4.7 Article

Ion influence on surface water dynamics and proton exchange at protein surfaces - A unified model for transverse and longitudinal NMR relaxation dispersion

期刊

JOURNAL OF MOLECULAR LIQUIDS
卷 367, 期 -, 页码 -

出版社

ELSEVIER
DOI: 10.1016/j.molliq.2022.120451

关键词

NMR relaxometry; Water dynamics; Protein; Surface; Proton exchange

资金

  1. CNRS (PICS LINKPE Projet International de Cooperation Scientifique)
  2. Slovenian Research Agency (ARRS) [P1-0201, J1-1708]
  3. COST (European Cooperation in Science and Technology) Action EURELAX (European Network on NMR Relaxometry) [CA15209]
  4. NIH [RM1-GM135136]
  5. Czech Science Foundation [GF20-05789L]
  6. Region Ile de France [FR2482]
  7. CNRS
  8. Sorbonne University

向作者/读者索取更多资源

This study investigates the surface water dynamics and proton exchange at protein surfaces using NMR relaxometry. The addition of salt significantly affects the surface water dynamics, while the proton exchange between labile protein-protons and water-protons remains unchanged.
In all biologically relevant media, proteins interact in the presence of surrounding ions, and such inter-actions are water-mediated. Water molecules play a crucial role in the restructuring of proteins in solu-tion and indeed in their biological activity. Surface water dynamics and proton exchange at protein surfaces is investigated here using NMR relaxometry, for two well-known globular proteins, lysozyme and bovine serum albumin, with particular attention to the role of surface ions. We present a unified model of surface water dynamics and proton exchange, accounting simultaneously for the observed lon-gitudinal and transverse relaxation rates. The most notable effect of salt (0.1 M) concerns the slow surface water dynamics, related to rare water molecules embedded in energy wells on the protein surface. This response is protein-specific. On the other hand, the proton exchange time between labile protein-protons and water-protons at the protein surface seems to be very similar for the two proteins and is insensitive to the addition of salts at the concentration studied. (c) 2022 Elsevier B.V. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据