Understanding the Adsorption of Peptides and Proteins onto PEGylated Gold Nanoparticles.
Understanding the Adsorption of Peptides and Proteins onto PEGylated Gold Nanoparticles.
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DOI：
10.3390/molecules26195788
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发表时间：
2021-09-24
期刊：
影响因子：
--
通讯作者：
Fitzkee NC
中科院分区：
文献类型：
--
作者：
Perera YR;Xu JX;Amarasekara DL;Hughes AC;Abbood I;Fitzkee NC
聚乙二醇（PEG）表面偶联在生物应用中被广泛应用于纳米颗粒的钝化性能。PEG表面钝化的好处是减少蛋白质吸附，减少非特异性相互作用，改善药代动力学。然而，PEG钝化的局限性仍然是一个活跃的研究领域，最近文献中的例子表明PEG钝化是如何失败的。在这里，我们研究了生物分子对聚乙二醇化金纳米颗粒（AuNPs）的吸附量，重点研究了不同蛋白质性质如何影响结合。aunp与三种不同大小的共轭PEG链聚乙二醇化，我们研究了与不同大小、电荷和表面半胱氨酸含量的蛋白质的相互作用。实验在生理相关的时间尺度上进行，以获得不同组成的aunp - peg上每个生物分子的吸附量和速率。我们的研究结果与理解蛋白质大小和表面半胱氨酸含量如何影响结合有关，我们的工作表明，半胱氨酸残基可以显著提高聚乙二醇化AuNPs的吸附率。此外，短链PEG分子对所有类型的蛋白质更有效地钝化AuNP表面。
Polyethylene glycol (PEG) surface conjugations are widely employed to render passivating properties to nanoparticles in biological applications. The benefits of surface passivation by PEG are reduced protein adsorption, diminished non-specific interactions, and improvement in pharmacokinetics. However, the limitations of PEG passivation remain an active area of research, and recent examples from the literature demonstrate how PEG passivation can fail. Here, we study the adsorption amount of biomolecules to PEGylated gold nanoparticles (AuNPs), focusing on how different protein properties influence binding. The AuNPs are PEGylated with three different sizes of conjugated PEG chains, and we examine interactions with proteins of different sizes, charges, and surface cysteine content. The experiments are carried out in vitro at physiologically relevant timescales to obtain the adsorption amounts and rates of each biomolecule on AuNP-PEGs of varying compositions. Our findings are relevant in understanding how protein size and the surface cysteine content affect binding, and our work reveals that cysteine residues can dramatically increase adsorption rates on PEGylated AuNPs. Moreover, shorter chain PEG molecules passivate the AuNP surface more effectively against all protein types.
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影响因子：
46.2
作者：
Behzadi S;Serpooshan V;Tao W;Hamaly MA;Alkawareek MY;Dreaden EC;Brown D;Alkilany AM;Farokhzad OC;Mahmoudi M
通讯作者：
Mahmoudi M
影响因子：
17.4
作者：
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通讯作者：
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15
作者：
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通讯作者：
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影响因子：
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作者：
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通讯作者：
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影响因子：
4.9
作者：
Li, Shyh-Dar;Huang, Leaf
通讯作者：
Huang, Leaf