Gas Chromatographic Analysis of Furfural and Hydroxymethyl-furfural in Wine

The thermal denaturation of 7S globulin has been examined as a function of ionic strength from 0 to 4.0 by using immunochemical methods, disc electrophoresis and turbidity. Changes in immunochemical properties were a measure of the extent of denaturation and provided information on the structural changes in 7S globulin at the molecular level. The 7S globulin did not lose its antigenicity even after heating, and both dissociates and aggregates maintained partial cross reactivity against anti-7S. The nature of thermal denaturation was divided into two main types at an ionic strength of approximately 2.0. At an ionic strength near zero, stable dissociation products were actually formed, and at ionic strengths from 0.1 to 2.0, the presence of salts increased in aggregate formation. The stabilizing effect of salt on thermal denaturation appeared at 2.0 ~ 2.2 μ. In the range of 3.5 ~ 4.0 μ, 7S globulin was heated to 100°C for 5min without changes in both antigenic specificity and electrophoresis pattern.     

Evidence against an effect of plant hormones on thermal denaturation of pea nucleoprotein

Summary Pea (Pisum sativum L.) nucleohistone and chromatin which had been treated both in vivo and in vitro with indoleacetic acid and gibberellic acid were thermally denatured in low and high ionic strength media. Contrary to previous reports, the hormones had no effect on thermal denaturation profiles. The previously observed biphasic nature of the profiles obtained at high ionic strength is explained.     

Isolation and Partial Characterization of Heat-denatured Products of Soybean 11S Globulin and Their Analysis by Electrophoresis

Heat denaturation of soybean 11S globulin was examined at 70° and 100°C in phosphate buffer (pH 7.6), at 0.01 and 0.5 ionic strength. Gel electrophoresis (Davis system) indicated that heat-denatured soybean 11S globulin contained two major components (buffer-soluble form). But they were not identified at 70°C-0.5 ionic strength. Gel filtration followed by SDS-gel electrophoresis showed that the major components were composed of a monomer and at least three of kinds of oligomers containing only an acidic subunit. Gel filtration of the precipitate formed at 100°C at 0.5 ionic strength gave two peaks. SDS-gel electrophoresis indicated that the first peak contained aggregates of highly polymerized subunits, and the second peak contained a monomer of basic subunit and seven kinds of oligomers with various proportions of basic subunits to an acidic subunit.     

Secondary structure of 11 S globulin in aqueous solution investigated by FT-IR derivative spectroscopy

Secondary structure of 11 S globulin, a major storage protein of soybean seeds, has been investigated in aqueous solution by FT-IR spectroscopy. Conformational changes in the native protein upon thermal and chemical denaturation have been monitored by observing changes in the frequency position and peak intensity of the various bands. The frequency of the Amide I band of the native protein shifts by 4 cm⁻¹ from 1643 cm⁻¹ to 1647 cm⁻¹ when denatured, while the corresponding intensity of the Amide I band compared to the native protein, decreases by 30 and 67%, respectively, for the urea and thermally denatured proteins, indicating gross conformational changes in the secondary structure. Trifluoroethanol, an α-helix promoter shifts the Amide I band from 1643 cm⁻¹ to 1651 cm⁻¹, typical of α-helix, with a corresponding increase in intensity by 14% relative to the native protein. Derivative spectroscopy, allowing resolution of overlapping bands, shows that the native protein mainly consists of ß-sheet, ß-turns and disordered structure with very little α-helix. On denaturation, ß-sheet disappeared almost completely with urea, while this is less so with thermal denaturation.     

Thermodynamic stability of proteins in salt solutions: A comparison of the effectiveness of protein stabilizers

The denaturation of proteins by guanidine hydrochloride was studied in the presence of different concentrations of stabilizing salts, namely potassium phosphate, ammonium sulfate, and potassium acetate. The denaturation transition was followed by observing changes in the peptide circular dichroism atpH 7.0 and 25°C. From these results the free energy of stabilization for the process native denatured was determined. It was found that the stabilizing power of the anions increased in the order acetate < sulfate < phosphate, in agreement with the anionic lyotropic series. Ribonuclease A, which is known to have a site that can bind either a phosphate or a sulfate ion, showed a larger stabilization by these anions than that for lysozyme, pepsinogen, and myoglobin.     

