The Effect of Chain Length and Conformation on the Nucleation of Glycine Homopeptides during the Crystallization Process.
The Effect of Chain Length and Conformation on the Nucleation of Glycine Homopeptides during the Crystallization Process.
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DOI：
10.1021/acs.cgd.2c01229
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发表时间：
2023-03-01
影响因子：
3.8
通讯作者：
Heng, Jerry Y. Y.
中科院分区：
文献类型：
--
作者：
Guo, Mingxia;Jones, Marie J.;Goh, Racheal;Verma, Vivek;Guinn, Emily;Heng, Jerry Y. Y.
为探讨链长和构象对多肽成核的影响，测定了甘氨酸多肽在纯水中不同过饱和度和不同温度下的初级成核诱导时间。成核数据表明，较长的链将延长诱导时间，特别是对于长于三的链，其中成核将在几天内发生。与此相反，成核速率的增加，在所有homopeptides的过饱和度的增加。诱导时间和成核难度在较低的温度下增加。然而，对于三甘氨酸，在低温下产生具有未折叠肽构象（pPII）的二水合物形式。二水三甘氨酸的界面能和活化吉布斯能均低于高温下的界面能和活化吉布斯能，但诱导时间较长，表明经典成核理论不适合解释二水三甘氨酸的成核现象。此外，还观察到了长链甘氨酸肽的凝胶化和液-液分离，这通常属于非经典成核理论。这项工作提供了深入了解成核过程如何随着链长和可变构象的增加而演变，从而为经典成核理论和肽的复杂成核过程提供了对关键肽链长度的基本理解。本文研究了链长和构象对甘氨酸多肽成核的影响。诱导时间随肽链长度的增加而增加，pPII构象的三甘氨酸二水合物的成核参数表明经典成核理论（CNT）不适合解释其成核现象。此外，观察到长链甘氨酸同型肽的凝胶化和液-液分离。
To explore the effect of chain length and conformation on the nucleation of peptides, the primary nucleation induction time of glycine homopeptides in pure water at different supersaturation levels under various temperatures has been determined. Nucleation data suggest that longer chains will prolong the induction time, especially for chains longer than three, where nucleation will occur over several days. In contrast, the nucleation rate increased with an increase in the supersaturation for all homopeptides. Induction time and nucleation difficulty increase at lower temperatures. However, for triglycine, the dihydrate form was produced with an unfolded peptide conformation (pPII) at low temperature. The interfacial energy and activation Gibbs energy of this dihydrate form are both lower than those at high temperature, while the induction time is longer, indicating the classical nucleation theory is not suitable to explain the nucleation phenomenon of triglycine dihydrate. Moreover, gelation and liquid–liquid separation of longer chain glycine homopeptides were observed, which was normally classified to nonclassical nucleation theory. This work provides insight into how the nucleation process evolves with increasing chain length and variable conformation, thereby offering a fundamental understanding of the critical peptide chain length for the classical nucleation theory and complex nucleation process for peptides. The effects of chain length and conformation on the nucleation of glycine homopeptides have been investigated here. The induction time increases with the peptide chain length, and nucleation parameters of triglycine dihydrate with pPII conformation indicate that classical nucleation theory (CNT) is not suitable to explain its nucleation phenomenon. Moreover, gelation and liquid−liquid separation of longer chain glycine homopeptides were observed.
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在悬浮的NaCl溶液液滴中，水合破裂和化学排序超出了亚稳态宽度极限：两步成核的早期阶段的证据。
影响因子：
8.4
作者：
Hwang H;Cho YC;Lee S;Lee YH;Kim S;Kim Y;Jo W;Duchstein P;Zahn D;Lee GW
通讯作者：
Lee GW
影响因子：
3.8
作者：
Kulkarni, Samir A.;Kadam, Somnath S.;ter Horst, Joop H.
通讯作者：
ter Horst, Joop H.
影响因子：
9.9
作者：
SOHNEL, O;MULLIN, JW
通讯作者：
MULLIN, JW
影响因子：
3.9
作者：
Wang, Ying;Lomakin, Aleksey;Benedek, George B.
通讯作者：
Benedek, George B.
DOI：
10.1073/pnas.110000497
发表时间：
2000-06-06
影响因子：
11.1
作者：
Galkin, O;Vekilov, PG
通讯作者：
Vekilov, PG