Apparent molar volumes of sugars and their significance in sweet taste chemoreception

The apparent molar volumes (V) of selected sugars in 10–50%aqueous solutions have been determined at temperatures rangingfrom 20 to 40°C. The V values obtained accord well withmolecular weight of solute, but vary with molarity, particularlyat the higher temperatures studied. These changes may be ascribableto solute/solute and solute/solvent interactions which may inturn influence the sweet properties of the sugars. Althoughthe apparent molar volumes determined show no obvious relationshipto published sweetness values, their conversion to parachorsemphasises the manner in which attractive interations betweensugar motecules might mediate taste chemoreception.     

A rheological study on plasma lipoproteins (author's transl)]

Lipoproteins of the types LpB and LP-X are studied in a microviscometer to measure intrinsic viscosity. Up to a shear rate of 1700s-1 no shear dependence of viscosity is observed. Intrinsic viscosities are 3.5 and 4.0 for LpB, and 8.5 ml/g for LP-X. Density measurements are used to calculate apparent specific volumes. The results are compatible with a spherical model. An upper limit of 0.45 is estimated for the hydration.     

Volumetric characterization of the hydration properties of heterocyclic bases and nucleosides

We have determined the partial molar volumes, expansibilities, and adiabatic compressibilities of six heterocyclic nucleic acid bases, five ribonucleosides, and six 2'-deoxyribonucleosides within the temperature range 18-55 degrees C. We interpret the resulting data in terms of the hydration of the component hydrophobic and polar atomic groups. From our temperature-dependent volumetric studies, we found that the total contraction of water caused by polar groups of each individual heterocyclic base and nucleoside depends on the proximity and chemical nature of other functional groups of the solute. In addition, the compressibility contributions of polar groups vary greatly in sign and magnitude depending on the surrounding functional groups. In agreement with previous studies, our results are suggestive of little or no interaction between the sugar and base moieties of a nucleoside. In general, our data shed light into the hydration properties of individual heterocyclic bases and nucleosides, which may have significant implications for the sequence-dependent hydration of nucleic acids. We discuss the potential importance of our results for developing an understanding of the role that solvent plays in the stabilization/destabilization of nucleic acid structures.     

AN EMPIRICAL FORMULA FOR THE RELATION BETWEEN VISCOSITY OF SOLUTION AND VOLUME OF SOLUTE

It has been found that the expression See PDF for Equation represents very closely the relation between the volume of the solute and the viscosity of the solution. The formula has been applied to a number of experimental results and found to hold very well for as high concentrations as 50 per cent solutions of such substances as sugars, glycogen, casein, and rubber. In the case of various sugar solutions, and also in the case of sulfur suspensions, the volume of the solute as calculated from the viscosity values agrees with the actual volume of the substance in dry state, as determined from specific gravity measurement, while in the case of caoutchouc solutions in benzene the values of ϕ as calculated from the viscosity measurements fit remarkably well in the equation for osmotic pressure.     

Role of hydration of polyhydroxy compounds in biological systems.

The spin-lattice relaxation times, T1, of H2(17)O have been measured for aqueous solutions of 9 polyols as a function of the concentration at 25 degrees C. The dynamic hydration number, nDHN, for polyols were obtained. The values of nDHN increased with an increase in the number of OH groups and depended on the conformation of isomers. The value of nDHN for inositol was the largest. This means that the thermal motion of water molecules around inositol is most inhibited among the polyols studied. The increment of thermal stability of proteins by polyols and sugars, the equilibrium distribution coefficients of polyols and sugars in the denatured hemoglobin solution, and the effect of sugars on the osmotic flow of water were expressed by linear relation of nDHN. On the bases of these relations, a systematic treatment for the effect of hydration of polyols and sugars on these phenomena is discussed.     

