差示扫描量热法直接测定抗冻蛋白质溶液的热滞效应

文献上一直用显微镜观察法等测定抗冻蛋白的热滞效应,其冰晶量是靠观察晶核体积估算得得的,人为性很大,用并示扫描量热法直接测定沙冬青抗冻蛋白质溶液的热滞效应,通过熔融焓和冻结焓值准确地测定了冰晶含有量和热滞温度。同文献比较,沙冬青ＡＦＰ具有极高的抗冻活性,而且开创了一个新的有效的测量抗冻蛋白抗冻活性的途径。     

甲虫抗冻蛋白热滞活性的二维吸附结合模型

甲虫抗冻蛋白是一种具有规则结构的昆虫抗冻蛋白。在相同浓度条件下,甲虫抗冻蛋白比鱼类抗冻蛋白有更高的热滞活性,目前已成为人们重点研究的一类抗冻蛋白。根据甲虫抗冻蛋白的结构特点及其在冰晶表面的吸附模式,应用二维吸附结合模型计算分析了具有6￣11个β-螺旋(β-helix)结构片段的甲虫抗冻蛋白变体分子,得到了它们的热滞活性随溶液浓度变化的规律,特别是热滞活性与甲虫抗冻蛋白的β-螺旋结构片段数的关系。结果显示,抗冻蛋白在冰晶表面的覆盖度是一个影响其热滞活性的重要因素。     

抗冻蛋白研究进展

抗冻蛋白是一类具有热滞效应、冰晶形态效应和重结晶抑制效应的蛋白质。简单介绍了各种抗冻蛋白的生化特征、作用机制及其应用研究 ,并对抗冻蛋白的基因和基因工程研究作了较为系统的综述。     

昆虫抗冻蛋白的研究进展

抗冻蛋白是具有热滞效应,能结合并抑制新的冰晶生长,能抑制冰的重结晶的一类蛋白质。近几年来,昆虫抗冻蛋白的研究取得了较快的发展,本文就昆虫抗冻蛋白的结构,活性的调控,功能与应用做一综述。     

昆虫抗冻蛋白的结构与生物学特性研究

抗冻蛋白(antifreeze proteins AFPs)是一类抑制冰晶生长的蛋白质,它能以非依数性形式降低溶液的冰点而对其熔点影响甚微,因而也被称作热滞蛋白。近几年来对于昆虫抗冻蛋白的研究取得了较快的发展,已有20多种昆虫抗冻蛋白被分离纯化。就昆虫抗冻蛋白的结构特征、生物学特性以及在农业、医学和食品工业等方面的应用进行介绍。     

差示扫描量热法分析光滑鳖甲抗冻蛋白ApAFP914 TXT基序对抗冻活性的影响

研究光滑鳖甲抗冻蛋白Ap AFP914及其突变体的原核表达及活性,推测TXT基序的突变对昆虫抗冻蛋白抗冻活性的影响。通过定点突变新疆荒漠昆虫光滑鳖甲抗冻蛋白apafp914基因TXT基序的规则位点个数,并亚克隆至p ET32a原核表达载体,转化大肠杆菌,Ni-NTA纯化得到融合蛋白Trx A-Ap AFP914及3种突变体蛋白;利用Swis S-Model服务器预测分析了Ap AFP914蛋白的三维结构;通过差示扫描量热法测定Trx A-Ap AFP914及其突变体的热滞活性。结果显示,4种融合蛋白分子量均在30 k D左右;且突变蛋白Trx A-A19T具有最高的热滞活性,而突变体Trx A-T33F和Trx A-T3345F的热滞活性显著低于未突变的Trx A-914。研究结果表明昆虫抗冻蛋白的TXT基序越规则其具有的热滞活性越高。     

