Lipid-Derived Electrophiles Modify Proteins and Alter Their Interfacial Behavior: The Distinct Mediating Role of the Interface

In interface-dominated systems (IDSs), lipid peroxidation (LPO) and interfacial protein arrangement commonly coexist. Although lipid-derived electrophiles (LDEs), especially α,β-unsaturated aldehydes, extensively modify proteins, the specific role of interfaces in promoting such modification and its effect on protein behavior remains unclear. Here, we synthesized a yne-ACR probe to simulate LDEs and investigated its modification effect on whey protein (WP) in an IDS model comprising n-hexadecane (Hex) and water. Interface hydromechanics results reveal that the interface distinctly mediates protein modification by yne-ACR in the IDS model. Both the yne-ACR concentration and interfacial properties significantly affect protein interfacial behavior. The interface offers a unique environment for protein modification by yne-ACR, differing from homogeneous systems and producing varied aggregation behaviors between interfacial and nonadsorbed proteins. Chemical proteomic profiling identified 209 modified proteins at the interface compared to 156 in nonadsorbed systems, highlighting increased susceptibility of interfacial proteins to yne-ACR modification and subsequent changes in aggregation patterns. All-atom molecular dynamics (MD) simulations indicate that yne-ACR modification disrupts the stability of protein aggregates at interfaces, promoting redistribution between the interface and the bulk phases and modifying interfacial activity. These findings clarify how LDEs modify proteins in IDSs and their subsequent effects on interfacial behavior.

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Publication Details

Journal
ACS Nano
Published
2025-04-16
DOI
https://doi.org/10.1021/acsnano.4c17439
Citations
2
Primary Topic
Food Chemistry and Fat Analysis
Type
article
Field-Weighted Citation Impact
2.32

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article

Lipid-Derived Electrophiles Modify Proteins and Alter Their Interfacial Behavior: The Distinct Mediating Role of the Interface

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2 citations
ACS Nano
Food Chemistry and Fat Analysis
2.32
article

Lipid-Derived Electrophiles Modify Proteins and Alter Their Interfacial Behavior: The Distinct Mediating Role of the Interface

Juncai Tu, Kaiyu Jiang, Yuxuan Liang, Shiyi Ou, Ting-qi Yang, Beiwei Zhu, Fu Liu, Jinjin Li, Wei Gong
article en
2 citations

Abstract

In interface-dominated systems (IDSs), lipid peroxidation (LPO) and interfacial protein arrangement commonly coexist. Although lipid-derived electrophiles (LDEs), especially α,β-unsaturated aldehydes, extensively modify proteins, the specific role of interfaces in promoting such modification and its effect on protein behavior remains unclear. Here, we synthesized a yne-ACR probe to simulate LDEs and investigated its modification effect on whey protein (WP) in an IDS model comprising n-hexadecane (Hex) and water. Interface hydromechanics results reveal that the interface distinctly mediates protein modification by yne-ACR in the IDS model. Both the yne-ACR concentration and interfacial properties significantly affect protein interfacial behavior. The interface offers a unique environment for protein modification by yne-ACR, differing from homogeneous systems and producing varied aggregation behaviors between interfacial and nonadsorbed proteins. Chemical proteomic profiling identified 209 modified proteins at the interface compared to 156 in nonadsorbed systems, highlighting increased susceptibility of interfacial proteins to yne-ACR modification and subsequent changes in aggregation patterns. All-atom molecular dynamics (MD) simulations indicate that yne-ACR modification disrupts the stability of protein aggregates at interfaces, promoting redistribution between the interface and the bulk phases and modifying interfacial activity. These findings clarify how LDEs modify proteins in IDSs and their subsequent effects on interfacial behavior.

ACS NanoVol. 19(16)
Shenzhen University (CN), Dalian Polytechnic University (CN)
National Natural Science Foundation of China, China Postdoctoral Science Foundation, Shenzhen Science and Technology Innovation Program, Basic and Applied Basic Research Foundation of Guangdong Province
Openalex Percentile: Top 13%
Food Chemistry and Fat Analysis
2.32
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