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Article
Sucralose Destabilization of Protein Structure
Journal of Physical Chemistry Letters (2015)
  • Christina M Othon, Wesleyan University
Abstract

Sucralose is a commonly employed artificial sweetener that behaves very differently than its natural disaccharide counterpart, sucrose, in terms of its interaction with biomolecules. The presence of sucralose in solution is found to destabilize the native structure of two model protein systems: the globular protein bovine serum albumin and an enzyme staphylococcal nuclease. The melting temperature of these proteins decreases as a linear function of sucralose concentration. We correlate this destabilization to the increased polarity of the molecule. The strongly polar nature is manifested as a large dielectric friction exerted on the excited-state rotational diffusion of tryptophan using time-resolved fluorescence anisotropy. Tryptophan exhibits rotational diffusion proportional to the measured bulk viscosity for sucrose solutions over a wide range of concentrations, consistent with a Stokes−Einstein model. For sucralose solutions, however, the diffusion is dependent on the concentration, strongly diverging from the viscosity predictions, and results in heterogeneous rotational diffusion.

Keywords
  • Osmolyte,
  • Disaccharide,
  • Sucralose,
  • Protein stability,
  • Time-resolved fluorescence anisotropy,
  • tryptophan
Publication Date
Spring March 26, 2015
Citation Information
Christina M Othon. "Sucralose Destabilization of Protein Structure" Journal of Physical Chemistry Letters Vol. 6 (2015)
Available at: http://works.bepress.com/christina_othon/12/