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PubMed2004

Dissecting the cholera toxin-ganglioside GM1 interaction by isothermal titration calorimetry.

The complex of cholera toxin and ganglioside GM1 is one of the highest affinity protein-carbohydrate interactions known. Herein, the GM1 pentasaccharide is dissected into smaller fragments to determine the contribution of each of the key monosaccharide residues to the overall binding affinity. Displacement isothermal titration calorimetry (ITC) has allowed the measurement of all of the key thermodynamic parameters for even the lowest affinity fragment ligands. Analysis of the standard free energy changes using Jencks' concept of intrinsic free energies reveals that the terminal galactose and sialic acid residues contribute 54% and 44% of the intrinsic binding energy, respectively, despite the latter ligand having little appreciable affinity for the toxin. This analysis also provides an estimate of 25.8 kJ mol(-1) for the loss of independent translational and rotational degrees of freedom on complexation and presents evidence for an alternative binding mode for ganglioside GM2. The high affinity and selectivity of the GM1-cholera toxin interaction originates principally from the conformational preorganization of the branched pentasaccharide rather than through the effect of cooperativity, which is also reinvestigated by ITC.

Calorimetry↗
PubMed2005

The enthalpies of formation of o-, m-, and p-benzoquinone: gas-phase ion energetics, combustion calorimetry, and quantum chemical computations combined.

Radical anions of o-, m-, and p-benzoquinone were produced in a Fourier transform mass spectrometer by low energy electron attachment or collision-induced dissociation and were differentiated. Classical derivatization experiments also were carried out to authenticate the ortho and meta anions. Gas-phase techniques were used to measure the proton affinities of all three radical anions and the electron affinities of o- and m-benzoquinone. By combining these results in thermodynamic cycles, we derived heats of hydrogenation of o-, m-, and p-benzoquinone (Delta(hyd)H degrees (1o, 1m, and 1p) = 42.8 +/- 4.1, 74.8 +/- 4.1, and 38.5 +/- 3.0 kcal mol(-)(1), respectively) and their heats of formation (Delta(f)H degrees (1o, 1m, and 1p) = -23.1 +/- 4.1, 6.8 +/- 4.1, and -27.7 +/- 3.0 kcal mol(-)(1), respectively). Good accord with the literature value for the para derivative was obtained. Combustion calorimetry and heats of sublimation also were measured for benzil and 3,5-di-tert-butyl-o-benzoquinone. The former heat of formation agreed with previous determinations, while the latter result (Delta(f)H degrees (g) = -73.09 +/- 0.87 kcal mol(-)(1)) was transformed to Delta(f)H degrees (1o) = -18.9 +/- 2.2 kcal mol(-)(1) by removing the effect of the tert-butyl groups via isodesmic reactions. This led to a final value of Delta(f)H degrees (1o) = -21.0 +/- 3.1 kcal mol(-)(1). Additivity was found to work well for m-benzoquinone, but BDE1 and BDE2 for 1,2- and 1,4-dihydroxybenzene differed by a remarkably small 14.1 +/- 4.2 and 23.5 +/- 3.7 kcal mol(-)(1), respectively, indicating that o- and p-benzoquinone should be excellent radical traps.

Benzoquinones↗
PubMed2005

Development of a technique to determine bicyclomycin-rho binding and stoichiometry by isothermal titration calorimetry and mass spectrometry.

Bicyclomycin (1) is the only natural product inhibitor of the transcription termination factor rho. Rho is a hexameric helicase that terminates nascent RNA transcripts utilizing ATP hydrolysis and is an essential protein for many bacteria. The paucity of information concerning the 1-rho interaction stems from the weak binding affinity of 1. We report a novel technique using imine formation with rho to enhance the affinity of a bicyclomycin analogue and determine the binding stoichiometry by isothermal titration calorimetry (ITC) and mass spectrometry (MS). Our designed bicyclomycin ligand, 5a-(3-formyl-phenylsulfanyl)-dihydrobicyclomycin (2) (apparent I(50) = 4 muM), inhibits rho an order of magnitude more efficiently than 1 (I(50) = 60 muM). MS shows that 2 selectively forms an imine with K181 in rho. We found that despite the heterogeneity of ATP binding (three tight and three weak) imposed on the rho hexamer, the nearby bicyclomycin binding pocket is not affected, and both 1 and 2 bind with equal affinity to all six subunits.

Adenosine Triphosphatases↗
PubMed2006

Monitoring lipid membrane translocation of sodium dodecyl sulfate by isothermal titration calorimetry.

