Sugar stereochemistry effects on water structure and on protein stability: The templating concept

Edelman, Ravit; Kusner, Iliya; Kisiliak, Renata; Srebnik, Simcha; Livney, Yoav D.

doi:10.1016/j.foodhyd.2015.01.028

Cited by 26 publications

(14 citation statements)

References 62 publications

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“…One of the recent achievements of MD simulations is that they revealed the interactions between food protein and other molecules (Edelman, Kusner, Kisiliak, Srebnik, & Livney, 2015;Liu et al, 2017;Miao et al, 2013;Miao, Jiang, Jiang, Zhang, & Li, 2015). Apart from the previously mentioned interactions between proteins and carbohydrates, MD simulations including interactions of proteins with other compounds like flavonoids have also been documented (Das et al, 2018;Sahihi, HeidariKoholi, & Bordbar, 2012).…”

Section: Advances Of MD Simulations To Study Proteins Present In Foodmentioning

confidence: 99%

“…The other water bridge interacted with two O6 groups located in consecutive residues on 1 chain and with an O2 group located on a different chain (Momany et al, 2009). Edelman et al (2015) studied the multiple hydration layers of four aldohexoses, such as galactose, d-glucose and d-talose. They observed that the longer hydrogen bonds between sugar and water were averagely shorter than water-water H-bonds, and assumed that each hydroxyl group of the sugar formed two "types" of hydrogen bonds with water through the hydroxyl hydrogen and the other via the oxygen, respectively.…”

Section: Effects Of Water and Salts On Proteins Carbohydrates And Lmentioning

confidence: 99%

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Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

Chen

Huang

Miao

et al. 2018

Comp Rev Food Sci Food Safe

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Molecular dynamics (MD) simulation is a useful technique to study the interaction between molecules and how they are affected by various processes and processing conditions. This review summarizes the application of MD simulations in food processing and safety, with an emphasis on the effects that emerging nonthermal technologies (for example, high hydrostatic pressure, pulsed electric field) have on the molecular and structural characteristics of foods and biomaterials. The advances and potential projection of MD simulations in the science and engineering aspects of food materials are discussed and focused on research work conducted to study the effects of emerging technologies on food components. It is expected by showing key case studies that it will stir novel developments as a valuable tool to study the effects of emerging food technologies on biomaterials. This review is useful to food researchers and the food industry, as well as researchers and practitioners working on flavor and nutraceutical encapsulations, dietary carbohydrate product developments, modified starches, protein engineering, and other novel food applications.

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Section: Advances Of MD Simulations To Study Proteins Present In Foodmentioning

confidence: 99%

Section: Effects Of Water and Salts On Proteins Carbohydrates And Lmentioning

confidence: 99%

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

Chen

Huang

Miao

et al. 2018

Comp Rev Food Sci Food Safe

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“…To minimize the harmful effect of the freeze-drying process, cryoprotectants are often added. Saccharides are the most popular cryoprotectants in food, as they protect proteins from denaturation, and promote matrix immobilization by raising the glass transition temperature, thereby preventing nanoparticle aggregation 34,36 . After their freeze-drying in the presence of MD, rCM were reconstituted by addition of water and stirring overnight.…”

Section: Freeze Drying and Reconstitutionmentioning

confidence: 99%

Re-assembled casein micelles improve in vitro bioavailability of vitamin D in a Caco-2 cell model

et al. 2017

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The pandemic of vitamin D (VD) deficiency, and the global rise in obesity stimulate a need for staple low-fat foods and beverages enriched with VD. In light of consumer demand for a clean label, the use of natural endogenous food ingredients as delivery vehicles is of great interest. To this end, reassembled casein micelles (rCM) have been shown to help retain VD during processing and shelf life as well as provide high bioavailability in low-fat milk and non-fat yoghurt. This follow up study focused on the performance of VD-loaded rCM after drying and reconstitution, considering VD retention during simulated digestion, and the subsequent in-vitro bioavailability of the vitamin. RCM conferred great protection to VD 3 during simulated digestion with significant (p<0.05) increase in vitamin retention for 1 h under gastric conditions. This observation is belived to arise from the vitamin-casein binding and the system's natural gelation (curd formation) near the casein isoelectric point that seclude the vitamin from environmental stressors and couple its release with digestive proteolysis of the rCM matrix. Vitamin absorption by Caco-2 cells from digested rCM was not significantly different from absorption of digested free VD.However, thanks to the highly protective effect of the rCM, against VD gastric degradation, the overall effect of the rCM was a 4-fold higher bioavailability, compared to the free VD.

