To better understand the interaction of α-synuclein (αSyn) with lipid membranes, we carried out self-assembly molecular dynamics simulations of αSyn with monomeric and micellar sodium dodecyl sulfate (SDS), a widely used membrane mimic. We find that both electrostatic and hydrophobic forces contribute to the interactions of αSyn with SDS. In the presence of αSyn, our simulations suggest that SDS aggregates along the protein chain and forms small-size micelles at very early times. Aggregation is followed by formation of a collapsed protein-SDS micelle complex, which is consistent with experimental results. Finally, interaction of αSyn with preformed micelles induces alterations in the shape of the micelle, and the N-terminal helix (residues 3 through 37) tends to associate with micelles. Overall, our simulations provide an atomistic description of the early time scale αSyn-SDS interaction during the self-assembly of SDS into micelles.
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http://dx.doi.org/10.1021/jp210339f | DOI Listing |
Environ Sci Technol
January 2025
Jiangsu Key Laboratory of Anaerobic Biotechnology, School of Environment and Ecology, Jiangnan University, Wuxi 214122, PR China.
Thin-film composite (TFC) membrane has been extensively utilized and investigated for its excellent properties. Herein, we have constructed an active layer (AL) containing cave-like structures utilizing large meniscus interface. Furthermore, the impact of interface structure on the growth process, morphology, and effective surface area of AL has been fully explored with the assistance of sodium dodecyl benzenesulfonate (SDBS).
View Article and Find Full Text PDFBiophys Physicobiol
September 2024
Faculty of Pharmaceutical Sciences, Hokkaido University of Science, Sapporo, Hokkaido 006-8585, Japan.
Biolayer interferometry (BLI) is an optical sensor-based analytical method primarily used for analyzing interactions between biomolecules. In this study, we explored the application of BLI to observe the cleavage reaction of glutathione S-transferase (GST)-tagged fusion protein by human rhinovirus (HRV) 3C protease on a BLI sensor as a new application of the BLI method. The soluble domain of the Tic22 protein from was expressed and purified as a GST-tagged fusion protein, GST-Tic22, in .
View Article and Find Full Text PDFWater Res
January 2025
Kurita Water Industries Ltd., Nakano-ku, Tokyo 164-0001, Japan.
In the integrated circuit manufacturing process, reverse osmosis (RO) membranes are widely used for wastewater reclamation. However, fouling by typical surfactants significantly reduces membrane efficiency and lifespan. This study investigates the fouling mechanisms of typical surfactants-cetyl trimethyl ammonium bromide (CTAB, cationic), sodium dodecyl sulfate (SDS, anionic), and polyoxyethylene octyl phenyl ether (TX, nonionic)-on RO membranes.
View Article and Find Full Text PDFFood Chem
December 2024
Karlsruhe Institute of Technology, Institute of Applied Biosciences, Department of Bioactive and Functional Food Chemistry, Karlsruhe, Germany; Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany; Technical University of Munich, TUM School of Life Sciences, Professorship of Food Biopolymer Systems, Freising, Germany. Electronic address:
Gluten-free products must not contain more than 20 mg/kg of gluten to be safe for consumption by celiac disease patients. Almost all analytical methods are calibrated to wheat, wheat gluten or gliadin, and there is no rye-specific reference material available. The aim of this study was to assess the effect of the harvest year on rye gluten composition and to generate distinct rye isolates to serve as calibration standards.
View Article and Find Full Text PDFFoods
January 2025
Graduate School of Science and Technology, Niigata University, 8050 Ikarashi 2 nocho, Nishi-ku, Niigata 950-2181, Japan.
High-pressure treatment was utilized in this study to produce high-quality, reduced-sodium pork gels with desirable texture and sensory properties, addressing the challenge of maintaining quality in low-sodium meat products to meet health-conscious consumer demands. High-pressure treatment applied within the range of 150-200 MPa significantly reduced cooking loss while maintaining moisture content and provided an ideal network structure for reduced-sodium pork gels. High-pressure treatment at up to 100-200 MPa, in combination with added sodium chloride and sodium polyphosphate, was evaluated for its effects on gel texture, with results indicating that high-pressure treatment significantly improved breaking stress (increased by 10.
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