应用差示扫描量热法检测昆虫总蛋白的热滞活性

产生抗冻蛋白是寒带昆虫抵御低温的重要机制之一, 但检测其活性仍存在一些困难, 尤其对于个体较小的昆虫样品。为了探索差示扫描量热法是否适于检测昆虫总蛋白的热滞活性, 本研究利用差示扫描量热法对黄粉虫Tenebrio molitor幼虫的总蛋白和血淋巴分别进行了热滞活性检测。结果表明： 黄粉虫总蛋白的热滞活性（0.49~0.98℃）要低于血淋巴（2.54~4.34℃）。通过这种方法, 进一步检测了3种在内蒙古大兴安岭林区采集到的越冬昆虫： 稠李巢蛾Yponomeuta evonymallus幼虫、 舞毒蛾Lymantria dispar卵和落叶松八齿小蠹Ips subelongatus成虫。结果发现, 它们都存在热滞活性, 其中稠李巢蛾的热滞活性为0.34~0.43℃, 舞毒蛾的热滞活性为0.35~0.42℃, 落叶松八齿小蠹的热滞活性为0.37~0.40℃, 说明这3种昆虫能以产生抗冻蛋白的方式作为越冬策略之一。本研究表明通过差示扫描量热法检测昆虫总蛋白是否存在热滞活性来判断抗冻蛋白的存在是可行的。     

昆虫抗冻蛋白的分离纯化及特性分析

昆虫抗冻蛋白具有很高的热滞活性,可保护机体免受结冰引起的伤害。昆虫抗冻蛋白的分离纯化多采用凝胶过滤层析、离子交换层析及HPLC等技术,已用于鱼类抗冻蛋白纯化的冰亲和纯化(IAP)技术也可考虑应用于昆虫抗冻蛋白的分离提纯。昆虫抗冻蛋白具有高活性,规则的一级结构及类似的冰晶结合表面等特性。     

增加规则重复序列对光滑鳖甲抗冻蛋白ApAFP914热滞活性的影响

旨在探究光滑鳖甲抗冻蛋白Ap AFP914结构与热滞活性(Thermal hysteresis activity,THA)的关系。采用基因合成的方法,在光滑鳖甲抗冻蛋白基因Ap AFP914中增加单个规则重复序列并进行蛋白原核表达及热滞活性测定。结果显示,增加单个重复序列的Ap AFP-C914为312 bp,融合蛋白Trx A-Ap AFP-C914经SDS-PAGE及Western bolt分析表明,分子量为34 k D。差示扫描量热法(Differential scanning calorimetry,DSC)测定表明,在50μg/m L的浓度下,增加单个重复序列显著提高了Ap AFP的THA活性。光滑鳖甲抗冻蛋白Ap AFP914增加一个重复序列可显著提高其热滞活性。     

使用差示扫描量热仪测定抗冻蛋白热滞活性方法的研究

抗冻蛋白因具有独特的抗冻活性而被研究者广泛关注。但是,目前抗冻活性的检测没有一个标准的、统一的检测方法,这严重制约了该方面的研究进展。作者详细研究了采用差示扫描量热仪测定样品热滞活性的方法,并对该方法的稳定性、专一性和精密度进行评价。结果显示,采用差示扫描量热仪测定样品的热滞活性具有较高的稳定性、重复性和精密度。因此,差示扫描量热仪法可以作为一种通用的方法进行抗冻蛋白热滞活性的检测。     

THE MECHANISM OF THE INFLUENCE OF ACIDS AND ALKALIES ON THE DIGESTION OF PROTEINS BY PEPSIN OR TRYPSIN

1. The effect of the addition of acid on the amount of ionized protein has been compared with the effect on the rate of digestion of gelatin, casein, and hemoglobin by pepsin. 2. A similar comparison has been made of the addition of alkali in the case of trypsin with gelatin, casein, hemoglobin, globin, and edestin. 3. In general, the rate of digestion may be predicted from the amount of ionized protein as determined by the titration curve or conductivity. The rate of digestion is a minimum at the isoelectric point of the protein and a maximum at that pH at which the protein is completely combined with acid or alkali to form a salt. 4. The physical properties of the protein solution have little or no effect on the rate of digestion.     

CALCIUM ION DEPENDENCE OF THE 2-SITE IMMUNORADIOMETRIC ASSAY OF MOORE''S S-100 PROTEIN

Abstract— The two-site immunoradiometric assay (two-site IRMA) for a specific protein of the nervous system, S-100, is carried out by reaction of the S-100 protein solution with a solid-phase anti(S-100) followed by a second reaction in which the insoluble product is incubated with purified, radioactive anti(S-100). Unreacted labeled antibodies remain in solution and are washed away. As the amount of S-100 increases, the radioactivity in the solid-phase increases. The most significant assay variable is the effect of calcium on the assay dose-response. 0.1 mM-EDTA causes a total inhibition of the dose-response curve which is reversed by increasing the concentration of calcium ions. The dose-response reaches a maximum at 1.0mM-Ca²⁺. then becomes progressively inhibited as the Ca²⁺ concentration is increased further. Previous immunochemical studies of S-100 which did not allow for this effect must now be interpreted with caution.     

