人血清白蛋白与镍离子相互作用的热力学研究

1　Introduction　　Serumalbuminproteinsareamongthemosthighlystudiedandappliedinbiochemistry[1～ 4].Albuministhemostabundantproteininbloodplasmaandoneofitsmainfunctionsisbasedonauniqueabilitytobindnumerousendogenousandexogenouscompounds.Duetoitsligandbindingpropertiesalbuminservesasacirculatingdepotofsomemetabolites.Thisdepoteffectisoftenmadeuseofindrugtherapy.　　Humanserumalbumin(HSA)isasinglepeptidechainconsistingof 5 85aminoacids( 6 6 5ku)asdeterminedbyaminoacidsequencestudies[5] andasde…     

An estimate of the minimum amount of fluid lipid required for the growth of escherichia coli

The lipid phase transition of Escherichia coli was studied by high sensitivity differential scanning calorimetry. A temperature sensitive unsaturated fatty acid auxotroph was used to obtain lipids with subnormal unsaturated fatty acid contents. From these studies it was concluded that E. coli can grow normally with as much as 20% of its membrane lipids in the ordered state but that if more than 55% of the lipids are ordered, growth ceases. Studies with wild-type cells show that the phase transition ends more than 10°C below the growth temperature when the growth temperature when the growth temperature is either 25°C or 37°C.     

A microcalorimetric study of collagen hydration in the temperature range 20–100°C by measuring the enthalpy of water evaporation from sample

A new definition of the term “biopolymer hydration,” based on thermodynamic characteristics of water evaporation from biological preparations, is proposed. A new method for investigation of bound water, based on precise measurement of the enthalpy of water evaporation from the sample, using differential scanning micro-calorimetry, is developed. Adequacy of the new approach for estimating the water state in biopolymers and at various levels of structural organization of biosystems is demonstrated by study of collagen fibers as an example.     

不同高梁品系的淀粉糊化特征

利用差示扫描量热分析仪（DSC）和淀粉快速黏度分析仪（RVA）测定了14个高粱（Sorghumbicolor）品系的直链淀粉含量和淀粉糊化特性参数,并分析了各特征参数的变化规律及其相互关系。研究结果表明,高粱品系间直链淀粉含量存在较大差异,变幅为0．29％-29．45％;DSC分析所得糊化特性也表现出一定的差异,直链淀粉含量低的高粱品系的起始温度（To）、峰值温度（Tp）、终止温度（Tc）和热焓变化（△H）都较高：而直链淀粉含量高的高粱品系的To、Tp、Tc和△H都相对较低。不同品系的RVA谱差异主要表现在各个黏滞性特征值上,直链淀粉含量低的高粱品系的RVA谱具有较高的峰值黏度和最高的消减值：而直链淀粉含量高的高粱品系具有较低的峰值黏度。相关分析表明,直链淀粉含量和膨胀势与其它特征值间的相关性均达显著水平：峰值黏度（PV）与最终黏度（FV）、回冷恢复值、糊化时间和糊化温度间呈极显著负相关,与崩解值和消减值则呈极显著正相关。将直链淀粉含量的选择与RVA谱测定相结合,有助于提高选择的准确率,进而为高粱品质改良和育种提供理论依据。     

Influence of precipitating agents on thermodynamic parameters of protein crystallization solutions

X‐ray crystallography is the most powerful method for determining three‐dimensional structures of proteins to (near‐)atomic resolution, but protein crystallization is a poorly explained and often intractable phenomenon. Differential Scanning Calorimetry was used to measure the thermodynamic parameters (ΔG, ΔH, ΔS) of temperature‐driven unfolding of two globular proteins, lysozyme, and ribonuclease A, in various salt solutions. The mixtures were categorized into those that were conducive to crystallization of the protein and those that were not. It was found that even fairly low salt concentrations had very large effects on thermodynamic parameters. High concentrations of salts conducive to crystallization stabilized the native folded forms of proteins, whereas high concentrations of salts that did not crystallize them tended to destabilize them. Considering the ΔH and TΔS contributions to the ΔG of unfolding separately, high concentrations of crystallizing salts were found to enthalpically stabilize and entropically destabilize the protein, and vice‐versa for the noncrystallizing salts. These observations suggest an explanation, in terms of protein stability and entropy of hydration, of why some salts are good crystallization agents for a given protein and others are not. This in turn provides theoretical insight into the process of protein crystallization, suggesting ways of predicting and controlling it. © 2016 Wiley Periodicals, Inc. Biopolymers 105: 642–652, 2016.     

