Probability distributions of enantiomeric excess in unstirred and stirred crystallization of 1,1'-binaphthyl melt.

Crystallization of 1, l'-binaphthyl from its melt can generate optical activity spontaneously. Since crystallization is a stochastic process, the enantiomeric excess (ee) generated in each crystallization varies randomly. We investigated the qualitative features of probability distribution of the ee for crystallization at two temperatures, 150 degrees C and 152 degrees C, at which conglomerate crystallization occurs. No clear transparent crystals were produced at either temperature, indicating that the solid states formed in the melt were polycrystalline. The ee randomly fluctuated from run to run, with an average of 26.9% and 2.7% when the crystallization was carried out at 152 degrees C, and 150 degrees C, respectively. The spread of the probability distribution is also substantially different. We also studied the probability distribution of ee in stirred crystallization at different stirring RPM. The results show probability distribution's broadening and evolution to a bimodality with increasing stirring RPM--a typical behavior in symmetry-breaking transitions. These results shed light on the nature of enantioselectivity in secondary nucleation and crystal growth.     

Non-stochastic behavior in sodium chlorate crystallization

NaClO₃ is achiral in solution. If crystallization is performed under a static set-up, it is recognized that the stochastic nucleation probability results in a racemic mixture of the conglomerate. In this paper, we report a reexamination of the crystallization of NaClO₃ from static solution in petri dishes that was conducted over a number of years and is based on the count and analysis of several thousand d- vs. l-NaClO₃ crystals. Remarkably, instead of an expected nearly 50/50 coin-tossing situation for the d/l crystal frequency, in most of our experiments a statistically significant bias in favor of d- over l-NaClO₃ crystals was found. The experiments also showed that the NaClO₃ system was relatively insensitive regarding the intentional addition of a variety of optically active agents. Only in some cases, the persisting d-bias observed in the unseeded experiments slightly increased upon the presence of such additives. Nevertheless, experiments in plastic petri dishes or in presence of fungal spores were able to reverse this bias. A literature survey shows that mainly d-directed non-stochastic behavior in the NaClO₃ system has been previously observed in other laboratory settings and by the application of different crystallization techniques. So far, the kind of chiral influence that could be at the origin of the observed bias remains unknown. After the examination of several possible chiral influences of physical, chemical and biological origin, we carefully consider the presence of bio-contaminants as most likely for the cause of this effect.     

Role of latent heat in chiral symmetry breaking transition in the crystallization of 1,1'-binaphthyl

The influence of latent heat dissipated by the crystallization of 1,1'-binaphthyl in its supercooled molten state on the chiral symmetry breaking transition was investigated. Temperature change in the crystallization system was monitored by infrared thermocamera. Temperature rise due to the dissipation of latent heat in the growing front of polycrystalline aggregate was about 2 degrees C in an unstirred crystallization system. The melting point of racemic mixture and racemic compound of 1,1'-binaphthyl is 145 degrees C and 158 degrees C, respectively. The latent heat generated by the crystallization could thus change the crystallization behavior when the initial temperature of the melt was slightly lower than 145 degrees C. The temperature change in both unstirred and stirred crystallization systems was monitored. In the stirred crystallization system, even in the case when the initial temperature of the melt was about 2 degrees C lower than 145 degrees C, the temperature rose by about 4 degrees C immediately after the onset of crystallization. This indicates that the role of stirring as the critical parameter for the chiral symmetry breaking transition is not only to clone the chiral crystals but also to enhance the dissipation of latent heat due to secondary nucleation.     

Theobromine Inhibits Uric Acid Crystallization. A Potential Application in the Treatment of Uric Acid Nephrolithiasis

Purpose

To assess the capacity of methylxanthines (caffeine, theophylline, theobromine and paraxanthine) to inhibit uric acid crystallization, and to evaluate their potential application in the treatment of uric acid nephrolithiasis.

Materials and Methods

The ability of methylxathines to inhibit uric acid nucleation was assayed turbidimetrically. Crystal morphology and its modification due to the effect of theobromine were evaluated by scanning electron microscopy (SEM). The ability of theobromine to inhibit uric acid crystal growth on calculi fragments resulting from extracorporeal shock wave lithotripsy (ESWL) was evaluated using a flow system.