ION SERIES AND THE PHYSICAL PROPERTIES OF PROTEINS : III. THE ACTION OF SALTS IN LOW CONCENTRATION.

1. Ions with the opposite sign of charge as that of a protein ion diminish the swelling, osmotic pressure, and viscosity of the protein. Ions with the same sign of charge as the protein ion (with the exception of H and OH ions) seem to have no effect on these properties as long as the concentrations of electrolytes used are not too high. 2. The relative depressing effect of different ions on the physical properties of proteins is a function only of the valency and sign of charge of the ion, ions of the same sign of charge and the same valency having practically the same depressing effect on gelatin solutions of the same pH while the depressing effect increases rapidly with an increase in the valency of the ion. 3. The Hofmeister series of ions are the result of an error due to the failure to notice the influence of the addition of a salt upon the hydrogen ion concentration of the protein solution. As a consequence of this failure, effects caused by a variation in the hydrogen ion concentration of the solution were erroneously attributed to differences in the nature of the ions of the salts used. 4. It is not safe to draw conclusions concerning specific effects of ions on the swelling, osmotic pressure, or viscosity of gelatin when the concentration of electrolytes in the solution exceeds M/16, since at that concentration the values of these properties are near the minimum characteristic of the isoelectric point.     

THE EFFECT OF VARIOUS ACIDS ON THE DIGESTION OF PROTEINS BY PEPSIN

1. At equal hydrogen ion concentration the rate of pepsin digestion of gelatin, egg albumin, blood albumin, casein, and edestin is the same in solutions of hydrochloric, nitric, sulfuric, oxalic, citric, and phosphoric acids. Acetic acid diminishes the rate of digestion of all the proteins except gelatin. 2. There is no evidence of antagonistic salt action in the effect of acids on the pepsin digestion of proteins. 3. The state of aggregation of the protein, i.e. whether in solution or not, and the viscosity of the solution have no marked influence on the rate of digestion of the protein.     

钼铁蛋白铁钼辅因子的有机组分对其功能的影响

棕色固氮菌(Azotobacter vinelandii)固氮酶的钼铁蛋白经邻菲啰啉在厌氧或有氧环境中处理后,变为 P-cluster 单一缺失或 P-cluster 和 FeMoco 同时缺失的失活钼铁蛋白。含柠檬酸盐或高柠檬酸盐的重组液都使这两种失活蛋白能恢复固氮酶重组的 H~ 和 C_2H_2还原活性,活性恢复程度随反映钼铁蛋白中金属原子簇含量变化的圆二色和磁圆二色谱及金属含量的恢复程度的提高而提高,但它们固 N_2能力的恢复程度则不相同:P-cluster 单一缺失的蛋白用两种重组液重组后均可恢复其固 N_2能力,而 P-cluster 和 FeMoco 同时缺失的蛋白,只有用含高柠檬酸盐的重组液重组才恢复其固 N_2能力,表明含不同有机组分的重组液所组装的 P-cluster 均与天然状态相同,只有含高柠檬酸盐的重组液所组装的 FeMoco 才与天然状态相同,从而证明高柠檬酸盐是 FeMoco 的必需的有机组分。     

蛋白质溶液可逆热变性及其与肽链构象关系的研究

用微量扫描量热技术及远紫外圆二色谱研究了蛋白质水溶液的浓度和ｐＨ对蛋白质热变性可逆性的影响及其与在热变性时肽链构象的关系。结果表明,当蛋白质溶液的浓度为０．０４％、ｐＨ为３时可实现完全可逆的热变性,然而蛋白质溶液宏观上的热变性并不意味着微观上蛋白质分子肽链的完全伸展。     

VALENCY RULE AND ALLEGED HOFMEISTER SERIES IN THE COLLOIDAL BEHAVIOR OF PROTEINS : II. THE INFLUENCE OF SALTS.