We establish high-sensitivity isothermal titration calorimetry (ITC) as a fast, reliable, and versatile tool for assessing membrane translocation of charged compounds. A combination of ITC uptake and release titrations can discriminate between the two extreme cases of half-sided binding and complete transbilayer equilibration on the experimental time scale. To this end, we derive a general fit function for both assays that allows for incorporation of different membrane partitioning models. Electrostatic effects are taken into account with the aid of Gouy-Chapman theory, thus rendering uptake and release experiments amenable to the investigation of charged solutes. This is exemplified for the flip-flop of the anionic detergent sodium dodecyl sulfate (SDS) across the membranes of 100-nm-diameter unilamellar vesicles composed of 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine (POPC) in aqueous solution (10 mM phosphate buffer, 154 mM NaCl, pH 7.4). If repulsive electrostatic forces are accounted for adequately, SDS binding to POPC membranes can be evaluated on the basis of ideal mixing in all phases. At 25 degrees C, the intrinsic partition coefficient between the interfacial aqueous phase and the membrane amounts to 3.5 x 10(6); however, detergent flip-flop is negligibly slow under these conditions. Raising the temperature to 65 degrees C lowers the intrinsic partition coefficient to 1.4 x 10(6) but enables rapid transbilayer distribution of the detergent and, therefore, binding to or desorption from both membrane leaflets. Thus, combining a surface partition equilibrium with simple electrostatic theory appears highly useful in monitoring transmembrane movement of ionic compounds by ITC, thereby eliminating the need for specific reporter groups.

Calorimetry↗
PubMed2000

Isothermal titration calorimetry study of pectin-ionic surfactant interactions.

Isothermal titration calorimetry (ITC) was used to measure enthalpy changes resulting from injection of anionic (sodium dodecyl sulfate, SDS) or cationic (dodecyl trimethylammonium bromide, DTAB) surfactants into aqueous 1 wt % pectin solutions (30, 60, or 90% methoxylated). In the absence of pectin, the critical micelle concentrations (cmc) determined by ITC were 14.7 mM for DTAB and 7.7 mM for SDS. Binding of DTAB to pectin was endothermic and was attributed to electrostatic attraction between the cationic surfactant and anionic biopolymer. Binding of SDS to pectin was exothermic and was attributed to hydrophobic interactions. Pectin reduced the cmc of SDS, probably because of long-range electrostatic repulsion between the molecules. Above a particular concentration, which depended on pectin and surfactant type, both ionic surfactants promoted pectin aggregation (monitored by turbidity increase). This study demonstrates the potential of ITC for providing valuable information about interactions between polysaccharides and amphiphiles.

Calorimetry↗
PubMed2001

Biomimetic transport of simple olive biophenol and analogues through model biological membranes by differential scanning calorimetry.

The different interactions of p-hydroxybenzoic acid (1), a simple biophenol (BP) found in olives and their food products, and its substitute analogues, benzoic (2), anisic (3), and toluic (4) acids, with a model membrane represented by dimyristoylphosphatidylcholine (DMPC) multilamellar vesicles (MLV) was studied by differential scanning calorimetry (DSC). The influence of their different lipophilic character on transfer and absorption processes through an aqueous medium into a lipid bilayer was also investigated. DSC experiments allowed monitoring of the interaction of BP with biomembranes by considering the effects exerted on the thermotropic behavior of DMPC multilamellar and unilamellar vesicles at different pHs (4 and 7.4). The examined compounds affect the transition temperature (T(m)) of phospholipid vesicles, causing a shift toward lower values, which is modulated by the molecular fraction entering into the lipid bilayer, as well as by their molecular interaction with the lipids. Kinetic calorimetric measurements were performed on suspensions of blank liposomes immediately after being added to fixed weighed amounts of powdered compounds and after increasing incubation periods at 37 degrees C. T(m) shifts, due to molecular dissolution and transfer of the compounds into the membrane surface occurring during the incubation time, were compared with those determined by a fixed molar fraction of free compounds directly dispersed in the membrane. The results show that the kinetic process, involved in molecular release, transfer through aqueous medium, and uptake by the model membrane surface, is influenced by lipophilicity as well as by pH, acting on the acid solubility and membrane disorder, allowing us to gather useful information on the BP intake process of olive derived foodstuffs.

Calorimetry, Differential Scanning↗
PubMed2001

Characterization of soluble amaranth and soybean proteins based on fluorescence, hydrophobicity, electrophoresis, amino Acid analysis, circular dichroism, and differential scanning calorimetry measurements.