Results

The turbidimetric assay showed that among the studied methylxanthines, theobromine could markedly inhibit uric acid nucleation. SEM images showed that the presence of theobromine resulted in thinner uric acid crystals. Furthermore, in a flow system theobromine blocked the regrowth of post-ESWL uric acid calculi fragments.

Conclusions

Theobromine, a natural dimethylxanthine present in high amounts in cocoa, acts as an inhibitor of nucleation and crystal growth of uric acid. Therefore, theobromine may be clinically useful in the treatment of uric acid nephrolithiasis.     

Crystallization of lysozyme: From vapor diffusion experiments to batch crystallization in agitated ml-scale vessels

The crystallization of lysozyme was monitored in 20-μl sitting-drop vapor diffusion experiments and a quantitative phase diagram was obtained. Then, batch crystallization of lysozyme in shaked 200-μl microtiter plates was investigated. It was observed that with rising agitation rates, the area of the nucleation zone was significantly reduced. Further batch crystallization experiments were performed (i) in 0.2–2-ml Eppendorf tubes in a laboratory rotator, (ii) in 5-ml unbaffled shake flasks, and (iii) in 4-ml stirred baffled and unbaffled vessels. The crystal area density distributions of the stirred vessels were clearly more narrow compared to the rotated Eppendorf tubes. The crystal area density distributions of the shake flasks were significantly wider. The use of the biocompatible, water-soluble ionic liquid ethanolammonium formate as a crystallization additive in unbaffled stirred vessels resulted in larger, sturdy crystals and reduced formation of crystal aggregates. The experiments indicate that ml-scale batch crystallization of lysozyme in stirred vessels can be performed fast, up-scaleable, reasonably reproducible, and precipitation can be avoided reliably.     

Structural and Mechanical Behavior of Tristearin/Triolein-rich Mixtures and the Modification Achieved by Interesterification

The effects of chemical and enzymatic interesterification on the structure and rheological behavior of blends of fully hydrogenated canola oil (FHCO) with high oleic acid sunflower oil in the range of 10–90% was studied. Relationships between chemical composition, crystallization temperature (20–50°C), solid fat content (SFC) of the blends, and their rheological properties, characterized using both small and large deformation mechanical testing, were investigated. The storage modulus (G′) and yield force increased with FHCO concentration in the blends and was affected strongly by interesterification. The SFC in the interesterified samples was lower than in the non-interesterified blends, but they had higher values of G′. This increase in G′ at 30°C upon interesterification was attributed to a decrease in the fractal dimension of the fat crystal network which translates into a decrease in crystal cluster size in the interesterified samples. The higher G′ in the chemically interesterified samples relative to the enzymatic interesterified samples, on the other hand, was due to a higher λ parameter which is directly proportional to the strength of interparticle interactions and inversely proportional to crystal size. Microscopy and nucleation kinetics studies allowed for the independent determination of λ.     

Molecular dynamics study of the isothermal crystallization mechanism of polyethylene chain: the combined effects of chain length and temperature

A molecular level understanding of the polyethylene (PE) crystallization process was elucidated by molecular dynamics simulation of three states, with varying chain length and temperature. The process can be classified into the following three states: (1) nucleation controlled state, (2) competitive state of crystal growth process and new nuclei formation, and (3) crystal growth controlled state, which could be quantified by the evolution of nuclei number. With increasing chain length, two phenomena occur: the single crystallization mechanism changes from state (1) to (3), and the crystal size increases while the b/a axial ratio in the lateral surface decreases. These changes can be explained from a thermodynamic point of view, in that the van der Waals (vdW) interaction per CH₂ unit is strengthened and more nucleation sites are generated for longer chain. Size effect (meaning different surface fractions when the chain collapses into a globule) was an important factor determining vdW energy per unit and the crystallization states of a single PE chain. On the other hand, the crystallization states were independent of chain length for short chains systems with the same size effect. In both conditions, a long chain generates multi-crystal domains, and a short chain prefers a single crystal domain. Our results not only provide molecular level evidence for crystallization states but also clarify the influence of chain length on the crystallization process.     

