硼酸盐对抗冻糖蛋白结构的影响

抗冻糖蛋白通过吸附-抑制机理阻止细胞内部冰晶积累,有利于极地地区各物种的生存. 硼酸盐缓冲剂抑制抗冻糖蛋白抗冻活性已被广泛认为是支持羟基作为冰结合位点而非甲基结合的直接实验证据. 另一方面,硼酸盐结合可能对抗冻糖蛋白构象产生影响,但还没有被定量研究. 本文使用副本交换分子动力学模拟研究了溶液中单个硼酸根阴离子结合到AFGP8上引起的蛋白结构扰动. 在冰点附近,这种结合不仅使与硼酸盐结合的二糖相邻的二糖基团彼此靠近,而且影响AFGP8的整体构象. 硼酸盐与不同二糖侧链结合引起的结构变化表现出明确的位点特异性,并且硼酸盐结合对结构变化的影响在高温下显着降低.     

Ice-active proteins from New Zealand snow tussocks, Chionochloa macra AND C. rigida

The ice active protein profile of New Zealand snow tussocks Chionochloa macra and C. rigida consisted of ice nucleation activity but no antifreeze or recrystallization inhibition activity. The ice nucleation activity was similar in the two species, despite them being collected at different altitudes and at different times. The activity is intrinsic to the plant and is associated with the surface of the leaves. Snow tussocks collect water from fog. Nucleation sites on the surface of their leaves may aid the efficiency of this process.     

Substances which inhibit ice nucleation: a review

There are a number of substances described in the published literature which inhibit ice nucleation. Certain bacterial strains, mostly found among the nonfluorescent pseudomonade species, release material into the growth medium which reduces the nucleation temperature of water droplets to below that of distilled water. Extracts from the seeds of food crops including apricot, peach and plum can reduce the nucleation temperature of water droplets and dispersions of silver iodide. Antifreeze glycoproteins can reduce the nucleation temperature of saline solutions. Antifreeze proteins can inhibit the activity of some biological ice nucleators but not others. Certain novel polymers have been shown to inhibit the nucleation activity of dispersions of silver iodide and ice-nucleating bacteria.     

A novel, intracellular antifreeze protein in an antarctic bacterium, Flavobacterium xanthum

One strain of Antarctic bacteria, Flavobacterium xanthum IAM12026, has a highly active antifreeze protein (AFP) in the intracellular space. The cell-free extract from strain IAM12026 after culturing at 4 degree C for 7 days in TSB medium, had activity of 0.04 degree C at a concentration of 0.7 mg/ml. The ice crystals formed do not have distinct facets without typically rounded shape and the changes of their morphology during the course of the thermal hysteresis (TH) measurement. The ice crystal 'burst' occurring at the end-point of the TH is dendritic with hexagonal symmetry. Also, this activity was not affected by the treatment of dialysis and the addition of EDTA. Furthermore, this cell-free extract had high levels of ice recrystallization-inhibiting (RI) activity like those of Fish AFPs. The AFP (FlAFP) was homogeneity purified using chromatography. A relative molecular mass of approximately 59,000 was calculated from gel filtration and SDS-PAGE data. The thermal stability of FlAFP was below 50 degree C, and TH value was absent above 60 degree C. The TH value of FlAFP was activated at 5.2 degree C by the addition of 0.5 M malate. This activation was decreased with increasing protein concentration. To our knowledge this is the first report on the high level of TH and RI activities of bacterial intracellular AFP.     

Suppression of ice nucleation in supercooled water under temperature gradients

Understanding the behaviours of ice nucleation in non-isothermal conditions is of great importance for the preparation and retention of supercooled water. Here ice nucleation in supercooled water under temperature gradients is analyzed thermodynamically based on classical nucleation theory (CNT). Given that the free energy barrier for nucleation is dependent on temperature, different from a uniform temperature usually used in CNT, an assumption of linear temperature distribution in the ice nucleus was made and taken into consideration in analysis. The critical radius of the ice nucleus for nucleation and the corresponding nucleation model in the presence of a temperature gradient were obtained. It is observed that the critical radius is determined not only by the degree of supercooling, the only dependence in CNT, but also by the temperature gradient and even the Young's contact angle. Effects of temperature gradient on the change in free energy, critical radius, nucleation barrier and nucleation rate with different contact angles and degrees of supercooling are illustrated successively. The results show that a temperature gradient will increase the nucleation barrier and decrease the nucleation rate, particularly in the cases of large contact angle and low degree of supercooling. In addition, there is a critical temperature gradient for a given degree of supercooling and contact angle, at the higher of which the nucleation can be suppressed completely.     