The Hydrostatic and Hydrodynamic Volumes of Polyols in Aqueous Solutions and Their Sweet Taste

The tastes and solution properties of sugar alcohols were studiedin an attempt to illuminate the mechanism of sweet taste chemoreception.The SMURF method was used to measure taste time-intensity ofaqueous solutions of sugar alcohols and the results were interpretedusing the Stevens power function and kinetic parameters. Theapparent molar volumes, apparent specific volumes, partial molarvolumes, partial specific volumes and intrinsic viscositiesof the solutions were studied. Apparent molar volume reflectsthe size of the molecule in a hydrostatic state whereas intrinsicviscosity gives a measure of the size of the molecules in ahydrodynamic state. Generally the apparent molar volumes ofthe polyols are 6–13% greater than those of the parentsugars, indicating less interaction with the water structure.Apparent specific volume values can predict taste quality, andthe average apparent specific volume for the sugar alcoholsstudied fits within the central part of the sweet range, i.e.0.5–0.68 cm³/g, which accords with their ability to elicita pure sweet taste response. Intensities and persistences ofsweetness in the polyols followed the same trend as intrinsicviscosities. Chem. Senses 22: 149–161, 1997.     

Hydration of nucleosides in dilute aqueous solutions. Ultrasonic velocity and density measurements

The values of the concentration increments of the ultrasound velocity and their temperature slopes, apparent molar volumes, apparent molar expansibilities, apparent molar adiabatic compressibilities and their temperature gradients for 12 nucleosides and their analogs, as well as for ribose and deoxyribose, have been obtained using precision measurements of ultrasound velocity and density. The following hydration parameters for the atomic groups of the nucleosides, reflecting the state of water in the hydration shells of these groups, have been analyzed: (1) the contribution of ribose to the values of the concentration increment of ultrasound velocity A, the apparent molar volumes phi v and apparent molar adiabatic compressibilities phi ks of nucleosides; (2) contributions of the CH3, NH2 and O = ... -H groups of nucleic bases to the A, phi v and phi ks values of nucleosides and free nucleic bases; (3) contributions of the 2'-OH group of ribose to the values of A, phi v and phi ks nucleosides; (4) changes in the A values of nucleosides and free nucleic bases upon their protonation and deprotonation. Data have been obtained on the mutual influence of the atomic groups of nucleosides on their hydration. It is shown that the GC pairs of free deoxynucleosides undergo hydration more vigorously than the AT pairs, which contrasts with the relation of the degree of hydration of the GC and AT pairs of the double helix.     

Apparent specific volumes of some dipeptides (containing L-valine and L-leucine in aqueous alkylurea solutions).

The apparent molal volumes of nine dipeptides containing glycine, L-valine, and L-leucine have been determined in methyl, N,N'-dimethyl and ethylurea solutions from precise density measurements. Limiting partial molal volumes. V2(0), at various solute concentrations have also been calculated. The experimental values of V2(0) in water agree reasonably well with those calculated as the sum of V2(0) of both acids after accounting for the electrostrictive effect and loss of water. There is no correlation between the values of V2(0) of individual dipeptides in alkylureas which means that the intrinsic volume and the electrostrictive effect make the largest contribution to V2(0). The contribution from other effects is within the limit of experimental error. The volumes of transfer from water to alkylurea solutions are all positive and reflect by and large the electrostrictive effect.     

Ultrasonic wave spectroscopy study of sugar oligomers and polysaccharides in aqueous solutions: the hydration length concept

The determination of apparent persistence length and radius of gyration of maltodextrins in water is achievable through high-resolution ultrasonic spectroscopy measurements. Classical hydration number for those carbohydrates is characteristic of an apparent persistence degree of polymerisation of the polymer. A force-field based molecular modeling of a 10DP malto-oligomer allows measurement of the corresponding length for the lowest energetic conformation in solution. A good agreement between the apparent radii of gyration determined by this technique and the freely rotating polymer chain model is found with radii of gyration calculated from the intrinsic viscosity.     