Intrinsic fluorescence (IF), surface hydrophobicity (S(o)), electrophoresis, amino acid analysis, circular dichroism (CD), and differential scanning calorimetry (DSC) were used to study folded and unfolded soluble proteins from Amaranthus hypochondriacus (A. h.) and soybean (S). Globulin (Glo) and albumin subfractions (Alb-1 and Alb-2) were extracted from A. h. and S and denatured with urea. Electrophoretic and functional properties indicated a significant correlation between soluble protein fractions from soybean and amaranth. The protein fractions shared some common electrophoretic bands as well as a similar amino acid composition. The larger percent of denaturation in protein fractions, which is associated with enthalpy and the number of ruptured hydrogen bonds, corresponds to disappearance of alpha-helix. The obtained results provided evidence of differences in their secondary and tertiary structures. The most stable was Glo followed by the Alb-2 fraction. Predicted functional changes in model protein systems such as pseudocereals and legumes in response to processing conditions may be encountered in pharmaceutical and food industries. These plants can be a substitute for some cereals.

Albumins↗
PubMed2002

Use of differential scanning calorimetry (DSC) as a new technique for detection of adulteration in honeys. 1. Study of adulteration effect on honey thermal behavior.

Differential scanning calorimetry (DSC) was used to study the thermal behavior of authentic honeys (Lavandula, Robinia, and Fir honeys) and industrial sugar syrups. Thermal or thermochemical parameters such as the glass transition temperature (Tg), enthalpies of fusion (DeltaH(fus)), and heat capacity variation (DeltaC(p)) were measured. The syrups and honeys showed significant differences in thermal phenomena, as well as in their amplitude and position on the temperature scale. Results showed good reproducibility of the method for all samples studied. The effect of adulteration of honey with different amounts of syrup (5, 10, 20, 40, and 60%) was investigated. A linear relationship was found between the percentage of added syrup and the glass transition temperature. A similar relationship was obtained from the enthalpy of fusion results in the temperature range of 40-90 degrees C. Under applied conditions, the effects of adulteration of honeys by industrial syrups appeared to be detectable from a level as low as 5%.

Calorimetry, Differential Scanning↗
PubMed2002

Phase transitions in the starch-water system studied by adiabatic scanning calorimetry.

We report high-precision measurements of phase transitions in the starch-water system by using for the first time adiabatic scanning calorimetry (ASC). Potato starch and nixtamalized corn flours were studied by this technique as a function of the moisture content. We calculated the percentage of gelatinized starch granules, as a function of the temperature, for both flours. For bi-phasic behavior in potato starch, at intermediate water contents, we propose an explanation based on previous hypotheses and on the experimental behavior as deduced from ASC measurements. ASC results suggest, in the case of nixtamalized corn flour, that uniform moisture is present in corn starch granules for all the considered moistures. A shift to higher temperatures of the peak temperature is observed when comparing the c(p)(T) curves with the classical DSC endotherms as measured for this flour. For both flours we estimated from the ASC results the melting temperatures of the starch granules, at zero moisture content, by using Flory's equation.

Calorimetry, Differential Scanning↗
PubMed2002

Differential scanning calorimetry and circular dichroism spectrometry of walleye pollack myosin and light meromyosin.

The thermodynamic properties of myosin and its C-terminal fragment, light meromyosin (LMM), from walleye pollack, a typical cold-water fish efficiently utilized on an industrial scale, were analyzed by using differential scanning calorimetry (DSC) and circular dichroism (CD) spectrometry. Recombinant walleye pollack LMM expressed in Escherichia coli was also subjected to DSC and CD measurements for reference. The two proteins prepared from frozen surimi showed three endothermic peaks, the transition temperatures (T(m)) of which were quite similar, although overall DSC patterns differed considerably from one another. Their alpha-helical contents determined by CD were low compared to values reported before for other species. On the other hand, recombinant LMM gave four endothermic peaks at 27.4, 30.8, 36.5, and 43.4 degrees C in DSC and showed an alpha-helical content of approximately 80%. The peak at 27.4 degrees C could not be observed in walleye pollack LMM prepared from frozen surimi and thus was possibly attributed to its C terminus, because this extreme C-terminal region is supposedly truncated during preparation of LMM by tryptic digestion.

Amino Acid Sequence↗
PubMed2003

The question of high- or low-temperature glass transition in frozen fish. Construction of the supplemented state diagram for tuna muscle by differential scanning calorimetry.

