Binding mechanism of five typical sweeteners with bovine serum albumin

Modulating Role of Co-Solutes in Complexation between Bovine Serum Albumin and Sodium Polystyrene Sulfonate

The action of three types of co-solutes: (i) salts (NaCl, NaBr, NaI), (ii) polymer (polyethylene glycol; PEG-400, PEG-3000, PEG-20000), and (iii) sugars (sucrose, sucralose) on the complexation between bovine serum albumin (BSA) and sodium polystyrene sulfonate (NaPSS) was studied. Three critical pH parameters were extracted from the pH dependence of the solution’s turbidity: pHc corresponding to the formation of the soluble complexes, pHΦ corresponding to the formation of the insoluble complexes, and pHopt corresponding to the charge neutralization of the complexes. In the presence of salts, the formation of soluble and insoluble complexes as well as the charge neutralization of complexes was hindered, which is a consequence of the electrostatic screening of attractive interactions between BSA and NaPSS. Distinct anion-specific trends were observed in which the stabilizing effect of the salt increased in the order: NaCl < NaBr < NaI. The presence of PEG, regardless of its molecular weight, showed no measurable effect on the formation of soluble complexes. PEG-400 and PEG-3000 showed no effect on the formation of insoluble complexes, but PEG-20000 in high concentrations promoted their formation due to the molecular crowding effect. The presence of sugar molecules had little effect on BSA-NaPSS complexation. Sucralose showed a minor stabilizing effect with respect to the onset of complex formation, which was due to its propensity to the protein surface. This was confirmed by the fluorescence quenching assay (Stern-Volmer relationship) and all-atom MD simulations. This study highlights that when evaluating the modulatory effect of co-solutes on protein-polyelectrolyte interactions, (co-solute)-protein interactions and their subsequent impact on protein aggregation must also be considered.

Molecular insight on the binding of stevia glycosides to bovine serum albumin

The interaction of the steviol and its glycosides (SG), steviolbioside, and rebaudioside A, with bovine serum albumin (BSA) was studied by absorption and fluorescence spectroscopy techniques alongside molecular docking. The stevia derivatives quenched the fluorescence of BSA by a dynamic quenching mechanism, indicating the interaction between the stevia derivatives and BSA. The binding constant (K_b) of steviol was 100-1000-fold higher than those of SG. The stevia derivative/BSA binding reaction was spontaneous and involved the formation of hydrogen bonds and van der Waals interactions between steviol and steviolbioside with BSA, and water reorganization around the rebaudioside A/BSA complex. Molecular docking pointed out the FA1 and FA9 binding sites of BSA as the probable binding sites of steviol and SG, respectively. In conclusion, steviol enhanced hydrophobicity and small size compared to SG may favor its binding to BSA. As steviol and its glycosides share binding sites on BSA with free fatty acids and drugs, they may be competitively displaced from plasma albumin under various physiological states or disease conditions. These findings are clinically relevant and provide an insight into the pharmacokinetics and pharmacodynamics of the stevia glycosides.

Mechanistic differences in the effects of sucrose and sucralose on the phase stability of lysozyme solutions

The effect of two disaccharide analogues, sucrose and sucralose, on the phase stability of aqueous lysozyme solutions has been addressed from a mechanistic viewpoint by a combination of experiment and molecular dynamics (MD) simulations. The influence of the added low molecular weight salts (NaBr, NaI and NaNO₃) was considered as well. The cloud-point temperature measurements revealed a larger stabilizing effect of sucralose. Upon increasing sugar concentration, the protein solutions became more stable and differences in the effect of sucralose and sucrose amplified. It was confirmed that the addition of either of the two sugars imposed no secondary structure changes of the lysozyme. Enthalpies of lysozyme-sugar mixing were exothermic and a larger effect was recorded for sucralose. MD simulations indicated that acidic, basic and polar amino acid residues play predominant roles in the sugar-protein interactions, mainly through hydrogen bonding. Such sugar mediated protein-protein interactions are thought to be responsible for the biopreserative nature of sugars. Our observations hint at mechanistic differences in sugar-lysozyme interactions: while sucrose does not interact directly with the protein's surface for the most part (in line with the preferential hydration hypothesis), sucralose forms hydrogen bonds with acidic, basic and polar amino acid residues at the lysozyme's surface (in line with the water replacement hypothesis).

Comprehensive investigations about the binding interaction of acesulfame with human serum albumin

In this work, the binding interaction of an artificial sweetener, acesulfame (ACS) with human serum albumin (HSA) are investigated at the molecular level by using spectral methods and molecular modeling. ACS has the ability to induce static quenching of the intrinsic fluorescence of HSA by a complex formed between HSA and ACS through weak multi-noncovalent forces including hydrophobic, hydrogen bond and van der Waals forces. ACS enters subdomain IIA of HSA to induce the tertiary structure changes of HSA and decreased the hydrophobicity of protein. In addition, ACS binding does not obviously alter the secondary structure of HSA. This study is hoped to provide some crucial information for further investigations of the biosafety of sweetener.

Evaluation of the binding mechanism of iodine with trypsin and pepsin: A spectroscopic and molecular docking

In this work, the effects of I₂ on the activities and conformational structures of digestive enzymes, trypsin and pepsin were studied. The results indicated that the enzyme activities were decreased to some extent in the presence of I₂, especially trypsin. Upon gradual addition of I₂, the intrinsic fluorescence quenching of trypsin and pepsin were observed by mainly static collision and hydrophobic forces. I₂ is more likely to cause the fluorescence quenching of trypsin than that of pepsin. Compared with pepsin, trypsin has a greater ability to bind with I₂. The synchronous fluorescence spectral results indicated that I₂ induced the quaternary structure changes of trypsin/pepsin and changed the hydrophobicity of Tyr and Trp residues. In addition, molecular docking was used to obtain the binding mode and the various amino acid residues of trypsin and pepsin with I₂. These investigations may constitute a solid work to further explain the process of migration and transformation of I₂ in digestive system.

Insights into the binding mechanism of two-dimensional black phosphorus nanosheets-protein associations

Exploring the protein-nanomaterials interactions is the topic of high relevance for the future applications of new nanomaterials in biological system. Herein, the binding mechanism of bovine serum albumin(BSA) and bovine hemoglobin(BHB) with two-dimensional black phosphorus nanosheets (BP NSs) was reported. Muti-spectral results showed that the combination of BP NPs with protein resulted in the fluorescence quenching of BSA and BHB and induced the extension of the protein peptide chain by van der Waals forces, hydrophobic forces, and electron-transfer forces. Both BSA and BHB retain their structure in α-helix form. The induced circular dichroism (ICD) spectral results showed that the presence of BP NPs partly destroyed the binding domain of BHB with bilirubin and altered the tertiary structure of BHB by BP NPs binding.