Mechanistic investigation of capability of enzymatically synthesized polycysteine to cross-link proteins

BackgroundPreviously, we had reported that α-chymotrypsin–catalyzed polymerization of l-cysteine ethyl ester in a frozen buffer provided poly-l-cysteine (PLCys) in good yield, of which degree of polymerization had been determined to be 6–11. Almost all of SH groups in PLCys were in free forms. Such a multi-thiol peptide may cross-link proteins through thiol/disulfide (SH/SS) exchange reactions, considering the knowledge that other synthetic multi-thiol additives changes properties of protein materials.MethodsThis study explored the capability of PLCys to cross-link proteins using lysozyme as a model protein which has four disulfide bonds but no free SH group. The protein was incubated with PLCys at neutral pH and at below 70 °C to avoid PLCys-independent, β-elimination-mediated cross-linkings. Protein polymerization was analyzed by SDS-PAGE and SEC. PLCys peptides involved in the protein polymer, which were released by reduction with dithiothreitol, were analyzed by RP-HPLC.ConclusionsAddition of urea and thermal treatment at 60 °C caused PLCys-induced lysozyme polymerization. Compared with free cysteine, a higher level of PLCys was required for the polymerization probably due to its low water solubility. RP-HPLC analyses suggested that PLCys played a role in the protein polymerization as a cross-linker.General significanceEnzymatically synthesized PLCys shows promise as a peptidic cross-linker for the production of protein polymers with novel physiochemical properties and functionalities.     

Laser-Raman investigation of lysozyme-phospholipid interactions

The interaction of lysozyme with mixed 1,2-dipalmitoyl-l-phosphatidic acid/1,2-dimyristoyl-l-phosphatidylcholine liposomes was investigated by laser Raman spectroscopy. Substantial changes were observed in the spectra of both the lipid and protein in the mixed liposomes over the range 10–62°C. At temperatures below 27°C, interaction with lipid appears to slightly increase the amount of helical structure in lysozyme at the expense of random conformation. At temperatures above 30°C, considerable β-sheet is irreversibly formed. Onset of β-formation appears to coincide with the formation of disordered lipid side-chains in the acidic component of the lipid.At all temperatures, the O-P-O diester stretching mode at 782 cm^?1 is much more intense in the lipid/protein mixture than in lipid alone. It is observed that the dimyristoyl phosphatidylcholine chain-disorder transition is lowered by 3°C, while that of the phosphatidic acid is lowered by 12°C, yet the post-transition conformation contains a significantly higher proportion of trans-segments in the presence of lysozyme.These results are interpreted in terms of: (1) a polar interaction between acidic phospholipid and lysozyme at temperatures below either chain-disorder transition, in which lysozyme is essentially excluded from the hydrophobic portion of the lipid and (2) an interaction at higher temperatures which involves the lipid side-chains of dipalmitoyl phosphatidic acid in the disordered state and is manifested by a substantial conformational change.     

Pressure Effects on the Abiotic Polymerization of Glycine

Polymerization experiments were performed using dry glycine under various pressures of 5–100 MPa at 150°C for 1–32 days. The series of experiments was carried out under the assumption that the pore space of deep sediments was adequate for dehydration polymerization of pre-biotic molecules. The products show various colors ranging from dark brown to light yellow, depending on the pressure. Visible and infrared spectroscopy reveal that the coloring is the result of formation of melanoidins at lower pressures. High-performance liquid chromatography and mass spectrometry analyses of the products show that: (1) glycine in all the experimental runs oligomerizes from 2-mer to 10-mer; (2) the yields are dependent on pressure up to 25 MPa and decrease slightly thereafter; and (3) polymerization progressed for the first 8 days, while the amounts of oligomers remained constant for longer-duration runs of up to 32 days. These results suggest that pressure inhibits the decomposition of amino acids and encourages polymerization in the absence of a catalyst. Our results further imply that abiotic polymerization could have occurred during diagenesis in deep sediments rather than in oceans.     