Thermal Behavior, Microstructure, Polymorphism, and Crystallization Properties of Zero Trans Fats from Soybean Oil and Fully Hydrogenated Soybean Oil

Blends of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO), with 10, 20, 30, 40, and 50% (w/w) FHSBO content were interesterified under the following conditions: 20 min reaction time, 0.4% sodium methoxide catalyst, and 500 rpm stirring speed, at 100 °C. The original and interesterified blends were examined for triacylglycerol composition, thermal behavior, microstructure, crystallization kinetics, and polymorphism. Interesterification produced substantial rearrangement of the triacylglycerol species in all the blends, reduction of trisaturated triacylglycerol content and increase in monounsaturated–disaturated and diunsaturated–monosaturated triacylglycerols. Evaluation of thermal behavior parameters showed linear relations with FHSBO content in the original blends. Blend melting and crystallization thermograms were significantly modified by the randomization. Interesterification caused significant reductions in maximum crystal diameter in all blends, in addition to modifying crystal morphology. Characterization of crystallization kinetics revealed that crystal formation induction period (τ _SFC) and maximum solid fat content (SFC_máx) were altered according to FHSBO content in the original blends and as a result of the random rearrangement. Changes in Avrami constant (k) and exponent (n) indicated, respectively, that—as compared with the original blends—interesterification decreased crystallization velocities and modified crystallization processes, altering crystalline morphology and nucleation mechanism. X-ray diffraction analyses revealed that interesterification altered crystalline polymorphism. The interesterified blends showed a predominance of the β′ polymorph, which is of more interest for food applications.     

Propagation of Biochirality: Crossovers and Nonclassical Crystallization Kinetics of Aspartic Acid in Water

All experimental procedures discussed could be treated as a screening tool for probing the existence of molecular association among the chiral molecules and the solvent system. The molecular association phases of a racemic conglomerate solution (CS) and a racemic compound solution (RCS), and the templating effect of aspartic acid solid surface were observed to minimize the chance of redissolving racemic conglomerate and racemic compound aspartic acid in water and reforming an RCS in crossovers experiments. Only 1 %wt% of l‐aspartic acid was adequate enough to induce a transformation from a racemic compound aspartic acid to a racemic conglomerate aspartic acid. This would make the propagation of biochirality more feasible and sound. However, tetrapeptide, (l‐aspartic acid)₄, failed to induce enantioseparation as templates purely by crystallization. Nonclassical crystallization theory was needed to take into account the existence of a CS. Fundamental parameters of the crystallization kinetics such as the induction time, interfacial energy, Gibbs energetic barrier, nucleation rate, and critical size of stable nuclei of: (i) racemic compound aspartic acid, (ii) racemic compound aspartic acid seeded with 1 %wt% l‐aspartic acid, (iii) racemic conglomerate aspartic acid, and (iv) l‐aspartic acid were evaluated and compared with different initial supersaturation ratios. Morphological studies of crystals grown from the crystallization kinetics were also carried out.Chirality 25:768–779, 2013. © 2013 Wiley Periodicals, Inc.     

Characterization of nuclei in in vitro collagen fibril formation.

Heat precipitation fibril formation in collagen solutions depends upon the prior thermal history of the solution. Collagen solutions were heat precipitated to various extents at 30°C, cooled, and then brought to a second precipitation. Kinetic analysis of the secondary precipitation demonstrated that only the nucleation phase of the precipitation was affected, not the fibril growth phase. Thermal history, or memory, is thus related to the formation of low-temperature-stable nuclei. A range of nuclei sizes is evident, supporting the concept of a homogeneous nucleation process. Schiffs base formation and establishment of cross-linkages play no role in the in vitro nucleation: thiosemicarbazide treated collagen behaves identically to untreated collagen in kinetics of assembly to fibrils. Low-temperature-stable nuclei formed at neutral pH are dissociated in the cold in acetic acid at pH 4. Pronase and pepsin susceptible molecular end regions are important in establishing the low-temperature-stable nuclei. Pronase treatment completely abolishes the acquisition of memory of prior thermal history in collagen solutions. We speculate that biological control mechanisms for fibril formation in vivo relate to specific interactions between non-helical, enzyme susceptible regions on collagen molecules.     

