多光谱法研究溶菌酶不对称变复性机理

利用紫外-可见光谱法、荧光相图法、荧光偏振法以及共振瑞利散射法多光谱技术对溶菌酶(Lysozyme)的变复性特征进行表征,分析溶菌酶变复性机理,构建其变性动力学模型.结果表明,变性过程溶菌酶分子体积变大,结构松弛,变性速度快,不存在中间态,符合"二态模型";复性过程变性溶菌酶分子体积变小,结构紧缩,复性过程慢,且存在中间体,符合"多态模型",说明了溶菌酶的复性过程比其变性过程复杂.实验定量研究了不同变复性条件下,溶菌酶不对称变复性机理,为溶菌酶分子结构分析的研究提供了参考.     

盐酸胍和尿素诱导溶菌酶变性的微量热研究

应用恒温微量热技术,对盐酸胍和尿素与溶菌酶在30℃水溶液中的结合作用及造成溶菌酶变性的过程进行了研究,并根据简单结合模型,计算了它们之间的结合常数、结合自由能。用变性中点的直线外推方法求出了表观变性焓。实验结果表明,盐酸胍和尿素诱导溶菌酶变性的相互作用均分为3个阶段。溶菌酶在盐酸胍溶液中的变性焓在pH=4.16时为81...     

等转化率法分析溶菌酶在添加剂影响下的热变性行为

利用差示扫描量热法(DSC)研究了溶菌酶在不同浓度的添加剂(蔗糖、葡萄糖、果糖、甘露醇)和不同浓度的磷酸盐缓冲液影响下的热变性过程,并用等转化率法对该过程进行了分析.变性温度Tm随扫描速率和添加剂浓度的增加而提高,随磷酸盐缓冲液浓度的增加而降低.磷酸盐加速了溶菌酶的变性过程,降低了溶菌酶的热稳定性,而添加剂则增强了溶菌酶的热稳定性.在添加剂存在的条件下,溶菌酶变性过程部分为聚集不可逆过程,部分则可逆.等转化率法表明溶菌酶在所有条件下,其表观活化能在不同的转化率下并未保持不变,而是随转化率增大而减小,说明了一个简单的反应机理并不能用来描述溶菌酶的变性过程,其过程并不是标准两态可逆过程,而是一个涉及多种蛋白质状态的复杂过程.     

溶菌酶热变性的DSC研究

用差示扫描量热法研究了固体溶菌酶的热变性以及水溶液中不同变性剂与浓度对溶菌酶变性的影响. 结果表明, 溶剂水的存在及变性剂尿素和盐酸胍的加入使溶菌酶的变性温度降低, 变性焓减小; 同时, 在一定的浓度范围内, 溶菌酶的变性温度和变性焓随变性剂浓度的增大而降低. 盐酸胍的变性效果较尿素强, 这是由于盐酸胍与蛋白质分子间除了氢键作用外还存在着静电作用.     

脲和盐酸胍诱导溶菌酶去折叠的荧光相图法研究

用荧光相图法分别研究了脲和盐酸胍诱导卵清溶菌酶去抓叠的过程。当变性体 系中无还原剂2－巯基乙醇存在、脲浓度从0变化至4.0 mol/L（或盐酸胍浓度从0变 化至3.0 mol/L）时,溶菌酶从天然态转变为部分折叠中间态,当脲浓度从4.0 mol/L变化至8.0 mol/L（或盐酸胍浓度从3.0 mol/L变化至6.0 mol/L）时,溶菌 酶从中间态转变为去折叠态,此时该蛋白的变性过程符合“三态模型”。而当变性 体系中有该还原剂存在时,溶菌酶则由天然态直接转变为去折叠态,此时脲诱导该 蛋白去折叠的过程符合曲型的“二态模型”。实难结果表明荧光相图法可以检测蛋 白南去抓叠的中间态。     

