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The molecular motions of membrane proteins in liquid-crystalline lipid bilayers lie at the interface between motions in isotropic liquids and in solids. Specifically, membrane proteins can undergo whole-body uniaxial diffusion on the microsecond time scale. In this work, we investigate the (1)H rotating-frame spin-lattice relaxation (T (1rho)) caused by the uniaxial diffusion of the influenza A M2 transmembrane peptide (M2TMP), which forms a tetrameric proton channel in lipid bilayers. This uniaxial diffusion was proved before by (2)H, (15)N and (13)C NMR lineshapes of M2TMP in DLPC bilayers. When bound to an inhibitor, amantadine, the protein exhibits significantly narrower linewidths at physiological temperature. We now investigate the origin of this line narrowing through temperature-dependent (1)H T (1rho) relaxation times in the absence and presence of amantadine. Analysis of the temperature dependence indicates that amantadine decreases the correlation time of motion from 2.8 +/- 0.9 mus for the apo peptide to 0.89 +/- 0.41 micros for the bound peptide at 313 K. Thus the line narrowing of the bound peptide is due to better avoidance of the NMR time scale and suppression of intermediate time scale broadening. The faster diffusion of the bound peptide is due to the higher attempt rate of motion, suggesting that amantadine creates better-packed and more cohesive helical bundles. Analysis of the temperature dependence of ln(T_1rho(-1)) indicates that the activation energy of motion increased from 14.0 +/- 4.0 kJ/mol for the apo peptide to 23.3 +/- 6.2 kJ/mol for the bound peptide. This higher activation energy indicates that excess amantadine outside the protein channel in the lipid bilayer increases the membrane viscosity. Thus, the protein-bound amantadine speeds up the diffusion of the helical bundles while the excess amantadine in the bilayer increases the membrane viscosity.
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http://dx.doi.org/10.1007/s10858-009-9352-9 | DOI Listing |
Thromb Res
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Departamento de Química and Institute for advanced research in chemical Science (IAdChem), Facultad de Ciencias, Módulo 13, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
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School of Life Science, Liaoning Normal University, Dalian, 116081, China.
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View Article and Find Full Text PDFGen Physiol Biophys
September 2025
Department of Endocrinology and Metabolism, Central People's Hospital of Zhanjiang, Zhanjiang City, Guangdong Province, China.
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View Article and Find Full Text PDFFood Res Int
November 2025
Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China. Electronic address:
Egg white peptides (EWPs) face significant flavor challenges due to bitterness, limiting their high-value applications. This study prepared egg white glycopeptides (EWGP) through transglutaminase-catalyzed glycosylation to investigate their flavor enhancement effect. Egg white protein was hydrolyzed by neutral protease and covalently bound to glucosamine under the mediation of transglutaminase to obtain EWGP.
View Article and Find Full Text PDFJ Pept Sci
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School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China.
Targeting thrombin to screen safe thrombin inhibitors from natural plants and animals is a critical direction in anticoagulant drug development. This study aimed to screen thrombin inhibitors from the nonbloodsucking leech Whitmania pigra (WP) and elucidate the mechanism of anticoagulation through a "computation-guided experimentation" strategy. A peptide library was constructed from WP hydrolysates, and virtual screening was performed using molecular docking and dynamics simulations.
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