Pigment Degradation in Discs of the Thermophilic Cucumis sativus as Affected by Light, Temperature, Sugar Application and Inhibitors

Chlorophyll degradation in Cucumis leaf discs was measured at different temperatures between 1 and 25°C in the light and in darkness, and in the presence or absence of sucrose. Two different processes of chlorophyll degradation could be distinguished, a light-requiring process operating at 1 and 5°C and another, light and sucrose enhanced degradation process which was evident at 25°C. Degradation of leaf pigments at low temperatures was of a photo-oxidative nature since there was no degradation in the dark. The chlorophyll a/b ratio was decreased, carotene was degraded at a faster rate than chlorophyll, and 3-(3,4-dichlorophenyl)-1,1-dimethylurea (DCMU) and triphenyltetrazolium chloride (TTC) which prevent photo-oxidation, protected against chlorophyll degradation. The light and sucrose enhanced chlorophyll degradation at 25°C was of an enzymatic nature since it occurred in the dark as well as in the light. The chlorophyll a/b ratio was not affected, and carotene and chlorophyll degradation occurred at the same rate. Since DCMU completely inhibited the light enhancement at 25°C and experimentation in a low oxygen atmosphere also protected chlorophyll against the effect of light and sugar application, it is suggested that the enhancement of chlorophyll degradation by light and sucrose at 25°C may be due to increased sugar uptake of the chloroplasts and consequently excessive starch formation in the organelles.     

Transformation of wheat straw polysaccharides under dynamic conditions of subcritical autohydrolysis

Transformation of wheat straw polysaccharides under dynamic conditions of subcritical autohydrolysis has been examined at a pressure of 30 MPa in a temperature range of 150—290°C. The dependence of the yield of gaseous, liquid, and solid products on the process temperature has been studied. The formation of liquid products occurs mainly due to the hydrolysis of pentosans and partially of cellulose in a range of 150–200°C. The main components of liquid products are oligo- and monosaccharides. Xylose and arabinose comprise more than 65% of monosaccharides. A temperature rise in a range of 200–290°C is accompanied by a decrease in medium pH, cellulose hydrolysis, and intensive gasification. Glucose predominates in monosaccharides of liquid products isolated at 270°C; a portion of pentoses does not exceed 25% of the total of monosaccharides. The maximal yield of sugars is observed at 200°C and then decreases from 29.6 to 5.3% per straw oven-dry weight at 270°C. A decrease in reactivity of straw cellulose treated at 200°C to enzymatic hydrolysis has been found.     

Purification and characterization of a lysozome from wheat germ

Several proteins of wheat germ were able to lyse Micrococcus luteus cells. One lysozyme, named W1A, was purified by ammonium sulfate fractionation, ion-exchange chromatography, gel filtration and preparative polyacrylamide gel electrophoresis (PAGE) under native conditions. The enzyme had a molecular weight of 25 400 as determined by sodium dodecyl sulfate (SDS)-PAGE. The reducing groups released from the lysis of Micrococcus cell walls by W1A lysozyme were $\text{N-}\text{acetylmuramic}$ acid residues as for hen egg white lysozyme (HEWL). Chitin substrates were hydrolyzed to some extent by this enzyme. With Micrococcus cells as substrate, the pH optimum for W1A lysozyme was 6.0 at an optimal ionic strength of 0.05. Under these conditions, the $\text{K}{}_{\mathrm{<mtext>m</mtext>}}$ value was 166 mg/l with purified Micrococcus cell walls and the V_max value was 0.56 A₅₄₀ unit/min at 22°C. W1A lysozyme exhibited the highest lytic activity at 60°C whereas the enzyme was inactive above 90°C. W1A lysozyme was strongly inhibited by poly-l-lysine and glycol chitosan. This is the first report of the presence of multiple electrophoretic forms of plant lysozyme activity as determined by native PAGE.     