Ionic strength-dependent denaturation of Thermomyces lanuginosus lipase induced by SDS

Triglyceride lipase from Thermomyces lanuginosus (TlL) has been reported to be resistant to denaturation by sodium dodecyl sulfate (SDS). We have found that at neutral pH, structural integrity is strongly dependent on ionic strength. In 10 mM phosphate buffer and SDS, the lipase exhibits a far-UV CD spectrum similar to other proteins denatured in this surfactant while the near-UV CD spectrum shows a complete loss of tertiary structure, observations supported by steady state fluorescence spectroscopy. However, when increasing the ionic strength by the addition of NaCl, the lipase was rendered resistant towards SDS denaturation, as observed by all techniques employed. The effect of salt on the critical micelle concentration (CMC) of SDS was observed to correlate with the effect on the degree of SDS-induced denaturation. This finding is compatible with the notion that the concentration of SDS monomers is a crucial factor for SDS–lipase interactions. The presented results are important for the understanding and improvement of protein stability in surfactant systems.     

Salt-induced Reconstitution of β-Conglycinin from Its Thermal Dissociates

The salt-free heat denaturated β-conglycinin, heated to 99°C for 5 min, exhibited dissociation of the protein into subunits (α, α′ and β). Heat-induced dissociates could be converted to β-conglycinin with an increase in ionic strength of the protein solution. The reassociation of these dissociates depended on the salt concentration and on the species of the constituent subunits. Adding salt above 0.1 m NaCl favored reassociation of the thermal dissociates. The β subunit has a tendency to form an aggregate of higher molecular size, while the α and α′ subunits have an ability to form the 7S aggregate. Reconstituted β-conglycinin possessed the characteristic of 7S ? 9S interconversion with a change of ionic strength, which has been considered as a feature of native conglycinin. The restoration of electrophoretical mobility, ultracentrifugal characteristics and the secondary structure of CD properties was distinct evidence supporting the reconstitution of β-conglycinin from its thermally denatured state. However, the reconstituted conformation differed from the native β-conglycinin in its quantitative precipitin curve and ultraviolet difference spectrum.     

Interaction of the small heat shock protein with molecular mass 25 kDa (hsp25) with actin.

The interaction of heat shock protein with molecular mass 25 kDa (HSP25) and its point mutants S77D + S81D (2D mutant) and S15D + S77D + S81D (3D mutant) with intact and thermally denatured actin was analyzed by means of fluorescence spectroscopy and ultracentrifugation. Wild type HSP25 did not affect the polymerization of intact actin. The HSP25 3D mutant decreased the initial rate without affecting the maximal extent of intact actin polymerization. G-actin heated at 40-45 degrees C was partially denatured, but retained its ability to polymerize. The wild type HSP25 did not affect polymerization of this partially denatured actin. The 3D mutant of HSP25 increased the initial rate of polymerization of partially denatured actin. Heating at more than 55 degrees C induced complete denaturation of G-actin. Completely denatured G-actin cannot polymerize, but it aggregates at increased ionic strength. HSP25 and especially its 2D and 3D mutants effectively prevent salt-induced aggregation of completely denatured actin. It is concluded that the interaction of HSP25 with actin depends on the state of both actin and HSP25. HSP25 predominantly acts as a chaperone and preferentially interacts with thermally unfolded actin, preventing the formation of insoluble aggregates.     

Structural Stability of Streptococcal Serum Opacity Factor

Streptococcal serum opacity factor (SOF) is a protein that clouds the plasma of multiple mammalian species by disrupting high density lipoprotein (HDL) structure. Intravenous infusion of low dose SOF (4 µg) into mice reduces their plasma cholesterol concentrations?~?40% in 3 h. Here we investigated the effects of pH, ionic strength, temperature, and denaturation with guanidinium chloride (GdmCl) on SOF stability and its reaction vs HDL. SOF stability was tested by pre-incubation of SOF at various temperatures, pH’s, and GdmCl concentrations and measuring the SOF reaction rate at pH 7.4 and 37?°C. SOF retained activity at temperatures up to 58?°C, at pH 4 to 10, and in 8.5 M GdmCl after being returned to standard buffer conditions. The effects of GdmCl, pH, and ionic strength on the SOF reaction rates were also measured. SOF was inactive at GdmCl?≥?1 M; SOF was most active at pH 5, near its isoelectric point and at an ionic strength of 3 (in NaCl). These data reveal that SOF is a stable protein and suggest that its activity is determined, in part, by the effects of pH and ionic strength on its overall charge relative to that of its reaction target, HDL.     

