Thermal properties of tetrabutylammonium bromotrichloro-, tribromochloro-and tetrabromoferrates(III)

Apparent molar volume and enthalpy changes for mixing NaCl (aq.) with albumin from human serum (aq.) are experimentally determined (25°C). Calorimetric experiments were carried out in an LKB 10700-2 calorimeter, whereas volumetric measurements were realized using an Anton Paar 60/602 densimeter. The density measurements were made after 1 and 24 h of the dissolution in the buffer (pH 4.2). The relation between the changes of the enthalpy and apparent molar volumes vs. molality of NaCl were determined. The obtained data are discussed together with data obtained previously for bovine albumin and hen egg lysozyme solutions with NaCl, Li₂SO₄ and (NH₄)₂SO₄ salts of various concentration. As results correlations between the changes of enthalpy of salting and apparent molar volumes vs. molality of salts were made.     

Regulation of catalytic activity and functionality of hen egg white lysozyme by alkylhydroxybenzenes

The ability of alkylhydroxybenzenes to change the enzyme activity of hen egg white lysozyme and its efficiency in the catalyzed hydrolysis of nonspecific substrates (chitin and yeasts) was demonstrated. A homolog, C₇-AHB, was used as a modifier; this substance increased the lysozyme enzymatic activity over the entire studied range of concentrations. The effect of C₇-AHB concentration (0.125–4.0 mg/ml), species (initial or oxidized), and the time (1–24 h) of lysozyme incubation with C₇-AHB at 25°C in 0.05 M phosphate buffer (pH 7.4) on the lysozyme activity were studied by differential scanning microcalorimetry, as well as the thermodynamic parameters of its denaturation. The kinetic parameters of chitin hydrolysis by the C₇-AHB-modified lysozyme were determined.     

An integrated process for purification of lysozyme, ovalbumin, and ovomucoid from hen egg white

This article describes an integrated process for simultaneous purification of lysozyme, ovalbumin, and ovomucoid from hen egg white. The crude egg white extract was passed through a cation exchanger Streamline trade mark SP and the bound lysozyme was eluted with 5% ammonium carbonate, pH 9.0, containing 1 M NaCl after elution of avidin. This partially purified lysozyme was further purified 639-fold on dye-linked cellulose beads. Ovalbumin and ovomucoid did not bind to Streamline SP. Ovalbumin could be precipitated from this unbound fraction by 5% trichloroacetic acid, and ovomucoid was removed from the supernatant by precipitation with ethanol. The yields of lysozyme, ovomucoid, and ovalbumin were 77, 94, and 98%, respectively. All the purified proteins showed single bands on sodium dodecyl sulfate polyacrylamide gel electrophoresis. All the steps are easily scalable, and the process described here can be used for large-scale simultaneous purification of these proteins in the pure form.     

High-Performance Aqueous Size-Exclusion Chromatography Using Diol-Bonded Porous Glass Packing Materials. Retention Behavior of Some Proteins

Abstract

Retention volume of proteins increased or decreased with increasing phosphate buffer or neutral electrolyte concentrations in the mobile phase. This variation suppressed or accelerated by changing pH values in the mobile phase. The behavior of proteins can be interpreted by knowing isoelectric points (pI) of proteins and pKa value of the residual silanol groups on the surface of diol-bonded porous glasses. Positively charged surface of proteins below pH 8.0 (cytochrome c, lysozyme) retarded the elution by the ion-adsorption effects and negatively charged proteins around pH 7.0 (egg albumin, bovin serum albumin) eluted earlier than expected by the ion-exclusion effects. These effects suppressed by increasing phosphate buffer and neutral electrolyte concentrations in the mobile phase. Size-exclusion separation was attained in the mobile phase over 0.1 M phosphates and 0.1 M NaCl concentrations at pH 7.0. Mcllvaine buffer and Gomori buffer showed opposite action to proteins for retention comparing with Soerensen phosphate buffer. Potassium thiocyanate showed the different action for retention of proteins comparing with other neutral electrolytes and acted like sodium dodecyl sulphonate.     