It is shown by the older experiments by Loeb and by the experiments reported in this paper that the effect of salts on the membrane potentials, osmotic pressure, swelling of gelatin chloride, and that type of viscosity which is due to the swelling of protein particles, depends only on the valency but not on the chemical nature of the anion of the salt, and that the cation of the salt has no effect on these properties, if the pH of the protein solution or protein gel is not altered by the salt. The so called Hofmeister series of salt effects on these four properties are purely fictitious and due to the failure of the former authors to measure the hydrogen ion concentration of their protein solutions or gels and to compare the effects of salts at the same pH of the protein solution or the protein gel. These results confirm the older experiments of Loeb and together they furnish a further proof for the correctness of the idea that the influence of electrolytes on the four properties of proteins is determined by membrane equilibria. Such properties of proteins which do not depend on membrane equilibria, such as solubility or cohesion, may be affected not only by the valency but also by the chemical nature of the ions of a salt.     

THE SIGNIFICANCE OF THE HYDROGEN ION CONCENTRATION FOR THE DIGESTION OF PROTEINS BY PEPSIN

The experiments described above show that the rate of digestion and the conductivity of protein solutions are very closely parallel. If the isoelectric point of a protein is at a lower hydrogen ion concentration than that of another, the conductivity and also the rate of digestion of the first protein extends further to the alkaline side. The optimum hydrogen ion concentration for the rate of digestion and the degree of ionization (conductivity) of gelatin solutions is the same, and the curves for the ionization and rate of digestion as plotted against the pH are nearly parallel throughout. The addition of a salt with the same anion as the acid to a solution of protein already containing the optimum amount of the acid has the same depressing effect on the digestion as has the addition of the equivalent amount of acid. These facts are in quantitative agreement with the hypothesis that the determining factor in the digestion of proteins by pepsin is the amount of ionized protein present in the solution. It was shown in a previous paper that this would also account for the peculiar relation between the rate of digestion and the concentration of protein. The amount of ionized protein in the solution depends on the amount of salt formed between the protein (a weak base) and the acid. This quantity, in turn, according to the hydrolysis theory of the salts of weak bases and strong acids, is a function of the hydrogen ion concentration, up to the point at which all the protein is combined with the acid as a salt. This point is the optimum hydrogen ion concentration for digestion, since the solution now contains the maximum concentration of protein ions. The hydrogen ion concentration in this range therefore is merely a convenient indicator of the amount of ionized protein present in the solution and takes no active part in the hydrolysis. After sufficient acid has been added to combine with all the protein, i.e. at pH of about 2.0, the further addition of acid serves to depress the ionization of the protein salt by increasing the concentration of the common anion. The hydrogen ion concentration is, therefore, no longer an indicator of the amount of ionized protein present, since this quantity is now determined by the anion concentration. Hence on the acid side of the optimum the addition of the same concentration of anion should have the same influence on the rate of digestion irrespective of whether it is combined with hydrogen or some other ion (provided, of course, that there is no other secondary effect of the other ion). The proposed mechanism is very similar to that suggested by Stieglitz and his coworkers for the hydrolysis of the imido esters. Pekelharing and Ringer have shown that pure pepsin in acid solution is always negatively charged; i.e., it is an anion. The experiments described above show further that it behaves just as would be expected of any anion in the presence of a salt containing the protein ion as the cation and as has been shown by Loeb to be the case with inorganic anions. Nothing has been said in regard to the quantitative agreement between the increasing amounts of ionized protein found in the solution (as shown by the conductivity values) and the amount predicted by the hydrolysis theory of the formation of salts of weak bases and strong acids. There is little doubt that the values are in qualitative agreement with such a theory. In order to make a quantitative comparison, however, it would be necessary to know the ionization constant of the protein and of the protein salt and also the number of hydroxyl (or amino) groups in the protein molecule as well as the molecular weight of the protein. Since these values are not known with any degree of certainty there appears to be no value at present in attempting to apply the hydrolysis equations to the data obtained. It it clear that the hypothesis as outlined above for the hydrolysis of proteins by pepsin cannot be extended directly to enzymes in general, since in many cases the substrate is not known to exist in an ionized condition at all. It is possible, however, that ionization is really present or that the equilibrium instead of being ionic is between two tautomeric forms of the substrate, only one of which is attacked by the enzyme. Furthermore, it is clear that even in the case of proteins there are difficulties in the way since the pepsin obtained from young animals, or a similar enzyme preparation from yeast or other microorganisms, is said to have a different optimum hydrogen ion concentration than that found for the pepsin used in these experiments. The activity of these enzyme preparations therefore would not be found to depend on the ionization of the protein. It is possible of course that the enzyme preparations mentioned may contain several proteolytic enzymes and that the action observed is a combination of the action of several enzymes. Dernby has shown that this is a very probable explanation of the action of the autolytic enzymes. The optimum hydrogen ion concentration for the activity of the pepsin used in these experiments agrees very closely with that found by Ringer for pepsin prepared by him directly from gastric juice and very carefully purified. Ringer''s pepsin probably represents as pure an enzyme preparation as it is possible to prepare. There is every reason to suppose therefore that the enzyme used in this work was not a mixture of several enzymes.     

