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Perillo MA, Burgos I, Clop EM, Sanchez JM, Nolan V. The role of water in reactions catalysed by hydrolases under conditions of molecular crowding. Biophys Rev 2023; 15:639-660. [PMID: 37681097 PMCID: PMC10480385 DOI: 10.1007/s12551-023-01104-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Accepted: 07/23/2023] [Indexed: 09/09/2023] Open
Abstract
Under macromolecular crowding (MC) conditions such as cellular, extracellular, food and other environments of biotechnological interest, the thermodynamic activity of the different macromolecules present in the system is several orders of magnitude higher than in dilute solutions. In this state, the diffusion rates are affected by the volume exclusion induced by the crowders. Immiscible liquid phases, which may arise in MC by liquid-liquid phase separation, may induce a dynamic confinement of reactants, products and/or enzymes, tuning reaction rates. In cellular environments and other crowding conditions, membranes and macromolecules provide, on the whole, large surfaces that can perturb the solvent, causing its immobilisation by adsorption in the short range and also affecting the solvent viscosity in the long range. The latter phenomenon can affect the conformation of a protein and/or the degree of association of its protomers and, consequently, its activity. Changes in the water structure can also alter the enzyme-substrate interaction, and, in the case of hydrolytic enzymes, where water is one of the substrates, it also affects the reaction mechanism. Here, we review the evidence for how macromolecular crowding affects the catalysis induced by hydrolytic enzymes, focusing on the structure and dynamics of water.
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Affiliation(s)
- Maria A. Perillo
- Facultad de Ciencias Exactas, Físicas y Naturales, ICTA and Departamento de Química, Cátedra de Química Biológica, Universidad Nacional de Córdoba, Av. Vélez Sársfield 1611, 5016 Córdoba, Argentina
- CONICET, Instituto de Investigaciones Biológicas y Tecnológicas (IIByT), Córdoba, Argentina
| | - Inés Burgos
- CONICET, Instituto de Investigaciones Biológicas y Tecnológicas (IIByT), Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, ICTA and Departamento de Química Industrial y Aplicada, Cátedra de Química Biológica, Universidad Nacional de Córdoba, Av. Vélez Sársfield 1611, 5016 Córdoba, Argentina
| | - Eduardo M. Clop
- Facultad de Ciencias Exactas, Físicas y Naturales, ICTA and Departamento de Química, Cátedra de Química Biológica, Universidad Nacional de Córdoba, Av. Vélez Sársfield 1611, 5016 Córdoba, Argentina
- CONICET, Instituto de Investigaciones Biológicas y Tecnológicas (IIByT), Córdoba, Argentina
| | - Julieta M. Sanchez
- Facultad de Ciencias Exactas, Físicas y Naturales, ICTA and Departamento de Química, Cátedra de Química Biológica, Universidad Nacional de Córdoba, Av. Vélez Sársfield 1611, 5016 Córdoba, Argentina
- CONICET, Instituto de Investigaciones Biológicas y Tecnológicas (IIByT), Córdoba, Argentina
- Institut de Biotecnologia I de Biomedicina, Universitat Autònoma de Barcelona, Bellaterra, 08193 Barcelona, Spain
- Departament de Genètica I de Microbiologia, Universitat Autònoma de Barcelona, Bellaterra, 08193 Barcelona, Spain
- CIBER de Bioingeniería Biomateriales y Nanomedicina (CIBER-BBN), Bellaterra, 08193 Barcelona, Spain
| | - Verónica Nolan
- Facultad de Ciencias Exactas, Físicas y Naturales, ICTA and Departamento de Química, Cátedra de Química Biológica, Universidad Nacional de Córdoba, Av. Vélez Sársfield 1611, 5016 Córdoba, Argentina
- CONICET, Instituto de Investigaciones Biológicas y Tecnológicas (IIByT), Córdoba, Argentina
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Schmitt C, Bovetto L, Buczkowski J, De Oliveira Reis G, Pibarot P, Amagliani L, Dombrowski J. Plant proteins and their colloidal state. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101510] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Xiong W, Li Y, Li B, Geng F. Relationship between gel properties and water holding of ovalbumin-carboxymethylcellulose electrostatic complex hydrogels. Int J Biol Macromol 2020; 167:1230-1240. [PMID: 33189755 DOI: 10.1016/j.ijbiomac.2020.11.077] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 11/04/2020] [Accepted: 11/11/2020] [Indexed: 02/06/2023]
Abstract
