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Electrospray ionization mass spectrometry (ESI-MS) is a powerful label-free assay for detecting noncovalent biomolecular complexes and is increasingly used to quantify binding thermochemistry. A common assumption made in ESI-MS affinity measurements is that the relative ion signals of free and bound species quantitatively reflect their relative concentrations in solution. However, this is valid only when the interacting species and their complexes have similar ESI-MS response factors (RFs). For many biomolecular complexes, such as protein-protein interactions, this condition is not satisfied. Existing strategies to correct for nonuniform RFs are generally incompatible with static nanoflow ESI (nanoESI) sources, which are typically used for biomolecular interaction studies, thereby significantly limiting the utility of ESI-MS. Here, we introduce slow mixing mode (SLOMO) nanoESI-MS, a direct technique that allows both the RF and affinity ( ) for a biomolecular interaction to be determined from a single measurement using static nanoESI. The approach relies on the continuous monitoring of interacting species and their complexes under nonhomogeneous solution conditions. Changes in ion signals of free and bound species as the system approaches or moves away from a steady-state condition allow the relative RFs of the free and bound species to be determined. Combining the relative RF and the relative abundances measured under equilibrium conditions enables the to be calculated. The reliability of SLOMO and its ease of use is demonstrated through affinity measurements performed on peptide-antibiotic, protease-protein inhibitor, and protein oligomerization systems. Finally, affinities measured for the binding of human and bacterial lectins to a nanobody, a viral glycoprotein, and glycolipids displayed within a model membrane highlight the tremendous power and versatility of SLOMO for accurately quantifying a wide range of biomolecular interactions important to human health and disease.
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http://dx.doi.org/10.1021/acscentsci.2c00215 | DOI Listing |
J Agric Food Chem
September 2025
Department of Biotechnology, Graduate School of Engineering, The University of Osaka, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
During brewing processes, proteins such as lipid transfer protein 1 (LTP1) are exposed to high temperatures, which later affects the beer foam properties. To develop high-quality beer, it is therefore essential to understand the protein chemical modifications and structural alternations induced by the high temperatures and their impact on beer foam. This study characterizes heat-induced chemical modifications and changes in the molecular size distribution and structure of LTP1 and its lipid-bound isoform, LTP1b, using size-exclusion chromatography and reverse-phase chromatography/mass spectrometry.
View Article and Find Full Text PDFOrg Lett
September 2025
School of Molecular Sciences, The University of Western Australia, Crawley, WA 6009, Australia.
We report the synthesis of three nickel complexes based on Ni(NHC)[P(OR)](Ar)Cl and their application in C()-N cross-coupling reactions. Reactions involving secondary amines proceeded at room temperature, while anilines and primary alkyl amines coupled under mild heating. The reported complexes are air-stable as solids, operate at low catalytic loading, and do not require an exogenous ligand.
View Article and Find Full Text PDFRev Sci Instrum
September 2025
Department of Physics, University of Strathclyde, Glasgow, G1 1XJ, United Kingdom.
The calibration of the JET x-ray spectrometer is presented. The absolute throughput, diffractor focusing, and instrument function of the spectrometer are presented, and the quality of the ion temperature measurement is re-assessed, particularly at the lower end. The addition of a second diffractor enables the simultaneous measurements of the spectra from H- and He-like nickel, which widens the spatial coverage of the core-ion temperature measurements for high-performance plasmas at a fixed Bragg angle range.
View Article and Find Full Text PDFJ Food Sci
September 2025
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, China.
The growing consumer interest in functional and health-oriented foods prompted the incorporation of tartary buckwheat sprout flour (TBSF) into food production. The addition of TBSF enhanced the nutritional value of noodles. Research has shown that as the proportion of TBSF increased, both the water absorption rate and thermal stability of the dough improved, while formation time decreased and dough aging was inhibited.
View Article and Find Full Text PDFFASEB J
September 2025
Department of Hematology, The Second Xiangya Hospital of Central South University, Changsha, Hunan, People's Republic of China.
Epilepsy is a common chronic nervous system disease that threatens human health. However, the role of FOXC1 and its relations with pyroptosis have not been fully studied in epilepsy. Sprague-Dawley rats were obtained for constructing temporal lobe epilepsy (TLE) models.
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