The effect of sugar solution type,sugar concentration and viscosity on the imbibition and energy intake rate of bumblebees

Nectar is an essential resource for bumblebees and many other flower-visiting insects. The main constituents of nectar are sugars, which vary in both composition and concentration between plant species. We assessed the influence of sugar concentration, sugar solution viscosity and sugar solution composition on the imbibition and energy intake rate of bumblebees, Bombus impatiens Cresson (Hymenoptera: Apidae). To do this, we measured their rate of solution intake for 49 different sugar solution treatments, which varied in both sugar composition and concentration. In general, the imbibition rates of bumblebees were found to increase with increasing sugar concentration, probably due to their preference for high sugar concentrations, up to a concentration of 27% (w/w), at which point solutions reached a threshold viscosity of approximately 1.5–1.6 mPa.s. Above this threshold, the increasing viscosity of the solutions physically inhibited the imbibition rates of bees, and imbibition rate began to decrease as the concentration increased. Nevertheless, bumblebee energy intake rate increased with increasing concentration up to about 42–56%. Although we found that sugar solution composition had an impact on both imbibition and energy intake rate, its effect was not as straightforward as that of sugar concentration and viscosity.     

Estimation of the shape and size of fribrinogen in solution from its hydrodynamic properties using theories for bead models and cylinders

The translational and rotational diffusion coefficients and the intrinsic viscosity of fibrinogen in solution are used to estimate its size, shape and hydration. Experimental data of the three hydrodynamic properties taken from the literature are compared with theoretical predictions for several molecular geometries that have been observed by electron microscopy. Modern theories for the hydrodynamics of bead models and cylindrical particles are employed in the calculations. The discrepancy between experimental results and theoretical predictions for spherical particles rules out the dodecahedral model and indicates that fibrinogen is elongated. The Hall-Slayter nodular model and its refinements perform better but still underestimate the size of the hydrated molecule. The best agreement between theoretical and experimental values is found for a cylindrical particle with length and diameter of about 48 and 6.8 nm, respectively. The hydration is calculated to be 3 g water/g protein. We speculate that, to accommodate such a large amount of water, fibrinogen in solution should be appreciably hydrated.     

Probing protein-sugar interactions

We have investigated the partial specific volumes (2) (ml/g), hydration, and cosolvent interactions of rabbit muscle aldolase by equilibrium sedimentation in the analytical ultracentrifuge and by direct density increment (partial differential/partial differentialc(2))(mu) measurements over a range of sugar concentrations and temperature. In a series of sugars increasing in size, glucose, sucrose, raffinose, and alpha-cyclodextrin, (partial differential/ partial differentialc(2))(mu) decreases linearly with the solvent density rho(0). These sugar cosolvents do not interact with the protein; however, the interaction parameter B(1) (g water/g protein) mildly increases with increasing sugar size. The experimental B(1) values are smaller than values calculated by excluded volume (rolling ball) considerations. B(1) relates to hydration in this and in other instances studied. It decreases with increasing temperature, leading to an increase in (2) due to reduced water of hydration electrostriction. The density increments (partial differential/ partial differentialc(2))(mu), however, decrease in concave up form in the case of glycerol and in concave down form for trehalose, leading to more complex behavior in the case of carbohydrates playing a biological role as osmolytes and antifreeze agents. A critical discussion, based on the thermodynamics of multicomponent solutions, is presented.     

Contribution of the Excluded Volume of Bovine Serum Albumin for Solute Molecules to the Apparent Nonsolvent Water

Addition of a macromolecule to a solution will give rise to a large excluded volume for the centers of the solute molecules. This will cause an apparent increase in solute concentration which is of the same order of magnitude as that associated with the nonsolvent volumes reported in the literature. A critical examination of one of the procedures used for the determination of nonsolvent water—the vapor pressure method of Hill—is given, and it is concluded that, with the use of this method, it is impossible to detect any significant nonsolvent water surrounding bovine albumin for either sugars or polyols. Generally, data reported in the literature for the nonsolvent water of proteins or other macromolecules will be too high unless they are corrected for the excluded volume.     