The thermal behavior of fresh tuna muscle, rehydrated freeze-dried tuna muscle, and tuna sarcoplasmic protein fraction was studied by three types of differential scanning calorimetry (DSC): conventional DSC, alternating DSC, and sensitive micro-DSC. The relationship between glass transition temperature, T(g), and water content was established. Only a low-temperature glass transition was detected for fresh tuna and freeze-dried tuna rehydrated to high water contents, whereas for sarcoplasmic protein fraction both a low-temperature and an apparent high-temperature glass transition were detected for samples of high water content. Construction of the supplemented state diagrams for whole tuna muscle and for tuna sarcoplasmic protein fraction confirmed the low-temperature transition to be glass transition of the maximally freeze-dehydrated phase. The apparent upper transition of sarcoplasmic protein fraction was shown not to be a glass transition but rather to originate from the onset of melting of ice, and the temperature of this event should be denoted T(m)'. The glass transition temperature and the concentration of the maximally freeze dehydrated tuna muscle are -74 degrees C and 79% (w/w), respectively.

Animals↗
PubMed2003

Elucidation of the effect of formaldehyde and lipids on frozen stored cod collagen by FT-Raman spectroscopy and differential scanning calorimetry.

The effect of frozen storage (-10 and -30 degrees C), formaldehyde, and fish oil on collagen, isolated from cod muscle, was investigated. Salt- and acid-soluble collagen fractions as well as insoluble collagen indicated changes in solubility on frozen storage. Differential scanning calorimetry (DSC) showed a highly cooperative transition at 28.2 degrees C for isolated collagen. Changes in the thermodynamic properties of collagen were observed on frozen storage at -10 degrees C compared with the control at -30 degrees C because of changes in structure. In the presence of formaldehyde, there were no changes in the DSC collagen transition; however, in the presence of fish oil there was an increase in enthalpy and an extra peak was observed at 44.6 degrees C, indicating collagen-fish oil interaction. Structural changes resulted in a decrease in the solubility of collagen in salt and acid solution. FT-Raman spectra obtained for collagen at -10 degrees C and -30 degrees C confirmed the alteration of the conformation of collagen not only at -10 degrees C but also in the presence of formaldehyde and fish oil.

Amino Acids↗
PubMed2003

Biomimesis of linolenic acid transport through model lipidic membranes by differential scanning calorimetry.

Multienoic fatty acids, such as linolenic acid, show their ability to interact with and to penetrate into model biomembranes by biomimetic experiments performed to support the absorption route followed by n-3 fatty acid in cells. The thermotropic behavior of model biomembranes, that is, dimyristoylphosphatidylcholine multilamellar or unilamellar vesicles, interacting with linolenic acid was investigated by differential scanning calorimetry. When dispersed in liposomes during their preparation, the examined biomolecule was found to interact with the phospholipid bilayers by modifying the gel to liquid-crystal phase transition of lipid vesicles; this modification is a function of the fatty acid concentration. Calorimetric analysis was also performed on samples obtained by leaving the pure n-3 acid in contact with lipid aqueous dispersions (multilamellar or unilamellar vesicles) and then examining the thermotropic behavior of these systems for increasing incubation times at temperatures higher than the transitional lipid temperature. Linolenic acid (LNA) was able to migrate through the aqueous medium and successively to interact with the vesicle surface and to penetrate into the model membranes, following a flip-flop mechanism, with a faster and higher effect for unilamellar vesicles, caused by the larger lipid surface exposed, compared to the multilamellar ones, although due to the lipophilic nature of LNA, such a transfer is hindered by the aqueous medium. The relevance of the medium in LNA absorption has been well clarified by other biomimetic transfer experiments, which showed the LNA transfer from loaded multilamellar vesicles to empty vesicles. Taken together, the present findings support the hypothesis of a passive n-3 acid transport as the main route of absorption into cell membranes.

Biological Transport↗
PubMed2003

Analysis of the retrogradation of low starch concentration gels using differential scanning calorimetry, rheology, and nuclear magnetic resonance spectroscopy.

The retrogradation of 5, 10, 15, and 25% corn starch gels was measured using differential scanning calorimetry (DSC), rheology, and an array of NMR spectroscopy techniques. During the initial (<24 h) stage of retrogradation, an increase in G' corresponding to an increase in the number of solid protons participating in cross-relaxation (M(B)(0) was observed for all four concentrations studied. During the latter (>24 h) stage of retrogradation, amylopectin recrystallization becomes the dominant process as measured by an increase in deltaH(r) for the 25% starch gel, which corresponded to a further increase in. A decrease in the molecular mobility of the liquid component was observed by decreases in (17)O T(2), (1)H D(0), and T(2A). The value for T(2B) (the solid transverse relaxation time) did not change with concentration or time indicating that the mobility of the solid component does not change over time despite the conversion of the highly mobile starch fraction to the less mobile solid state during retrogradation.

