Quantified instant conjugation of peptides on a nanogold surface for tunable ice recrystallization inhibition.


Journal

Nanoscale
ISSN: 2040-3372
Titre abrégé: Nanoscale
Pays: England
ID NLM: 101525249

Informations de publication

Date de publication:
14 Dec 2023
Historique:
pubmed: 4 12 2023
medline: 4 12 2023
entrez: 4 12 2023
Statut: epublish

Résumé

The adverse effects of recrystallization limit the application of cryopreservation in many fields. Peptide-based materials play an essential role in the antifreezing area because of their excellent biocompatibility and abundant ice-binding sites. Peptide-gold nanoparticle conjugates can effectively reduce time and material costs through metal-thiol interactions, but controlled modification remains an outstanding issue, which makes it difficult to elucidate the antifreezing effects of antifreeze peptides at different densities and lengths. In this study, we developed an instant peptide capping on gold nanoparticles with butanol-assisted dehydration and provided a controllable quantitative coupling within a certain range. This chemical dehydration makes it possible to fabricate peptide-gold nanoparticle conjugates in large batches at minute levels. Based on this, the influence of the peptide density and sequence length on the antifreezing behaviors of the conjugates was investigated. The results evidenced that the antifreezing property of the flexible peptide conjugated on a rigid core is related to both the density and length of the peptide. In a certain range, the density is proportional to the antifreeze, while the length is negatively correlated with it. We proposed a rapidly controllable method for synthesizing peptide-gold nanoparticle conjugates, which may provide a universal approach for the development of subsequent recrystallization-inhibiting materials.

Identifiants

pubmed: 38047706
doi: 10.1039/d3nr05019j
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

19746-19756

Auteurs

Shixuan Yang (S)

China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China. liuhonglin@mail.ustc.edu.cn.

Zhongxiang Ding (Z)

China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China. liuhonglin@mail.ustc.edu.cn.

Leiming Chu (L)

China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China. liuhonglin@mail.ustc.edu.cn.

Mengke Su (M)

China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China. liuhonglin@mail.ustc.edu.cn.

Honglin Liu (H)

China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China. liuhonglin@mail.ustc.edu.cn.

Classifications MeSH