用尺寸排阻色谱法研究蛋白质的热稳定性

用尺寸排阻色谱ＺｏｒｂａｘＧＦ－２５０凝胶过滤柱研究了核糖核酸酶Ａ,马心肌红蛋白和溶菌酶的热稳定性。测定了蛋白质在尺寸排阻系统中的分配系数Ｋｄ并用荧光检测器分析了加热引起的蛋白质内源性荧光的改变,从而计算出了蛋白质的热变性转化点温度,测定了蛋白质天然态、热变性和盐酸胍诱导变性状态下的斯托期斯半径,实验结果进一步证帝了热变性后蛋白质不是呈真正的随机线状,而是保留了部分紧密的结构区域。用本方法研究了Ｐ     

体积排阻色谱法研究变性溶菌酶分子复性过程中集聚体的形成

在体积排阻色谱柱上研究了还原剂存在时脲和盐酸胍变性的3种溶菌酶溶液的复性和分离过程。当变性液中原始溶菌酶浓度大于10 g/L时,变性溶菌酶在体积排阻色谱柱上除了复性为与未变性溶菌酶出峰时间相同的复性态溶菌酶分子外,还形成了溶菌酶折叠中间体的二分子集聚体。这个结果得到了用稀释法复性时溶菌酶的蛋白电泳检测结果的支持。与稀释法复性相比较,用体积排阻色谱法复性时所形成的折叠中间体二分子集聚体的量要远远低于用稀释法所形成的集聚体的量。     

DMSO对鸡蛋白溶菌酶溶液变性的影响

利用差示扫描量热(DSC)和温度调制差示扫描量热(MDSC)研究了鸡蛋白溶菌酶在纯水及二甲基亚砜(DMSO)/水混合溶剂中的热变性过程, 探讨了酶的浓度、扫描速率和共溶剂的含量对热变性行为的影响规律. 在纯水溶液中, 溶菌酶的变性焓(△Hm)随酶浓度的增大而增大. 而在DMSO/水混合溶剂中, 变性温度(Tm)随DMSO体积分数的增大向低温方向移动, 变性峰变低变宽; 当DMSO体积分数达到70%后, 热变性曲线变成了一条光滑的直线. 另外, 在纯水溶液中溶菌酶的MDSC图除了出现DSC中可观察到的主吸热峰(I)外, 在峰(I)的前面还出现一个小而对称的吸热峰(II), 并且当体系中有DMSO存在时也未能观察到此峰. 当溶菌酶浓度增大时, Tm(II)移向低温, △Hm(II)减小, Tm(I)与Tm(II)之间的距离变长. 吸热峰(II)的出现被认为是由于水溶液中溶菌酶二聚体的可逆离解造成的.     

小分子热休克蛋白Mj HSP16.5的分级变性

应用荧光光谱、圆二色光谱、体积排阻色谱、激光动态光散射等技术, 研究了来自嗜热古细菌Methanococcus jannaschii (Mj)的小分子热休克蛋白Mj HSP16.5在变性剂作用下的变性过程. 研究表明, 在pH 7时, Mj HSP16.5在8 mol·L-1尿素作用下不会发生变性. 在pH 7条件下, 盐酸胍对Mj HSP16.5的变性表现为一个分级过程,分别在2.0、3.0和6.0 mol·L-1盐酸胍浓度附近,出现明显的结构变化; 到7.0 mol·L-1盐酸胍时, Mj HSP16.5才完全变性. 降低溶液pH值将使Mj HSP16.5的变性变得更为容易.     

脲和盐酸胍诱导的卵清溶菌酶分子去折叠过程中各稳定构象态的分布和过渡

以内源荧光光谱和荧光相图法研究了脲和盐酸胍诱导的卵清溶菌酶分子的去折叠过程,结果表明,当变性液中脲和盐酸胍的浓度分别约为4.0和3.0 mol/L时,卵清溶菌酶分子的去折叠过程均存在一个折叠中间态,这两个去折叠过程均符合"三态模型".在卵清溶菌酶分子"三态"去折叠过程的基础上,通过变性剂分子和卵清溶菌酶分子之间的缔合一...     

