蛋白质热变性前新峰形成机制探讨

蛋白质热变性前新峰是蛋白质热变性过程的共性。通过对蛋白质三级结构特征的理论分析及实验验证的方法,研究了蛋白质热变性前新峰的变化规律,从而揭示了该峰产生的机理。采用ＤＳＣ方法对以不同结构水和十二烷基硫酸钠溶液水合溶菌酶样本进行了研究, 结果表明蛋白质的这种热变性前新峰的存在是由于维持其三级结构的疏水相互作用所造成, 新峰出现的峰温及其焓变与水的结构改变及由此而造成的蛋白质中结合水的含量和结构功能的变化有着直接的关系。     

溶菌酶内不冻水的差示扫描量热研究

在含水量为0.03—2.70克(水)/克(蛋白)范围内用差示扫描量热法(DSC)研究了水—溶菌酶体系的低温热行为。在低水合度下,冰的熔融热密切依赖于低温恒温时间,结晶速率决定着测量结果。低温恒温15分钟和15小时,分别于0.28和0.26克/克下观察到熔融峰。含水0.32、0.44和0.90克/克的样品,恒温15小时的熔融热值分别为15分钟下测量值的1.68,1.18和1.03倍。变性样品的热值表现出更大的时间依赖性。实验证实,在低水合度下,水—蛋白质是个亚稳分散体系,所谓“不冻水”远比通常所认为的复杂,其测定受动力学制约,具有很大的不确定性。按连续模型论讨了蛋白质内水的状态。     

紫膜热转变与水合

本文首次用DSC研究水合紫膜的热力学性质了,实验发现室温至400K内紫膜有三个吸热峰.水合对紫膜特别是其中蛋白质的结构及结构转变有很大影响.在R≌O.05时,BR变性峰才变得更为明显,其焓值也开始由大到小变化.在R≌O.09处,转变峰Ⅰ消失.在R=0.17处,BR变性峰的焓值及半宽分别达到其稳定值和最小值,△H=2.82±0.18 cal/gPM和△T_(1/2)=5.88K.在R≌0.25处,开始出现反映BR三、四级结构变化及紫膜晶格转化的峰Ⅱ.在R≌0.40处,变性峰半宽及峰温分别达到其稳定值△T_(1/2)=9.20±0.62K和T_3=373.1±0.46K.     

胶原纤维内吸附水熔融热的差示扫描量热法的研究

用DSC法研究了天然与变性牛蹄跟腱胶原蛋白内吸附水的熔融热.在含水量(R)为0.33克(水)/克(蛋白)时观察到冰的熔融峰.在0.57克/克以下,水的积分熔融热(Q_f)与水含量呈非线性关系,由此得到出现熔融峰的临界水含量为0.26克/克.在0.57—1.05克/克范围内Q_f同R接近线性关系,其表观微分熔融热dQ/dR=69.5卡/克(水).R>1.05克/克时,dQ/dR=79.2卡/克.     

探索用差热分析技术测定麻栎叶片的自由水含量

探索了用差热扫描曲线分析麻栎（Quercus acutissima Carruth.）在不同状态下的自由水含量的方法。结果显示,在降温过程中以时间为主轴的时域差热扫描曲线能够清楚地显示叶片降温过程中样品的结冰温度、放热峰高度和峰下积分面积与组织含水量的关系,而以温度为主轴的温域差热扫描曲线具有更大的峰下积分面积,在测定样品中的自由水含量时有更高的灵敏度。结冰麻栎叶片在升温过程中的温域差热分析曲线显示,组织内自由水与束缚水的分界点为（-8.23±0.21）MPa,接近2 mol/kg NaCl溶液的渗透势（-8.71 MPa）。死亡麻栎叶片的结冰放热峰显示出均一溶液的结冰特征,即快速结冰升温和快速降温形成尖锐的峰形和高峰值（活叶片峰高的1.91倍）,而活叶片的的结冰放热过程则有明显的受细胞膜系统阻碍和迟滞的特征,出现较低的峰值和缓慢的散热峰。研究结果表明,差热分析不仅能够获得植物组织的结冰-融冰过程的自由水相变参数,也能够定量分析植物组织的自由水含量。     

水合牛血清白蛋白热稳定性的热力学研究

蛋白质的初级结合水对于蛋白质分子的构象及热稳定性有着重要影响。将不同吸附水量的牛血清白蛋白样品密封入铝制挥发型样品盘中,用P/E DSC_(-2)型差示扫描量热计对蛋白样品的变性温度、变性焓及变性前后的比热变化等热力学参数进行测量。实验证明,随水含量增多变性温度T_D下降,当含水量R(克H_2O/克BSA)>0.24时T_D的下降渐微,当R=0.5时T_D通过最小值后又略有增大。变性焓ΔH_D也与水含量密切相关,当R<0.5时ΔH_D渐趋恒值,为200千卡/克分子。本实验还观察到在低含水量范围内0.02相似文献   

