Lactoferrin denaturation induced by anionic surfactants : the role of the ferric ion in the protein stabilization.

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dc.contributor.authorFerreira, Gabriel Max Dias
dc.contributor.authorFerreira, Guilherme Max Dias
dc.contributor.authorPatino Agudelo, Alvaro Javier
dc.contributor.authorHudson, Eliara Acipreste
dc.contributor.authorPires, Ana Clarissa dos Santos
dc.contributor.authorSilva, Luis Henrique Mendes da
dc.date.accessioned2019-05-03T14:59:22Z
dc.date.available2019-05-03T14:59:22Z
dc.date.issued2018
dc.description.abstractHere, investigation was made of the interaction between lactoferrin (Lf) and the anionic surfactants sodium dodecyl sulfate (SDS), sodium dodecylbenzene sulfonate (SDBS), and sodium decyl sulfate (DSS), using isothermal titration calorimetry, Nano differential scanning calorimetry (NanoDSC), and fluorescence spectroscopy. The Lf-surfactant interaction was enthalpically favorable (the integral enthalpy change ranged from −5.99 kJ mol−1, for SDS at pH 3.0, to −0.61 kJ mol−1, for DSS at pH 12.0) and promoted denaturation of the protein. The Lf denaturation efficiency followed the order DSS < SDS < SDBS. The adsorption capacity of the protein with respect to surfactant strongly depended on pH and the surfactant structure, reaching a maximum value of 505 SDBS molecules per gram of Lf at pH 3.0. The different efficiencies of the surfactants in denaturing Lf were attributed to the balance of hydrophobic and electrostatic interactions, which also depended on pH and the surfactant structure, highlighting the SDBS-tryptophan residue specific interaction, where SDBS acted as a quencher of fluorescence. Interestingly, the NanoDSC and fluorescence measurements showed that the ferric ion bound to Lf increased its stability against denaturation induced by the surfactants. The results have important implications for understanding the influence of surfactants on structural changes in metalloproteins.pt_BR
dc.identifier.citationFERREIRA, G. M. D. et al. Lactoferrin denaturation induced by anionic surfactants : the role of the ferric ion in the protein stabilization. International Journal of Biological Macromolecules, v. 117, p. 1039-1049, out. 2018. Disponível em: <https://www.sciencedirect.com/science/article/pii/S0141813018310225>. Acesso em: 7 mar. 2019.pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.ijbiomac.2018.05.058pt_BR
dc.identifier.issn0141-8130
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/11180
dc.identifier.uri2https://www.sciencedirect.com/science/article/pii/S0141813018310225pt_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.titleLactoferrin denaturation induced by anionic surfactants : the role of the ferric ion in the protein stabilization.pt_BR
dc.typeArtigo publicado em periodicopt_BR
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