Sanjai Karanth, Julia Benthin, Marina Wiesenfarth, Veronika Somoza and Melanie Koehler*,
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引用次数: 0
Abstract
Chemosensory membrane proteins such as G-protein-coupled receptors (GPCRs) drive flavor perception of food formulations. To achieve this, a detailed understanding of the structure and function of these membrane proteins is needed, which is often limited by the extraction and purification methods involved. The proposed nanodisc methodology helps overcome some of these existing challenges such as protein stability and solubilization along with their reconstitution from a native cell-membrane environment. Being well-established in structural biology procedures, nanodiscs offer this elegant solution by using, e.g., a membrane scaffold protein (MSP) or styrene–maleic acid (SMA) polymer, which interacts directly with the cell membrane during protein reconstitution. Such derived proteins retain their biophysical properties without compromising the membrane architecture. Here, we seek to show that these lipidic systems can be explored for insights with a focus on chemosensory membrane protein morphology and structure, conformational dynamics of protein–ligand interactions, and binding kinetics to answer pending questions in flavor research. Additionally, the compatibility of nanodiscs across varied (labeled or label-free) techniques offers significant leverage, which has been highlighted here.
G 蛋白偶联受体(GPCR)等化感膜蛋白驱动着食品配方的风味感知。为此,需要详细了解这些膜蛋白的结构和功能,而这往往受到提取和纯化方法的限制。拟议的纳米盘方法有助于克服现有的一些挑战,如蛋白质的稳定性和溶解性,以及从原生细胞膜环境中进行重组。纳米盘在结构生物学程序中已得到广泛应用,它通过使用膜支架蛋白(MSP)或苯乙烯-马来酸(SMA)聚合物等,在蛋白质重组过程中直接与细胞膜相互作用,从而提供了优雅的解决方案。这种衍生蛋白质在保持其生物物理特性的同时不会破坏膜结构。在此,我们试图表明,这些脂质系统可用于探索化学感受膜蛋白的形态和结构、蛋白质配体相互作用的构象动力学以及结合动力学,以回答风味研究中有待解决的问题。此外,纳米光盘在各种(标记或无标记)技术中的兼容性也提供了重要的优势,这一点已在此作了强调。
期刊介绍:
The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.