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DOI 10.1016/j.crfs.2026.101541

Медицинская библиотека · Current research in food science · 2026

Investigating the structural changes of myosin under high pressure processing by molecular dynamics simulations.

Wang Xiaoyun, Tang Jie, Ramaswamy Hosahalli S, Duan Hanying, Wang Chao

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Аннотация

High-pressure processing (HPP) exerts paradoxical effects on myosin, simultaneously promoting molecular unfolding and supramolecular aggregation, yet the underlying mechanisms remain unresolved at atomic resolution. This study employed all-atom molecular dynamics simulations at gradient pressures (0.1-450 MPa) using complementary monomer and motor domain contact models. The monomer exhibited pressure-induced disruption of intramolecular hydrogen bonds, increased per-residue flexibility (RMSF) and radius of gyration (R g), and expanded the free energy landscape (FEL) toward higher-energy states, demonstrating a "local loosening-global stability" mechanism that exposes buried binding sites without global denaturation. The contact model, in contrast, underwent progressive interfacial compaction, evidenced by restricted R g expansion, SASA reduction, and a broadened free energy landscape spanning diverse metastable sub-basins, yet the nature of this compaction shifted markedly with pressure: at 150 MPa, a specific, hydrophobically stabilized interface with favorable binding affinity was formed, whereas at ≥300 MPa this ordered packing collapsed, giving way to non-specific, electrostatically dominated, volume-constrained aggregation despite persistent structural compaction. These findings suggest that myosin functionality is governed by a shift from site-exposing monomer unfolding at moderate pressures (≤150 MPa) to the progressive collapse of specific interfacial packing and the onset of non-specific, volume-constrained aggregation at extreme pressures (≥300 MPa).

Для цитирования: Wang Xiaoyun, Tang Jie, Ramaswamy Hosahalli S, Duan Hanying, Wang Chao. Investigating the structural changes of myosin under high pressure processing by molecular dynamics simulations.. Current research in food science. 2026. DOI: 10.1016/j.crfs.2026.101541.
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