水合溶菌酶及其热稳定性的NMR研究

本文用90MHz脉冲NMB波谱仪记录了具不同含水量的溶菌酶的质子宽谱线NMR谱图及自由感应衰减曲线,并记录了水合度为0.10及0.19克水/克溶菌酶的溶菌酶样品从室温到热变性温度范围内的谱图.用线宽参量随水合度及温度的变化讨论溶菌酶在水合及热变性过程中溶菌酶分子及水分子运动性的变化.结果表明,溶菌酶分子及水分子的运动性与水合溶菌酶中的水含量密切相关;低水含量的水合溶菌酶在热变性过程中酶分子运动性的变化经历了两个转变,分别对应于酶分子间的解缔合及分子内的解旋.     

铬鞣猪皮胶原的热变性研究

本文用差示扫描量热法(DSC),研究了铬鞣猪皮胶原的热变性过程。首次报导了铬鞣猪皮胶原的热变性的逐步行为,DSC曲线呈现主峰和肩蜂两个吸热效应,其中主峰峰温在100℃左右,130—150℃之间即出现一个肩峰。主峰的热效应代表天然胶原纤维,在鞣剂和其它助剂存在下,水合结晶区域的熔融转变;肩峰则归属于胶原超分子结构的变化。随着试样含水率的增加,肩峰的热效应逐渐增大;含水率达39.0％时则明显变小,含水率为58.1％时肩峰消失。考察了肩蜂热效应的不可逆性,认为这一变性过程可能涉及体系中不稳定共价交联——Schiff碱交联结构的破坏。借鉴小角x—光散射法(SAXS)测定的胶原纤维轴长间距的变化,作出了较具体的解释。另一方面,主峰可随水份的再吸附而重视,且依赖于试样损坏程度、再吸附量、再次扫描的间歇时间及环境温度,湿度等因素。     

牛胰RNaseA的热转变的差示扫描量热研究

用差示扫描量热法对含水量为0.05-3.15克/克的牛胰核糖核酸酶A的热转变进行了研究.当R<0.40克/克时,在315-345和400-450K左右,分别观察到峰Ⅰ和峰Ⅲ.文中对峰Ⅰ的“恢复”进行了讨论.在R<1.1克/克时,通常被认为热变性峰的峰Ⅱ的峰温,随R的增加而降低,变性热随R的增加而减少,但在 R≥1.1克/克时,二者均取稳定值,Ttr=335.5K和Qtr=7.38CaⅠ/go峰Ⅱ的半宽在R=0.40克/克处取极小值,在R≥1.65时取稳定值,△T1/2=7.34K,文中首次给出了水合状态下热变性峰的转变热和峰温的关系曲水线.对水合球状蛋白的热变性的一种可能解释为,变性焓是温度的函数,而转变温度直接受含水量影响.     

牛胰RNaseA的热转变的差示扫描量热研究

用差示扫描量热法对含水量为0.05-3.15克/克的牛胰核糖核酸酶A的热转变进行了研究.当R<0.40克/克时,在315-345和400-450K左右,分别观察到峰Ⅰ和峰Ⅲ.文中对峰Ⅰ的“恢复”进行了讨论.在R<1.1克/克时,通常被认为热变性峰的峰Ⅱ的峰温,随R的增加而降低,变性热随R的增加而减少,但在 R≥1.1克/克时,二者均取稳定值,Ttr=335.5K和Qtr=7.38CaⅠ/go峰Ⅱ的半宽在R=0.40克/克处取极小值,在R≥1.65时取稳定值,△T1/2=7.34K,文中首次给出了水合状态下热变性峰的转变热和峰温的关系曲水线.对水合球状蛋白的热变性的一种可能解释为,变性焓是温度的函数,而转变温度直接受含水量影响.     

溶菌酶中水分子的红外吸收光谱

本文报导了不同水含量的溶菌酶中水的红外吸收光谱的测量结果.室温下,在远离纯水OH带及OD带的两侧分别出现高频与低频带,峰的位移大小随水含量的不同而改变.低温下,当R(克水/克蛋白)>0.2后,比值A./A.随水含量增大而增大.本文对室温下高频及低频峰的可能原因及与水的冻结过程的联系进行了讨论.     

