1
|
Chen N, Ren Y, Xing L, Liu Z, Chen L, Liu S, Zhou X. In situ Raman spectral observation of succinimide intermediates in amyloid fibrillation kinetics. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 309:123867. [PMID: 38198993 DOI: 10.1016/j.saa.2024.123867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 12/28/2023] [Accepted: 01/05/2024] [Indexed: 01/12/2024]
Abstract
Succinimide intermediates play the crucial role in the nucleation process for protein amyloid fibril formation, as they can usually induce a non-native conformation in a fraction of soluble proteins to render amyloidogenicity and neurotoxicity. Thus, in situ detection of succinimide intermediates during amyloid fibrillation kinetics is of considerable importance, albeit challenging, because these succinimides are generally unstable in physiological conditions. Here, we found an in situ Raman spectral fingerprint to trace the succinimide intermediates in amyloid fibril formation, wherein the carbonyl symmetric stretching of cyclic imide in the succinimide derivative is located at ca. 1790 cm-1. Using its intensity as an indicator of succinimide intermediates, we have in situ detected and unravelled the role of succinimide intermediates during the oligomer formation from the Bz-Asp-Gly-NH2 dipeptide or the amyloid fibrillation kinetics of lysozyme with thermal/acid treatment.
Collapse
Affiliation(s)
- Ning Chen
- Department of Chemical Physics, University of Science and Technology of China, Hefei, Anhui 230026, China
| | - Yi Ren
- Key Laboratory of Tropical Biological Resources of the Ministry of Education, Department of Pharmaceutical Sciences, Hainan University, Haikou, Hainan 570228, China
| | - Lei Xing
- State Key Laboratory of Analytical Chemistry for Life Science, School of Chemistry and Chemical Engineering, Nanjing University, Nanjing 210023, China.
| | - Zhongqiang Liu
- Key Laboratory of Tropical Biological Resources of the Ministry of Education, Department of Pharmaceutical Sciences, Hainan University, Haikou, Hainan 570228, China.
| | - Lin Chen
- School of Physics and Materials Engineering, Hefei Normal University, Hefei, Anhui 230601, China
| | - Shilin Liu
- Department of Chemical Physics, University of Science and Technology of China, Hefei, Anhui 230026, China
| | - Xiaoguo Zhou
- Department of Chemical Physics, University of Science and Technology of China, Hefei, Anhui 230026, China.
| |
Collapse
|
2
|
Fan W, Chen XD, Liu LM, Chen N, Zhou XG, Zhang ZH, Liu SL. Concentration-dependent influence of silver nanoparticles on amyloid fibrillation kinetics of hen egg-white lysozyme. CHINESE J CHEM PHYS 2021. [DOI: 10.1063/1674-0068/cjcp2104069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Affiliation(s)
- Wei Fan
- Hefei National Laboratory for Physical Sciences at the Microscale, iChEM (Collaborative Innovation Center of Chemistry for Energy Materials), Department of Chemical Physics, University of Science and Technology of China, Hefei 230026, China
| | - Xiao-dong Chen
- Hefei National Laboratory for Physical Sciences at the Microscale, iChEM (Collaborative Innovation Center of Chemistry for Energy Materials), Department of Chemical Physics, University of Science and Technology of China, Hefei 230026, China
| | - Li-ming Liu
- Hefei National Laboratory for Physical Sciences at the Microscale, iChEM (Collaborative Innovation Center of Chemistry for Energy Materials), Department of Chemical Physics, University of Science and Technology of China, Hefei 230026, China
| | - Ning Chen
- Hefei National Laboratory for Physical Sciences at the Microscale, iChEM (Collaborative Innovation Center of Chemistry for Energy Materials), Department of Chemical Physics, University of Science and Technology of China, Hefei 230026, China
| | - Xiao-guo Zhou
- Hefei National Laboratory for Physical Sciences at the Microscale, iChEM (Collaborative Innovation Center of Chemistry for Energy Materials), Department of Chemical Physics, University of Science and Technology of China, Hefei 230026, China
| | - Zhi-hong Zhang
- School of Physics and Optoelectronics Engineering, Ludong University, Yantai 264025, China
| | - Shi-lin Liu
- Hefei National Laboratory for Physical Sciences at the Microscale, iChEM (Collaborative Innovation Center of Chemistry for Energy Materials), Department of Chemical Physics, University of Science and Technology of China, Hefei 230026, China
| |
Collapse
|
3
|
Feng Z, Li Y, Bai Y. Elevated temperatures accelerate the formation of toxic amyloid fibrils of hen egg-white lysozyme. Vet Med Sci 2021; 7:1938-1947. [PMID: 33978313 PMCID: PMC8464291 DOI: 10.1002/vms3.522] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 03/17/2021] [Accepted: 04/22/2021] [Indexed: 11/17/2022] Open
Abstract
The formation of amyloid fibrils is critical for neurodegenerative diseases. Some physiochemical conditions can promote the conversion of proteins from soluble globular shapes into insoluble well‐organized amyloid fibrils. The aim of this study was to investigate the effect of temperatures on amyloid fibrils formation in vitro using the protein model of hen egg‐white lysozyme (HEWL). The HEWL fibrils were prepared at temperatures of 37, 45, 50 and 57°C in glycine solution of pH 2.2. Under transmission electron microscopy, we found the well‐organized HEWL amyloid fibrils at temperatures of 45, 50 and 57°C after 10 days of incubation. Thioflavin T and Congo red florescence assays confirmed that the formation and growth of HEWL fibrils displayed a temperature‐dependent increase, and 57°C produced the most amounts. Meanwhile, the surface hydrophobicity of aggregates was greatly increased by ANS binding assay, and β‐sheet contents by circular dichroism analysis were increased by 17.8%, 22.0% and 34.9%, respectively. Furthermore, the HEWL fibrils formed at 57°C caused significant cytotoxicity in SH‐SY5Y cells after 48 hr exposure, and the cell viability determined by MTT assay was decreased, with 81.35 ± 0.29% for 1 μM, 61.45 ± 2.62% for 2 μM, and 11.58 ± 0.39% (p < .01) for 3 μM. Nuclear staining results also confirmed the apoptosis features. These results suggest that the elevated temperatures could accelerate protein unfolding of the native structure and formation of toxic amyloid fibrils, which can improve understanding the mechanisms of the unfolding and misfolding process of prion protein.
