Unfolding/Refolding Study on Collagen from Sea Cucumber Based on 2D Fourier Transform Infrared Spectroscopy.
Unfolding/Refolding Study on Collagen from Sea Cucumber Based on 2D Fourier Transform Infrared Spectroscopy.
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基于二维傅里叶变换红外光谱的海参胶原蛋白展开/重折叠研究
DOI：
10.3390/molecules21111546
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发表时间：
2016-11-16
期刊：
影响因子：
--
通讯作者：
Zhu BW
中科院分区：
文献类型：
--
作者：
Qin L;Bi JR;Li DM;Dong M;Zhao ZY;Dong XP;Zhou DY;Zhu BW
研究海参不溶性胶原纤维（ICF）和胃蛋白酶溶解胶原（PSC）热行为的差异。采用傅里叶变换红外光谱结合曲线拟合和二维相关技术，确定了ICFs和PSC在加热和冷却循环（5 → 70 → 5 °C）过程中二级结构的去折叠/重折叠序列。与PSC相比，ICFs具有更高的α-螺旋结构比例和更高的热稳定性，因此具有更稳定的三螺旋结构。在加热过程中影响二级结构的变化的顺序基本上是相同的ICF和PSC之间。在所有情况下，α-螺旋结构是最重要的构象，它消失形成β-折叠结构。在降温过程中，ICFs表现出部分复性能力，β-折叠结构的比例先上升后上升，α-螺旋结构的比例先上升。PSC在降温阶段没有明显的再折叠。
We aimed to explore the differences of thermal behaviors between insoluble collagen fibrils (ICFs) and pepsin-solubilized collagens (PSCs) from sea cucumber Stichopus japonicus. The unfolding/refolding sequences of secondary structures of ICFs and PSCs during the heating and cooling cycle (5 → 70 → 5 °C) were identified by Fourier transform infrared spectrometry combined with curve-fitting and 2D correlation techniques. ICFs showed a higher proportion of α-helical structures and higher thermostability than PSCs, and thus had more-stable triple helical structures. The sequences of changes affecting the secondary structures during heating were essentially the same between ICFs and PSCs. In all cases, α-helix structure was the most important conformation and it disappeared to form a β-sheet structure. In the cooling cycle, ICFs showed a partially refolding ability, and the proportion of β-sheet structure rose before the increasing proportion of α-helix structure. PSCs did not obviously refold during the cooling stage.
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DOI：
10.1016/0966-7822(96)00003-2
发表时间：
1996-01-01
期刊：
POLYMER GELS AND NETWORKS
影响因子：
--
作者：
Prystupa, DA;Donald, AM
通讯作者：
Donald, AM
影响因子：
3.4
作者：
Meersman, F;Smeller, L;Heremans, K
通讯作者：
Heremans, K
影响因子：
2.5
作者：
Choong, Yew Keong;Sun, Su-Qin;Tao, Jia-Xun
通讯作者：
Tao, Jia-Xun
影响因子：
8.8
作者：
Cui, Feng-xia;Xue, Chang-hu;Gao, Xin
通讯作者：
Gao, Xin
影响因子：
2.9
作者：
LAZAREV, YA;GRISHKOVSKY, BA;KHROMOVA, TB
通讯作者：
KHROMOVA, TB