Characterization of a heat-stable fraction of human IgG

Heat aggregation of human IgG has been studied by photon correlation spectroscopy, ultracentrifugation, circular dichroism, and differential scanning calorimetry. It is found that pooled human IgG can be separated into two fractions of molecules, one that easily aggregates and one that is stable upon heating. In a buffer atpH=7.6 and 0.2 M NaCl it is found that about half of the original monomeric molecules do not aggregate even after heating at 62°C for 24 h. No differences in the antigen binding capacity of the heat-stable fraction and normal IgG are observed. Heat-stable molecules can partially be transformed to heat-aggregating molecules by a rapid acid denaturation followed by neutralization. Differential scanning calorimetry shows that the major heat denaturation, which is a two-phase process atpH=7.6, starts at about 63°C. Only minor differences between the heat-stable and the heat-labile fractions are observed in the thermograms. No differences are observed in the far-UV region of the CD spectra, indicating that the secondary structure of the heat-stable IgG does not differ from the native IgG molecule. While the aggregation of normal human IgG can be described by Smoluchowski kinetics, the heat-stable fraction follows another kinetics, which includes an activation step.     

Changes in the physicochemical characteristics of rabbit sclera upon scleral reinforcement

Biochemical analysis and differential scanning calorimetry demonstrated that the connective tissue (capsule) formed around a reinforcing scleroplastic implant is similar to intact sclera, its main component being type I collagen organized in perfect fibrils with cross-linking sufficient for normal thermomechanical properties. DSC also revealed a fraction of collagen with heat-labile ‘immature’ cross-links around implants containing a stimulatory plant product Panaxel, which suggested high synthetic activity of fibroblasts.     

Low temperature specific heat anomaly of D-Valine

The low temperature specific heat ofD-Valine andL-Valine has been measured by differential scanning calorimetry in the temperature region between 77–300K. It was found that an obvious lambda transition at 272±1K. X-ray diffraction crystallographic data showed that no crystal lattice changed C,H,N element analysis proved the high purity of the sample ofD andL-Valine. We propose that the shape of the jump forD-Valine is contributed by the specific heat of electron coupling.     

Effects of troponin on thermal unfolding of actin-bound tropomyosin

Differential scanning calorimetry (DSC) was used to study the effect of troponin (Tn) and its isolated components on the thermal unfolding of skeletal muscle tropomyosin (Tm) bound to F-actin. It is shown that in the absence of actin the thermal unfolding of Tm is expressed in two well-distinguished thermal transitions with maxima at 42.8 and 53.8°C. Interaction with F-actin affects the character of thermal unfolding of Tm leading to appearance of a new Tm transition with maximum at about 48°C, but it has no influence on the thermal denaturation of F-actin stabilized by aluminum fluoride, which occurs within the temperature region above 70°C. Addition of troponin leads to significant increase in the cooperativity and enthalpy of the thermal transition of the actin-bound Tm. The most pronounced effect of Tn was observed in the absence of calcium. To elucidate how troponin complex affects the properties of Tm, we studied the influence of its isolated components, troponin I (TnI) and troponin T (TnT), on the thermal unfolding of actin-bound Tm. Isolated TnT and TnI do not demonstrate cooperative thermal transitions on heating up to 100°C. However, addition of TnI, and especially of TnT, to the F-actin–Tm complex significantly increased the cooperativity of the thermal unfolding of actin-bound tropomyosin.     

Influence of incubation temperature and time on resistant starch type III formation from autoclaved and acid-hydrolysed cassava starch

Raw cassava starch, having 74.94 and 0.44 g/100 g resistant starch type II and III (RS II and RS III), respectively, was autoclaved at 121 °C in water, 1, 10 or 100 mmol/L lactic acid. The formation of RS III was evaluated in relation to variable incubation temperature (−20 to 100 °C), incubation time (6–48 h) and autoclaving time (15–90 min). Negligible to low quantities of RS III (0.59–2.42 g/100 g) were formed from autoclaved starch suspended in 100 mmol/L lactic acid, whereas intermediate to high quantities (2.68–9.97 g/100 g) were formed from autoclaved starch suspended in water, 1 or 10 mmol/L lactic acid, except for treatments with water or 10 mmol/L lactic acid incubated at 100 °C for 6 h (1.74 g/100 g). Autoclaving times corresponding to maximum RS III contents were 15 and 45 min for water and 10 mmol/L lactic acid, respectively. Whereas, the RS III fractions from cassava starch suspended in water had melt transitions between 158 and 175 °C with low endothermic enthalpies (0.2–1.6 J/g), the thermal transitions of the acid treated samples were indistinct.     