Effect of Ficoll 70 on thermal stability and structure of creatine kinase

The effect of Ficoll 70 on the thermal stability and structure of creatine kinase (CK) was studied using far-UV CD spectra and intrinsic fluorescence spectra. The thermal transition curves monitored by CD spectra were fitted to a two-state model using a modified form of the van’t Hoff equation to obtain the transition temperature (T _m) and enthalpy change (ΔH _u) of thermally induced denaturation of CK in the absence and presence of Ficoll 70. An increase in T _m with constant ΔH _u was observed with increasing Ficoll 70 concentration, suggesting that Ficoll 70 enhances the thermal stability of CK. Fluorescence spectral measurements confirmed this protective effect of Ficoll 70 on CK structure. In addition, we observed a crowding-induced compaction effect on the structure of both native state and thermally denatured state of CK in the presence of Ficoll 70, which is more obvious on the structure of the denatured ensemble compared to that of the native ensemble. Our observations qualitatively accord with the predictions of previously proposed crowding theory for the effect of intermolecular excluded volume on protein stability and structure. These findings imply that the effects of macromolecular crowding are essential to our understanding of protein folding and unfolding occurring in vivo.     

Reversible and non-reversible thermal denaturation of lysozyme with varying pH at low ionic strength

DSC analysis has been used to quantify the reversibility of unfolding following thermal denaturation of lysozyme. Since the temperature at which protein unfolding occurs, T_m, varies with different solution conditions, the effect on the melting temperature and the degree of refolding after thermal denaturation in low ionic strength sodium phosphate buffers (5–1000 mM) over a range of pH (5–9) in the presence/absence of disaccharides is examined. This study compares the enthalpies of unfolding during successive heating cycles to quantify reversibility following thermal denaturation. The disaccharides, trehalose and maltose were used to assess if the disaccharide induced increase in T_m is reflected in the reversibility of thermally induced denaturation. There was extensive overlap between the T_m values where non-reversible and reversible thermal denaturation occurred. Indeed, for pH 6, at the highest and lowest T_m, no refolding was observed whereas refolding was observed for intermediate values, but with similar T_m values having different proportions of refolded protein. We established a method to measure the degree of reversible unfolding following thermal denaturation and hence indirectly, the degree to which protein is lost to irreversible aggregation, and show that solution conditions which increase melt transition temperatures do not automatically confer an increase in reversibility. This type of analysis may prove useful in assessing the stability of proteins in both the biopharmaceutical and food industries.     

Effect of calcium on the potassium flux into the exudate of excised maize roots

Summary The effect of varying calcium concentration in the medium on the potassium flux into the exudate has been studied. In media of low ionic strength (o.1 mM KCl) the potassium flux, J _K, was significantly increased by increasing the calcium concentration of the medium. But in higher ionic strength media (10 mM) KCl) there was no increase in J _K as the calcium concentration of the medium was increased. The effect of external sodium concentration on J _K was also studied. These results are discussed in relation to present theories of salt and water movement into the plant root. It is concluded that two pathways potentially exist for movement of salts to the exudate stream: firstly, via a symplasm and secondly, through the cell wall pathway. But is is further concluded that the cell wall pathway, at normal physiological ionic strengths, is not available for salt transport due to co-ion exclusion by the fixed negative charges.     

Site-specific mutagenesis on Mnemiopsin 2: Calcium coordination and substrate binding properties of new variants

We used site-specific mutagenesis by targeting E179 and F190 on the structure of photoprotein Mnemiopsin 2 (Mn2) from Mnemiopsis leidyi. The tertiary structure of E179S and F190L mutants was made by the MODELLER program. Far-ultraviolet circular dichroism data showed that the overall secondary structural content of photoprotein is not changed upon mutation, however the helicity and stabilizing interactions in helical structure decreases in mutants as compared with the wild-type (WT) photoprotein. Fluorescence spectra data revealed that the tertiary structure of the mutants is more compact than that of WT Mn2. According to the heat-induced denaturation experiments data, the melting temperature (T_m) for the unfolding of tertiary structure of the F190L variant increases by 3°C compared with that of the WT and E179S mutant. Interestingly, the conformational enthalpy of the F190L mutant (86 kcal mol⁻¹) is considerably lower than those in the WT photoprotein (102 kcal mol⁻¹) and E179S mutant (106 kcal mol⁻¹). The significant difference in the enthalpy of the thermal unfolding process could be explained by considering that the thermally denatured state of the F190L mutant is structurally less expanded than the WT and E179S variants. Bioluminescence activity data showed that the maximum characteristic wavelengths of the mutants undergo blue shift as compared with the WT protein. Initial intensity of the F190L and E179S variants was recorded to be 137.5% and 55.9% of the WT protein, respectively.     

