Single molecule protein stabilisation translates to macromolecular mechanics of a protein network.,Soft Matter

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Single molecule protein stabilisation translates to macromolecular mechanics of a protein network.
Soft Matter ( IF 2.9 ) Pub Date : 2020-06-11 , DOI: 10.1039/c9sm02484k
Matt D G Hughes ₁ , Sophie Cussons , Najet Mahmoudi , David J Brockwell , Lorna Dougan

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Folded globular proteins are attractive building blocks for biopolymer-based materials, as their mechanically resistant structures carry out diverse biological functionality. While much is now understood about the mechanical response of single folded proteins, a major challenge is to understand and predictably control how single protein mechanics translates to the collective response of a network of connected folded proteins. Here, by utilising the binding of maltose to hydrogels constructed from photo-chemically cross-linked maltose binding protein (MBP), we investigate the effects of protein stabilisation at the molecular level on the macroscopic mechanical and structural properties of a protein-based hydrogel. Rheological measurements show an enhancement in the mechanical strength and energy dissipation of MBP hydrogels in the presence of maltose. Circular dichroism spectroscopy and differential scanning calorimetry measurements show that MBP remains both folded and functional in situ. By coupling these mechanical measurements with mesoscopic structural information obtained by small angle scattering, we propose an occupation model in which higher proportions of stabilised, ligand occupied, protein building blocks translate their increased stability to the macroscopic properties of the hydrogel network. This provides powerful opportunities to exploit environmentally responsive folded protein-based biomaterials for many broad applications.

中文翻译：

单分子蛋白质稳定性转化为蛋白质网络的大分子力学。

折叠球状蛋白质是基于生物聚合物的材料的有吸引力的构建块，因为它们的机械抗性结构具有多种生物功能。虽然现在对单折叠蛋白质的机械反应有了很多了解，但一个主要的挑战是理解和可预测地控制单个蛋白质力学如何转化为连接折叠蛋白质网络的集体反应。在这里，通过利用麦芽糖与由光化学交联麦芽糖结合蛋白 (MBP) 构建的水凝胶的结合，我们在分子水平上研究了蛋白质稳定性对基于蛋白质的水凝胶的宏观机械和结构特性的影响。流变学测量表明，在麦芽糖存在下，MBP 水凝胶的机械强度和能量耗散有所增强。圆二色光谱和差示扫描量热法测量表明 MBP 保持折叠和功能就地。通过将这些机械测量与通过小角度散射获得的细观结构信息相结合，我们提出了一种占据模型，其中更高比例的稳定、配体占据的蛋白质构建块将它们增加的稳定性转化为水凝胶网络的宏观特性。这为开发具有环境响应性的折叠蛋白质基生物材料用于许多广泛的应用提供了强大的机会。

更新日期：2020-07-15

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