Elucidation of Protein−Lipid Interactions in a Lysozyme−Corn Oil System by Fourier Transform Raman Spectroscopy

• Published in: Journal of agricultural and food chemistry Vol. 49; no. 3; pp. 1529 - 1533
• Main Authors: Howell, Nazlin K, Herman, Henryk, Li-Chan, Eunice C. Y
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.03.2001
• Subjects: Biological and medical sciences; Corn Oil - chemistry; Deuterium; Emulsions; Fat industries; Food industries; Fourier Analysis; Fundamental and applied biological sciences. Psychology; Muramidase - chemistry; Spectrum Analysis, Raman - methods; Fourier transformation; Stability; Enzyme; Interaction; Fat emulsion; Lipids; Protein; Corn oil; Analysis method; Glycosidases; Food industry; Hydrolases; Raman spectrometry; O-Glycosidases; Lysozyme
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf001115p

Lysozyme (25% in D2O), corn oil, and their emulsions (10% w/w oil/D2O solution) were examined by Fourier transform Raman spectroscopy. Emulsions showed three layers, namely, top oil, middle cream, and bottom aqueous layers. Raman spectral analysis revealed hydrophobic interactions involving both protein and lipid components. Compared to lysozyme in D2O, the difference spectrum obtained after subtraction of oil from the cream layer spectrum showed reduced intensity of tryptophan bands at 760, 1013, 1340, and 1360 cm-1, reduced intensity ratio of the tyrosine doublet at 850 and 830 cm-1, and increased intensity of the C−H bending band at 1455 cm-1. Compared to corn oil, the difference spectrum after subtraction of lysozyme from the cream layer spectrum indicated decreased intensity at 2855 cm-1 (lipid CH2 symmetric stretch) and 3011 cm-1 (unsaturated fatty acid hydrocarbon chain C−H stretch) and a higher intensity ratio of the C−H stretching band at 2900 cm-1 to bands at 2885 and 2933 cm-1. Spectra of the top and bottom layers resembled corn oil and lysozyme, respectively, except for changes in the D2O band. Raman spectroscopy can be used to detect structural changes in proteins, lipids, and D2O due to protein−lipid interactions. Keywords: Raman spectroscopy; lipids; proteins; interactions