Experimental and Computational Investigations of the Effects of Bridging Linkers on the Protein Corona of Nanoscale Metal–Organic Frameworks
Source abstract
Abstract
Investigation of the protein corona of nanoscale metal–organic frameworks (NMOFs) is crucial for their safety assessment; however, it remains inadequately addressed. This study specifically focused on the impact of the bridging linker on the protein corona formation of NMOFs by utilizing nanoscale UiO66/UiO66-NH 2 and human serum albumin (HSA) as models. Both UiO66 and UiO66-NH 2 effectively quenched the endogenous fluorescence of HSA through a static quenching mechanism. Notably, UiO66 with higher hydrophobicity exhibited a stronger binding affinity (5.62 × 10 4 L·mol – 1 ) with HSA than the UiO66-NH 2 –HSA system (2.51 × 10 4 L·mol – 1 ) at 310 K. UiO66 also adsorbed a greater amount of HSA, induced conformational rearrangement in HSA to a greater extent, and finally led to a significant reduction in the protein surface hydrophobicity. Computer docking and molecular dynamics (MD) simulations further confirmed that HSA demonstrated a higher binding energy, lower total energy, and smaller solvent-accessible surface area when interacting with the bridging linker of UiO66. Moreover, although UiO66 displayed lower cytotoxicity toward 293T cells, UiO66-NH 2 exhibited better blood compatibility as evidenced by the elevated values of activated partial thromboplastin time (APTT, 28–57 s) and prothrombin time (PT, 11.7–13.1 s).
Source: openalex_inverted_index · Quality: baseline
Research context
OpenAlex topics: Metal-Organic Frameworks: Synthesis and Applications · Nanoparticle-Based Drug Delivery · Supramolecular Self-Assembly in Materials
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Institute for Advanced Study, Chengdu University, Chengdu 610106, China
Department of Laboratory Medicine, West China Hospital, Sichuan University, Chengdu 610100, China
Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
Funding
National Natural Science Foundation of China
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