EventsThe 10th International Electronic Conference on Synthetic Organic Chemistry
Published
This submission belongs to the session c. Bioorganic Chemistry and Natural Products of the event The 10th International Electronic Conference on Synthetic Organic Chemistry
Published date
30 Nov, 2006
Citation
Gloria Castellano, Francisco Torrens, Negatively cooperative binding of melittin to neutral phospholipid vesicles, in Proceedings of The 10th International Electronic Conference on Synthetic Organic Chemistry, 1 November–30 November 2006, MDPI: Basel, Switzerland, doi: 10.3390/ecsoc-10-01423
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Negatively cooperative binding of melittin to neutral phospholipid vesicles

Francisco Torrens 1
Gloria Castellano 2,3
1. Institut Universitari de Ciència Molecular, Universitat de València, Edifici d'Instituts de Paterna, P. O. Box 22085, E-46071 València, Spain
2. Departamento de Química, Universidad Politécnica de Valencia, Camino de Vera s/n, E-46022 València, Spain
3. Departamento de Ciencias Experimentales, Facultad de Ciencias Experimentales, Universidad Católica de Valencia San Vicente Mártir, Guillem de Castro-94, E-46003 València, Spain
Abstract
The association of basic amphipathic peptides to neutral phospholipid membranes is investigated in terms of binding and partition models. The binding of native and modified melittin to egg-yolk phosphatidylcholine vesicles is studied by steady-state fluorescence spectroscopy. The effect of the ionic strength shows an enhancement of the association as the ionic strength increases. After correction for electrostatic effects by the Gouy–Chapman theory, the melittin binding isotherms could be described by a partition model. In terms of conventional binding mechanisms, which do not take into account electrostatic effects, this would correspond to a negative cooperativity. A plausible way in which the interaction occurs is proposed, based on the calculated Hill coefficient.
Keywords
Peptide–lipid interaction
Binding isotherm
Scatchard plot
Hill plot
Negatively cooperative binding
Partition coefficient
Ionic strength
Salt effect
Melittin
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