Polymerization of Lysozyme and Impairment of Its Amino Acid Residues Caused by Reaction with Glucose

In order to reveal the mechanism of the Maillard reaction between proteins and reducing sugars, unmodified and chemically modified lysozymes were incubated with and without glucose at 50°C and 75% relative humidity in the solid state. Incubation of unmodified lysozyme with glucose resulted in browning and polymerization of the protein, and noticeable losses of arginine, lysine, and tryptophan residues. Those changes were little affected by the presence of an oxygen adsorber. Acetylation of lysozyme almost completely prevented those changes, indicating that the reaction of free amino groups of the protein with glucose is essential at the initial stage of these changes.

Incubation of lysozyme the arginine residues of which were masked with 1,2-cyclohexane-dione (CHD) resulted in almost the same changes as above even in the absence of glucose. Those changes could be explained as caused by the action of CHD released from the arginine residues. This similarity in the effects on protein of CHD and glucose implies that dicarbonyl compounds are key components at the secondary stage of the Maillard reaction between proteins and reducing sugars.     

Pyrolysis of Cellulose

The volatile compounds such as acetaldehyde, propionaldehyde, acrolein, acetone, diacetyl, furan, furfural and 5-methyl furfural from cellulose, cellobiose, glucose and levoglucosan pyrolysates at 250°C, 350°C and 500°G were studied by gas chromatography with a pyrolyzer without intermediate trapping. The composition of the volatiles was changed with the temperatures and the degradation stages of cellulose pyrolysis.

Analytical data of the relative amounts of the volatiles show that pyrolysis of cellulose proceeds through two primary simultaneous reactions: a) the initial scission of glucosidic linkages, and b) chemical changes in anhydroglucose units of cellulose.     

Water Distribution in Bacterial Spores: A Key Factor in Heat Resistance

The role of water, its distribution and its implication in the heat resistance of dried spores was investigated using DSC (Differential Scanning Calorimetry). Bacillus subtilis spores equilibrated at different water activity levels were heat treated under strictly controlled conditions. The temperature was increased linearly in pans with different resistances to pressure. Data from the heat-related transitions occurring in the spores were recorded and spore viability was assessed at different stages during DSC. The thermodynamic transitions observed were related to the water status in the spores and spore survival. The results demonstrated that water still remained in the spore core when water activity was as low as 0.13. The first transition occurred at around 150 °C and was assumed to be related to a mobile fraction of water from the outer layers of the spore. The second occurred at around 200 °C, which could correspond to a fraction of water embedded in the spore core. Moreover, the results showed that spore destruction during heating was favored by the amount of water remaining in the spore. The changes in their structure were also evaluated by FTIR (Fourier Transform Infrared Spectroscopy). This work offers new understanding about the distribution of water in spores and presents new elements on the heat resistance of spores in relation to their water content.     

Glutathione depletion in isolated rat hepatocytes caused by styrene and the thermal degradation products of polystyrene

Depletion of reduced glutathione (GSH) was induced in isolated rat hepatocytes incubated with styrene or exposed for 120 min to products from oxidative thermal degradation of polystyrene. The depletion depended on the concentrations of styrene and on the degradation temperature. Styrene (1 mM) or products from degradation of polystyrene at 200°C (concentration of styrene in exposure atmosphere 0.7 ppm) had no detectable effect on glutathione levels in isolated hepatocytes. At higher degradation temperatures (250°C and 300°C, with styrene concentrations of 2.5 and 25 ppm, respectively) a rapid depletion was detected as well as with 3 mM styrene in incubation mixture. The latency of lactate dehydrogenase was affected neither by the polystyrene degradation products nor by the styrene added to the incubation mixture.     