Purification and structural analysis of a type III antifreeze protein from the european eelpout Zoarces viviparus

It has recently been reported that the eelpout Zoarces viviparus synthesizes a family of antifreeze proteins (AFP) similar in sequence to type III AFPs. A method has been set up to separate these antifreeze proteins from blood serum of this teleost species. A total of nine proteins with antifreeze activity have been isolated, several to a purity suited for NMR experiments. One of the proteins, Zvafp13, has been subject to partial structure determination by NMR. 1D- and 2D-H NMR analyses were carried out. In the 1D-experiments it was observed that the protein contained 28 slow-exchanging amides, suggesting a compact structure. The 2D-experiments were utilized to assign observed signals to specific amino acids. From TOCSY- and NOESY-experiments 35 out of a total of 66 amino acids were assigned. The amide exchange pattern, protein primary sequence, chemical shifts and NOE-cross-peaks between amides and -protons in the -sheets suggest that Zvafp13 structurally resembles the recombinant type III AFP rQAE m1.1.     

Pressure-Assisted Freezing and Thawing of Foods: A Review of Recent Studies

Phase transition phenomena take place in aqueous solutions, model foods and cellular tissues subjected to combined high pressure and low (subzero) temperature. The kinetics and mechanisms of pressure-shift ice nucleation, of type III, V or VI ice crystal formation, or of pressure-thawing are still poorly documented. Physical and chemical factors affect the ice crystal size distribution throughout sample depth. These phase transition phenomena, as well as the pressure level, influence both chemical constituents (proteins, enzymes) and structural elements (gels, emulsions, cellular tissues, micro-organisms). Recent studies indicate that: (1) in pressure-shift freezing of muscle foods, the aggregation of myofibrillar proteins and the resulting toughness due to high pressure exposition appear to offset the benefit of small ice crystal formation; (2) the cell and tissue structure of some fruits or vegetables is less disrupted by pressure-shift than air-blast freezing, but it is doubtful whether this brings improved appearance, texture or water retention; (3) high pressure-low temperature inactivation of enzymes is not sufficient to replace thermal blanching; (4) high pressure microbial inactivation is enhanced below 0 °C, but probably not enough for practical applications; (5) the benefits of pressure-thawing in terms of enhanced rate and hygiene may not compensate for increased equipment and packaging costs; (6) progress is made in modelling pressure-freezing and thawing, and in assessing the extent of pressure-shift nucleation.     

The effect of ultrasonic waves on the nucleation of pure water and degassed water

In order to clarify the mechanism of nucleation of ice induced by ultrasound, ultrasonic waves have been applied to supercooled pure water and degassed water, respectively. For each experiment, water sample is cooled at a constant cooling rate of 0.15 °C/min and the ultrasonic waves are applied from the water temperature of 0 °C until the water in a sample vessel nucleates. This nucleation temperature is measured. The use of ultrasound increased the nucleation temperature of both degassed water and pure water. However, the undercooling temperature for pure water to nucleate is less than that of degassed water. It is concluded that cavitation and fluctuations of density, energy and temperature induced by ultrasound are factors that affect the nucleation of water. Cavitation is a major factor for sonocrystallisation of ice.     

Two-dimensional nucleation of ice from supercooled water

We report the temperature dependent nucleation rates of ice from single water drops supporting aliphatic alcohol Langmuir films. Analysis in the context of a classical theory of heterogeneous nucleation suggests that the critical nucleus is essentially a monolayer, and that the rate-limiting steps in these nucleation processes are therefore not merely influenced by, but instead dictated by, the physics of the water-alcohol interface. Consequently, reduced dimensionality may be much more important in heterogeneous nucleation than has previously been believed.     