Thermal stability of lysozyme Langmuir-Schaefer films by FTIR spectroscopy

Fourier transform infrared spectroscopy has been applied to study the thermal stability of multilayer Langmuir-Schaefer (LS) films of lysozyme deposited on silicon substrates. The study has confirmed previous structural findings that the LS protein films have a high thermal stability that is extended in a lysozyme multilayer up to 200 degrees C. 2D infrared analysis has been used here to identify the correlated molecular species during thermal denaturation. Asynchronous 2D spectra have shown that the two components of water, fully and not fully hydrogen bonded, in the high-wavenumber range (2800-3600 cm-1) are negatively correlated with the amine stretching band at 3300 cm-1. On the grounds of the 2D spectra the FTIR spectra have been deconvoluted using three main components, two for water and one for the amine. This analysis has shown that, at the first drying stage, up to 100 degrees C, only the water that is not fully hydrogen bonded is removed. Moreover, the amine intensity band does not change up to 200 degrees C, the temperature at which the structural stability of the multilayer lysozyme films ceases.     

Microcalorimetric study of thermal unfolding of lysozyme in water/glycerol mixtures: an analysis by solvent exchange model

Folded protein stabilization or destabilization induced by cosolvent in mixed aqueous solutions has been studied by differential scanning microcalorimetry and related to difference in preferential solvation of native and denatured states. In particular, the thermal denaturation of a model system formed by lysozyme dissolved in water in the presence of the stabilizing cosolvent glycerol has been considered. Transition temperatures and enthalpies, heat capacity, and standard free energy changes have been determined when applying a two-state denaturation model to microcalorimetric data. Thermodynamic parameters show an unexpected, not linear, trend as a function of solvent composition; in particular, the lysozyme thermodynamic stability shows a maximum centered at water molar fraction of about 0.6. Using a thermodynamic hydration model based on the exchange equilibrium between glycerol and water molecules from the protein solvation layer to the bulk, the contribution of protein-solvent interactions to the unfolding free energy and the changes of this contribution with solvent composition have been derived. The preferential solvation data indicate that lysozyme unfolding involves an increase in the solvation surface, with a small reduction of the protein-preferential hydration. Moreover, the derived changes in the excess solvation numbers at denaturation show that only few solvent molecules are responsible for the variation of lysozyme stability in relation to the solvent composition.     

Assessment of interactions between four proteins and benzothiazole derivatives by DSC and CD

The thermal denaturation of ovalbumin, lysozyme, myoglobin and fibrinogen at different BTS concentrations have been investigated using differential scanning calorimetry (DSC) and circular dichroism (CD) spectroscopy. Thermodynamic parameters: melting temperatures (T_m), calorimetric enthalpy (ΔH), van’t Hoff enthalpy (ΔH_v) were obtained for all the systems under study. Thermal denaturation of the four proteins was completely irreversible. Changes in the protein conformation due to the adsorption of BTS molecules have been monitored by using UV-CD spectra. Greater changes in α-helical contents correspond with the BTS higher concentrations. The lysozyme denaturation temperature increases at low concentrations BTS indicating that BTS acts as a structure stabilizer; meanwhile it acts as a destabilizer at higher concentrations in all the proteins studied. The major effect is observed in the case of myoglobin, the protein with the highest α-helical secondary structure (75%).     

Influence of urea on the high-performance cation-exchange chromatography of hen egg white lysozyme

The effects of urea on the high-performance cation-exchange chromatography of hen egg lysozyme are reported. The capacity factor, k', has been determined as a function of cation concentration with a polyaspartate column using the acetates of Na+, K+, Ca2+ and Mg2+. Urea decreases lysozyme retention. Plots of log k' vs. log ionic strength show linear relationships. The slope of the plot describing the Ca2+ elution of lysozyme was the same in the presence of 5 M urea as in its absence. In strong urea solutions and at elevated temperatures, lysozyme denaturation is evidenced by a marked decrease in k'. The temperature range for denaturation corresponded closely to that observed in intrinsic fluorescence and circular dichroism measurements. The potential utility and limitations of high-performance ion-exchange chromatography for studying protein denaturation are discussed.     