Effect of additives on isothermal crystallization kinetics and physical characteristics of coconut oil

The effect of lauric acid and low-HLB sucrose esters (L-195, S170) on the isothermal crystallization of coconut oil was investigated by differential scanning calorimetry. The fundamental crystallization parameters, such as induction time of nucleation and crystallization rate, were obtained by using the Gompertz equation. The Gibb's free energy of nucleation was calculated via the Fisher–Turnbull equation based on the equilibrium melting temperature. All additives, investigated in this work, proved to have an inhibition effect on nucleation and crystallization kinetics of coconut oil. Our results revealed that the inhibition effect is related to the dissimilarity of the molecular characteristics between coconut oil and the additives. The equilibrium melting temperature (T_m°) of the coconut oil–additive mixtures estimated by the Hoffman–Weeks method was decreased with the addition of lauric acid and increased by using sucrose esters as additives. Micrographs showing simultaneous crystallization of coconut oil and lauric acid indicated that strong molecular interaction led to the increase in lamellar thickness resulting in the T_m° depression of coconut oil. The addition of L-195 modified the crystal morphology of coconut oil into large, dense, non-porous crystals without altering the polymorphic occurrence of coconut oil. The enhancement in lamellar thickness and crystal perfection supported the T_m° elevation of coconut oil.     

Mechanism of chiral asymmetry generation by chiral autocatalysis in the preparation of chiral octahedral cobalt complex

Chiral asymmetry generation, the predominant production of one enantiomer in a non-chiral environment, could occur in the production of the chiral complex cis-[CoBr(NH₃)(en)₂]Br₂ by the reaction of [Co(H₂O)₂{(OH)₂Co(en)₂}₂](SO₄)₂ with ammonium bromide in an aqueous medium. The main kinetic steps in the reaction system have been determined. During the reaction, the product crystallizes at an early stage. When a very small amount of crystalline enantiomer was added to the reaction system at an early stage, the same enantiomer was produced preferentially; in addition, the enantiomeric excess of the product increased with increasing the stirring rate. Thus, it seems that each enantiomer generates chiral crystals that could self-replicate through secondary nucleation when the solution is stirred; these crystals in turn enhance the production of the same enantiomer. With a computer code that simulates such a kinetic mechanism, it is shown that enantiomeric excess observed in the experiments could be reproduced. Chirality 10:343–348, 1998. © 1998 Wiley-Liss, Inc.     

Nucleation and growth of microbial lipase crystals from clarified concentrated fermentation broths

Bulk crystallization is emerging as a new industrial operation for protein recovery. Characterization of bulk protein crystallization is more complex than protein crystallization for structural study where single crystals are grown in flow cells. This is because both nucleation and crystal growth processes are taking place while the supersaturation falls. An algorithm is presented to characterize crystallization using the rates of the two kinetic processes, nucleation and growth. The values of these rates allow ready comparison of the crystallization process under different operating conditions. The crystallization, via adjustment to the isoelectric pH of a fungal lipase from clarified fermentation broth, is described for a batch stirred reactor. A maximum nucleation rate of five to six crystals formed per microliter of suspension per second and a high power dependency ( approximately 11) on the degree of supersaturation were found. The suspended protein crystals were found to grow at a rate of up to 15-20 nm/s and also to exhibit a high power dependency ( approximately 6) of growth rate on the degree of supersaturation.     

Studies on the Polymorphism of l-Glutamic Acid

The effects on the polymorphic crystallization of l-glutamic acid were examined of many substances including amino acids, inorganic salts, surface active agents, and sodium salt or hydrochloride of l-glutamic acid, when contained in the mother liquor.

The co-existence of amino acids, especially of l-aspartic acid, l-phenylalanine, l-tyrosine, l-lcucine and l-cystine contributed to the crystallization of l-glutamic acid in α-form, and these amino acid showed an inhibitory action on the transition of α-crystals as the solid phase in the aqueous solution, to β-crystals.

In the presence of a large amount of l-glutamate or the hydrochloride at the time of nucleation of l-glutamic acid, mostly β-crystals appeared even in the presence of the amino acids named above.     

