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J Biomol Struct Dyn
Department of Mechanical Engineering, Hakim Sabzevari University, Sabzevar, Iran.
Published: May 2021
Viscoelasticity of collagen is essential for the integrity of connective tissue and its aberrancy may result in collagen dysfunction and the emergence of connective tissue diseases. Precise identification of viscoelastic properties of collagens, and affecting factors are necessary to understand collagen behavior in the extracellular matrix as well as the mechanism of collagen-related diseases. The aim of this study is to investigate the mechanical and viscoelastic properties and time-lapse changes of protein-protein and protein-solvent hydrogen bonds of proline-rich and hydroxyproline-rich collagens by molecular dynamics simulation applying a virtual creep test. To this end, ten different collagen-like protein structures including [(Gly-Pro-Ala)], [(Gly-Pro-Arg)], [(Gly-Pro-Asp)], [(Gly-Pro-Lys)], [(Gly-Pro-Ser)], [(Gly-Pro-Hyp)], [(Gly-Ala-Hyp)], [(Gly-Glu-Hyp)], [(Gly-Leu-Hyp)] and [(Gly-Val-Hyp)] were virtually built and the viscoelastic properties of the structures were determined by virtual creep test according to Kelvin-Voigt model with various constant pulling forces. Different pulling forces ranged from 500 piconewton (pN) to 5000 pN were applied. As a result, Young's modulus of the collagens was found positively correlated with the pulling force. The viscosity values and relaxation times were negatively correlated. Results also revealed a decreased number of intramolecular hydrogen bonds in hydroxyproline-rich collagens (but not in proline-rich collagens) and an increased number of protein-solvent hydrogen bonds in response to the increasing pulling force. Our results also confirmed that proline and hydroxyproline are the most critical amino acids in determining the collagen viscoelasticity. We suggest that collagen length and mechanical force may be additional important factors for biomechanical properties and behavior of collagen in the extracellular matrix.Communicated by Ramaswamy H. Sarma.
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http://dx.doi.org/10.1080/07391102.2020.1753578 | DOI Listing |
Int J Biol Macromol
March 2025
College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China. Electronic address:
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View Article and Find Full Text PDFJ Environ Manage
March 2025
GITECO Research Group, University of Cantabria, Av. Los Castros, 39005, Santander, Spain.
The inadequate management of end-of-life fishing nets generates serious environmental problems, affecting marine ecosystems and biodiversity. This study explores their reuse as modifiers in asphalt binders, promoting a circular economy model in road construction by improving recyclability. The results show that incorporating fishing nets (FN) increases the complex modulus (G∗), enhancing stiffness and resistance at high temperatures, particularly with 6% and 9% dosages.
View Article and Find Full Text PDFFood Chem
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Science des Aliments et Formulation, Gembloux Agro-Bio Tech, ULiége, 5030 Gembloux, Belgium.
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View Article and Find Full Text PDFFood Res Int
April 2025
College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; Analysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Haikou 571100, China. Electronic address:
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View Article and Find Full Text PDFFood Sci Nutr
March 2025
Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran.
Water-in-oleogels are structured oils formed using gelators with varying gelation performance. In this study, the production of novel bigels and their consumption as a commercial shortening substitute in croissant formulation to reduce the fat and saturated fatty acid content and produce a healthier product are of concern. Water-in-oleogels of sunflower oil were prepared by consuming different combinations of gelators, monoglyceride, Zein protein (2.
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