Effects of solvent concentration and composition on protein dynamics: 13 C MAS NMR studies of elastin in glycerol–water mixtures

Demuth, Dominik; Haase, Nils; Malzacher, Daniel; Vogel, Michael

doi:10.1016/j.bbapap.2015.04.012

Cited by 7 publications

(10 citation statements)

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“…These line-shape changes indicate that elastin dynamics on the experimental time scale, ~10 −5 s, is enhanced, i.e. protein mobility is higher, when glycerol is replaced by water and, thus, solvent viscosity is lower [33]. We conclude that protein dynamics strongly depend on solvent mobility, providing further evidence for a high relevance of dynamical couplings at protein-solvent interfaces.…”

Section: Protein Dynamicsmentioning

confidence: 51%

“…In studies on the dependence of elastin motion on the water content, it was found that there is an abrupt onset of protein mobility when the first hydration layer is complete at a hydration level of 0.2 g wat /g ela [32,59]. In an analogous approach to elastin-glycerol couplings [33], it turned out that a similar onset of protein dynamics requires a minimum glycerol content of 0.6 g gly /g ela . In Figure 13, we study the dependence of elastin dynamics on the composition of a mixed solvent based on 13 C CP MAS NMR spectra of elastin in various glycerolwater mixtures at 295 K and a total solvent content of 0.3 g sol /g ela .…”

Section: Protein Dynamicsmentioning

confidence: 97%

“…In Figure 13, we study the dependence of elastin dynamics on the composition of a mixed solvent based on 13 C CP MAS NMR spectra of elastin in various glycerolwater mixtures at 295 K and a total solvent content of 0.3 g sol /g ela . The spectra comprise several lines, which can be assigned to carbon atoms in different chemical environments of various amino acids [33]. However, the line shape strongly depends on the composition of the solvent.…”

Section: Protein Dynamicsmentioning

confidence: 99%

“…[42]. In addition, we study the dependence of protein dynamics on the composition and, thus, on the viscosity of the solvent, by applying 13 C NMR to the above described mixtures of elastin, glycerol, and water [33]. ( ) F t with Kohlrausch fits.…”

Section: H O Cpc (03 G /G ) Furthermentioning

confidence: 99%

“…The former confinement is again provided by MCM-41 C14. To produce protein confinements, the glycerol-water mixtures are added to elastin from bovine neck ligament (Sigma-Aldrich), where the total solvation level amounts to s = 0.3 g sol /g ela for all solvent compositions [33]. 2 H NMR studies on all these glycerol-containing samples selectively probe reorientation dynamics of glycerol molecules.…”

Section: Sample Preparationmentioning

confidence: 99%

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²H NMR Studies on the Dynamics of Pure and Mixed Hydrogen-Bonded Liquids in Confinement

Demuth

Sattig

Steinrücken

et al. 2018

Zeitschrift Für Physikalische Chemie

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Abstract:2 H NMR is used to ascertain dynamical behaviors of pure and mixed hydrogen-bonded liquids in bulk and in confinement. Detailed comparisons of previous and new results in broad dynamic and temperature ranges reveal that confinement effects differ for various liquids and confinements. For water, molecular reorientation strongly depends on the confinement size, with much slower and less fragile structural relaxation under more severe geometrical restriction. Moreover, a dynamical crossover occurs when a fraction of solid water forms so that the dynamics of the fraction of liquid water becomes even more restricted and, as a consequence, changes from bulk-like to interface-dominated. For glycerol, by contrast, confinement has weak effects on the reorientation dynamics. Mixed hydrogen-bonded liquids show even more complex dynamical behaviors. For aqueous solutions, the temperature dependence of the structural relaxation becomes discontinuous when the concentration changes due to a freezing of water fractions. This tendency for partial crystallization is enhanced rather than reduced by confinement, because different liquid-matrix interactions of the molecular species induce micro-phase segregation, which facilitates ice formation in water-rich regions. In addition, dynamical couplings at solvent-protein interfaces are discussed. It is shown that, on the one hand, solvent dynamics are substantially slowed down at protein surfaces and, on the other hand, protein dynamics significantly depend on the composition and, thus, the viscosity of the solvent. Furthermore, a protein dynamical transition occurs when the amplitude of water-coupled restricted backbone dynamics vanishes upon cooling.