ON THE INFLUENCE OF AGGREGATES ON THE MEMBRANE POTENTIALS AND THE OSMOTIC PRESSURE OF PROTEIN SOLUTIONS

1. It is shown that when part of the gelatin in a solution of gelatin chloride is replaced by particles of powdered gelatin (without change of pH) the membrane potential of the solution is influenced comparatively little. 2. A measurement of the hydrogen ion concentration of the gelatin chloride solution and the outside aqueous solution with which the gelatin solution is in osmotic equilibrium, shows that the membrane potential can be calculated from this difference of hydrogen ion concentration with an accuracy of half a millivolt. This proves that the membrane potential is due to the establishment of a membrane equilibrium and that the powdered particles participate in this membrane equilibrium. 3. It is shown that a Donnan equilibrium is established between powdered particles of gelatin chloride and not too strong a solution of gelatin chloride. This is due to the fact that the powdered gelatin particles may be considered as a solid solution of gelatin with a higher concentration than that of the weak gelatin solution in which they are suspended. It follows from the theory of membrane equilibria that this difference in concentration of protein ions must give rise to potential differences between the solid particles and the weaker gelatin solution. 4. The writer had shown previously that when the gelatin in a solution of gelatin chloride is replaced by powdered gelatin (without a change in pH), the osmotic pressure of the solution is lowered the more the more dissolved gelatin is replaced by powdered gelatin. It is therefore obvious that the powdered particles of gelatin do not participate in the osmotic pressure of the solution in spite of the fact that they participate in the establishment of the Donnan equilibrium and in the membrane potentials. 5. This paradoxical phenomenon finds its explanation in the fact that as a consequence of the participation of each particle in the Donnan equilibrium, a special osmotic pressure is set up in each individual particle of powdered gelatin which leads to a swelling of that particle, and this osmotic pressure is measured by the increase in the cohesion pressure of the powdered particles required to balance the osmotic pressure inside each particle. 6. In a mixture of protein in solution and powdered protein (or protein micellæ) we have therefore two kinds of osmotic pressure, the hydrostatic pressure of the protein which is in true solution, and the cohesion pressure of the aggregates. Since only the former is noticeable in the hydrostatic pressure which serves as a measure of the osmotic pressure of a solution, it is clear why the osmotic pressure of a protein solution must be diminished when part of the protein in true solution is replaced by aggregates.     

EFFECT OF THE FORMATION OF INERT PROTEIN ON THE KINETICS OF THE AUTOCATALYTIC FORMATION OF TRYPSIN FROM TRYPSINOGEN

A solution of crystalline trypsinogen in dilute buffer containing a trace of active trypsin when allowed to stand at pH 5.0–9.0 and 5°C. is gradually transformed partly into trypsin protein and partly into an inert protein which can no longer be changed into trypsin either by enterokinase or mold kinase. During the process of formation of trypsin and inert protein the ratio of the concentrations of the two products in any reaction mixture remains constant and is independent of the original concentration of trypsinogen protein. This ratio varies, however, with the pH of the solution, the proportion of trypsin formed being greater in the acid range of pH. The experimental curves for the rate of formation of trypsin, as well as for the rate of formation of inert protein are symmetrical S shaped curves closely resembling those of simple autocatalytic reactions. The kinetics of formation of trypsin and inert protein can be explained quantitatively on the theoretical assumptions that both reactions are of the simple unimolecular type, that in each case the reaction is catalyzed by trypsin, and that the rate of formation of each of the products is proportional to the concentration of trypsin as well as to the concentration of trypsinogen in solution.