structures. In a lipid environment [phospholipid/Aβ(1-40) peptide mixtures], we observed that both miscibility and stability of the films depend on the peptide content. At low Aβ(1-40) amyloid peptide proportion (from 2.5 to 10% of peptide area proportion), we observed the formation of a fibril-like structure when mixed only with POPC lipids. The stability acquired by these mixed films is within 20-35 mN·m-1 compatible with the equivalent surface pressure postulated for natural biomembranes. Fibrils are clearly evidenced directly from the monolayers by using Brewster angle microscopy. The so-called nanostructured fibrils are thioflavin T positive when observed by fluorescence microscopy. The amyloid fibril network at the surface was also evidenced by atomic force microscopy when the films are transferred onto a mica support. Aβ(1-40) amyloid mixed with the solid DSPC lipid showed an immiscible behavior in all peptide proportions without fibril formation. We postulated that the amyloid fibrillogenesis at the membrane can be dynamically nano-self-triggered at the surface by the quality of the interfacial environment, that is, the physical state of the water-lipid interface and the relative content of amyloid protein present at the interface.Fil: Bolaño Alvarez, Alain. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones en Química Biológica de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Centro de Investigaciones en Química Biológica de Córdoba; ArgentinaFil: Caruso, Benjamin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones Biológicas y Tecnológicas. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Departamento de Química. Cátedra de Química Biológica; ArgentinaFil: Rodriguez, Pablo Eduardo Andres. Provincia de Córdoba. Ministerio de Ciencia y Técnica; ArgentinaFil: Petersen, Steffen B.. Aalborg University; DinamarcaFil: Fidelio, Gerardo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones en Química Biológica de Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Centro de Investigaciones en Química Biológica de Córdoba; Argentin

Multi-step thermally induced transitions of ß-lactoglobulin - an in situ spectroscopy approach

An in-situ approach based in multiple spectroscopic techniques and benchmarked with DSC was used to characterise ß-Lg thermally-induced transitions. The methodology applied overcomes previously reported limitations, by ensuring similar experimental conditions in different determinations, non-aggregation conditions and allowing distinguishing between fluorescent variations due to collisional quenching and structural modifications. These experimental improvements along with the correlation of complementary data from the assessment of several unfolding-related events, allowed a real time, precise and detailed description of the unfolding/refolding pathways of ß-Lg. The existence of a complex multi-step unfolding mechanism was confirmed, with a focus on the reversible conformational changes. The elusive unfolding intermediates were characterised in terms of structural swelling, hydrophobic sites accessibility and tryptophan exposure. This approach allowed establishing a clear order of events during thermally-induced structural changes, representing a step forward in the understanding of protein stability and interactions, useful, e.g., when establishing heat treatments of dairy products.This study was supported by the Portuguese Foundation for Science and Technology under the scope of the strategic funding of UID/BIO/04469/2013 unit and of UID/QUI/0081/2013 unit, and COMPETE 2020 (POCI-01-0145-FEDER-006684 and POCI-01-0145-FEDER-006980), Biotecnorte Operation (NORTE-01-0145-FEDER-000004) and Norte-01-0145-FEDER-000028 funded by European Regional Development Fund under the scope of Norte2020 – Programa Operacional Regional do Norte. The authors Rui M. Rodrigues, Ricardo N. Pereira, also thank to FCT their financial grants with SFRH/BD/110723/2015, SFRH/BPD/81887/2011, respectively and Bárbara Claro thanks Norte2020 - Programa Operacional Regional do Norte for a Master grant under the project Norte-01-0145-FEDER-000028.info:eu-repo/semantics/publishedVersio