A differential microcalorimetric study of whey proteins and their behaviour in oil-in-water emulsions

Oil-in-water emulsions (20% soya oil, 1% protein) have been prepared containing lysozyme or isolates of -lactalbumin and β-lactoglobulin from whey protein. The structural characteristics of these proteins adsorbed at an oil/water interface were determined by following their thermal transitions using differential scanning microcalorimetry. Thermograms of the proteins in the adsorbed state differed markedly from the corresponding transitions seen for the proteins in solution. This suggests that the proteins underwent substantial changes in secondary and tertiary structure upon adsorption. In general, for all the proteins studied, a net decrease in the total energy absorbed during denaturation was found when the proteins were in an adsorbed state. Both lysozyme and -lactalbumin were in part “surface denatured”, and they showed a certain degree of reversibility between solution and the adsorbed state. β-Lactoglobulin showed the highest degree of denaturation upon adsorption and the conformational change was irreversible.     

Studies on gelation of soybean globulin solutions

Thermal denaturation of soybean globulin fraction (SBGF) in diluted solution (protein concentration 0.15–0.63%) has been studied by the method of differential adiabatic scanning calorimetry. SBGF thermograms have two maxima. The low temperature maximum is consistent with denaturation of 7S component, while the high temperature maximum with denaturation of 11S components of this fraction. In the investigated range of protein concentrations the thermodynamic parameters (temperature and enthalpy) of denaturation of SBGF and its main components are constant. This fact suggests that differential adiabatic scanning calorimetry gives information purporting a change in the protein state at molecular level. The temperatures and enthalpies of denaturation of the main SBGF components linearly rise with increase of NaCl concentration. The slope of dependences of denaturation temperature on salt concentration,K _s, is extremely large (nearly 20 K · l/mole). The elementary thermodynamic theory of lyotropic effects in thermal denaturation of proteins has been developed based on the two-state model and linear approximation of protein-salt interactions by means of the corresponding second virial coefficient. It shows that the dependences of thermodynamic parameters of thermal denaturation on salt concentration should be linear in the initial section. This conclusion is consistent with the experiment. The differences of enthalpies and entropies of transferring denatured and native forms of the main SBGF components from water into NaCl solution have been determined. They are positive and their quantity increases linearly with salt concentration. This fact is consistent with the concept to the effect that the main factor of salt influence on thermal denaturation of SBGF is confined to a decrease of protein hydration. The effect of protein nature on the quantity of lyotropic effect in thermal denaturation has been considered. Using simple considerations as a basis, the dependence of the ratio betweenK _s and the denaturation temperature in water has been obtained, which characterizes the lyotropic effect, on the molar fraction of hydrophobic residues in the protein molecule. This dependence is linear and the lyotropic effect rises with increase in the content of hydrophobic residues. It is satisfactorily consistent with the experimental data on NaCl effect on thermal denaturation temperature for ichthyocol gelatin, ribonuclease, lysozyme, 7S and 11S SBGF components. An extraordinary strong influence of NaCl on thermal denaturation temperatures for the main SBGF components can be accounted for by a relatively high content of hydrophobic residues.     

Deep-UV Raman spectrometer tunable between 193 and 205 nm for structural characterization of proteins

A new deep-UV Raman spectrometer utilizing a laser source tunable between 193 and 205 nm has been designed, built, and characterized. Only selected wavelengths from this range have previously been accessible, by Raman shifting of the second, third, and fourth harmonics of the Nd:YAG fundamental in hydrogen. The apparatus was demonstrated to be a useful tool for characterizing hen egg white lysozyme structural rearrangements at various stages of fibril formation. High-quality deep-UV resonance Raman spectra were obtained for both a protein solution and a highly-scattering gelatinous phase formed by fibrillogenic species. In addition to amide bands, strong contribution of ₁₂ and ring-C phenylalanine vibrational modes was observed at excitation wavelengths below 200 nm. Remarkably, the Raman cross-section of these modes revealed dramatic change of lysozyme in response to heat denaturation and fibril formation. These results indicate that phenylalanine could serve as a new deep-UV Raman probe of protein structure.     