Mechanical properties of DNA films

The Young's dynamical modulus (E) and the DNA film logarithmic decrement (theta) at frequencies from 50 Hz to 20 kHz are measured. These values are investigated as functions of the degree of hydration and temperature. Isotherms of DNA film hydration at 25 degrees C are measured. The process of film hydration changing with temperature is studied. It is shown that the Young's modulus for wet DNA films (E = 0.02-0.025 GN m-2) strongly increases with decreasing hydration and makes E = 0.5-0.7 GN m-2. Dependence of E on hydration is of a complex character. Young's modulus of denatured DNA films is larger than that of native ones. All peculiarities of changing of E and theta of native DNA films (observed at variation of hydration) vanish in the case of denatured ones. The native and denatured DNA films isotherms are different and depend on the technique of denaturation. The Young's modulus of DNA films containing greater than 1 g H2O/g dry DNA is found to decrease with increasing temperature, undergoing a number of step-like changes accompanied by changes in the film hydration. At low water content (less than 0.3 g H2O/g dry DNA), changing of E with increasing temperature takes place smoothly. The denaturation temperature is a function of the water content.     

Heating of an ovalbumin solution at neutral pH and high temperature

The thermal denaturation, aggregation, and degradation of hen egg white ovalbumin dissolved in distilled and deionized water (60 mg/ml, pH 7.5) was investigated by differential scanning calorimetry (DSC), polyacrylamide gel electrophoresis (PAGE), and viscosity measurement. Two independent endothermic peaks were observed up to 180 degrees C by the DSC analysis. The first peak appeared at around 80 degrees C, corresponding to the denaturation temperature of ovalbumin. The second peak occurred around 140 degrees C due to the degradation of protein molecules as judged from the analysis by SDS-PAGE. The viscosity of the ovalbumin solution increased dramatically above 88 degrees C and maintained almost the same value up until heating to 140 degrees C. The increase in viscosity after heating to 88 degrees C was due to the denaturation and subsequent aggregation of ovalbumin molecules as observed by SDS-PAGE. The decrease in viscosity of the samples heated above 150 degrees C appears to have been the result of degradation of the ovalbumin molecules.     

Cytochemical characterization of deoxyribonucleoprotein by UV-microspectrophotometry on heat denatured cell nuclei

Denaturation of double-stranded DNA into a single-stranded state can be studied by heating fixed cells attached to quartz slides and then determining the increase in nuclear UV-absorption at 265 nm by microspectrophotometry at room temperature. In order to prevent renaturation as the slides are cooled, formaldehyde is added to the solution in which heat denaturation is performed. The influence of formaldehyde concentration, duration of heating and ionic strength on the stability of DNA to heat denaturation has been examined. The standard method involves heating of ethanol/acetone fixed cells to temperatures between 22°C and 100°C in 0.15 M NaCl, 0.015 M sodium citrate containing 4% formaldehyde for 20 min followed by cooling to room temperature and mounting in glycerol.     

Thermostability of DNA and its connection with the glassing process

Using differential scanning calorimetry, the thermal denaturation of calf thymus DNA with different content of water (from 12 to 92%) was investigated. Dependences of melting temperature and enthalpy on the biopolymer hydration degree were established. Within the range of water concentrations from 92 to 50% the values of thermodynamic parameters of denaturation were obtained being in good agreement with the published data. Besides, a calorimetric manifestation of renaturation process at different cooling conditions after denaturation was studied. Special attention was paid to thermal properties of denatured and native DNA in the samples containing only the bound water. The temperature dependence of heat capacity in the denatured samples, which have completely lost their renaturation ability due to the proper thermal treatment, demonstrated a characteristic jump of thermal capacity. The value of this jump has been determined to be equal to 1.0 cal/g. degree C, related to dry weight, and almost not dependent on humidity. Temperature position of the jump (Tg) depends on the content of water which serves as a plasticizer. It is shown that the observed anomaly demonstrates all the properties characteristic of vitrification process in synthetic polymers and proteins. General similarity of thermal properties of the samples of native DNA, containing only the bound water, with those of denatured DNA also indicates a transition from the glassy into the rabber-like state. A possibility of existence of both native and denatured DNA in the glassy state at room temperature for the samples with low humidity (about 25%) has been demonstrated experimentally. It can be suggested that the formation of glassy state at dehydration of native DNA ensures its thermostability and the ability of restoration of its functional properties at a subsequent dehydration.     

THE EFFECT OF WATER CONTENT UPON THE RATE OF HEAT DENATURATION OF CRYSTALLIZABLE EGG ALBUMIN

1. The denaturation rate of partially dried crystallizable egg albumin is greatly decreased by decreasing its water content. 2. The temperature of denaturation, defined as the temperature at which half of the protein becomes insoluble in distilled water after a definite time of heating, is a linear function of the relative humidity with which the protein is in equilibrium. 3. By applying the Arrhenius equation it is shown that the rate of heat denaturation at a given temperature is an exponential function of the relative humidity. 4. The application of the observed relations to the analysis of the mechanism of thermal death of microorganisms is suggested. 5. The water content of native and heat-denatured egg albumin is determined as a function of the relative humidity of water vapor. It is shown that the heat-denatured modification takes up approximately 80 per cent as much water at all relative humidities as does native egg albumin.     