Nucleation of water and methanol droplets on cations and anions: the sign preference

The barrier height to cation- and anion-induced nucleation to produce water and methanol droplets are calculated by means of an umbrella-sampling Monte Carlo method. The computer simulation corroborates the century-old finding of Wilson that the anion is a better nucleator to produce water droplets than the cation having the same magnitude of charge, even without the presence of external electric field. The simulation also shows that the cation is a better nucleator to produce methanol droplets than the anion.     

A study on the primary and secondary nucleation of ice by power ultrasound

Several different investigations have been carried out to study the primary and secondary nucleation of ice by sonocrystallisation. Firstly, the primary nucleation of discrete ice crystals in a supercooled sucrose solution has been observed. For increasing concentrations of sucrose solutions from 0 to 45 wt%, the nucleation temperature consistently occurs at a higher nucleation temperature in the presence of ultrasound. The nucleation temperature also increases as the power output and duty cycle of a commercial ultrasonic horn are increased. Snap shot images of the bubble clouds obtained from the ultrasonic horn also show that the number of bubbles appears to increase as the ultrasonic output is increased. This suggests that the nucleation of ice is related to the power output and number of cavitation bubbles. The effect of a single bubble on the sonocrystallisation of ice is discussed. High-speed movies (1120 fps) have shown that the crystallisation appears to occur in the immediate vicinity of the single bubble. In most cases, many crystals are observed and it is not known whether a single ice crystal is being fragmented by the bubble or whether many crystals are being initiated. The bubble appears to undergo a dancing regime, frequently splitting and rejoining and also emitting some small microbubbles. A study on the secondary nucleation of ice in sucrose solutions has been carried out using a unique ultrasonic cold stage device. Images taken using a microscope system show that the pre-existing ice dendrite crystals can be broken up into smaller fragments by an ultrasonic field. Cavitation bubbles appear to be important during the fragmentation process, possibly melting any ice crystals in their path. Flow patterns around cavitation bubbles have also been observed, and these may be responsible for the fragmentation of ice crystals.     

A new quantitative method to measure activity of ice structuring proteins using differential scanning calorimetry

There are very few quantitative assays to measure the activity of antifreeze proteins (AFPs, or Ice Structuring Proteins, ISPs) and these can be prone to various inaccuracies and inconsistencies. Some methods rely only on unassisted visual assessment. When microscopy is used to measure ice crystal size, it is critical that standardized procedures be adopted, especially when image analysis software is used to quantify sizes. Differential Scanning Calorimetry (DSC) has been used to measure the thermal hysteresis activity (TH) of AFPs. In this study, DSC was used isothermally to measure enthalpic changes associated with structural rearrangements as a function of time. Differences in slopes of isothermal heat flow vs. time between winter wheat ISP or AFP type I containing samples, and those without ISP or AFP type I were demonstrated. ISP or AFP type I containing samples had significantly higher slopes compared to those without ISP or AFP type I. Samples with higher concentration of ISP or AFP type I showed higher slope values during the first hour and took up to 3 hr to attain equilibrium. Differences were attributed to activity of the proteins at the ice interface. Proteinaceous activity of ISPs or AFP type I was confirmed by loss of activity after treatment with protease.     

In situ investigation of ice formation on surfaces with representative wettability

In this work, we have prepared a series of samples with five representative surface wettabilities: i.e. superhydrophilic, hydrophilic, critical, hydrophobic and superhydrophobic. These samples were in situ observed the freezing process of water droplets on clean and artificially contaminated surfaces to investigate the relationship between surface wettability and ice formation. Ice accretion was also tested by spraying supercooled water to samples at different horizontal inclination angles (HIA). Surface topography was proved to be essential to the icing through heterogeneous nucleation. However, the correlation between surface wettability and ice formation was not observed. Finally, we found that the superhydrophobic surface clearly exhibited reduced ice accumulation in the initial stage of ice formation associated with the lower sliding angle (SA) of water droplets.     