Amylopectin↗
PubMed2003

Thermodynamic parameters of beta-lactoglobulin-pectin complexes assessed by isothermal titration calorimetry.

Isothermal titration calorimetry (ITC) was used to determine the binding constant, stoichiometry, enthalpy, and entropy of beta-lactoglobulin/low- and high-methoxyl pectin (beta-lg-LM- and HM-pectin) complexes at 22 degrees C and at pH 4. The binding isotherms revealed the formation of soluble intrapolymer complexes (C1) further followed by their aggregation in interpolymer complexes (C2). The interaction between beta-lg and LM- or HM-pectin in C1 and C2 occurred spontaneously with a Gibbs free energy around -10 kcal/mol. The C1 were enthalpically driven, whereas enthalpic and entropic factors were involved in the C2 formation. Because ITC did not allow the dissociation of different enthalpic contributions, the values measured as pectin and beta-lg interacted could partially be attributed to conformational changes. The C1 had a binding stoichiometry of 8.3 and 6.1 beta-lg molecules complexed per LM- or HM-pectin molecule, respectively. The C2 had about 16.5 and 15.1 beta-lg molecules complexed per LM- and HM-pectin, respectively.

Calorimetry↗
PubMed2003

Effect of different dextrose equivalent of maltodextrin on the interactions with anionic surfactant in an isothermal titration calorimetry study.

Isothermal titration calorimetry (ITC) was used to study interactions between an anionic surfactant (sodium dodecyl sulfate, SDS) and maltodextrins with different dextrose equivalents (DE) in a buffer solution (pH 7.0, 10 mM NaCl, 20 mM Trizma, 30.0 degrees C). The interaction between SDS and maltodextrin was exothermic, which was attributed to incorporation of the hydrocarbon tail of the surfactant into a helical coil formed by the maltodextrin molecules. ITC measurements indicated that the number of SDS molecules bound per gram of maltodextrin increased with decreasing maltodextrin DE, i.e., increasing molecular weight. It was proposed that SDS only binds to maltodextrin molecules that have a DE greater than 10 glucose units.

Anions↗
PubMed2005

Kinetic analysis of nonisothermal differential scanning calorimetry of 1,3-dipalmitoyl-2-oleoylglycerol.

The crystallization of fats has been extensively studied because of its importance in the processing of food and food ingredients. Differential scanning calorimetry (DSC) is widely used in such studies. The aim of this study was to examine the determination of kinetic parameters from nonisothermal DSC crystallization of a model fat, 1,3-dipalmitoyl-2-oleoylglycerol. We applied peak and isoconversional methods to determine activation energies and compared these techniques with a nonparametric method, which separates the temperature dependence and degree of crystallization dependence of the crystallization rate. The Johnson-Mehl-Avrami-Erofeyev-Kolmogorov (JMAEK) model provided the best fit to the data, while the temperature dependence of the rate constant was best explained by a Vogel-Fulcher relationship, where the reference temperature was the melting point of the crystallizing species.

Calorimetry, Differential Scanning↗
PubMed2004

Differential scanning calorimetry study of glass transition in frozen starch gels.

The effects of initial water content, maximum heating temperature, amylopectin crystallinity type, and annealing on the glass transition of starch gels were studied by differential scanning calorimetry (DSC). The glass transition temperatures of the frozen gels measured as the onset (T(g,onset)) or midpoint temperature (T(g,midpoint)), heat capacity change during the glass transition (deltaC(p)), unfrozen water of starch gels, and additional unfrozen water (AUW) arising from gelatinization were reported. The results show that T(g,onset) and T(g,midpoint) of the partially gelatinized gels are independent of the initial water content, while both of the T(g) values of the fully gelatinized gel increase as the initial water content increases. These observations might result from the difference in the level of structural disruption associated with different heating conditions, resulting in different gel structures as well as different concentrations of the sub-T(g) unfrozen matrix. The amylopectin crystallinity type does not greatly affect T(g,onset) and T(g,midpoint) of the gels. Annealing at a temperature near T(g,onset) increases both T(g,onset) and T(g,midpoint) of the gels, possibly due to an increase in the extent of the freeze concentration as evidenced by a decrease in AUW. Annealing results in an increase in the deltaC(p) value of the gels, presumably due to structural relaxation. A devitrification exotherm may be related to AUW. The annealing process decreases AUW, thus also decreasing the size of the exotherm.

Amylopectin↗