Examination of the binding behaviour of several proteins with the immobilized copper(II) complexes of o-, m- and p-xylylene bridged bis(1,4,7-triazacyclononane) macrocycles

Three new IMAC chelating systems, incorporating immobilised xylenyl-bridged bis(1,4,7-triaza-cyclonane) ligands, complexed with Cu(2+) ions to form binuclear species, have been prepared. Their binding properties have been investigated with three small globular proteins (hen egg white lysozyme, horse skeletal muscle myoglobin and horse heart cytochrome c). The effects of buffer pH, ionic strength and composition on the binding behaviour of these proteins to these new IMAC sorbents have been examined and compared with those found for the corresponding immobilized mononuclear copper complex of 1,4,7-triazacyclononane (tacn). Higher protein binding affinities were observed with the Cu(2+)-bis(tacn) sorbents compared to the Cu(2+)-tacn system, consistent with the immobilized binuclear copper(II) species undergoing enhanced coordinative interaction with the surface-exposed histidine residues of these proteins. Moreover, the protein binding characteristics of these IMAC sorbents at higher ionic strengths, such as 1M NaCl, also reflect the presence of the aromatic ring in the bis(tacn) ligands, whereby hydrophobic pi/pi stacking interactions can occur with the proteins.     

高速逆流色谱双水相体系分离蛋白质

利用多分离柱高速逆流色谱仪,研究了聚乙二醇1000(PEG1000)-磷酸盐双水相体系的固定相保留率及该体系对蛋白质混合物和鸡蛋清样品的分离。以14.0%PEG1000-16.0%磷酸盐体系的上相为固定相,在流速0.6 mL/min和转速900 r/min的条件下,固定相的保留率达到33.3%。在pH 9.2的PEG1000-磷酸盐双水相体系中,细胞色素C、溶菌酶和血红蛋白的分配系数差异最大,采用该pH值的14.0%PEG1000-16.0%磷酸钾盐双水相体系,在流速1.0 mL/min和转速850 r/min的条件下,成功地分离了这3种蛋白质的混合物。鸡蛋清中的主要蛋白质成分卵转铁蛋白、卵白蛋白和溶菌酶在pH 9.2的15.0%PEG1000-17.0%磷酸钾盐体系中也具有最大的分配系数差异。采用该体系,在流速1.0 mL/min和转速850 r/min的条件下,成功地分离了鸡蛋清样品,得到的卵白蛋白、溶菌酶和卵转铁蛋白的电泳纯度分别为100％,100％和60％,收率均大于90％。     

Use of zeolite to refold a disulfide-bonded protein

Zeolites are microporous crystalline aluminosilicates with a highly ordered structure. Using zeolite beta as an adsorbent, denatured/reduced hen egg lysozyme was refolded to the active form at high concentrations. The denatured/reduced lysozyme was adsorbed onto the zeolite and the protein was refolded by desorbing it into refolding buffer, consisting of redox reagents, guanidine hydrochloride, polyethylene glycol, and L-arginine. This zeolite refolding method could be highly effective for various kinds of proteins, refolding them with high efficiency even when they contain disulfide bonds.     

Protein recognition via ion-coordinated molecularly imprinted supermacroporous cryogels

Molecular imprinting is a method for making selective binding sites in synthetic polymers using a molecular template. The aim of this study is to prepare lysozyme-imprinted supermacroporous cryogels which can be used for the purification of lysozyme (Lyz) from egg white. N-Methacryloyl-(L)-histidinemethylester (MAH) was chosen as the metal-coordinating monomer. In the first step, Cu2+ was complexed with MAH and the lysozyme-imprinted poly(HEMA-MAH) [Lyz-MIP] cryogel were produced by free radical polymerization initiated by N,N,N',N'-tetramethylene diamine (TEMED) in an ice bath. After that, the template (i.e., lysozyme) was removed using 0.05 M phosphate buffer containing 1M NaCl (pH 8.0). The maximum lysozyme adsorption capacity was 22.9 mg/g polymer. The relative selectivity coefficients of Lyz-MIP cryogel for lysozyme/bovine serum albumin and lysozyme/cytochrome c were 4.6 and 3.2 times greater than non-imprinted poly(HEMA-MAH) (NIP) cryogel, respectively. Purification of lysozyme from egg white was also monitored by determining the lysozyme activity using Micrococcus lysodeikticus as substrate. The purity of the desorbed lysozyme was about 94% with recovery about 86%. The Lyz-MIP cryogel could be used many times without decreasing the adsorption capacity significantly.     