Solute—Water interactions: Do polyhydroxy compounds alter the properties of water?

The interactions between PHCs and water, like those between water molecules, are governed by hydrogen bonding. The details of these interactions are very sensitive to spacings and orientations of the OH groups on the solute molecules. Where different conformers can coexist in solution, the aqueous solvent acts so as to favor the conformer with the largest number of equatorial OH groups, because of their spatial compatibility with water.Because of this compatibility, aqueous solutions of PHCs have the tendency to supersaturation and incomplete freezing, manifestations of the phenomenon known as bound water which is, however, a misnomer. The range of water structure perturbation is probably governed by hydration forces which appear to dominate at solute-solute distances of < 3 nm and which decay exponentially. Although on a single hydrogen bond basis the hydration effects are marginal, they nevertheless are responsible for many macroscopic phenomena, e.g., gel formation, liquid crystals, and protection against dehydration.     

Exposure to buffer solution alters tendon hydration and mechanics

A buffer solution is often used to maintain tissue hydration during mechanical testing. The most commonly used buffer solution is a physiological concentration of phosphate buffered saline (PBS); however, PBS increases the tissue’s water content and decreases its tensile stiffness. In addition, solutes from the buffer can diffuse into the tissue and interact with its structure and mechanics. These bathing solution effects can confound the outcome and interpretation of mechanical tests. Potential bathing solution artifacts, including solute diffusion, and their effect on mechanical properties, are not well understood. The objective of this study was to measure the effects of long-term exposure of rat tail tendon fascicles to several concentrations (0.9–25%) of NaCl, sucrose, polyethylene glycol (PEG), and SPEG (NaCl + PEG) solutions on water content, solute diffusion, and mechanical properties. We found that with an increase in solute concentration the apparent water content decreased for all solution types. Solutes diffused into the tissue for NaCl and sucrose, however, no solute diffusion was observed for PEG or SPEG. The mechanical properties changed for both NaCl solutions, in particular after long-term (8 h) incubation the modulus and equilibrium stress decreased compared to short-term (15 min) for 25% NaCl, and the cross sectional area increased for 0.9% NaCl. However, the mechanical properties were unchanged for both PEG and SPEG except for minor alterations in stress relaxation parameters. This study shows that NaCl and sucrose buffer solutions are not suitable for long-term mechanical tests. We therefore propose using PEG or SPEG as alternative buffer solutions that after long-term incubation can maintain tissue hydration without solute diffusion and produce a consistent mechanical response.     

Dilute solution properties of Balangu (Lallemantia royleana) seed gum: effect of temperature, salt, and sugar

The interaction between hydrocolloids and solvent/cosolutes are the predominant factors determining their functional properties in food systems. In this research, the influence of different temperatures, salts and sugars were investigated on some molecular parameters of Balangu seed gum (BSG) as a new potential source of hydrocolloid. The results revealed that BSG has a high molecular weight (3.65 × 10(6)g/mole) and intrinsic viscosity (7236.18 ml/g), rather flexible chain with a chain flexibility parameter of 1156.53, low stiffness parameter (0.346 for Na(+) and 0.507 for Ca(2+)) and hydrogel content (46%). It was observed that except for water, the solutions of different salts (NaCl and CaCl(2)) and sugars (sucrose and lactose) are poor solvents for BSG as indicated by a monotonous decrease in intrinsic viscosity, swollen specific volume, shape function, hydration parameter, and coil dimensions. The parameters representing the interactions of BSG molecules with different cosolutes, i.e. hydrogel content and Huggins constant, were observed to increase significantly as the ionic strength and sugar concentrations increased from 0.005 to 0.05 M and 2.5 to 40% w/v, respectively. In addition, the elevated temperatures (20-50 °C) induced a clear contraction in BSG dimensional and shape parameters along with a decrease in solvent quality and the extent of associated water molecules through hydrogen bonds and/or physical entrainment. These results may be of high significance when considering the influence of major additives generally used in food products, such as various salts and sugars, and/or frequent processing parameters like temperature on rheological and functional points of view.     

