Ion Valency as a Molecular Switch for Salt‐Resistant Underwater Adhesion
Abstract
Abstract Achieving underwater adhesion remains challenging due to the disruption of interfacial interactions by hydration layers and the ionic environment. This study shows how high adhesion in a saline environment can be achieved in adhesive peptide systems relying on π–π and cation‐π interactions using multivalent ions. Monovalent ions (K + ) disrupt native peptide‐peptide interactions, drastically reducing adhesion strength. Conversely, multivalent ions (Mg 2+ and Y 3+ ) enable robust interfacial adhesion by forming stable π‐cation‐π networks, effectively compensating for disrupted native pairings. The adhesion enhancement by Y 3+ is particularly pronounced, highlighting its unique capability for multidentate bridging. Molecular dynamics simulations and quantum mechanical analyses confirm that Y 3+ ions stabilize extended interfacial interactions, enabling stronger stress dissipation during tensile deformation. Additionally, NMR spectroscopy supports these observations by demonstrating significant cation‐dependent perturbations of aromatic (Phe) and cationic (Lys) peptide residues. A thermodynamic model further elucidates the competitive binding dynamics underpinning adhesion modulation and capturing all experimental trends. This work provides detailed molecular insights into ion valency effects on cation‐π mediated underwater adhesion, guiding the development of bio‐inspired materials with tailored ionic responsiveness suitable for biomedical and technological applications in saline environments.
Article Details
Authors (14)
Chang‐Sheng Wang
Faculty of Pharmacy Université de Montréal Montréal Québec H3T 1J4 Canada
Jiaxing Zhang
Hu Zhang
State Key Laboratory of Integrated Optoelectronics, College of Electronic Science and Engineering
Wojciech Raj
Faculty of Pharmacy Université de Montréal Montréal Québec H3T 1J4 Canada
Nahid Hassanpour
Faculty of Pharmacy Université de Montréal Montréal Québec H3T 1J4 Canada
Duy Anh Pham
Institute of Biomedical Engineering Faculty of Medicine Université de Montréal Montréal QC H3C 3J7 Canada
Hui Guo
Xingxun Liu
Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing 210023 China
Heng Chang
School of Marine Science and Technology Tianjin University Tianjin 300072 China
Alexandre A. Arnold
Department of Chemistry
Isabelle Marcotte
Department of Chemistry
Rongxin Su
State Key Laboratory of Chemical Engineering and Low‐Carbon Technology Tianjin Key Laboratory of Membrane Science and Desalination Technology School of Chemical Engineering and Technology Tianjin University Tianjin P. R. China
Wei Qi
Xavier Banquy
Faculty of Pharmacy Université de Montréal Montréal Québec H3T 1J4 Canada