蛋白质在固定Zn2+金属螯合亲和色谱中的变性热力学

在15~85℃宽温度范围,研究了蛋白质在固定Zn2 金属螯合色谱系统中的热行为和变性热力学。实验结果表明,蛋白质在色谱过程都有一个固定的热转变温度:核糖核酸酶(RNase)、α-胰凝乳蛋白酶原A(α-Chy)的热转变温度约为55℃,细胞色素C(Cyt-C)和溶菌酶(Lys)约为65℃;,热转变温度的出现标志蛋白质构象发生变化;利用Van′tHoff作图测定了蛋白质在色谱系统热变性时的标准焓变ΔH°和标准熵变ΔS°,提出用标准熵变ΔS°和自由能变ΔG°判断蛋白质构象变化;利用ΔH°-ΔS°的线性关系估算了蛋白质热变性时的补偿温度,鉴定了蛋白质各变体在金属螯合色谱中保留机理的同一性,RNase、Cyt-C、Lys和α-Chy的补偿温度分别为55℃、65.8℃、65.2℃和54.8℃;根据蛋白质热变性时的补偿温度和构象变化熵变Δ(ΔS°)的大小,讨论了蛋白质在阳离子交换色谱和固定Zn的金属螯合色谱体系中的热稳定性。实验证明,在IDA裸柱引入Zn2 后蛋白质在色谱系统中的热稳定性减小,平均补偿温度从65.3℃降低到59.7℃,而构象变化熵变的绝对值大幅度升高。     

Calorimetric Study of Thermal Denaturation of Superoxide Dismutase

The thermal denaturation of superoxide dismutase (SOD) from bovine erythrocytes was studied at various pH values of different buffers and at various concentrations of solutions of two neutral salts by differential scanning calorimetry. The experiments performed indicate that the PIPES is a buffer non-coordinating with the SOD, and that the binding of the anions studied influences more or less the thermal denaturation of SOD, but the effect on the oxidation form of SOD is more apparent. A new conformer of SOD with lower thermostability was discovered by the experiments performed in different buffers at certain pH values higher than the isoelectric point of SOD, or at higher concentrations of neutral salt solutions. The new conformer may be converted irreversibly into the usual conformer with high thermostability during heating. Based on the thermodynamic parameters obtained in distilled water and by thermodynamic analysis using the Ooi's model, it is revealed that the large enthalpy △Hdc contributed by     

Thermal stability of lysozyme and myoglobin in the presence of anionic surfactants

The interactions of lysozyme and myoglobin with anionic surfactants (hydrogenated and fluorinated), at surfactant concentrations below the critical micelle concentration, in aqueous solution were studied using spectroscopic techniques. The temperature conformational transition of globular proteins by anionic surfactants was analysed as a function of denaturant concentration through absorbance measurements at 280 nm. Changes in absorbance of protein-surfactant system with temperature were used to determine the unfolding thermodynamics parameters, melting temperature, T _m, enthalpy, ΔH _m, entropy, ΔS _m and the heat capacity change, ΔC _p, between the native and denatured states.     

人组织型纤溶酶原激活剂（t—PA）在大肠杆菌中的表达、复性及分离纯化

人组织型纤溶酶原激活剂（ｔ—ＰＡ）。ＤＮＡ重组在表达质粒ｐＤＲ７２０中，在Ｅ．ｃｏｌｉＣ６００中获得了表达，表达水平为２％．以醋酸钟显色ＰＡＧＥ凝胶回收ｔ—ＰＡ表达条带，进行复性处理．Ｒ性产物经Ｂｅｎｚａｍｉｄｉｎｅ—Ｓｅｐｈａｒｏｓｅ４Ｂ，Ｌｙｓｉｎｅ—Ｓｅｐｈａｒｏｓｅ４Ｂ亲和层析，纯化得到ＳＤＳ—ＰＡＧＥ银染一条带纯度，比活为为４，０００ｍｏｌ／ｓ·ｇ的人ｔ—ＰＡ．     

高温对人红细胞的影响

高温用于恶性肿瘤的治疗是近年来颇受重视的工作,但高温处理不可避免地对肿瘤组织周围正常细胞也将产生影响。为了研究高温对正常细胞的影响,本文以人红细胞为实验模型,研究其细胞热损伤的机制。红细胞经不同温度处理二十分钟后,通过扫描电镜和生化分析方法探讨红细胞的形态变化,溶血作用和膜结合酶-乙酰胆碱酯酶、Na·K·Mg-ATP酶活性的变化。结果表明,在本实验条件下细胞形态的改变对高温最敏感:48℃高温处理后,绝大部分细胞变形,50℃保温使溶血显著增加,膜结合酶热变性温度则超过54℃。     

MRI of thermally denatured blood: methemoglobin formation and relaxation effects

Focal regions of T₁-shortening have been observed in magnetic resonance imaging (MRI)-monitored thermal ablations of perfused tissues. The aims of this study were two-fold: to find evidence for heat-induced conversion of hemoglobin (Hb) to methemoglobin (mHb), and to investigate the effects of heat treatment of in-vitro blood components upon their MR relaxation times. Spectrophotometric studies were performed to confirm the heat-induced formation of methemoglobin. Preparations of whole and fractionated blood, previously submitted to elevated temperatures of 40°C to 80°C, were imaged and the relaxation times were calculated. Optical absorption spectra of samples containing free Hb, heated to 60°C, showed increased light absorption at 630 nm, evident of mHb presence. Short T₁ values in whole blood (1.13 s) and packed red blood cell (0.65 s) compartments, heated at 60°C, compared to their baseline values (1.62 s and 0.83 s, respectively), were attributed to mHb formation. In relation to MRI-guided thermal interventions, these results suggest a possible explanation for observation of hyperintense regions on T₁-weighted images.     

γ-Radiation Effects on the Thermal Stability of Bovine γ-Globulin

Low-dose γ-radiation produces subtle effects on bovine γ-globulin, as revealed by calorimetric investigations carried out on concentrated aqueous solutions. The irradiation rate used seems below the threshold that allows complete protein denaturation; the denaturation temperature, T_d, remained unaffected; nonetheless, modifications of the shape of the calorimetric signal reveal that other changes, such as the dissociation of protein oligomers, could take place. This revised version was published online in July 2006 with corrections to the Cover Date.     

Thermal Denaturation of Bacterial Cells Examined by Differential Scanning Calorimetry

Thermal stability of vegetative cells of Listeria monocytogenes, Escherichia coli and Lactobacillus plantarum was studied by counting viable fractions and determining DSC curves of their suspensions. DSC curves in the 5–99°C range showed a series of endothermic transitions between 50 and 60°C, where the heat destruction of cells occurred. Heat denaturation of DNA required a higher temperature than cell killing. Thermal death was strongly influenced by the pH, composition and NaCl content of the suspending buffer. A mathematical model developed by us enabled comparison of DSC peak temperatures and temperatures required for loss of viability.This revised version was published online in November 2005 with corrections to the Cover Date.     

Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels

Small-deformation and large-deformation rheological properties of heat-set whey protein emulsion gels containing active and inactive filler particles have been investigated using a controlled stress rheometer. The results suggest that the contributions to the gel network are quite different for pure protein gels and emulsion gels having similar storage moduli. An emulsion gel containing inactive filler has a larger phase angle due to the energy dissipation at the ‘slippery’ droplet surface under the influence of the applied shear stress. The large-deformation rheology of the heat-set protein gel has behaviour intermediate between that for an entropic biopolymer gel and that for a particle gel. Emulsion gels containing active or inactive fillers behave more like typical particle gel systems.