The relationship between the water holding (WH) and gel properties of protein-based hydrogels is important for designing and regulating the texture and sensory properties of foods. Herein, the relation among WH and heat-set gel properties of ovalbumin (OVA)-carboxymethylcellulose (CMC) electrostatic complexes was explored. The results showed that the gels exhibited homogeneous and dense structure and good WH compared with pure OVA at pH 4.6, while Young's modulus decreased significantly (P < 0.05). This was closely related to the inhibition of the electrostatic interaction on the formation of large protein aggregates during heat treatment (90 °C, 30 min). Specially, the CMC1.2 (the degree of substitution was 1.2) with higher charge density showed stronger interference than CMC0.7 (the degree of substitution was 0.7) for the gel network structure and properties. Moreover, the addition of salt ions could enhance the gel strength. Meanwhile, the coarseness and microstructure pore size were also increased with enhancing of ionic strength, resulting in a significant decrease in the WH. The effective permeability coefficient (k1) and water flux coefficient (k2) of gels have a significant positive correlation with their network pore size, indicated that the regulation of WH of hydrogel mainly depended on controlling the pore size of its microstructure.
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Affiliation(s)
- Wenfei Xiong
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China.
| | - Ya Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Fang Geng
- College of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
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Wiedenmann V, Frister M, Oehlke K, van der Schaaf U, Karbstein HP. Properties of β-Lactoglobulin Aggregates and Gels as Affected by Ternary Emulsifier Mixtures of Tween 20, Lecithin, and Sucrose Palmitate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9601-9610. [PMID: 31334648 DOI: 10.1021/acs.jafc.9b02480] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The influence of sucrose palmitate, Tween 20, and lecithin on the properties of heat-induced aggregates and cold-set gels of β-lactoglobulin was studied based on an experimental mixture design with a fixed total emulsifier concentration. Emulsifiers were added to the protein solution before heating. Aggregate size and absolute values of ζ potential increased with the addition of emulsifiers, among which lecithin had the most pronounced effect. The water retention of the aggregates correlated positively with the aggregate size. Gels had reduced fracture stress and strains with increasing sucrose palmitate and decreasing Tween 20 contents. The fracture properties correlated with the ζ potentials of the aggregates, and larger aggregates led to gels with higher water-holding capacities. The emulsifiers hence influenced the gel properties indirectly via the aggregate properties. The impact of emulsifiers on food structures should therefore be considered when a food product is designed.
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Affiliation(s)
- Verena Wiedenmann
- Department of Food Technology and Bioprocess Engineering, Federal Research Institute of Nutrition and Food , Max Rubner-Institut , 76131 Karlsruhe , Germany
- Chair for Food Process Engineering, Institute of Process Engineering in Life Sciences , Karlsruhe Institute of Technology , 76131 Karlsruhe , Germany
| | - Michaela Frister
- Department of Food Technology and Bioprocess Engineering, Federal Research Institute of Nutrition and Food , Max Rubner-Institut , 76131 Karlsruhe , Germany
| | - Kathleen Oehlke
- Department of Food Technology and Bioprocess Engineering, Federal Research Institute of Nutrition and Food , Max Rubner-Institut , 76131 Karlsruhe , Germany
| | - Ulrike van der Schaaf
- Chair for Food Process Engineering, Institute of Process Engineering in Life Sciences , Karlsruhe Institute of Technology , 76131 Karlsruhe , Germany
| | - Heike Petra Karbstein
- Chair for Food Process Engineering, Institute of Process Engineering in Life Sciences , Karlsruhe Institute of Technology , 76131 Karlsruhe , Germany
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Wu C, Ma W, Chen Y, Navicha WB, Wu D, Du M. The water holding capacity and storage modulus of chemical cross-linked soy protein gels directly related to aggregates size. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.064] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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