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首页> 外文期刊>Journal of Photochemistry and Photobiology, A. Chemistry >Effect of fibrillation on the excited state dynamics of tryptophan in serum protein - A time-resolved fluorescence study
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Effect of fibrillation on the excited state dynamics of tryptophan in serum protein - A time-resolved fluorescence study

机译:原纤化对血清蛋白中色氨酸激发态动态的影响-时间分辨荧光研究

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The aggregation of proteins into the amyloid fibrils is mainly responsible for several neurological diseases. Knowledge of dynamics in amyloid fibril is very essential to understand its biological activity. Although, the effects of environment like pH, ionic strength, temperature, etc. on the fibril have been studied extensively, studies on the dynamics of amyloid fibril and the role of water in fibril are scarce. In this article, we have reported the results on the excited state dynamics of amyloid fibrils formed by a well-known blood plasma protein, human serum albumin (HSA), at neutral pH. The sole tryptophan residue, W214, has been used as the intrinsic fluorescent probe to monitor its excited state dynamics. Steady-state and time-resolved fluorescence data suggests that the W214 becomes more closer to the quencher amino acid residues in the fibrillar phase than in the native protein. From detailed time-resolved emission measurements, it is shown that despite having a more ordered structure, the water molecules around W214 in amyloid fibril is more labile than that in the native protein. Fluorescence depolarization studies also indicate that the W214 residue is located in a relatively more flexible region of the ordered amyloid fibril than that in the native protein. (C) 2014 Elsevier B.V. All rights reserved.
机译:蛋白质聚集到淀粉样蛋白原纤维中主要引起几种神经系统疾病。淀粉样蛋白原纤维的动力学知识对于理解其生物学活性非常重要。尽管已经广泛研究了诸如pH,离子强度,温度等环境对原纤维的影响,但是关于淀粉样原纤维的动力学和水在原纤维中的作用的研究很少。在本文中,我们报告了在中性pH下由知名血浆蛋白,人血清白蛋白(HSA)形成的淀粉样蛋白原纤维的激发态动力学结果。唯一的色氨酸残基W214已用作本征荧光探针来监测其激发态动态。稳态和时间分辨荧光数据表明,与天然蛋白相比,W214在原纤维相中更接近淬灭剂氨基酸残基。从详细的时间分辨发射测量结果可以看出,尽管结构更为有序,但淀粉样原纤维中W214周围的水分子比天然蛋白中的水分子更不稳定。荧光去极化研究还表明,W214残基位于有序淀粉样蛋白原纤维的比天然蛋白质中相对更灵活的区域中。 (C)2014 Elsevier B.V.保留所有权利。

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