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首页> 外文期刊>Journal of the American Society for Horticultural Science >Additive Effects of Alcohols and Polyols on Thermostability of Pepper Leaf Extracts
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Additive Effects of Alcohols and Polyols on Thermostability of Pepper Leaf Extracts

机译：醇和多元醇对辣椒叶提取物热稳定性的累加作用

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Chemical chaperones (CC) are plant stress-related compounds that can stabilize protein structure in adverse environments. Modes of action are thought to involve hydrogen bonding, primarily with the solvent, and hydrophobic stabilization of the proteincore. The objective of this study was to determine structure-function relationships between CC (and structurally related compounds) and thermal stability of pepper (Capsicum annuum L.) leaf proteins. Both polarity [based on log Kow (the oil-water partition coefficient)] and capacity for hydrogen bonding (based on the number of OH groups) contributed to whether low-molecular-weight alcohols and polyols stabilized or destabilized proteins at elevated temperatures. Thermal stability increased with increasing number of OH groups at a fixed number of carbon atoms per molecule. Conversely, thermal stability decreased with increasing number of carbon atoms with a fixed number of OH groups. When CC solution concentrations were adjusted to the same concentration of OH groups (1.51 x 10~(22) OH groups per milliliter), protein thermal stability increased with increasing CC polarity. Mixtures of different CC had additive effects on increasing protein thermostability, but mixtures of stabilizing (mannitol) and destabilizing (methanol) compounds negated each other. As a strategy for increasing plant thermotolerance, identification and removal of destabilizing compounds should be equally effective as increasing levels of stabilizers in protecting protein conformation at elevated temperatures.
机译：化学伴侣（CC）是与植物胁迫相关的化合物，可以在不利的环境中稳定蛋白质的结构。据认为作用方式包括主要与溶剂键合的氢键和蛋白核的疏水性稳定作用。这项研究的目的是确定CC（和与结构相关的化合物）与辣椒（辣椒）叶片蛋白的热稳定性之间的结构-功能关系。极性[基于log Kow（油水分配系数）]和氢键结合能力（基于OH基团的数量）都有助于低分子量醇和多元醇在高温下稳定或不稳定的蛋白质。在每个分子中固定数目的碳原子上，热稳定性随着OH基团数量的增加而增加。相反，随着具有固定数目的OH基的碳原子数目的增加，热稳定性降低。当将CC溶液的浓度调整为相同的OH基浓度（每毫升1.51 x 10〜（22）OH基）时，蛋白质的热稳定性随CC极性的增加而增加。不同CC的混合物对增加蛋白质的热稳定性具有加和作用，但稳定化（甘露醇）和去稳定化（甲醇）化合物的混合物彼此相反。作为提高植物耐热性的策略，鉴定和去除不稳定的化合物应与提高稳定剂水平以在高温下保护蛋白质构象一样有效。

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