文献类型: 外文期刊
作者: Zhang, Muhan 1 ; Wang, Daoying 1 ; Li, Pengpeng 1 ; Sun, Chong 1 ; Xu, Rong 1 ; Geng, Zhiming 1 ; Xu, Weimin 1 ; Dai, Zha 1 ;
作者机构: 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Qual & Safety Control, Nanjing 210095, Jiangsu, Peoples R China
关键词: Hsp90;Lipid binding;Membrane;SPR
期刊名称:BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES ( 影响因子:3.747; 五年影响因子:4.404 )
ISSN: 0005-2736
年卷期: 2018 年 1860 卷 2 期
页码:
收录情况: SCI
摘要: Heat shock protein 90 (Hsp90) is an essential molecular chaperone with versatile functions in cell homeostatic control under both normal and stress conditions. Hsp90 has been found to be expressed on the cell surface, but the mechanism of Hsp90 association to the membrane remains obscure. In this study, the direct interaction of Hsp90 and phospholipid vesicles was characterized, and the role of Hsp90 on membrane physical state was explored. Using surface plasmon resonance (SPR), we observed a strong interaction between Hsp90 and different compositions of lipid. Hsp90 had a preference to bind with more unsaturated phospholipid species and the affinity was higher with negatively charged lipids than zwitterionic lipids. Increasing the mole fraction of cholesterol in the phospholipid led to a decrease of binding affinity to Hsp90. Circular dichroism (CD) spectroscopy of Hsp90 in PC membranes showed more alpha-helix structure than in aqueous buffer. The differential scanning calorimeter (DSC) and fluorescence polarization results showed Hsp90 could affect the transition temperature and fluidity of the bilayer. We postulate from these results that the association between Hsp90 and membranes may involve both electrostatic and hydrophobic force, and constitute a possible mechanism that modulates membrane lipid order during thermal fluctuations.
- 相关文献
作者其他论文 更多>>
-
An efficient measure for the isolation of chenodeoxycholic acid from chicken biles using enzyme-assisted extraction and macroporous resins refining
作者:Yang, Biao;Lu, Fangyun;Li, Pengpeng;Ma, Jingjing;Yang, Jing;Zhang, Xinxiao;Cheng, Mei;Yu, Wenjing;Chai, Yao;Zou, Ye;Xu, Weimin;Wang, Daoying;Yang, Biao;Li, Pengpeng;Ma, Jingjing;Yang, Jing;Zhang, Xinxiao;Cheng, Mei;Chai, Yao;Zou, Ye;Xu, Weimin;Wang, Daoying;Lu, Fangyun;Yu, Wenjing
关键词:Bile salt hydrolase; Chenodeoxycholic acid; Macroporous resin; Adsorption; Purification
-
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
作者:Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying
关键词:trehalose; star anise extract; pork meatball; water-holding capacity; antioxidant capacity; myofibrillar protein
-
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties
作者:Guo, Yanan;Zhang, Shuo;Gu, Yue;Cheng, Tianfu;Sun, Fuwei;Wang, Yichang;Wang, Zhongjiang;Guo, Zengwang;Wang, Daoying
关键词:Pea protein isolate; Sodium alginate; Air/water interface; Foam properties; Interfacial rheology; Foam rheology
-
Three-mode ratiometric biosensor based on integrated DNA-driven magnetic beads for Clostridium perfringens detection
作者:Wang, Wenzhuo;Lin, Tingting;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Wenzhuo;Yuan, Wei;Lin, Tingting;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Wenzhuo;Liu, Fei;Yuan, Wei
关键词:Clostridium perfringens; Three-mode biosensor; Ratiometric biosensor; G-quadruplex; RCA
-
IDENTIFICATION AND ANALYSIS OF PORK FRESHNESS QUALITY BASED ON IMPROVED MOBILENETV3
作者:Zhou, Chenggang;Pi, Jie;Liu, Jun;Chen, Xiao;Wang, Daoying
关键词:Deep learning; MobileNetV3 network; Non-destructive testing; Pork freshness
-
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties
作者:Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Xia, Xiudong;Wang, Daoying;Dai, Yiqiang;Liu, Yifei;Wang, Zhe;Xu, Weimin;Dong, Mingsheng;Xia, Xiudong;Wang, Daoying;Xu, Weimin;Xia, Xiudong;Wang, Daoying
关键词:Dextran; Structure; Physicochemical properties; 3D printing whole grain and legume food; Dysphagia
-
Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein
作者:Shi, Miaomiao;Zhang, Muhan;Bian, Huan;Wang, Daoying;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Shi, Miaomiao;Zhang, Muhan;Bian, Huan;Wang, Daoying;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Shi, Miaomiao;Zhang, Muhan;Bian, Huan;Wang, Daoying;Xu, Weimin;Wei, Suhuan;Guo, Ruirui
关键词:emulsion properties; myofibrillar protein; medium-chain triglycerides; interfacial protein adsorption



