Protein Preferential Solvation in (Sucralose + Water) Mixtures
Addition of sugars such as sucrose to aqueous protein solutions generally stabilizes proteins against thermal denaturation by preferential exclusion of sugars from proteins (preferential hydration of proteins). In this study, we investigated the effect of sucralose, a chlorinated sucrose derivative, on protein stability and preferential solvation. Circular dichroism and small-angle X-ray scattering measurements showed that sucrose increased the denaturation temperature of myoglobin and was preferentially excluded from the protein, whereas sucralose decreased the denaturation temperature of myoglobin and was preferentially adsorbed to the protein. No clear evidence was obtained for the indirect effects of sucralose on protein destabilization via the structure and properties of solvent water from the physicochemical properties (mass density, sound velocity, viscosity, and osmolality) of aqueous sucralose solutions; therefore, we concluded that a direct protein-sucralose interaction induced protein destabilization.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:128 |
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| Enthalten in: |
The journal of physical chemistry. B - 128(2024), 3 vom: 25. Jan., Seite 676-683 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Kuroiwa, Isamu [VerfasserIn] |
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| Links: |
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| Themen: |
059QF0KO0R |
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| Anmerkungen: |
Date Completed 26.01.2024 Date Revised 26.01.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1021/acs.jpcb.3c06317 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM366884891 |
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| 520 | |a Addition of sugars such as sucrose to aqueous protein solutions generally stabilizes proteins against thermal denaturation by preferential exclusion of sugars from proteins (preferential hydration of proteins). In this study, we investigated the effect of sucralose, a chlorinated sucrose derivative, on protein stability and preferential solvation. Circular dichroism and small-angle X-ray scattering measurements showed that sucrose increased the denaturation temperature of myoglobin and was preferentially excluded from the protein, whereas sucralose decreased the denaturation temperature of myoglobin and was preferentially adsorbed to the protein. No clear evidence was obtained for the indirect effects of sucralose on protein destabilization via the structure and properties of solvent water from the physicochemical properties (mass density, sound velocity, viscosity, and osmolality) of aqueous sucralose solutions; therefore, we concluded that a direct protein-sucralose interaction induced protein destabilization | ||
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| 700 | 1 | |a Maki, Yasuyuki |e verfasserin |4 aut | |
| 700 | 1 | |a Matsuo, Koichi |e verfasserin |4 aut | |
| 700 | 1 | |a Annaka, Masahiko |e verfasserin |4 aut | |
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