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Section: Protein Dynamicsmentioning

confidence: 51%

Section: Protein Dynamicsmentioning

confidence: 97%

Section: Protein Dynamicsmentioning

confidence: 99%

Section: H O Cpc (03 G /G ) Furthermentioning

confidence: 99%

Section: Sample Preparationmentioning

confidence: 99%

See 3 more Smart Citations

²H NMR Studies on the Dynamics of Pure and Mixed Hydrogen-Bonded Liquids in Confinement

Demuth

Sattig

Steinrücken

et al. 2018

Zeitschrift Für Physikalische Chemie

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Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: effect of starch and sugar components

Huber

Schoenlechner

2016

Food Science & Nutrition

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Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required cleaning procedures, and restarting of the energy‐consuming start‐up phase. Sticking of waffles is greatly influenced not only by baking plate material, release agent, baking temperature, and time, but also by the batter ingredients. In this study, effects of different starches and sugar components were investigated. Within the selected starches, potato starch demonstrated the highest effects on increasing waffle stability and releasing properties compared to wheat and lupine flour (less than 7% sticking waffles). Rice flour performed worst, with almost 50% of sticking waffles. Most of these waffles were broken during take‐off, due to their crumbly texture. Within the sugar components, glycerine was better suitable than sorbitol and crystal sugar was superior compared to powdered sugar. They required less take‐off force. It could be demonstrated that waffles with increased stability and texture were those that showed the least number of sticking waffles, thus the main aim of batter ingredients was to improve waffle quality. Waffle quality was influenced by batter parameters, significant correlations could be found, for example, a positive correlation between pH‐ and L‐value, negative correlations between pH‐ and a‐value, or density and aw‐value. This resulted in significant correlations with take‐off‐force, which was correlated with L*‐ and b*‐value (negative) and positive to a*‐value. Sticking behavior was strongly associated with b*‐value (positive) and to a*‐value (negative).

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Alterations of elastin in female reproductive tissues arising from advancing parity

Dhital

Downing

Gul‐E‐Noor

et al. 2019

Archives of Biochemistry and Biophysics

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Female reproductive tissues undergo significant alterations during pregnancy, which may compromise the structural integrity of extracellular matrix proteins. Here, we report on modifications of elastic fibers, which are primarily composed of elastin and believed to provide a scaffold to the reproductive tissues, due to parity and parturition. Elastic fibers from the upper vaginal wall of virgin Sprague Dawley rats were investigated and compared to rats having undergone one, three, or more than five pregnancies. Optical microscopy was used to study fiber level changes. Mass spectrometry, 13 C and 2 H NMR, was applied to study alterations of elastin from the uterine horns. Spectrophotometry was used to measure matrix metalloproteinases-2,9 and tissue inhibitor of metalloproteinase-1 concentration changes in the uterine horns. Elastic fibers were found to exhibit increase in tortuosity and fragmentation with increased pregnancies. Surprisingly, secondary structure, dynamics, and crosslinking of elastin from multiparous cohorts appear similar to healthy mammalian tissues, despite fragmentation observed at the fiber level. In Publisher's Disclaimer: This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final citable form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Effects of solvent concentration and composition on protein dynamics: 13 C MAS NMR studies of elastin in glycerol–water mixtures

Cited by 7 publications

References 60 publications

²H NMR Studies on the Dynamics of Pure and Mixed Hydrogen-Bonded Liquids in Confinement

²H NMR Studies on the Dynamics of Pure and Mixed Hydrogen-Bonded Liquids in Confinement

Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: effect of starch and sugar components

Alterations of elastin in female reproductive tissues arising from advancing parity

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Effects of solvent concentration and composition on protein dynamics: 13 C MAS NMR studies of elastin in glycerol–water mixtures

Cited by 7 publications

References 60 publications

2H NMR Studies on the Dynamics of Pure and Mixed Hydrogen-Bonded Liquids in Confinement

2H NMR Studies on the Dynamics of Pure and Mixed Hydrogen-Bonded Liquids in Confinement

Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: effect of starch and sugar components

Alterations of elastin in female reproductive tissues arising from advancing parity

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Product

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²H NMR Studies on the Dynamics of Pure and Mixed Hydrogen-Bonded Liquids in Confinement

²H NMR Studies on the Dynamics of Pure and Mixed Hydrogen-Bonded Liquids in Confinement