Thermodynamic studies of interaction between cetylpyridinium bromide and lysozyme by means of calorimetric titrations

In this study, we have investigated the micellization characteristics of n-cetylpyridinium bromide (CPB) and lysozyme–CPB system using isothermal titration calorimetry (ITC) technique. The ITC operates in a stepwise addition mode, providing an excellent method of determination of critical micelle concentration (CMC) and enthalpy of demicellization (and hence micellization). The micellization characteristics of CPB have been investigated by microcalorimetric technique at 25, 30, 35, and 40 °C in a buffer solution of Tris(hydroxymethyl)aminomethane and pH of 7.3. A scheme to describe lysozyme–CPB interaction has also been proposed on the basis of ITC technique in a buffer solution of Tris(hydroxymethyl)aminomethane at 30 °C, pH of 7.3, 0 mM NaCl, and 1 mM NaCl. The enthalpy changes associated with micelle dissociation were temperature and lysozyme concentration dependent, indicating the importance of hydrophobic interactions. The ΔG _mic was found to be negative, implying that, micellization, as expected, occurs spontaneously once the CMC has been reached. The values of ΔG _mic were found to become more negative with increasing temperature (in case of micellization of CPB) and with increasing the lysozyme concentration (in the case of lysozyme–CPB). The ΔS _mic was also found to decrease with increasing temperature in both cases. The presence of NaCl (1 mM) in the solutions decreased the CMC of CPB.     

Analysis of pH-dependent protein interactions with gel filtration medium.

A prepacked Superose 12 HR 10/30 column was used to study the effects of elution ionic strength and pH on the chromatographic behaviour of a strong hydrophobic Clostridium thermocellum endoglucanase (1) and two weak hydrophobic proteins, Clostridium thermocellum endoglucanase C and egg white lysozyme. Ion-exclusion or ion-exchange interactions between weakly hydrophobic proteins and the gel matrix were observed at low ionic strength, depending on whether the pH of the elution buffer was higher or lower than the pI values of the proteins. These interactions were due to the presence of negatively charged groups on the surface of Superose and could be eliminated at any pH by adding electrolyte at a concentration determined by its chemical identity. The optimum results were observed with sodium sulphate at a concentration of 100 mM. The chromatographic behaviour of strong hydrophobic endoglucanase (1) on a Superose column as a function of pH was much more complex because of two interplaying effects, electrostatic and hydrophobic. Ideal size-exclusion chromatography could be achieved only in a narrow range of the conditions: first, the mobile phase must contain a weak salting-out electrolyte such as NaCl, and second, the mobile phase pH must be high enough that hydrophobic interactions between the solute and support are balanced by their electrostatic repulsion. At pH greater than pI, the retardation of endoglucanase (1) gradually increased with decreasing pH as a result of lowering of repulsive electrostatic interactions whether or not the buffer ionic strength was high. At pH less than pI a drastic increase in the capacity factor k' was observed owing to the additivity of hydrophobic and ion-exchange effects.(ABSTRACT TRUNCATED AT 250 WORDS)     

Production,Purification and Characterization of the Hen Egg-White Lysozyme Inhibitor from Enterobacter cloacae M-1002

Three hen egg-white lysozyme inhibitor producing strains, Enterobacter cloacae M-1002, E. sakazakii M-1204, and Erwinia rhapontici H-55, were isolated from the soils of Taiwan. E. cloacae M-1002 appeared to be a promising inhibitor producing strain. One inhibitor was isolated from the culture broth of this strain. Maximum lysozyme inhibitory activity was obtained when the bacterium was grown aerobically in a medium consisting of 0.75% glucose, 0.25% beef extract, 1.0% polypeptone, and 0.25% sodium L-glutamate (pH 70) at 37 °C after 36–48 hrs. A hen egg-white lysozyme inhibitor was isolated from the culture broth of this strain. The inhibitor was purified from the culture supernatant of E. cloacae M-1002 by ammonium sulfate fractionation, DEAE-Sepharose CL-6B column chromatography and Fractogel TSK HW-55 (S) gel chromatography. Molecular weight of the purified lysozyme inhibitor was estimated to be 18, 000–20, 000 by SDS-PAGE and HPLC, and was composed of 71% amino acid and 23% total sugar. Serine, glycine, and alanine in a 3:2:1 molar ratio were the major amino acids, calculated to be 32.8, 20.3, and 11.4% (mol%), respectively. Glucose and mannose were the major sugar components of the inhibitor. The inhibitor was stable at pH 5 to 8 and was stable under 50 °C. Only hen egg-white lysozyme was inhibited by the purified inhibitor but not the other tested enzymes such as lysozyme of celery, turnip; lytic enzyme of Pseudomonas aeruginosa M-1001; chitinase/lysozyme of P. aeruginosa K-187; or cellulase and xylanase of Streptomyces actuosus A-151 and Aspergillus sp. G-393. The inhibition of lysozyme to the bacterial cell lytic activity by the purified inhibitor was 100%.     