Effect of Emodin on the Mutagenicity of 3-Amino-1-methyl-5H-pyrido[4,3-b]indol toward Salmonella

Mass spectra of N-trifluoroacetyl n-butyl ester (BTFA) of ornithinoalanine (OAL) and lanthionine (LAN) were compared with those of the BTFA derivatives of lysinoalanine (LAL) and the related amino acids. A difference of m/z 14, corresponding to one methylene group, was found in each pair of characteristic fragments between BTFA-OAL and BTFA-LAL. A temperature-programmed gas-liquid chromatography and gas chromatography-mass spectrometry were developed to analyze BTFA-LAN, BTFA-OAL and BTFA-LAL. More LAL and LAN were formed in α-lactalbumin than lysozyme by high-temperature treatment in water. OAL was detected in lysozyme treated at 100° and 120°C in alkali solution, but not in α-lactalbumin.     

Purification and mode of action of low molecular weight β-1,4-glucan glucanohydrolase from Trichoderma koningii

Low molecular weight β-1,4-glucan glucanohydrolase (EC 3.2.1.4) has been purified from the culture filtrate of Trichoderma koningii through a three-step procedure including chromatography on Bio-Gel P-150, DEAE-Sephadex A-50 and SP-Sephadex C-50. The molecular weight of the enzyme was estimated to be 22 000 by sodium dodecyl sulphate-polyacrylamide gel electrophoresis, and the isoelectric point was 4.80. The temperature optimum for activity was about 55°C and the pH optimum was 5.5. Thermostability studies showed that the enzyme was almost completely denatured after a 1 h incubation at 60°C. The mode of action of the enzyme was examined by h.p.l.c. using cellooligosaccharides and their mixtures as substrates. It was revealed that the enzyme has transgloycosylation activity. A hypothetical scheme of cellooligosaccharide degradation by the enzyme is proposed.     

Measurement of the strongly held water of lysozyme by drying

A method for the measurement of water that is strongly held by lysozyme is described. This water is slowly removed by vaccum drying of lyophilized and can be titrated with the Karl Fischer reagent. Drying curves were obtained by mechanical pumping (moderate vacuum) and diffusion pumping (high vacuum) at 20°, 10°, 0°, ?10° and ?20°C. About 23 water molecules per lysozyme molecule are at least moderately held by the protein. These water molecules fall into several classes. Three to four of them are quite strongly held and may correspond to the three buried water molecules observed in the x-ray analysis of lysozyme structure. The presence of tri-N-acetylglycosamine in the lysozyme active cleft has no effect on drying at 0°C. The method shows promise of being generally applicable to the measurement of small amounts of water which are strongly held by biological structures.     

Performance of trichlorfon degradation by a novel <Emphasis Type="Italic">Bacillus tequilensis</Emphasis> strain PA F-3 and its proposed biodegradation pathway

The novel trichlorfon (TCF)-degrading bacterium PA F-3, identified as Bacillus tequilensis, was isolated from pesticide-polluted soils by using an effective screening and domesticating procedure. The TCF biodegradation pathways of PA F-3 were also systematically elucidated. As revealed by high-performance liquid chromatography, the TCF residues in the mineral salt medium demonstrated that PA F-3 can utilize TCF as its sole carbon source and reach the highest degradation of 71.1 % at an initial TCF concentration of 200 mg/L within 5 days. The TCF degradation conditions were optimized using response surface methodology as follows: temperature, 28 °C; inoculum amount, 4 %; and initial TCF concentration, 125 mg/L. Biodegradation treatments supplemented with exogenous carbon sources and yeast extract markedly increased the microbial dry weights and TCF-degrading performance of PA F-3, respectively. Meanwhile, five metabolic products of TCF were identified through gas chromatography/mass spectrometry, and a biodegradation pathway was proposed. Results indicated that deoxidation and dehydration (including the cleavage of the P–C phosphonate bond and the C–O bond) were the preferred metabolic reactions of TCF in this TCF-degrading bacterium.     

