1
|
Lu D, Wang X, Feng C, Liu D, Liu Y, Liu Y, Li J, Zhang J, Li N, Deng Y, Wang K, Ren R, Pang G. Study of the Sensing Kinetics of G Protein-Coupled Estrogen Receptor Sensors for Common Estrogens and Estrogen Analogs. Molecules 2023; 28:molecules28083286. [PMID: 37110520 PMCID: PMC10143753 DOI: 10.3390/molecules28083286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 04/04/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Endogenous and exogenous estrogens are widely present in food and food packaging, and high levels of natural estrogens and the misuse or illegal use of synthetic estrogens can lead to endocrine disorders and even cancer in humans. Therefore, it is consequently important to accurately evaluate the presence of food-functional ingredients or toxins with estrogen-like effects. In this study, an electrochemical sensor based on G protein-coupled estrogen receptors (GPERs) was fabricated by self-assembly, modified by double-layered gold nanoparticles, and used to measure the sensing kinetics for five GPER ligands. The interconnected allosteric constants (Ka) of the sensor for 17β-estradiol, resveratrol, G-1, G-15, and bisphenol A were 8.90 × 10-17, 8.35 × 10-16, 8.00 × 10-15, 5.01 × 10-15, and 6.65 × 10-16 mol/L, respectively. The sensitivity of the sensor for the five ligands followed the order of 17β-estradiol > bisphenol A > resveratrol > G-15 > G-1. The receptor sensor also demonstrated higher sensor sensitivity for natural estrogens than exogenous estrogens. The results of molecular simulation docking showed that the residues Arg, Glu, His, and Asn of GPER mainly formed hydrogen bonds with -OH, C-O-C, or -NH-. In this study, simulating the intracellular receptor signaling cascade with an electrochemical signal amplification system enabled us to directly measure GPER-ligand interactions and explore the kinetics after the self-assembly of GPERs on a biosensor. This study also provides a novel platform for the accurate functional evaluation of food-functional components and toxins.
Collapse
Affiliation(s)
- Dingqiang Lu
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China
| | - Xinqian Wang
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Chunlei Feng
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Danyang Liu
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yixuan Liu
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yujiao Liu
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Jie Li
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Jiayao Zhang
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Na Li
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yujing Deng
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Ke Wang
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Ruijuan Ren
- Tianjin Institute for Food Safety Inspection Technology, Tianjin 300134, China
| | - Guangchang Pang
- College of Biotechnology & Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China
| |
Collapse
|