Collapse
Affiliation(s)
- Zili Feng
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, P.R. China
| | - Ying Li
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, P.R. China
| | - Yu Bai
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, P.R. China
| |
Collapse
|
4
|
Al Adem K, Lukman S, Kim TY, Lee S. Inhibition of lysozyme aggregation and cellular toxicity by organic acids at acidic and physiological pH conditions. Int J Biol Macromol 2020; 149:921-930. [DOI: 10.1016/j.ijbiomac.2020.01.267] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 01/26/2020] [Accepted: 01/27/2020] [Indexed: 12/16/2022]
|
5
|
Jansens KJA, Lambrecht MA, Rombouts I, Monge Morera M, Brijs K, Rousseau F, Schymkowitz J, Delcour JA. Conditions Governing Food Protein Amyloid Fibril Formation-Part I: Egg and Cereal Proteins. Compr Rev Food Sci Food Saf 2019; 18:1256-1276. [PMID: 33336994 DOI: 10.1111/1541-4337.12462] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/26/2019] [Accepted: 05/13/2019] [Indexed: 12/18/2022]
Abstract
Conditions including heating mode, time, temperature, pH, moisture and protein concentration, shear, and the presence of alcohols, chaotropic/reducing agents, enzymes, and/or salt influence amyloid fibril (AF) formation as they can affect the accessibility of amino acid sequences prone to aggregate. As some conditions applied on model protein resemble conditions in food processing unit operations, we here hypothesize that food processing can lead to formation of protein AFs with a compact cross β-sheet structure. This paper reviews conditions and food constituents that affect amyloid fibrillation of egg and cereal proteins. While egg and cereal proteins often coexist in food products, their impact on each other's fibrillation remains unknown. Hen egg ovalbumin and lysozyme form AFs when subjected to moderate heating at acidic pH separately. AFs can also be formed at higher pH, especially in the presence of alcohols or chaotropic/reducing agents. Tryptic wheat gluten digests can form fibrillar structures at neutral pH and maize and rice proteins do so in aqueous ethanol or at acidic pH, respectively.
Collapse
Affiliation(s)
- Koen J A Jansens
- KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Leuven, Belgium.,Nutrex NV, Achterstenhoek 5, B-2275, Lille, Belgium
| | - Marlies A Lambrecht
- KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Ine Rombouts
- KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Leuven, Belgium.,KU Leuven, ECOVO, Kasteelpark Arenberg 21, B-3001, Leuven, Belgium
| | - Margarita Monge Morera
- KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Kristof Brijs
- KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Frederic Rousseau
- Switch Laboratory, VIB, and Dept. of Cellular and Molecular Medicine, KU Leuven, B-3000, Leuven, Belgium
| | - Joost Schymkowitz
- Switch Laboratory, VIB, and Dept. of Cellular and Molecular Medicine, KU Leuven, B-3000, Leuven, Belgium
| | - Jan A Delcour
- KU Leuven, Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| |
Collapse
|
6
|
Evidence of two oxidation states of copper during aggregation of hen egg white lysozyme (HEWL). Int J Biol Macromol 2015; 76:1-9. [DOI: 10.1016/j.ijbiomac.2015.02.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2014] [Revised: 02/13/2015] [Accepted: 02/13/2015] [Indexed: 11/18/2022]
|
7
|
Stockdale G, Murphy BM, D'Antonio J, Manning MC, Al-Azzam W. Comparability of Higher Order Structure in Proteins: Chemometric Analysis of Second-Derivative Amide I Fourier Transform Infrared Spectra. J Pharm Sci 2015; 104:25-33. [DOI: 10.1002/jps.24218] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2013] [Revised: 09/02/2014] [Accepted: 09/08/2014] [Indexed: 11/11/2022]
|