Literature DB >> 7074106

The interaction of hemoglobin with phosphatidylserine vesicles.

Y Shviro, I Zilber, N Shaklai.   

Abstract

The interaction of hemoglobin with phosphatidylserine vesicles at low ionic strength and pH conditions was studied. The fluorescence intensity of a lipid embedded probe was quenched by bound Hb but could not be reversed by an elevation of ionic strength and pH. The irreversibility of the fluorescence quenching is a time-dependent process associated with changes in the heme Soret and visible spectra. The rate of these changes was much faster for methemoglobin than for either cyanomethemoglobin or oxyhemoglobin. Elevation of ionic strength released out of the bound hemoglobin into the water phase most of the globin but only a small fraction of the heme. The data are interpreted as demonstrating the ability of phosphatidylserine vesicles to compete with globin for the heme group. When Hb binds to the liposome, heme is being transferred into the lipid phase and the rate-limiting step is the dissociation of the heme-globin complex. The fact that binding of heme to the lipid vesicles is very strong was demonstrated by the failure of hemin to interact with globin when the two were rapidly mixed in the presence of phosphatidylserine vesicles. A multi-step process is suggested to explain the results of Hb phosphatidylserine interaction.

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Year:  1982        PMID: 7074106     DOI: 10.1016/0005-2736(82)90170-5

Source DB:  PubMed          Journal:  Biochim Biophys Acta        ISSN: 0006-3002


  6 in total

1.  Cytoplasmic pH and human erythrocyte shape.

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2.  Faster heme loss from hemoglobin E than HbS, in acidic pH: effect of aminophospholipids.

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3.  Pro-oxidant effects of cross-linked haemoglobins explored using liposome and cytochrome c oxidase vesicle model membranes.

Authors:  M S Rogers; R P Patel; B J Reeder; P Sarti; M T Wilson; A I Alayash
Journal:  Biochem J       Date:  1995-09-15       Impact factor: 3.857

4.  The Hog1 mitogen-activated protein kinase mediates a hypoxic response in Saccharomyces cerevisiae.

Authors:  Mark J Hickman; Dan Spatt; Fred Winston
Journal:  Genetics       Date:  2011-04-05       Impact factor: 4.562

5.  Lipid oxidation in trout muscle is strongly inhibited by a protein that specifically binds hemin released from hemoglobin.

Authors:  He Cai; Eric W Grunwald; Sung Yong Park; Benfang Lei; Mark P Richards
Journal:  J Agric Food Chem       Date:  2013-04-19       Impact factor: 5.279

6.  Effect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated Storage.

Authors:  Sung Yong Park; Koo Bok Chin
Journal:  Korean J Food Sci Anim Resour       Date:  2014-10-31       Impact factor: 2.622

  6 in total

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