ESI mass spectrometry and X-ray diffraction studies of adducts between anticancer platinum drugs and hen egg white lysozyme

The interactions of cisplatin and its analogues, transplatin, carboplatin and oxaliplatin, with hen egg white lysozyme were analysed through ESI mass spectrometry, and the resulting metallodrug-protein adducts identified; the X-ray crystal structure of the cisplatin lysozyme derivative, solved at 1.9 A resolution, reveals selective platination of imidazole Nepsilon of His15.     

Quantitative analysis of protein adsorption on a planar surface by Fourier transform infrared spectroscopy: lysozyme adsorbed on hydrophobic silicon-containing polymer

The adsorption of hen egg white lysozyme onto a solid polytris(trimethylsiloxy)silylstyrene (pTSS) surface from a D(2)O solution at pD 7 containing 100 mM NaCl and 10 mM sodium deuterated phosphate was monitored at 25 degrees C by Fourier transform infrared spectroscopy using the attenuated total reflection (ATR) method. The infrared spectrum attributed to only the adsorbed lysozyme was derived from the observed spectrum, and the amount of adsorbed lysozyme was determined as a function of time and lysozyme concentration. The kinetics of adsorption could be decomposed into two components, one of which was a process with a time constant of larger than 4 h(-1) and the other was a process with one of about 0.1 h(-1). These spectra showed that the lysozyme adsorbed in the faster process had a higher beta-structure content than the dissolved lysozyme. It was also found that the slower adsorption induced some conformational change in the lysozyme adsorbed in the faster process and/or that adsorbed in the slower process. After adsorption for 24 h, the pTSS surface was rinsed out with lysozyme-free solution. The resultant spectra of the surface indicated that the lysozyme adsorbed in the faster process was bound irreversibly on the surface and was changed to a conformer with a higher beta-structure content during the slower process. The experimental procedures and the theoretical applications for such a quantitative analysis in the ATR spectroscopic method are presented in detail.     

Apparent Molar Volumes and Heat Capacities of Nucleating Lysozyme Solutions at 25°C

Densities and heat capacities of lysozyme in Na-acetate buffer (pH 4.2) containing 0.64 m sodium chloride at 25°C were determined by Anton Paar 60/602 digital densimeter and differential scanning adiabatic calorimeter DASM-4 in the range of lysozyme concentration 0.000499–0.002450 m. The measurements were made after 1, 24 and 48 h of the dissolution of lysozyme in the buffer. The changes of the values of apparent molar volumes and heat capacities in time were observed. This revised version was published online in July 2006 with corrections to the Cover Date.     

Purification of low-abundance lysozyme in egg white via free-flow electrophoresis with gel-filtration chromatography

As an effective separation tool, free-flow electrophoresis has not been used for purification of low-abundance protein in complex sample matrix. Herein, lysozyme in complex egg white matrix was chosen as the model protein for demonstrating the purification of low-content peptide via an FFE coupled with gel fitration chromatography (GFC). The crude lysozyme in egg while was first separated via free-flow zone electrophoresis (FFZE). After that, the fractions with lysozyme activity were condensed via lyophilization. Thereafter, the condensed fractions were further purified via a GFC of Sephadex G50. In all of the experiments, a special poly(acrylamide- co-acrylic acid) (P(AM-co-AA)) gel electrophoresis and a mass spectrometry were used for identification of lysozyme. The conditions of FFZE were optimized as follows: 130 μL/min sample flow rate, 4.9 mL/min background buffer of 20 mM pH 5.5 Tris-Acetic acid, 350 V, and 14 °C as well as 2 mg/mL protein content of crude sample. It was found that the purified lysozyme had the purity of 80% and high activity as compared with its crude sample with only 1.4% content and undetectable activity. The recoveries in the first and second separative steps were 65% and 82%, respectively, and the total recovery was about 53.3%. The reasons of low recovery might be induced by diffusion of lysozyme out off P(AM-co-AA) gel and co-removing of high-abundance egg ovalbumin. All these results indicated FFE could be used as alternative tool for purification of target solute with low abundance.     

