Molecular Design of β-Sheet Peptide for the Multi-Modal Analysis of Disease

Intermolecular forces constrain peptide conformation. However, the role of each intermolecular force in constraining peptide conformation remains poorly understood. In this work, we show that aromatic-aromatic interactions drive peptides into β-sheets, and the hydrophobic effect determines the assembly speed of peptides. By using intermolecular forces to artificially control the assembly of β-sheets, a multi-modal analytical system was developed that allows five readouts and dual qualitative-quantitative analysis, and satisfies both point-of-care testing (POCT) and laboratory-based testing. For Mycoplasma Pneumoniae diagnosis, this system eradicates misdiagnosis (from 30 % to 0 %) and broadens the linear range by three-fold, both of which are critical for guiding therapy. This work not only illustrates exact roles of intermolecular forces in driving the formation of β-sheets, but also provides a guideline for the construction of a multi-modal analytical system for disease diagnosis.

Interfacial Charge Transfer in Dye-Sensitized Solar Cells Using SCN-Free Terpyridine-Coordinated Ru Complex Dye and Co Complex Redox Couples

The efficiency of dye-sensitized solar cells (DSSCs) using Ru complex dyes and Co complex redox couples has been increased with a strategy to prevent charge recombination via the addition of bulky or lengthy peripheral units to the dyes. However, despite the efforts, most of the DSSCs are still suffering from nonunity quantum efficiency and fast recombination. We examine the effect of SCN ligand, which has been used for many Ru complex dyes and could attract positively charged Co complexes. We find that replacing the ligands with 2,6-bis(2'-(4'-trifluoromethyl)pyrazolyl)pyridine increases the quantum efficiency and electron lifetime. With the combination of the replacement of SCN ligands and the addition of bulky moiety, ∼80% external quantum efficiency is achieved. These suggest that not only the addition of a blocking effect but also the reduction of electrostatic and dispersion forces between dyes and Co complexes are essential to control the charge separation and recombination processes.

Physical driving force of actomyosin motility based on the hydration effect

We propose a driving force hypothesis based on previous thermodynamics, kinetics and structural data as well as additional experiments and calculations presented here on water-related phenomena in the actomyosin systems. Although Szent-Györgyi pointed out the importance of water in muscle contraction in 1951, few studies have focused on the water science of muscle because of the difficulty of analyzing hydration properties of the muscle proteins, actin, and myosin. The thermodynamics and energetics of muscle contraction are linked to the water-mediated regulation of protein-ligand and protein-protein interactions along with structural changes in protein molecules. In this study, we assume the following two points: (1) the periodic electric field distribution along an actin filament (F-actin) is unidirectionally modified upon binding of myosin subfragment 1 (M or myosin S1) with ADP and inorganic phosphate Pi (M.ADP.Pi complex) and (2) the solvation free energy of myosin S1 depends on the external electric field strength and the solvation free energy of myosin S1 in close proximity to F-actin can become the potential force to drive myosin S1 along F-actin. The first assumption is supported by integration of experimental reports. The second assumption is supported by model calculations utilizing molecular dynamics (MD) simulation to determine solvation free energies of a small organic molecule and two small proteins. MD simulations utilize the energy representation method (ER) and the roughly proportional relationship between the solvation free energy and the solvent-accessible surface area (SASA) of the protein. The estimated driving force acting on myosin S1 is as high as several piconewtons (pN), which is consistent with the experimentally observed force.

Enhanced Electron Lifetimes in Dye-Sensitized Solar Cells Using a Dichromophoric Porphyrin: The Utility of Intermolecular Forces

Electron lifetimes in dye-sensitized solar cells employing a porphyrin dye, an organic dye, a 1:1 mixture of the two dyes, and a dichromophoric dye design consisting of the two dyes using a nonconjugated linker were measured, suggesting that the dispersion force of the organic dyes has a significant detrimental effect on the electron lifetime and that the dichromophoric design can be utilized to control the effect of the dispersion force.

Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk

To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K+, Ca2+, Mg2+ and Fe3+) with different concentrations (0-0.72%) on the rheological, gel, and structural properties of egg yolk were investigated. Results showed that monovalent and divalent ions were beneficial to the formation of uniform and dense gel network, especially with the addition of 0.72% magnesium ion, which further improved gel hardness, water holding capacity (WHC) and viscoelastic properties, the properties of egg yolk gel increased with the increase of the concentration of mono-bivalent metal ions. Adding ferric ion remarkably increased the average particle size (d4,3) and apparent viscosity of egg yolk, destroying the disulfide bonds and the hydrophobic interactions in gel. Fourier transform infrared spectroscopy (FT-IR) and fluorescence spectra analysis revealed that metal ions promoted the hydrophobic aggregation among egg yolk proteins and induced the transition of protein secondary structure from ordered to disordered. This work will provide a theoretical reference for the development of low salt and nutrient fortified egg yolk products.

Towards Stable Metal-I2 Battery: Design of Iodine-Containing Functional Groups for Enhanced Halogen Bond

The redox chemistries of iodine have attracted tremendous attention for charge storage owing to their high theoretical specific capacity and natural abundance. However, the practical capacity and cycle life are greatly limited by the active mass loss originating from the dissolved iodine species in either non-aqueous or aqueous batteries. Despite intensive progress in physical and physicochemical confinements of iodine species (I2/I3 -/I-), less attention has been paid to confining iodine species beyond the host-iodine interface, inhibiting further development of iodine cathodes with high I2 contents. Here a halogen bond (XB)- enhanced design concept is proposed between I2 molecules to achieve stable cycling performances, as exemplified by the Na-I2 battery. The enhanced XB is derived from the incorporation of -B(OH)I3 groups in highly integrated porous carbon/I2 cathode (HOCF-BIn), which can generate extended interactions between -B(OH)I3 and following I2 molecules. Due to the strong intermolecular force between I2 molecules, the HOCF-BIn cathodes exhibit substantially strengthened I2/I3 -/I- confinement, enabling outstanding cycling stability at I2 loading ranging from 1.8 to 6.2 mg cm-2. This findings demonstrate a functional group to manipulate XB chemistry within I2 molecules and polyiodides for stable and low-cost metal-iodine batteries.

Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture

Egg-based yoghurt (EBY) is a novel yoghurt fermented by lactic acid bacteria with high nutritional and health values, serving as a potential alternative to milk-based yoghurt. However, the hardness, adhesiveness, and water-holding capacity of egg-based yoghurt need to be further improved. In this study, the improvement in EBY quality by gellan gum and its underlying mechanism were investigated. The results showed that gellan gum significantly improved the quality of EBY (p < 0.05). Among the five concentration gradients tested, the EBY supplemented with 0.045% gellan gum exhibited the best quality with the highest sensory score of 83.57. With the increasing amount of gellan gum, hydrogen bonding interactions in the yoghurt significantly increased, while ionic bonding remained unchanged, but hydrophobic interactions and disulphide bonding gradually decreased. Low-field NMR assay results demonstrated that gellan gum significantly raised the amount of strongly bonded water while decreasing the amount of immobile water in the yoghurt. Confocal laser scanning microscopy revealed that EBY with 0.045% gellan gum had a better texture, whereas too much or too little gellan gum led to a coarser structure. In summary, gellan gum altered the water phase state and enhanced the water holding capacity through increased hydrogen bonding interactions, which consequently improved the yoghurt's texture and sensory qualities. This study provides a reference for the development and application of EBY.

Engineering Docetaxel Micelles for Enhanced Cancer Therapy Through Intermolecular Forces

Docetaxel has exhibited excellent therapeutic effects in cancer treatment; however, its hydrophobicity, short blood circulation time, and high blood toxicity restrict its clinical application. The use of mPEG-PLA micelles to deliver docetaxel into the body has been verified as an effective approach to enhance its therapeutic efficacy. However, mPEG-PLA micelles are easily disassembled in the bloodstream, which can easily lead to premature drug release. To broaden the application scenarios of mPEG PLA micelles, we utilized the π-π stacking effect as an intermolecular force to design a novel mPEG-PLA-Lys(Fmoc) micelle to enhance the blood stability and permeability of drug-loaded micelles. The result showed that drug-loaded micelles for injection did not alter the tissue selectivity of docetaxel. Intravenous injection of the micelles in nude mice showed better antitumor efficacy than docetaxel injection and tumor recurrence rate is 0%, which is significantly lower than that of docetaxel injection (100%). The micelles designed by this research institute are anticipated to improve the clinical therapeutic effect of docetaxel.

Characterization of four thermogelled egg yolk varieties based on moisture and protein content

There are obvious differences between egg yolks of different varieties. Additionally, boiled eggs, which are widely liked and consumed globally, are nutrient rich. However, they absorb water in the esophagus during swallowing, and this result in an uncomfortable sensation. Here, we determined the moisture content and distribution as well as the protein contents and properties of 4 varieties of thermogelled egg yolks. Among the varieties, Green Shelled thermogelled egg yolk showed the highest protein content and solubility. Additionally, the ionic, hydrogen, and disulfide bonds corresponding to Rhode Island Red thermogelled egg yolk samples were the weakest, while the hydrophobic interaction force corresponding to the Hetian Dahei (HD) egg yolk samples was the weakest. Further, the distribution of the moisture contents of the 4 varieties was significantly different (P < 0.05). HD egg yolk showed the highest moisture content, and its bound and immobile moisture contents were significantly higher than those of the other 3 varieties. Egg yolk moisture content also affected free amino acid content, which was the highest for HD egg yolk. Therefore, owing to its high moisture content, HD egg yolk was conducive for chewing and swallowing and given its high free amino acid content, it also had a more suitable taste and flavor. The results of this study provide a theoretical basis for the application of egg yolks in food processing.

Insights into the effect of complex phosphates on acid-induced milk fan gel properties: Texture, rheological, microstructure, and molecular forces

Milk fan cheese, a type of stretched cheese, presents challenges in its stretch forming. This study investigated the effects of complex phosphates (sodium tripolyphosphate and sodium dihydrogen phosphate, STPP-DSP) on the gelling properties of acid-induced milk fan gel and the mechanisms contributing to its stretch forming. The treatment of milk fan gel with STPP-DSP resulted in improved functional and textural properties compared with the control group. In particular, drawing length increased significantly from 69.67 nm to 80.33 nm, and adhesiveness increased from 1,737.89 g/mm to 1,969.79 g/mm. The addition of STPP-DSP also led to increased viscosity, elastic modulus (G'), and viscous modulus (G″). Microstructural analysis revealed the formation of a fibrous structure within the gel after STPP-DSP treatment, facilitating uniform embedding of fat globules and emulsification. Structural analysis showed that the addition of STPP-DSP increased β-fold and decreased random coiling of the gel, facilitating the unfolding of protein structures. Additionally, UV absorption spectroscopy and excitation emission matrix spectroscopy results indicated the formation of a chelate between STPP-DSP and milk fan gel, increasing protein-protein molecular interactions. Evidence from differential scanning calorimetry and X-ray diffraction demonstrated the formation of sodium caseinate chelate. Fourier transform infrared spectroscopy and zeta potential analysis revealed that the sodium caseinate chelate formed through hydrophobicity, hydrogen bonding, and electrostatic forces. These findings provided theoretical insights into how phosphates can improve the stretch forming of milk fan gel, facilitating the application of phosphate additives in stretched-cheese processing.