Influence of homologous disaccharides on the hydrogen-bond network of water: complementary Raman scattering experiments and molecular dynamics simulations

Lerbret, Adrien; Bordat, Patrice; Affouard, Frédéric; Guinet, Yannic; Hédoux, Alain; Paccou, Laurent; Prévost, D.; Descamps, Marc

doi:10.1016/j.carres.2005.01.036

Cited by 111 publications

(116 citation statements)

References 33 publications

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“…67 Molecular dynamic (MD) simulations have confirmed that the addition of disaccharides to water leads to a drastic reorganization of the hydrogen bonded network of the latter and a significant increase in the fraction of population forming hydrogen bonds. 5,9 This effect is again much more pronounced for trehalose than sucrose or maltose and is attributed to the higher hydration number for trehalose. The pattern of water distribution around the glycosidic oxygen is found to be different for all the disaccharides and is also different from other oxygens in disaccharides.…”

Section: Solution Propertiesmentioning

confidence: 97%

“…66 Raman scattering experiments reveal the disruption of the tetrahedral network of water molecules on addition of trehalose. 9 This ''destructuring'' of the water network by trehalose and ordering the water molecules around itself (as a kosmotrope) does not allow the formation of ice and makes trehalose one of the best cryoprotectants known. Maltose and sucrose follow trehalose in this behavior.…”

Section: Solution Propertiesmentioning

confidence: 99%

“…Above a specific concentration (30%), sugar molecules force their hydrogen-bonding imprint on the water network, and trehalose turns out to be the most successful in this as is clear from the decrease in the ''open'' band intensity [m(OH)]. 9 The decrease in the band intensity for the open conformation (OAH vibrational mode in tetrabonded water molecule) with increasing concentration of disaccharides reiterates the destructuring effect of the disaccharides on the tetrahedral hydrogen bonded network of water. Thirty percent appears to be the threshold value of concentration beyond which the disaccharides, especially trehalose, form their own hydrogen-bonded network with water and the disruption caused by the disaccharide becomes more apparent.…”

Section: Solution Propertiesmentioning

confidence: 99%

“…For example, studies that concentrate on the physical or chemical properties of trehalose and its solution pay little attention to finding out a correlation with biological activity. [3][4][5][6][7][8][9][10][11] Similarly, articles reporting gene expression profiling relevant to trehalose as a bioprotector do not make a serious attempt to relate the protective action to physical and chemical properties of the molecule. [12][13][14][15][16][17] This review attempts to bridge this gap and to find out how data from physicists, chemists, and life scientists can be collected and collated so that an understanding of general interest to protein scientists may emerge.…”

Section: Introductionmentioning

confidence: 99%

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Effect of trehalose on protein structure

Jain¹,

Roy²

2008

Protein Science

709

576

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Trehalose is a ubiquitous molecule that occurs in lower and higher life forms but not in mammals. Till about 40 years ago, trehalose was visualized as a storage molecule, aiding the release of glucose for carrying out cellular functions. This perception has now changed dramatically. The role of trehalose has expanded, and this molecule has now been implicated in a variety of situations. Trehalose is synthesized as a stress-responsive factor when cells are exposed to environmental stresses like heat, cold, oxidation, desiccation, and so forth. When unicellular organisms are exposed to stress, they adapt by synthesizing huge amounts of trehalose, which helps them in retaining cellular integrity. This is thought to occur by prevention of denaturation of proteins by trehalose, which would otherwise degrade under stress. This explanation may be rational, since recently, trehalose has been shown to slow down the rate of polyglutamine-mediated protein aggregation and the resultant pathogenesis by stabilizing an aggregation-prone model protein. In recent years, trehalose has also proved useful in the cryopreservation of sperm and stem cells and in the development of a highly reliable organ preservation solution. This review aims to highlight the changing perception of the role of trehalose over the last 10 years and to propose common mechanisms that may be involved in all the myriad ways in which trehalose stabilizes protein structures. These will take into account the structure of trehalose molecule and its interactions with its environment, and the explanations will focus on the role of trehalose in preventing protein denaturation.

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Section: Solution Propertiesmentioning

confidence: 97%

Section: Solution Propertiesmentioning

confidence: 99%

Section: Solution Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of trehalose on protein structure

Jain¹,

Roy²

2008

Protein Science

709

576

View full text Add to dashboard Cite

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“…Therefore, their bioprotective effect is thought to partially stem from the significant slowing down they induce on the dynamics of protein hydration water molecules [15,16,17]. Indeed, sugars form numerous hydrogen bonds (HBs) with water [18,19], whose dynamics is strongly slow down in their hydration shell [15,20,21,22]. Recently, disaccharides were shown to decrease the flexibility of lysozyme [17,23], thereby reducing its conformational entropy.…”

Section: -Introductionmentioning

confidence: 99%

Slowing down of water dynamics in disaccharide aqueous solutions

Lerbret¹,

Affouard²,

Bordat³

et al. 2011

Journal of Non-Crystalline Solids

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The dynamics of water in aqueous solutions of three homologous disaccharides, namely trehalose, maltose and sucrose, has been analyzed by means of molecular dynamics simulations in the 0-66 wt % concentration range. The low-frequency vibrational densities of states (VDOS) of water were compared with the susceptibilities chi" of 0-40 wt % solutions of trehalose in D2O obtained from complementary Raman scattering experiments. Both reveal that sugars significantly stiffen the local environments experienced by water. Accordingly, its translational diffusion coefficient decreases when the sugar concentration increases, as a result of an increase of water-water hydrogen bonds lifetimes and of the corresponding activation energies. This induced slowing down of water dynamics, ascribed to the numerous hydrogen bonds that sugars form with water, is strongly amplified at concentrations above 40 wt % by the percolation of the hydrogen bond network of sugars, and may partially explain their well-known stabilizing effect on proteins in aqueous solutions.Comment: 14 pages, 4 figures, accepted in Journal of Non-Crystalline Solids (proceedings of the conference IDMRCS6

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Introduction to Vibrational Spectroscopy in Food Science

Li‐Chan

2001

Handbook of Vibrational Spectroscopy

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A growing recognition of the tremendous potential of vibrational spectroscopic techniques by food scientists over the past few decades has fuelled an exponential growth in the scientific literature describing research that involves the use of near‐infrared, mid‐infrared and/or Raman spectroscopy for the analysis of food systems. This chapter highlights some of the myriad applications of vibrational spectroscopy conducted to meet a diverse range of analytical needs in food science. For example, vibrational spectroscopic techniques, in conjunction with various chemometric tools, are being applied for the determination of food or beverage composition, authentication, or adulteration, the assessment and prediction of quality and process‐induced changes, and the detection of chemical or microbiological contaminants related to food safety. Applications in basic research have contributed to a better understanding of the chemical, functional, sensory, and textural properties of food. With ongoing advances in the technology and an increasing level of sophistication and expertise of users familiar with the potential advantages and challenges of these techniques, the future is promising for emergent innovative applications of vibrational spectroscopy in the areas of quality assurance, process control, and food safety management, and for fundamental research in food science.

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Influence of homologous disaccharides on the hydrogen-bond network of water: complementary Raman scattering experiments and molecular dynamics simulations

Cited by 111 publications

References 33 publications

Effect of trehalose on protein structure

Effect of trehalose on protein structure

Slowing down of water dynamics in disaccharide aqueous solutions

Introduction to Vibrational Spectroscopy in Food Science

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