Separation and nucleation control of α and β polymorphs of l-glutamic acid by swift cooling crystallization process

Separation of crystal nucleation of the two known polymorphs of l-glutamic acid, the metastable α and the stable β, from pure aqueous solution is attained by following a swift cooling crystallization process. Results elucidate a clear distinction of the preferred nucleation regions of α, β and combinations of α and β in the temperature range between 1 and 40°C. Also, the type of nucleation is supersaturation dependent: higher supersaturation favours α and lower supersaturation favours β. Morphology and structure of the polymorphs confirm their form of crystallization.     

Ionic liquids as selectors for controlling the crystallization nucleation of hen egg white lysozyme

Ionic liquids (ILs) have biomaterial applications and are used for protein crystallization. The effect of two imidazolium-based ILs, 1-butyl-3-methylimidazolium chloride ([C₄mim]Cl) and 1,3-dimethylimidazolium iodide ([dmim]I), on the nucleation kinetics of lysozyme was investigated by determining the nucleation induction time, and nucleation parameters were evaluated. The values of interfacial tension calculated for solutions with added 30 g/L ILs [C₄mim]Cl and [dmim]I, and without added ILs were 99.03, 109.7, and 107.3 mJ/m², respectively. Compared with solutions without IL addition, the critical free energy change, size, and molecular number of critical nuclei decreased and the nucleation rate increased after the addition of [C₄mim]Cl. In contrast, the critical free energy change, size, and molecular number of critical nuclei increased and the nucleation rate decreased after the addition of [dmim]I. These new findings provide insights into controlling lysozyme crystallization separation, and present ILs as potentially useful additives for controlling the crystallization of macromolecules.     

Kinetics for the transition between cis- and trans-helices in poly-L-proline

The kinetics for the cis-trans isomerization of long-chain poly-L -proline has been studied as a function of pressure, temperature, and solvent composition in the acetic acid + n-propanol solvent system. Our complete kinetic curves were fitted by Monte Carlo techniques, and rate constants for nucleation, growth, and termination were estimated. It was found that for the formation of a cis-helix, high pressure, low temperature, and increased acetic acid content of the solvent, lowered the rate of nucleation relative to growth. The inverse seems to be t rue for the formation of a trans-helix. Molecular models suggest that this behavior of the kinetic constants can be due to the exposure of peptide units to solvent in the transition state for trans nucleation, and the burying of peptide units in the transition state for cis nucleation. It is further suggested from our analysis of complete kinetic curves that at least one of the assumptions usually made in the analysis of relaxation kinetics is invalid for poly-L -proline.     

Eggshell matrix protein mimics: designer peptides to induce the nucleation of calcite crystal aggregates in solution

Ansocalcin is a novel goose eggshell matrix protein with 132 amino acid residues, which induces the formation of polycrystalline calcite aggregates in in vitro crystallization experiments. The central region of ansocalcin is characterized by the presence of multiplets of charged amino acids. To investigate the specific role of charged amino acid multiplets in the crystal nucleation, three short peptides REWD-16, REWDP-17 (containing charged doublets), and RADA-16 (alternating charged residues) were synthesized and characterized. The aggregation of these peptides in solution was investigated using circular dichroism, intrinsic tryptophan fluorescence, and dynamic light scattering experiments. The peptides REWD-16 and REWDP-17 induced the polycrystalline calcite crystal aggregates, whereas RADA-16 did not induce significant changes in calcite crystal morphology or aggregate formation in in vitro crystallization experiments. The lattice and morphology of the calcite crystals were characterized using X-ray diffraction and scanning electron microscope. The results discussed in this paper reveal the importance of multiplets of charged amino acid residues toward the nucleation of polycrystalline calcite crystal aggregates in solution.     

New techniques for membrane protein crystallization tested on photosystem II core complex of Pisum sativum

The crystallization of a given protein is a hard task being even more complicated when the protein shows a hydrophobic behavior. In the case of photosynthetic proteins, the difficulty of the experiments increased due to the high light sensitivity. Aqueous solutions of photosystem II core complex (OEC PSII) of Pisum sativum were screened for crystallization conditions using standard crystallization methods. Crystal improvement was achieved by counter-diffusion technique in single capillaries of 0.2 mm inner diameter with a three-layer configuration. The use of this advanced crystallization technique—for the first time applied to the crystallization of membrane proteins—improves the reproducibility of the experiments allowing the initial crystal characterization, and facilitates the manipulation under light protection.