Conformational and phase transitions in lysozyme-thermosensitive polyelectrolyte complexes

The interaction of a small globular protein, lysozyme, with a thermosensitive N-isopropylacrylamide-sodium styrene sulfonate copolymer at pH 4.6 was studied by high-sensitivity differential scanning calorimetry. It was shown that, under these conditions, the copolymer and the protein are involved in formation of polyelectrolyte complexes. It was demonstrated that complexation affects the conformational state of lysozyme. One heat capacity peak attributed to protein denaturation or two well-resolved peaks related to denaturation of free and bound proteins were observed in the DSC curves depending on the mixture composition. For both forms of lysozyme, denaturation parameters (temperature and enthalpy) were determined as a function of mixture composition. For mixtures with low lysozyme contents, the above parameters of bound protein denaturation were independent of the mixture composition. At higher protein contents, these parameters increased with a rise in the protein content. The binding isotherm for the protein with the copolymer was obtained from calorimetric data at 64 ± 1°C. An analysis of the isotherm suggests that the native protein is bound to 24 equivalent binding sites of the polymer matrix. It was established that there are nearly 10 charged units of the copolymer per protein molecule in the native conformation. Lysozyme in the unfolded conformation additionally interacts with hydrophobic groups of the copolymer.     

In situ Detection of Amide A Bands of Proteins in Water by Raman Ratio Spectrum

The amide A band of protein is sensitive to the hydrogen bands of amide groups of proteins. However, it is hard to distinguish the amide A band of aqueous protein in situ directly, since it overlaps with O-H stretching vibration of water. In this work, we presented a new analytical method of Raman ratio spectrum, which can extract the amide A band of proteins in water. To obtain the Raman ratio spectrum, the Raman spectrum of aqueous protein was divided by that of pure water. A mathematical simulation was employed to examine whether Raman ratio spectrum is effective. Two kinds of protein, lysozyme and α-chymotrypsin were employed. The amide A bands of them in water were extracted from Raman ratio spectra. Additionally, the process of thermal denaturation of lysozyme was detected from Raman ratio spectrum. These results demonstrated the Raman ratio spectra could be employed to study the amide A modes of proteins in water.     

A Comparative Study of the Direct Calorimetric Determination of the Denaturation Enthalpy for Lysozyme in Sodium Dodecyl Sulfate and Dodecyltrimethylammonium Bromide Solutions

The complexes of lysozyme with the anionic surfactant sodium dodecyl sulfate (SDS) and the cationic surfactant dodecyltrimethylammonium bromide (DTAB) have been investigated by isothermal titration calorimetry at pH=7.0 and 27 °C in a phosphate buffer. A new direct calorimetric method was applied to follow the protein denaturation and study the effect of surfactants on the stability of proteins. The extended solvation model was used to represent the enthalpies of lysozyme + SDS interaction over the whole range of SDS concentrations. The solvation parameters recovered from the new equation are attributed to the structural change of lysozyme and its biological activity. At low SDS concentrations, the binding is mainly electrostatic with some simultaneous interaction of the hydrophobic tail with nearby hydrophobic regions of lysozyme. These initial interactions presumably cause some protein unfolding and expose additional hydrophobic sites. The induced enthalpy of denaturation of lysozyme by SDS is 160.81±0.02 kJ⋅mol⁻¹. The lysozyme-DTAB complexes behave very differently from those of the lysozyme-SDS complexes. SDS induces a stronger unfolding of lysozyme than DTAB. The induced enthalpy of lysozyme denaturation by DTAB is 86.46±0.02 kJ⋅mol⁻¹.