Structure and dynamics of hagfish mucin in different saline environments.
Structure and dynamics of hagfish mucin in different saline environments.
复制标题
不同盐环境下盲鳗粘蛋白的结构和动态。
DOI：
10.1039/c9sm00971j
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发表时间：
2019
期刊：
影响因子：
3.4
通讯作者：
D. Vlassopoulos
中科院分区：
文献类型：
--
作者：
Katerina Rementzi;Lukas J. Böni;J. Adamcik;P. Fischer;D. Vlassopoulos
盲鳗对捕食者的防御机制是基于它在几毫秒内形成粘液的能力。盲鳗粘液由两种主要成分组成，即粘蛋白样糖蛋白和长蛋白丝，它们共同捕获大量的水，从而形成高度稀释的水凝胶。在这里，我们调查这种水凝胶的粘蛋白部分，特别是盐水海洋环境对粘弹性和结构的作用。通过动态光散射（DLS），剪切和拉伸流变学，我们探测的扩散动力学，流动行为，和最长的细丝断裂时间的盲鳗粘蛋白解决方案。使用DLS，我们发现一个浓度无关的扩散系数-聚电解质的特性-高达0.2毫克毫升-1，这是约10倍高于盲鳗粘蛋白的盲鳗粘液的天然浓度的缠结制度。我们还观察到一个缓慢的松弛过程与集群，可能是由于静电相互作用。剪切流变学进一步揭示，盲鳗粘蛋白具有显着的粘弹性在高浓度（3毫克毫升-1），表明粘蛋白单独实现类似的天然盲鳗粘液（粘蛋白和蛋白质线程）的机械性能。添加的海水盐，主要是氯化钙的主要影响是降低强度的缓慢松弛过程中，这表明钙离子导致的离子凝胶化的盲鳗粘蛋白。
The defense mechanism of hagfish against predators is based on its ability to form slime within a few milliseconds. Hagfish slime consists of two main components, namely mucin-like glycoproteins and long protein threads, which together entrap vast amounts of water and thus form a highly dilute hydrogel. Here, we investigate the mucin part of this hydrogel, in particular the role of the saline marine environment on the viscoelasticity and structure. By means of dynamic light scattering (DLS), shear and extensional rheology we probe the diffusion dynamics, the flow behavior, and the longest filament breaking time of hagfish mucin solutions. Using DLS we find a concentration-independent diffusion coefficient - characteristic for polyelectrolytes - up to the entanglement regime of 0.2 mg ml-1, which is about ten times higher than the natural concentration of hagfish mucin in hagfish slime. We also observe a slow relaxation process associated with clustering, probably due to electrostatic interactions. Shear rheology further revealed that hagfish mucin possesses pronounced viscoelastic properties at high concentrations (3 mg ml-1), showing that mucin alone achieves mechanical properties similar to those of natural hagfish slime (mucins and protein threads). The main effects of added seawater salts, and predominantly CaCl2 is to reduce the intensity of the slow relaxation process, which suggests that calcium ions lead to an ionotropic gelation of hagfish mucins.
影响因子：
16.1
作者：
Lai, Samuel K.;Wang, Ying-Ying;Wirtz, Denis;Hanes, Justin
通讯作者：
Hanes, Justin