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.     

气相扩散法生长溶菌酶晶体的动态光散射研究

首次采用动态光散射研究了气相扩散法生长溶菌酶晶体.实验中采用了两种溶解溶菌酶的方法,所得实验结果是有区别的.这种区别表明了NaCl对溶菌酶分子间相互作用产生十分重要的影响.实验结果表明,晶体生长过程中,溶液中溶菌酶始终保持单分子与两分子聚集体的状态,这种状态是生长晶体的基础.     

Hen egg white fractionation by ion-exchange chromatography

Major hen egg white proteins have been widely studied for their functional properties but these studies still are unable to explain, alone, all of the biological properties of hen egg white. Hence, it is still interesting to produce pure and non-altered proteins to improve our knowledge on the biological properties of hen egg white. Presently, identification and characterization of both bioactive peptides and minor proteins from hen egg white is essential work for progressing in the understanding of hen egg white biological properties. With this objective in mind, a new process for a complete "mucin free" hen egg white fractionation based on ion exchange chromatography is proposed. "Mucin free" egg white is fractionated into six different fractions. Four of them are high-recovery yield purified fractions of lysozyme, ovotransferrin, ovalbumin and flavoprotein. The two other fractions are enriched in recently detected minor proteins in hen egg white.     

The adsorption of lysozymes: A model system

Hen egg white lysozyme was adsorbed onto clean borosilicate glass and n-pentyl silane-treated glass surfaces. Both modified (reductively methylated) and native lysozyme were studied. Variable angle X-ray photoelectron spectroscopy (VA-XPS) suggested differences in the nature of the adsorbed layer depending on substrate properties, as well as on degree of methylation of the protein. Adsorbed film thickness (as measured in the dehydrated state by XPS) ranged from 14 Å on hydrophilic glass to 25 Å on the hydrophobic surface. Degree of surface coverage ranged from 45% on the hydrophobic to 69% on the hydrophilic surface. The results suggest that lysozyme unfolds to a greater extent and covers more surface on the hydrophilic glass, possibly due to strong electrostatic interactions at the pH 7.4 conditions used in the study. An analysis of the surface structure of native hen lysozyme by molecular graphics has also been performed, suggesting that adsorption on hydrophobic surfaces should occur via the hydrophobic patch opposite the enzyme active site cleft. A comparison with human lysozyme has also been made using total internal reflection fluorescence (TIRF) spectroscopy to measure protein adsorption on model surfaces. The two proteins have significantly different interfacial properties.     

Lysozyme Immobilized on Micro-Sized Magnetic Particles: Kinetic Parameters at Wine pH

In order to use lysozyme as an anti-microbial agent during the winemaking process, hen egg-white lysozyme (LYZ) was covalently immobilized on two different micro-size magnetic particles (tosyl-activated and carboxylated, TSA and CA, respectively). A cell suspension of Oenococcus oeni, an oenological strain involved in the winemaking process, was utilized as LYZ substrate. Both a kinetic study and a study of the stability of free and immobilized LYZ were performed in McIlvane buffer at pH 3.2, that is the average minimum pH value in wine. The activity and kinetic parameters measured for the free LYZ at pH 3.2 are lower than those reported at the optimum pH (4.5); however the residual activity at pH 3.2 is sufficient to be of interest for further immobilization and applications in winemaking. All kinetic parameters of both biocatalysts (LYZ-CA and LYZ-TSA) are altered after immobilization, probably due to the structural modifications in the active site caused by covalent attachment to the supports. The half-life calculated at 25 °C was 39 h for free LYZ, while it increased to 280 and 134 h for LYZ-TSA and LYZ-CA, respectively. This result indicates that immobilization improves the enzyme stability and that LYZ can be utilized in wine applications in its immobilized forms. In addition, LYZ-TSA seems to be the best biocatalyst for further applications in winemaking.