0000000000282377

AUTHOR

Annie Brûlet

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Effect of Ligands on HP-Induced Unfolding and Oligomerization of β-Lactoglobulin

2020

ABSTRACTTo probe intermediate states during unfolding and oligomerization of proteins remains a major challenge. High pressure (HP) is a powerful tool for studying these problems, revealing subtle structural changes in proteins not accessible by other means of denaturation. Bovine β-lactoglobulin (BLG), the main whey protein, has a strong propensity to bind various bioactive molecules, such as retinol and resveratrol, two ligands with different affinity and binding sites. By combining in situ HP-small-angle neutron scattering (SANS) and HP-UV/visible absorption spectroscopy, we report the specific effects of these ligands on 3D conformational and local changes in BLG induced by HP. Dependin…

Whey proteinProtein Folding[SDV]Life Sciences [q-bio]BiophysicsAb initioLactoglobulins010402 general chemistryLigands01 natural sciences03 medical and health sciences0404 agricultural biotechnologyAnimalsDenaturation (biochemistry)[SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular BiologyBinding site030304 developmental biology0303 health sciencesBinding SitesChemistry04 agricultural and veterinary sciencesArticlesLigand (biochemistry)040401 food science0104 chemical sciencesCovalent bondBiophysicsUnfolded protein responseProtein foldingCattleHydrophobic and Hydrophilic Interactions
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