Low temperature structures of dCpG-proflavine. Conformational and hydration effects.

The structure of the complex of dCpG with proflavine was determined using x-ray data taken at -130 degrees C (low temperature) and at -2 degrees C (cold temperature) and compared with the structure of the complex determined previously at room temperature (Shieh, H. S., H. M. Berman, M. Dabrow, and S. Neidle. 1980. Nucleic Acids Res. 8:85-97). Low temperature was refined with 5,125 reflections between 8.0 and 0.93 A, Anisotropically modeled temperature factors were used for DNA/drug atoms and isotropic ones for water oxygens to R factor of 12.2% in P2(1)2(1)2; a = 32.853, b = 21.760, c = 13.296 A. Cold temperature was refined isotropically with 2,846 reflections 8.0-0.89 A to R = 15.1% in P2(1)2(1)2; a = 32.867, b = 22.356, c = 13.461 A. Both structures are very similar to the room temperature one, though some important differences were observed: one guanine sugar moiety is disordered and additional water molecules have been located that give rise to infinite polyhedral hydration networks.     

Study of thermal properties and heat-induced denaturation and aggregation of soy proteins by modulated differential scanning calorimetry

The thermal properties and heat-induced denaturation and aggregation of soy protein isolates (SPI) were studied using modulated differential scanning calorimetry (MDSC). Reversible and non-reversible heat flow signals were separated from the total heat flow signals in the thermograms. In the non-reversible profiles, two major endothermic peaks (at around 100 and 220 degrees C, respectively) associated with the loss of residual water were identified. In the reversible profiles, an exothermic peak associated with thermal aggregation was observed. Soy proteins denatured to various extents by heat treatments showed different non-reversible and reversible heat flow patterns, especially the exothermic peak. The endothermic or exothermic transition characteristics in both non-reversible and reversible signals were affected by the thermal history of the samples. The enthalpy change of the exothermic (aggregation) peak increased almost linearly with increase in relative humidity (RH) in the range between 8 and 85%. In contrast, the onset temperature of the exotherm decreased progressively with increase in RH. These results suggest that the MDSC technique could be used to study thermal properties and heat-induced denaturation/aggregation of soy proteins at low moisture contents. Associated functional properties such as water holding and hydration property can also be evaluated.     

Calorimetric study of the formation and melting of thermotropic gel in solutions of globular proteins

Scanning calorimetry has been used for studying lysozyme water solutions of different buffer molarity (mu = 0.5 divided by 1.0) and concentrations (c = 1.5 divided by 25%) at pH 2.0. It is shown that an additional high temperature maximum (HTM) can be observed on the heating curves for lysozyme solutions during irreversible denaturation. Calorimetric and rheological studies under identical heating conditions have shown that aggregation of protein during denaturation leads to the formation of the thermotropic gel. Further increase of temperature brings up the melting of this gel which results in the appearance of HTM on thermograms. Slow cooling of lysozyme gel melt leads to its reconstruction which results in the appearance of exothermic maximum on the corresponding thermograms.     

Thermal-induced changes in the secondary conformation of superoxide dismutase containing different metal ions

The thermal stability of three superoxide dismutases (SODs) with different metal ions (Mn, Cu/Zn, Fe) in the solid state was studied by a Fourier transform infrared (FT-IR) microspectroscopy combined with thermal analyzer. The IR spectra showed a maximum peak at 1652 cm(-1) for all the native SODs in the amide I band, suggesting a predominant random coil with less alpha-helix structures. By heating each sample, a shoulder at 1631 cm(-1) in the amide I band gradually appeared from 45 degrees C for Fe SOD and from 50 degrees C for Mn SOD but another shoulder at 1639 cm(-1) appeared from 50 degrees C for Cu/Zn SOD. The peak at 1631 cm(-1) is due to the intermolecular beta-sheet structure, but the peak at 1639 cm(-1) corresponds to the major intramolecular beta-sheet with less random coil structure. This reveals that in the first heating process the transformation from random coil/alpha-helix structure to beta-sheet structure initiated from around 45-50 degrees C. There was about 16-22% compositional change resulting from that transformation. However, both additional shoulders stood there and did not restore to their original spectra even with cooling to room temperature, suggesting the denaturation and irreversible properties of the solid SODs after heating. The thermal-dependent denaturation and irreversibility of Mn SOD, Cu/Zn SOD and Fe SOD were clearly evidenced by the increase in intramolecular and intermolecular beta-sheet structure.