Physicochemical Properties of Niigata Waxy Rices

The crude lipase powder has been purified 216-fold in specific activity by means of pH adjustment, DEAE-Cellu1ose, DEAE-Sephadex A-50, CM-Sephadex C-50 and Sephadex G-200 column chromatography and the recovery of the activity was 30%. The purified lipase was confirmed to be homogeneous with disc electrophoresis and ultracentrifugal analyses. The purified lipase was stable in the pH range from 7.0 to 10.0. Optimal pH for the lipolysis of polyvinyl alcohol-emulsified olive oil at 45°C was 8.0 and optimal temperature was 60°C. The purified lipase was stable up to 60°C and retained 55% of full activity after heating at 70°C for 20 min.     

The rate of γ-benzyl-L-glutamate NCA polymerizations

The primary amine initiated homopolymerization of γ-benzyl-L -glutamate NCA in dioxane at 25°C, 35°C, 50°C, and 65°C has been investigated. The reactions were virtually independent of temperature indicating an activation energy of less than 1 kcal/mole. The entropy of activation was estimated to be ?65 entropy units at 300°K. The reaction proceeded in two stages. The first stage was zero-order with respect to monomer, whereas the second was first-order with respect to monomer. Both stages were first-order with respect to initiator. These results were interpreted by assuming that the rate constant for propagation was not independent of the degree of polymerization up to the point where a conformational transition to α-helix occurred.     

Degradation of DNA during the autolysis of<Emphasis Type="Italic"> Saccharomyces cerevisiae</Emphasis>

The autolysis of yeast cells has practical implications in the production of fermented foods and beverages and flavourants for food processing. Protein and RNA degradation during yeast autolysis are well described but the fate of DNA is unclear. Yeast cells (Saccharomyces cerevisiae) were autolysed by incubating suspensions at 30–60°C (pH 7.0), and at pH 4.0–7.0 (40°C) for 10–14 days. Up to 55% of total DNA was degraded, with consequent leakage into the extracellular environment of mainly 3′- and 5′-deoxyribonucleotides, and lesser amounts of polynucleotides. The rate and extent of DNA degradation, composition of the DNA degradation products and DNase activity were affected by temperature and pH. The highest amount of DNA degradation occurred at 40°C and pH 7.0, where the highest DNase activity was recorded. DNase activity was lowest at 60°C and pH 4.0, where the proportion of polynucleotides in the degradation products was higher. Electronic Publication     

Degree of polymerization and polydispersity of xylan from the cell wall of the green seaweed Penicillus dumetosus

Xylan was extracted from the cell wall of green seaweed penicillus domutosus using a very mild procedure. Xylan dinitrate samples were prepared and their degrees of polymerization found to depend markedly on temperature, of nitration, the best compromise between yield and degradation being at about ?20°C. Two samples, one obtained under optimum conditions and one highly degraded, were investigated in detail by using light-scattering, osmometry, gel-permeation chromatography, and viscosity techniques. The results show that there are xylan chains present, in the cell wall having degrees of polymerization above 10,000. This figure is much higher than those previously found for other similar xylans. The light-scattering results show that the xylan dinitrate molecule is much smaller than the molecules of the trinitrates of other structural polysaccharides (cellulose and mannan) for the same degree of polymerization. The effective bond length b is 16 Å, assuming a linear chain.     

Transition temperatures in the sensitivity of escherichia coli B/r to lysozyme

Lysozyme attacked Escherichia coli B/r in the absence of EDTA or imposed osmotic shocks when the cells were rapidly cooled below specific temperatures. Cells subjected to lysozyme while being cooled to below 20°C began to lose ability to subsequently form colonies. This sensitivity increased with decreasing temperatures and almost all cells cooled to 0°C were affected. Slightly hypertonic solutions did not improve survival. Cells cooled first to as low as 5°C and then subjected to lysozyme while cool did not lose their ability to form colonies subsequent to rewarming. However, 70% of the cells cooled first to 0°C and subjected to lysozyme lost their colony-forming ability. Cell lysis also began when treated near 5°C, but even when treated at 0°C about 50% of the cells maintained their rod shape in the presence of lysozyme. These results are discussed in terms of a possible phase transition in a portion of the cell envelope and/or a transient osmotic swelling as a results of metabolic pumps failing at the low temperatures.