Microwave based reversible unfolding and refolding of alcohol oxidase protein probed by fluorescence and circular dichroism spectroscopy

Chinnadayyala, Soma Sekhar R.; Santhosh, Mallesh; Goswami, Pranab

doi:10.4236/jbpc.2012.34039

Cited by 5 publications

(3 citation statements)

References 32 publications

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“…23,24 Studies of the influence of microwave irradiation on the hydration of various solutes might have practical implications for biology. It has been reported that microwave irradiation enhances the folding and unfolding kinetics of globular proteins, [25][26][27] as well as protein aggregation through alteration of the protein conformation. 28 Several studies suggest that microwaves induce structural rearrangements of proteins not related to the temperature.…”

Section: Introductionmentioning

confidence: 99%

Effects of the translational and rotational degrees of freedom on the hydration of simple solutes

Mohorič

Hribar-Lee

Vlachy

2014

The Journal of Chemical Physics

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Molecular dynamics simulations with separate thermostats for rotational and translational motion were used to study the effect of these degrees of freedom on the structure of water around model solutes. To describe water molecules we used the SPC/E model. The simplest solute studied here, the hydrophobe, was represented as a Lennard-Jones particle. Since direct interaction between the hydrophobe and water molecules has no angular dependence the influence of the increase of the rotational temperature on the solvation of a hydrophobe is only indirect. In the next step the central solute was assumed to be charged with either a positive or a negative charge to mimic an ion in water. Hence, depending on the charge of the ion, the neighboring water molecules assumed different angular distributions. The principal conclusions of this work are: (i) an increase of the translational temperature always decreases the height of the first peak in the solute-water radial distribution function; (ii) an increase of the rotational temperature yields an increase in the first peak in the solute-water radial distribution function for hydrophobes and cations; (iii) in contrast to this, the solvation peak decreases around ions with sufficiently large negative charge; and (iv) an increase of the rotational temperature affects cations in an opposite way to anions. For this reason complex molecules with a small net charge may not be very sensitive to variation of the rotational temperature. © 2014 AIP Publishing LLC. [http://dx

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Section: Introductionmentioning

confidence: 99%

Effects of the translational and rotational degrees of freedom on the hydration of simple solutes

Mohorič

Hribar-Lee

Vlachy

2014

The Journal of Chemical Physics

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“…Before heating treatment, compared to the native film-forming solution, the α-helix, β-turn, and random coil of the microwave-modified film-forming solution decreased by 9.2, 2, and 3%, respectively, while there was a significant increase in the β-sheet content by nearly 51%. This indicates that the protein intrinsic structure was extensively damaged by the microwave treatment (Chinnadayyala et al 2012). The effect of the microwave modification was similar to that of the heating treatment.…”

Section: Resultsmentioning

confidence: 60%

Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film

Wang¹,

Gao²,

Wang³

et al. 2016

Czech J. Food Sci.

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Wang N., Gao Y.Z., Wang P., Yang S., Xie T.M., Xiao Z.G. (2016): Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film. Czech J. Food Sci., 34: 180-188.Soy protein isolate (SPI) and zein were blended at different ratios, and native and microwave-modified films were prepared at pH 12 in an ethanol/water (20 : 80) mixture. The effect of the microwave modification on the mechanical properties and structural characteristics of the SPI and zein blended films was investigated. The results show that the microwave-modified blended film of 3 : 1 SPI-zein demonstrated the best mechanical properties: the highest breaking strength (2900 g) and the highest fracturing distance (16.08 mm). The morphology of the microwave-modified film was more homogeneous and had fewer pinholes than the zein-only film. In addition, the glass transition temperature of the microwave-modified film rose by nearly half compared to the zein-only film, while the melting temperature increased by almost 2.5%. The secondary structure analysis indicates that a moderate amount of microwave treatment will promote a decrease in α-helix, β-turn, and random coil content and an increase in β-sheet content. This study provides an edible material with better flexibility for food packaging.

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“…It is well known that microwaves induce heating by excitation of rotational motion in water molecules and that the rotational kinetic energy is then transferred to the translational degrees of freedom. The microwave irradiation is important in biology: there are reports that microwaves enhance the folding and unfolding kinetics of globular proteins [10][11][12], as well as protein aggregation [13].…”

Section: Discussionmentioning

confidence: 99%

Effects of translational and rotational degrees of freedom on the properties of model water

Mohorič¹,

Hribar-Lee²,

Vlachy³

2015

Condens. Matter Phys.

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Molecular dynamics simulations with separate thermostats for rotational and translational motions were used to study the effects of these degrees of freedom on the structure of water at a fixed density. To describe water molecules, we used the SPC/E model. The results indicate that an increase of the rotational temperature, T R , causes a significant breaking of the hydrogen bonds. This is not the case, at least not to such an extent, when the translational temperature, T T , is raised. The probability of finding an empty spherical cavity (no water molecule present) of a given size, strongly decreases with an increase of T R , but this only marginally affects the free energy of the hydrophobe insertion. The excess internal energy increases proportionally with an increase of T R , while an increase of T T yields a much smaller effect at high temperatures. The diffusion coefficient of water exhibits a non-monotonous behaviour with an increase of the rotational temperature.

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Microwave based reversible unfolding and refolding of alcohol oxidase protein probed by fluorescence and circular dichroism spectroscopy

Cited by 5 publications

References 32 publications

Effects of the translational and rotational degrees of freedom on the hydration of simple solutes

Effects of the translational and rotational degrees of freedom on the hydration of simple solutes

Effect of microwave modification on mechanical properties and structural characteristics of soy protein isolate and zein blended film

Effects of translational and rotational degrees of freedom on the properties of model water

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