Thermodynymic analysis of the mechanism of deep supercooling of tissue water in winter-hardy plants

The temperature at which ice grows through narrow, hydrophilic capillary is known to be depressed. Further, the nucleation temperature near a hydrophilic surface varies with the size, geometry and the properties of a particle. In this paper we show how these two effects are additive for the water that freezes on the wall of a capillary without the presence of pre-existing ice. The combined effect is a substantial lowering of nucleation temperature that could, if this analysis is correct, have important cryobiological consequences.     

The microscopic visualisation of the sonocrystallisation of ice using a novel ultrasonic cold stage

This work reports dynamic video images of the influence of ultrasonic cavitation on the sonocrystallisation of ice at a microscopic level. This has been achieved through the construction of a unique ultrasonic system for an optical microscope. The system consists of (1). an ultrasonic cold stage, (2). a temperature control system, and (3). a microscope and imaging setup. This allows the temperature of a sample to be systematically controlled while it is subjected to simultaneous excitation with alternating pressures in the ultrasonic frequency range. Both the amplitude of excitation and the frequency can be varied. Experiments on ice crystals in pure water and sucrose solutions were conducted. Three distinct phenomena were observed. Firstly, there is a tendency for cavitation bubbles to form at the grain boundaries between ice crystals. Secondly, there is a progressive melting of ice by cavitation bubbles which appear to eat their way into the ice phase. Thirdly, the dendritic ice structures may fragment under the influence of ultrasound, thus increasing the number of nuclei which may subsequently grow (secondary nucleation). These observations form the basis of a significantly enhanced understanding and exploitation of the sonocrystallisation of ice.     

Neutrons for probing the ice nucleation on atmospheric soot particles

Soot resulting from combustion of kerosene in aircraft engines can act as condensation nuclei for water/ice in the atmosphere and promote the formation of contrails that turn into artificial cirrus clouds and affect the climate. The mechanisms of nucleation of water/ice particles are not well identified. Studies ??in situ?? are difficult to realize, so we try to determine by neutron diffraction the nucleation of water/ice adsorbed on soot collected at the outlet of an aircraft engine combustor within the conditions of the upper troposphere. The results are compared with those obtained on model laboratory soot. The comparison highlights the role of chemical impurities and structural defects of original aircraft engine soot on the nucleation of water/ice in atmospheric conditions.     

Ice XII in its second regime of metastability

We present neutron powder diffraction results which give unambiguous evidence for the formation of the recently identified new crystalline ice phase [2], labeled ice XII, in completely different conditions. Ice XII is produced here by compressing hexagonal ice I(h) at T = 77, 100, 140, and 160 K up to 1.8 GPa. It can be maintained at ambient pressure in the temperature range 1.5相似文献   

Ultrasonic-induced nucleation of ice in water containing air bubbles

Cavitation induced by ultrasonic vibrations can cause nucleation of ice in supercooled water. In this study, the time required for ultrasonic-induced nucleation of ice was measured for water containing two different size distributions of air bubbles. When the water was supersaturated with air bubbles, there was a time lag of about 0.5 s between the onset of ultrasonic irradiation and the onset of ice nucleation, and the probability of ice nucleation was unusually high within 0.5-1.1 s after the onset of ultrasonic irradiation. These results cannot be explained by conventional models alone, in which the collapse of a cavitation bubble triggers the nucleation of ice. Secondary effects appear to also influence ice nucleation.     

Theoretical model of ice nucleation induced by inertial acoustic cavitation. Part 2: Number of ice nuclei generated by a single bubble

In the preceding paper (part 1), the pressure and temperature fields close to a bubble undergoing inertial acoustic cavitation were presented. It was shown that extremely high liquid water pressures but quite moderate temperatures were attained near the bubble wall just after the collapse providing the necessary conditions for ice nucleation. In this paper (part 2), the nucleation rate and the nuclei number generated by a single collapsing bubble were determined. The calculations were performed for different driving acoustic pressures, liquid ambient temperatures and bubble initial radius. An optimal acoustic pressure range and a nucleation temperature threshold as function of bubble radius were determined. The capability of moderate power ultrasound to trigger ice nucleation at low undercooling level and for a wide distribution of bubble sizes has thus been assessed on the theoretical ground.