The carboxy-terminal portion of TnsC activates the Tn7 transposase through a specific interaction with TnsA

Tn7 transposition requires the assembly of a nucleoprotein complex containing four self-encoded proteins, transposon ends, and target DNA. Within this complex, TnsC, the molecular switch that regulates transposition, and TnsA, one part of the transposase, interact directly. Here, we demonstrate that residues 504-555 of TnsC are responsible for TnsA/TnsC interaction. The crystal structure of the TnsA/TnsC(504-555) complex, resolved to 1.85 A, illustrates the burial of a large hydrophobic patch on the surface of TnsA. One consequence of sequestering this patch is a marked increase in the thermal stability of TnsA as shown by differential scanning calorimetry. A model based on the complex structure suggested that TnsA and a slightly longer version of the cocrystallized TnsC fragment (residues 495-555) might cooperate to bind DNA, a prediction confirmed using gel mobility shift assays. Donor DNA binding by the TnsA/TnsC(495-555) complex is correlated with the activation of the TnsAB transposase, as measured by double-stranded DNA cleavage assays, demonstrating the importance of the TnsA/TnsC interaction in affecting Tn7 transposition.     

Effects of subclass change on the structural stability of chimeric,humanized, and human antibodies under thermal stress

To address how changes in the subclass of antibody molecules affect their thermodynamic stability, we prepared three types of four monoclonal antibody molecules (chimeric, humanized, and human) and analyzed their structural stability under thermal stress by using size‐exclusion chromatography, differential scanning calorimetry (DSC), circular dichroism (CD), and differential scanning fluoroscopy (DSF) with SYPRO Orange as a dye probe. All four molecules showed the same trend in change of structural stability; the order of the total amount of aggregates was IgG1 < IgG2 < IgG4. We thus successfully cross‐validated the effects of subclass change on the structural stability of antibodies under thermal stress by using four methods. The T_h values obtained with DSF were well correlated with the onset temperatures obtained with DSC and CD, suggesting that structural perturbation of the CH2 region could be monitored by using DSF. Our results suggested that variable domains dominated changes in structural stability and that the physicochemical properties of the constant regions of IgG were not altered, regardless of the variable regions fused.     

Observations on the crystallization of amylopectin from aqueous solution

If concentrated aqueous solutions of amylopectin are stored at 2°C aggregation occurs with the eventual formation of an opaque elastic gel. The gel can be melted by heating to 100°C. During gel formation the amylopectin crystallizes into the B-type crystalline modification of starch and the crystalline order approaches that of the native starch granule.     

Studies on the interaction of water with ethylcellulose: Effect of polymer particle size

The purpose of this research was to investigate the interaction of water with ethylcellulose samples and assess the effect of particle size on the interaction. The distribution of water within coarse particle ethylcellulose (CPEC; average particle size 310 μm) and fine particle ethylcellulose (FPEC; average particle size 9.7 μm) of 7 cps viscosity grade was assessed by differential scanning calorimetry (DSC) and dynamic vapor sorption analysis. The amounts of nonfreezing and freezing water in hydrated samples were determined from melting endotherms obtained by DSC. An increase in water content resulted in an increase in the enthalpy of fusion of water for the two particle size fractions of EC. The amount of nonfreezable water was not affected by the change in particle size at low water contents. Exposure of ethylcellulose to water for 30 minutes is sufficient to achieve equilibration within the hydrated polymer at 47% wt/wt water content. The moisture sorption profiles were analyzed according to the Guggenheim-Anderson-de Boer (GAB) and Young and Nelson equations, which can help to distinguish moisture distribution in different physical forms. The amount of externally adsorbed moisture was greater in the case of FPEC. Internally absorbed moisture was evident only with the CPEC. In light of these results, and explanation is offered for the success of FPEC in wet-granulation methods where CPEC was not successful.     