Hydration state change of proteins upon unfolding in sugar solutions

Change in hydration number of proteins upon unfolding, Deltan, was obtained from the analysis of thermal unfolding behavior of proteins in various sugar solutions with water activity, a(W), varied. By applying the reciprocal form of Wyman-Tanford equation, Deltan was determined to be 133.9, 124.1, and 139.2 per protein molecule for ribonuclease A at pH=5.5, 4.2, and 2.8, respectively, 201.4 for lysozyme at pH=5.5, and 100.1 for alpha-chymotripnogen A at pH=2.0. Among the sugars tested, reducing sugars gave the lower apparent Deltan as compared with nonreducing sugars probably because of the direct interaction of reducing terminal with amino group of proteins at a high temperature. From the knowledge of Deltan, a new thermodynamic model for protein stability was proposed with explicit consideration for hydration state change of protein upon unfolding. From this model, the contribution of a(W) was proven to be always positive for stabilization of proteins and its effect is not negligible depending on Deltan and a(W).     

Anomalous temperature dependence of the thermal expansion of proteins

The temperature dependence of the apparent expansibility of lysozyme and ovalbumin in solution has been measured as a function of pH. This temperature dependence is explained in terms of suppressed fluctuations in bound water due to the protein. It is shown that the thermal expansion coefficient of bound water is different from bulk water. The pH dependence can be explained by increased hydration of side chains at lower pH. The amount in volume of hydration water in a typical protein-water system varies from 0.16 to 0.7. How the intrinsic thermal expansion coefficient of proteins can be derived from the apparent quantity is discussed. Intrinsic values of the thermal expansion coefficient for lysozyme at room temperature are between 1.7 and 4.4 x 10(-4) K-1 for a 10% solution.     

Viscosity B-coefficients and standard partial molar volumes of amino acids, and their roles in interpreting the protein (enzyme) stabilization

This review systematically surveys the viscosity B-coefficients and standard partial molar volumes of amino acids at various temperatures as these data are quite important for interpreting the hydration and other properties of peptides and proteins. The effect of organic solutes and various ions on the viscometric and volumetric properties of amino acids has also been discussed in terms of their kosmotropic ('structure-making') effects on the hydration of amino acids. The comparison of these effects on the amino acid hydration enables us to have a better understanding of the influence of organic solute and salt on the protein stabilization. In addition, the viscometric and volumetric behaviors of amino acid ions (cations and anions) are also summarized because these ions have recently been incorporated as part of novel ionic liquids, which have wide applications in biocatalysis and protein stabilization.     

Multiple Effects of Viscosity,Water Activity and Glass Transition Temperature on Peroxidase Activity in Binary and Ternary Carbohydrate Solutions

The individual and combined effects of water activity (a_w), bulk viscosity and glass transition temperature (Tg’) on the activity of horseradish peroxidase (HRP) in buffered sugars (glucose, trehalose and maltose) and maltodextrin solutions were investigated. Viscosity was the most important factor in the inhibition of HRP activity; however, when Tg’ was changed by the using solutes with different molecular weight, it became a key factor in the modulation of enzyme activity. Viscosity being equal, the sugar addition to maltodextrin solution lowered a_w and lowered Tg’ causing an increase of the enzymatic activity. Nevertheless, an inhibition of the HRP activity occurred when a_w values of 0.87 were reached due to the addition of glucose, which, among the tested sugars, showed the lowest molecular weight. Among disaccharides, maltose was more effective than trehalose in impairing the enzyme activity both in binary and ternary systems, and this is due to a non competitive biochemical inhibition exerted by this sugar on HRP. When compared to glucose, maltose and trehalose were more effective in reducing HRP activity only in the low viscosity range whilst in the high viscosity range (1–4 10^?6 m² s^?1) glucose, despite its lower Tg’ value, was slightly more efficient than disaccharides due to its a_w lowering effect.