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“…[24] [88 -95] for IR studies, and Refs. [56] [82] [96] for other approaches. In these studies as well as in related theoretical work, high-occurrence (so-called persistent) solvent-exposed H-bonds are often automatically regarded as conformationally determinant.…”

Section: Introductionmentioning

confidence: 99%

“…A more extensive compilation of population estimates along with source J-coupling constants (also including a-anomers, O(1)-methylated derivatives and nonaqueous solvents) is provided in Supplementary Material, Tables S.1 and S.2, based on Refs. [ Gal 1983 [249] 27 56 17 1987 [250] 22 53 25 1987 [119] 14 65 21 1988 [227]( [246]) 22 53 25 1988 [227] 18 62 20 1994 [124] 12 56 32 2002 [129] 15 71 14 relevant to physical ones, we have recently developed [168] artificial solvent models derived from the simple point charge (SPC) water model [169] by variation of the O-H bond length and of the atomic partial charges. These variations allow for a separate modulation of the permittivity and H-bonding capacity of the solvent, while preserving water-like dispersive interactions as well as molecular size and shape.…”

Section: Introductionmentioning

confidence: 99%

Solvent‐Modulated Influence of Intramolecular Hydrogen‐Bonding on the Conformational Properties of the Hydroxymethyl Group in Glucose and Galactose: A Molecular Dynamics Simulation Study

Lonardi

Oborský

Hünenberger

2016

Helvetica Chimica Acta

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Intramolecular hydrogen‐bonding (H‐bonding) is commonly regarded as a major determinant of the conformation of (bio)molecules. However, in an aqueous environment, solvent‐exposed H‐bonds are likely to represent only a marginal (possibly adverse) conformational driving as well as steering force. For example, the hydroxymethyl rotamers of glucose and galactose permitting the formation of an intramolecular H‐bond with the adjacent hydroxyl group are not favored in water but, in the opposite, least populated. This is because the solvent‐exposed H‐bond is dielectrically screened as well as subject to intense H‐bonding competition by the water molecules. In the present study, the effect of a decrease in the solvent polarity on this rotameric equilibrium is probed using molecular dynamics simulation. This is done by considering six physical solvents (H2O, DMSO, MeOH, CHCl3, CCl4, and vacuum), along with 19 artificial water‐like solvent models for which the dielectric permittivity and H‐bonding capacity can be modulated independently via a scaling of the O–H distance and of the atomic partial charges. In the high polarity solvents, the intramolecular H‐bond is observed, but arises as an opportunistic consequence of the proximity of the H‐bonding partners in a given rotameric state. Only when the polarity of the solvent is decreased does the intramolecular H‐bond start to induce a conformational pressure on the rotameric equilibrium. The artificial solvent series also reveals that the effects of the solvent permittivity and of its H‐bonding capacity mutually enhance each other, with a slightly larger influence of the permittivity. The hydroxymethyl conformation in hexopyranoses appears to be particularly sensitive to solvent‐polarity effects because the H‐bond involving the hydroxymethyl group is only one out of up to five H‐bonds capable of forming a network around the ring.

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Sugar stereochemistry effects on water structure and on protein stability: The templating concept

Cited by 26 publications

References 62 publications

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

Molecular Dynamics Simulation for Mechanism Elucidation of Food Processing and Safety: State of the Art

Re-assembled casein micelles improve in vitro bioavailability of vitamin D in a Caco-2 cell model

Solvent‐Modulated Influence of Intramolecular Hydrogen‐Bonding on the Conformational Properties of the Hydroxymethyl Group in Glucose and Galactose: A Molecular Dynamics Simulation Study

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