Ultrasound enhanced the binding ability of chitinase onto chitin: From an AFM insight.


Journal

Ultrasonics sonochemistry
ISSN: 1873-2828
Titre abrégé: Ultrason Sonochem
Pays: Netherlands
ID NLM: 9433356

Informations de publication

Date de publication:
Oct 2020
Historique:
received: 27 01 2020
revised: 17 03 2020
accepted: 30 03 2020
pubmed: 14 4 2020
medline: 20 2 2021
entrez: 14 4 2020
Statut: ppublish

Résumé

In order to evaluate the effect of ultrasound to chitinase from a molecular level, atomic force microscopy (AFM) was employed to investigate the interaction force of chitinase binding onto chitin surface. In the measurement of force-distance curve, a series of pull-off events were discovered using the immobilized AFM tips with chitinase either treated by ultrasound or not, whereas no interaction peak was observed by the AFM tips without chitinase, indicating that the obtained adhesion forces were coming from the binding functions between chitinase and chitin. Through the analysis of these force curves, at the loading velocity of 0.3 μm/s, the maximum binding force of the chitinase treated by ultrasound for 20 min onto chitin was measured to be 105.33 ± 23.51 pN, while the untreated onto chitin was 71.05 ± 12.73 pN, suggesting the stronger binding force between ultrasonic treated chitinase and chitin substrate. Therefore, AFM has provided a useful method to directly and quantitatively characterize the interactions between chitinase and chitin, and successfully proved that ultrasound could activate chitinase by enhancing the binding ability of chitinase onto chitin.

Identifiants

pubmed: 32283493
pii: S1350-4177(20)30170-X
doi: 10.1016/j.ultsonch.2020.105117
pii:
doi:

Substances chimiques

Chitin 1398-61-4
Chitinases EC 3.2.1.14

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

105117

Informations de copyright

Copyright © 2020 Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Furong Hou (F)

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.

Liang He (L)

Zhejiang Academy of Forestry, Hangzhou 310023, China.

Xiaobin Ma (X)

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: xbma@zju.edu.cn.

Danli Wang (D)

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: danliwang@zju.edu.cn.

Tian Ding (T)

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: tding@zju.edu.cn.

Xingqian Ye (X)

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: psu@zju.edu.cn.

Donghong Liu (D)

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China. Electronic address: dhliu@zju.edu.cn.

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Classifications MeSH