On the hydration of DNA. I. Preferential hydration and stability of DNA in concentrated trifluoroacetate solution

The hydration of DNA is an important factor in the stability of its secondary structure. Methods for measuring the hydration of DNA in solution and the results of various techniques are compared and discussed critically. The buoyant density of native and denatured T-7 bacteriophage DNA in potassium trifluoroacetate (KTFA) solution has been measured as a function of temperature between 5 and 50°C. The buoyant density of native DNA increased linearly with temperature, with a dependence of (2.3 ± 0.5) × 10^?4 g/cc-°C. DNA which has been heat denatured and quenched at 0°C in the salt solution shows a similar dependence of buoyant density on temperature at temperatures far below the T_m, and above the T_m. However, there is an inflection region in the buoyant density versus T curve over a wide range of temperatures below the T_m. Optical density versus temperature studies showed that this is due to the. inhibition by KTFA of recovery of secondary structure on quenching. If the partial specific volume is assumed to be the same for native and denatured DNA, the loss of water of hydration on denaturation is calculated to be about 20% in KTFA at a water activity of 0.7 at 25°C. By treating the denaturation of DNA as a phase transition, an equation has immmi derived relating the destabilizing effect of trifluoroacetate to the loss of hydration on denaturation. The hydration of native DNA is abnormally high in the presence of this anion, and the loss of hydration on denaturation is greater than in CsCl. In addition, trifluoroacetate appears to decrease the ΔHof denaturation.     

IMMUNOCHEMICAL PROPERTIES OF NATIVE AND DENATURED HORSE SERUM GLOBULINS

1. The influence of guanidine hydrochloride on the denaturation and regeneration of Type I antipneumococcal horse serum globulin was determined by measurements of viscosity, diffusion, and sedimentation in the ultracentrifuge. In addition, the effect of NaCNS on the antibody globulin was studied. 2. Both the irreversibly denatured and the regenerated fractions were found to be precipitable by SI. The observed changes in combining ratio have been tentatively explained in terms of (a) changes in the mean molecular weight, or alternatively (b) an increase in the number of serologically active groups upon denaturation, followed by masking of the latter upon regeneration. Discounting a specific effect of NaCNS on either fraction, the extent of specific precipitation is of the same order of magnitude for native and irreversibly denatured antibody. 3. Quantitative precipitin titrations have been performed on rabbit antisera to native and irreversibly denatured horse antibody, and normal globulin GI, respectively. No significant differences in the antigenic activity of these proteins were found. Measurements of their cross-reactivity led to the conclusion that the native and irreversibly denatured fractions of antibody globulin are antigenically more closely related to each other than to the corresponding fractions of normal globulin, and vice versa.     

Some aspects of the copper(II)-DNA interaction

The Cu(II) ion interaction with calf-thymus DNA was studied by means of differential pulse polarography and sweep voltammetry as well as chromatography and viscosimetry. Most of the complexes formed at high ionic strength (0.2 M) and lower Cu(II) concentrations are of a nondenaturing nature. Their formation has but a minor effect on unwinding process of the DNA double helix. The excess of Cu(II) (P = 5) leads, however, to distinct denaturation of the DNA structure. Metal ions have little effect on the denaturation induced by the polarographic reduction of DNA on the mercury electrode. This conclusion is consistent with the character of the polarographic process and with the fact that Cu(II) ions are not very effective in the interaction with AT pairs. Cupric ions have no renaturing ability towards thermally denatured DNA at 0.2 M ionic strength but distinct renaturation was observed at low ionic strength (0.05 M).     

