Stable monomerie intermediate with exposed Cys-119 is formed during heat denaturation of β-lactoglobulin

被引:73
作者
Croguennec, T
Bouhallab, S
Mollé, D
O'Kennedy, BT
Mehra, R
机构
[1] INRA, ENSA, F-35042 Rennes, France
[2] TEAGASC, Dairy Prod Res Ctr, Cork, Ireland
关键词
beta-lactoglobulin A; heat-treatment; denaturation; N-ethylmaleimide; sulfhydryl group; stable non-native monomer;
D O I
10.1016/S0006-291X(02)02997-2
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The role of the free sulfhydryl group of P-lactoglobulin in the formation of a stable non-native monomer during heat-treatment of beta-lactoglobulin solutions was investigated. Two concomitant events occurred at the earlier stage of heating: unfolding of native globular monomer and intramolecular sulfhydryl/disulfide exchange reaction. Thus, two denatured monomeric species were formed: a non-native monomer with exposed Cys-121 (Mcys121) which became reversible after cooling, and a stable non-native monomer with exposed Cys-119 (Mcys 119) which exhibited both a larger hydrodynamic conformation than native monomer and low solubility at pH 4.7. The results also show that the formation of these monomeric species throughout heat-induced denaturation of native beta-1g monomers is faster than their subsequent aggregation. A mechanism describing the behavior of beta-1g denaturation/aggregation during heat-treatment under selected conditions (5.8 mg/ml, low ionic strength, pH 6.6, 85 degreesC is presented. (C) 2003 Elsevier Science (USA). All rights reserved.
引用
收藏
页码:465 / 471
页数:7
相关论文
共 28 条
[1]  
Apenten RKO, 2000, THERMOCHIM ACTA, V359, P181
[2]   Experimental evidence for a two-step process in the aggregation of beta-lactoglobulin at pH 7 [J].
Aymard, P ;
Gimel, JC ;
Nicolai, T ;
Durand, D .
JOURNAL DE CHIMIE PHYSIQUE ET DE PHYSICO-CHIMIE BIOLOGIQUE, 1996, 93 (05) :987-997
[3]   Bovine beta-lactoglobulin at 1.8 angstrom resolution - Still an enigmatic lipocalin [J].
Brownlow, S ;
Cabral, JHM ;
Cooper, R ;
Flower, DR ;
Yewdall, SJ ;
Polikarpov, I ;
North, ACT ;
Sawyer, L .
STRUCTURE, 1997, 5 (04) :481-495
[4]   Beta-lactoglobulin denaturation by dissociation-coupled unfolding [J].
Galani, D ;
Apenten, RKO .
FOOD RESEARCH INTERNATIONAL, 1999, 32 (02) :93-100
[5]   MOLECULAR-BASIS OF THERMAL AGGREGATION OF BOVINE BETA-LACTOGLOBULIN-A [J].
GRIFFIN, WG ;
GRIFFIN, MCA ;
MARTIN, SR ;
PRICE, J .
JOURNAL OF THE CHEMICAL SOCIETY-FARADAY TRANSACTIONS, 1993, 89 (18) :3395-3406
[6]   Heat-induced aggregation of β-lactoglobulin as a function of pH [J].
Hoffmann, MAM ;
van Mil, PJJM .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (05) :1898-1905
[7]   Heat-induced aggregation of beta-lactoglobulin: Role of the free thiol group and disulfide bonds [J].
Hoffmann, MAM ;
vanMil, PJJM .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (08) :2942-2948
[8]   Modifications occur at different structural levels during the heat denaturation of beta-lactoglobulin [J].
Iametti, S ;
DeGregori, B ;
Vecchio, G ;
Bonomi, F .
EUROPEAN JOURNAL OF BIOCHEMISTRY, 1996, 237 (01) :106-112
[9]  
KELLY MJ, 1971, BIOCHEMISTRY-US, V10, P2639, DOI 10.1021/bi00789a034
[10]   Reversible conformational change in β-lactoglobulin A modified with N-ethylmaleimide and resistance to molecular aggregation on heating [J].
Kitabatake, N ;
Wada, R ;
Fujita, Y .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (08) :4011-4018