Natural selection for kinetic stability is a likely origin of correlations between mutational effects on protein energetics and frequencies of amino acid occurrences in sequence alignments

It appears plausible that natural selection constrains, to some extent at least, the stability in many natural proteins. If, during protein evolution, stability fluctuates within a comparatively narrow range, then mutations are expected to be fixed with frequencies that reflect mutational effects on stability. Indeed, we recently reported a robust correlation between the effect of 27 conservative mutations on the thermodynamic stability (unfolding free energy) of Escherichia coli thioredoxin and the frequencies of residues occurrences in sequence alignments. We show here that this correlation likely implies a lower limit to thermodynamic stability of only a few kJ/mol below the unfolding free energy of the wild-type (WT) protein. We suggest, therefore, that the correlation does not reflect natural selection of thermodynamic stability by itself, but of some other factor which is linked to thermodynamic stability for the mutations under study. We propose that this other factor is the kinetic stability of thioredoxin in vivo, since( i) kinetic stability relates to irreversible denaturation, (ii) the rate of irreversible denaturation in a crowded cellular environment (or in a harsh extracellular environment) is probably determined by the rate of unfolding, and (iii) the half-life for unfolding changes in an exponential manner with activation free energy and, consequently, comparatively small free energy effects can have deleterious consequences for kinetic stability. This proposal is supported by the results of a kinetic study of the WT form and the 27 single-mutant variants of E. coli thioredoxin based on the global analyses of chevron plots and equilibrium unfolding profiles determined from double-jump unfolding assays. This kinetic study suggests, furthermore, one of the factors that may contribute to the high activation free energy for unfolding in thioredoxin (required for kinetic stability), namely the energetic optimization of native-state residue environments in regions, which become disrupted in the transition state for unfolding.     

Role of the IXI/V motif in oligomer assembly and function of StHsp14.0, a small heat shock protein from the acidothermophilic archaeon, Sulfolobus tokodaii strain 7

Small heat shock proteins (sHsps) are one of the most ubiquitous molecular chaperones. They are grouped together based on a conserved domain, the alpha-crystallin domain. Generally, sHsps exist as oligomers of 9-40 subunits, and the oligomers undergo reversible temperature-dependent dissociation into smaller species as dimers, which interact with denaturing substrate proteins. Previous studies have shown that the C-terminal region, especially the consensus IXI/V motif, is responsible for oligomer assembly. In this study, we examined deletions or mutations in the C-terminal region on the oligomer assembly and function of StHsp14.0, an sHsp from an acidothermophilic archaeon, Sulfolobus tokodaii strain 7. Mutated StHsp14.0 with C-terminal deletion or replacement of IIe residues in the IXI/V motif to Ala, Ser, or Phe residues could not form large oligomers and lost chaperone activity. StHsp14.0WKW, whose Ile residues in the IXI/V motif are changed to Trp, existed as an oligomer like that of the wild type. However, it dissociates to small oligomers and exhibits chaperone activity at relatively lowered temperature. Replacement of two Ile residues in the motif to relatively small residues, Ala or Ser, also resulted in the change of beta-sheet rich secondary structure and decrease of hydrophobicity. Interestingly, StHsp14.0 mutant with amino acid replacements to Phe kept almost the same secondary structure and relatively high hydrophobicity despite that it could not form an oligomeric structure. The results show that hydrophobicity and size of the amino acids in the IXI/V motif in the C-terminal region are responsible not only for assembly of the oligomer but also for the maintenance of beta-sheet rich secondary structure and hydrophobicity, which are important for the function of sHsp.     

Dissociative mechanism of F-actin thermal denaturation

We have applied differential scanning calorimetry to investigate thermal unfolding of F-actin. It has been shown that the thermal stability of F-actin strongly depends on ADP concentration. The transition temperature, T(m), increases with increasing ADP concentration up to 1 mM. The T(m) value also depends on the concentration of F-actin: it increases by almost 3 degrees C as the F-actin concentration is increased from 0.5 to 2.0 mg/ml. Similar dependence of the T(m) value on protein concentration was demonstrated for F-actin stabilized by phalloidin, whereas it was much less pronounced in the presence of AlF4(-). However, T(m) was independent of protein concentration in the case of monomeric G-actin. The results suggest that at least two reversible stages precede irreversible thermal denaturation of F-actin; one of them is dissociation of ADP from actin subunits, and another is dissociation of subunits from the ends of actin filaments. The model explains why unfolding of F-actin depends on both ADP and protein concentration.     

Increasing and decreasing protein stability: effects of revertant substitutions on the thermal denaturation of phage lambda repressor

The thermal denaturations of five revertant lambda repressors containing single amino acid substitutions in their N-terminal domains have been studied by differential scanning calorimetry. Two substitutions slightly decrease stability, and the remaining three render the protein more stable than wild type. The Gly48----Asn and Gly48----Ser proteins are 4 degrees C more stable than wild type. These two substitutions replace an alpha helical residue, and in each case a poor helix forming residue, glycine, is replaced by a residue with a higher helical propensity. We also present data showing that one revertant, Tyr22----Phe, has reduced operator DNA binding affinity despite its enhanced stability.