Structural Contribution of the Carbohydrate Moiety to the Alkaline Hydrolysis of Aryl Glycosylamine Linkages

Differential scanning calorimetry (DSC) thermograms of soybean protein isolate developed two peaks corresponded to 11S and 7S globulin, the denaturation temperatures of which were 93.3 and 76.5°C, respectively, with 94% water. These peaks shifted to higher temperatures with lower water contents of the sample. At 47% water, there were two peaks, at 149 and 118.7°C, and at 11% water, there was one peak at 180°C. The DSC thermogram measured during cooling and reheating gave no peak. The soybean protein isolate was heated with 24.5% water at 100°C and then mixed with more water to the water contents of 94%. This sample gave two peaks at temperatures close to those of the original soybean protein, indicating that the soybean protein was not denatured at temperatures even above 100°C when the water content was low.     

Relationship between Gelation and Aggregation of Alkali-treated Soybean 7S and 11S Globulins

Gel was obtained when alkaline dope solutions of the 7S and 11S globulins (8% protein concentration) prepared at pH above 11 were dialyzed against phosphate buffer, pH 7.6, µ= 0.3. To make clear the mechanism of gelation, the relationship between changes in viscosity and aggregation phenomena of the neutralized dope solutions was investigated by means of viscosity measurement, disc electrophoresis and gel filtration, comparing the 7S and 11S fractions. In conclusion, it is revealed that the gel is constituted with macromolecule aggregates, and to form the aggregates which are suitable for gelation, all of the following conditions must be satisfied at least : 1); Unfolding and dissociation into subunits once (above pH 11), 2); High ionic strength in the media (µ=0.3), 3); Formation of hydrogen, hydrophobic and disulfide bonds, 4); High protein concentration (above 8%).     

Relationships of Secondary Structure,Microstructure, and Mechanical Properties of Heat-induced Gel of Soy 11S Golobulin

Secondary structure, microstructure, and mechanical properties of heat induced 11S globulin gel were studied to discover their relationships. Heat-induced 11S globulin gel at 80, 90, and 95°C were comprised of 7.2, 16.6, and 23.8% of α-helix; 19.4, 19.5, and 27.5% of β-sheet, and 73.5, 64.5, and 48.6%, of random coil, respectively. This indicated the gel formed at higher temperatures contained more α-helix and less random coil structures. Micrographs of gels heated at 90 and 95°C had a more extended and integral matrix. Gel strength of heat-induced gels at 90 and 95°C were significantly greater than that of 80°C. These data indicated that the increase in α-helix of heat-induced 11S globulin gel have facilitated the establishment of a good gel matrix.     

Thermal Denaturation of Bacterial and Bovine Dihydrofolate Reductases and their Complexes with NADPH,Trimethoprim and Methotrexate

Abstract

Scanning microcalorimetry was used for the study of thermal denaturation of E.coli and bovine liver dihydrofolate reductases (cDHFR and bDHFR, respectively) and their complexes with NADPH, trimethoprim (TMP) and methotrexate (MTX) at pH 6.8. It was shown that the denaturation temperature of bDHFR is 7.2°C less than that of cDHFR and that ionic strength is equally important for the thermostability and cooperativity of the denaturation process of the two proteins. Binding of antifolate compounds significantly stabilizes DHFR against heat denaturation. The stabilizing effect and the transition cooperativity depend on the nature of the inhibitor, the presence of NADPH and the origin of the enzyme. The dependence of calorimetric denaturation enthalpy (calculated per gram of protein) on denaturation temperature for DHFRs, their complexes with NADPH and binary/ternary complexes with TMP/MTX fits to the same straight line with the slope of 0.66 J/K g. This relatively high value indicates an essential role of hydrophobic contacts in the stabilization of DHFR structure. The change of denaturation temperatures in binary complexes with MTX/TMP (in comparison with the free enzymes) is as much as 14.2°C/8.5°C and 13.3°C/3.2°C for cDHFR and bDHFR, respectively. The same change in ternary complexes with MTX/TMP is much more pronounced and equals to 21.9°C/16.8°C and 29.0°C/16.4°C. The vast difference of binary and ternary complexes thermostability demonstrates the important role of cofactor in the stabilization of enzyme. Moving from binary to ternary systems causes a significant increase in denaturation temperatures, even when corresponding association constants do not change (cDHFR binary/ternary complexes with MTX) or increases very slightly (bDHFR binary/ternary complexes with TMP). In all other cases the increase of denaturation temperature