Water Dynamics at Protein Interfaces: Ultrafast Optical Kerr Effect Study

The behavior of water molecules surrounding a protein can have an important bearing on its structure and function. Consequently, a great deal of attention has been focused on changes in the relaxation dynamics of water when it is located at the protein surface. Here we use the ultrafast optical Kerr effect to study the H-bond structure and dynamics of aqueous solutions of proteins. Measurements are made for three proteins as a function of concentration. We find that the water dynamics in the first solvation layer of the proteins are slowed by up to a factor of 8 in comparison to those in bulk water. The most marked slowdown was observed for the most hydrophilic protein studied, bovine serum albumin, whereas the most hydrophobic protein, trypsin, had a slightly smaller effect. The terahertz Raman spectra of these protein solutions resemble those of pure water up to 5 wt % of protein, above which a new feature appears at 80 cm–1, which is assigned to a bending of the protein amide chain

Terahertz underdamped vibrational motion governs protein-ligand binding in solution

Low-frequency collective vibrational modes in proteins have been proposed as being responsible for efficiently directing biochemical reactions and biological energy transport. However, evidence of the existence of delocalized vibrational modes is scarce and proof of their involvement in biological function absent. Here we apply extremely sensitive femtosecond optical Kerr-effect spectroscopy to study the depolarized Raman spectra of lysozyme and its complex with the inhibitor triacetylchitotriose in solution. Underdamped delocalized vibrational modes in the terahertz frequency domain are identified and shown to blue-shift and strengthen upon inhibitor binding. This demonstrates that the ligand-binding coordinate in proteins is underdamped and not simply solvent-controlled as previously assumed. The presence of such underdamped delocalized modes in proteins may have significant implications for the understanding of the efficiency of ligand binding and protein–molecule interactions, and has wider implications for biochemical reactivity and biological function

Adhesion of alumina surfaces through confined water layers containing various molecules

When two surfaces confine water layers between them at the nanoscale, the behaviour of these confined water molecules can deviate significantly from the behaviour of bulk water and it could reflect on the adhesion of such surfaces. Thus, the aim of this study is to assess the role of confined water layers on the adhesion of hydrophilic surfaces and how sensitive this adhesion is to the presence of contaminants. Our methodology used under water AFM force measurements with an alumina sputtered sphere-tipped cantilever and a flat alumina single crystal, then added fractions of ethanol, dimethylformamide, formamide, trimethylamine, and trehalose to water, as contaminants. Such solutions were designed to illuminate the influences of dielectric constant, molecular size, refractive index and number of hydrogen bonds from donors and acceptors of solutes to water. Apart from very dilute solutions of dimethylformamide, all solutions decreased the ability of confined water to give adhesion of the alumina surfaces. The predicted theoretical contribution of van der Waals and electrostatic forces was not observed when the contaminants distorted the way water organizes itself in confinement. The conclusion was that adhesion was sensitive mostly to hydrogen bonding network within water layers confined by the hydrophilic alumina surfaces

Comparative study of trehalose, sucrose and maltose in water solutions by molecular modelling

A systematic study of three well-known bioprotectant sugars —trehalose, sucrose and maltose— in water solutions has been performed at different concentrations and temperatures using molecular-dynamics simulations. A variety of relevant probes such as the size of hydrogen-bonded water clusters, the orientational order parameter q, the Voronoi volume and the dynamical structure factor have been determined to describe the effect of the three disaccharides on water quantitatively. This investigation points out different structural and dynamical behaviours for which a threshold concentration $\phi_{A}$ and a crossover temperature TA emerge. A “destructuring” effect on the water network and a slowing-down of its dynamics are highlighted. These results suggest narrow links between the different scenarios tentatively explaining bioprotection