Unfolding Pathways of Hen Egg-White Lysozyme in Ethanol

Walker, Alice R.; Baddam, Nikhil; Cisneros, G. Andrés

doi:10.1021/acs.jpcb.9b01694

Cited by 11 publications

(12 citation statements)

References 45 publications

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“…It can be seen that the xerogels composed of fibers exhibit typical 3D network structure. [19] Influences of Pyrolysis Temperature and NaOH Content on the Composition of NSPC Samples and Pore Structure This phenomenon indicates that alkali plays a critical role in the gelation process of egg white, and can drive the egg white to assemble into fibers and then into 3D networks.…”

Section: Preparation and Characterization Of N S-co-doped Porous Carmentioning

confidence: 99%

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Alkali‐Driven Assembly of Protein‐Rich Biomass Boosts the Electrocatalytic Activity of the Derived Carbon Materials for Oxygen Reduction

Liang

Wang

et al. 2019

ChemCatChem

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Though of great significance, it is still a challenge to facilely engineer biomass into heteroatom-doped porous carbon materials (HPCs)-based electrocatalysts with high activity and durability to replace Pt-based ones for oxygen reduction reaction (ORR). Herein, alkali-driven assembly strategy is proposed to boost the ORR catalytic performance of the HPCs derived from protein-rich biomass. Egg white for instance, can self-assemble into a hydrogel with 3D networks in the presence of alkali. The formed hydrogel can work as a self-heteroatom (N, S) doped and self-activated precursor for fabricating HPCs. The as-obtained NSPC-1-900 ORR catalyst has onset potential (E onset ) and half-wave potential (E 1/2 ) values of 1.03 and 0.88 V (vs. RHE) respectively, and it represents an air electrode catalyst for Zn-air batteries with high power density and durability. This work affords a facile and effective strategy of utilizing low-cost, abundant and sustainable biomass to prepare HPCs for energy storage and conversion.HClO 4 was obtained from Sigma-Aldrich. All reagents were of analytical grade and used without further purification. 20 % Pt/C commercial catalyst (Johnson-Matthey HiSPEC 3000) was used for comparison. Nafion solution (5 wt%) was obtained from Sigma-Aldrich. Fresh eggs were purchased from local supermarket. 4 5 6 7 8

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Section: Preparation and Characterization Of N S-co-doped Porous Carmentioning

confidence: 99%

“…[18] The C, N and S element are found to be homogenously distributed over the carbon materials as evidenced by the HAADF-STEM and EDX mapping images (Figure 1f, g), where sulfur mainly comes from the disulfide bonds within egg white. [19]…”

Section: Preparation and Characterization Of N S-co-doped Porous Carmentioning

confidence: 99%

Alkali‐Driven Assembly of Protein‐Rich Biomass Boosts the Electrocatalytic Activity of the Derived Carbon Materials for Oxygen Reduction

Liang

Wang

et al. 2019

ChemCatChem

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“…Among the protein glycation, hen egg white lysozyme (HEWL) has attracted the greatest concern and interest because HEWL is structurally like human lysozyme, and in vitro fibrils derived via https://doi.org/10.36283/PJMD10-1/005 PAKISTAN JOURNAL OF MEDICINE AND DENTISTRY 2021, VOL. 10 (01) HEWL are comparable to fibrils produced in patients 4 . The ability of HEWL fibrils to cause apoptosis in neuroblastoma cells enhances the HEWL a reasonable model to examine the amyloid development in vitro 5 .…”

Section: Introductionmentioning

confidence: 59%

In Vitro, D-Ribose and Formaldehyde Glycating Effects on Hen Egg White Lysozyme

2021

PJMD

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Background: Glycation causes severe damage to the protein structure, instigating different diseases like cataracts, nephropathy, vasculopathy, retinopathy, atherosclerosis, neurodegenerative disease, diabetes, and age-dependent complications. Formaldehyde, a pollutant present in human habitation, is produced endogenously or exogenously during cooking or incinerating wood, paints, furniture, chipboards, fabric etc. Its higher concentrations can cause cell damage that promotes the formation of DNA/Protein cross-links. The present study aimed to evaluate the glycating effects of formaldehyde on hen egg white lysozyme in comparison with known glycating agent D-ribose. Methods: In this, in-vitro study, hen egg white lysozyme (HEWL) glycation with different concentrations of formaldehyde (0.25mM, 0.5mM, 1mM and 2mM) and D-ribose (0.01mM, 0.05mM, 0.1mM and 0.5mM) was examined using two different experimental conditions: concentration and time duration. Further cross-linking of protein was also analysed using SDS-PAGE technique. Results: Glycation of HEWL treated with formaldehyde increased with increasing concentrations (0.25mM, 0.5mM, 1mM and 2mM) and time duration (1, 3, 7 and 15 days). Cross linking of HEWL showed visible glycation at 2mM concentration. Cross-linked HEWL products gave dimer at 0.25mM and 0.5mM and trimers at 1mM and 2mMat 3, 7 and 15days. However, compared to formaldehyde, D-ribose glycation at different concentrations (0.01mM, 0.05mM, 0.1mM and 0.5mM) did not show the prominent cross linking of protein. Conclusion: Formaldehyde was found to be a more potent glycating agent compared to D-ribose. Compared to D-ribose, formaldehyde can produce protein misfolding and can be used in clinical research to establish the role of formaldehyde in patients with diseases.

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“…[31] Alcohol also had an impact on the protein conformation of chicken egg white lysozyme. [32][33][34] In the presence of 60% ethanol, lysozyme conformation was changed from native to αhelical structure resulting in less protein solubility. In addition, lysozyme gel formation occurred in the presence of ethanol concentration between 60 and 75%.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol

Charoensuk

Brannan

Chaiyasit

et al. 2021

International Journal of Food Properties

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The influence of alcohols with different alkyl chain length (methanol, ethanol and propanol) on the physicochemical properties (turbidity, surface hydrophobicity, exposed and total free sulfhydryl groups, denaturation temperature; T m ) of pasteurized liquid egg white (PLEW), including gel properties (gel hardness and expressible liquid) and microstructure of heat-induced PLEW gel prepared at 75°C were studied. The results showed that alkyl chain length of alcohol and alcohol concentration had no impact on the total free sulfhydryl groups, but significantly increased the turbidity, surface hydrophobicity, exposed free sulfhydryl groups, gel hardness and expressible water. Increase the alkyl chain length of alcohol also significantly decreased the T m and the total enthalpy change during heat-induced gelation of PLEW. Addition of 5% alcohol altered the microstructure of the PLEW gels in an alkyl chain length dependent manner.

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Unfolding Pathways of Hen Egg-White Lysozyme in Ethanol

Cited by 11 publications

References 45 publications

Alkali‐Driven Assembly of Protein‐Rich Biomass Boosts the Electrocatalytic Activity of the Derived Carbon Materials for Oxygen Reduction

Alkali‐Driven Assembly of Protein‐Rich Biomass Boosts the Electrocatalytic Activity of the Derived Carbon Materials for Oxygen Reduction

In Vitro, D-Ribose and Formaldehyde Glycating Effects on Hen Egg White Lysozyme

Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol

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