详细信息
Interaction between the natural lipopeptide [Glu1, Asp 5] surfactin-C15 and hemoglobin in aqueous solution ( EI收录)
文献类型:期刊文献
英文题名:Interaction between the natural lipopeptide [Glu1, Asp 5] surfactin-C15 and hemoglobin in aqueous solution
作者:Zou, Aihua[1,2]; Liu, Jing[1]; Garamus, Vasil M.[1]; Zheng, Kai[1,2]; Willumeit, Regine[1]; Mu, Bozhong[1]
机构:[1] State Key Laboratory of Bioreactor Engineering and Institute of Applied Chemistry, East China University of Science and Technology, Shanghai 200237, China; [2] GKSS Research Center, Max-Planck-Str. 1, 21502 Geesthacht, Germany
年份:2010
卷号:11
期号:3
起止页码:593
外文期刊名:Biomacromolecules
收录:EI(收录号:20101312812527)
语种:英文
外文关键词:Covalent bonds - Sulfur compounds - Neutron scattering - Critical micelle concentration - Dichroism - High resolution transmission electron microscopy - Micelles - Circular dichroism spectroscopy - Solutions
摘要:The interaction between natural lipopeptide [Glui, Asps] surfactin-C15 (surfactin) and hemoglobin (Hb) has been studied. Surface tension measurements show that the critical micelle concentration (cmc) of surfactin increases from 1.54 x 10-5to 3.86 x 10-5 mol/L with Hb. The UV spectra display that the effect of surfactin on Hb exhibits strong concentration- dependent fashion and the aquometHb convert to hemichrome at high surfactin concentration. Small-angle neutron scattering (SANS) and freeze-fracture transmission electron microscopy (FFTEM) measurements show that surfactin result in the formation of a fractal structure representing a "necklace model" of micelle-like clusters randomly distributed along the protein polypeptide chain at high surfactin concentration. Far-UV circular dichroism (CD) results confirmed that surfactin can disrupt the helical structure of protein at high concentrations, although the enhanced native-like behavior of protein by low concentration of surfactin was observed. The microenvironment change around Phe amino residues and disulfide bonds of Hb was obtained from near-UV CD spectra. ? 2010 American Chemical Society.
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