Enthalpy–entropy compensation phenomena in water solutions of proteins and small molecules: A ubiquitous properly of water

This article presents evidence for the existence of a specific linear relationship between the entropy change and the enthalpy change in a variety of processes of small solutes in water solution. The processes include solvation of ions and nonelectrolytes, hydrolysis, oxidation–reduction, ionization of weak electrolytes, and quenching of indole fluorescence among others. The values of the proportionality constant, called the compensation temperature, lie in a relatively narrow range, from about 250 to 315 °K, for all these processes. Such behavior can be a consequence of experimental errors but for a number of the processes the precision of the data is sufficient to show that the enthalpy–entropy compensation pattern is real. It is tentatively concluded that the pattern is real, very common and a consequence of the properties of liquid water as a solvent regardless of the solutes and the solute processes studied. As such the phenomenon requires that theoretical treatments of solute processes in water be expanded by inclusion of a specific treatment of the characteristic of water responsible for compensation behavior. The possible bases of the effect are proposed to be temperature-independent heat-capacity changes and/or shifts in concentrations of the two phenomenologically significant species of water. The relationship of these alternatives to the two-state process of water suggested by spectroscopic and relaxation studies is examined. The existence of a similar and probably identical relationship between enthalpy and entropy change in a variety of protein reactions suggests that liquid water plays a direct role in many protein processes and may be a common participant in the physiological function of proteins. It is proposed that the linear enthalpy–entropy relationship be used as a diagnostic test for the participation of water in protein processes. On this basis the catalytic processes of chymotrypsin and acetylcholinesterase are dominated by the properties of bulk water. The binding of oxygen by hemoglobin may fall in the same category. Similarities and differences in the behavior of small-solute and protein processes are examined to show how they may be related. No positive conclusions are established, but it is possible that protein processes are coupled to water via expansions and contractions of the protein and that in general the special pattern of enthalpy–entropy compensation is a consequent of the properties of water which require that expansions and contractions of solutes effect changes in the free volume of the nearby liquid water. It is shown that proteins can be expected to respond to changes in nearby water and interfacial free energy by expansions and contractions. Such responses may explain a variety of currently unexplained characteristics of protein solutions. More generally, the enthalpy–entropy compensation pattern appears to be the thermodynamic manifestation of “structure making” and “structure breaking,” operationally defined terms much used in discussions of water solutions. If so, the compensation pattern is ubiquitous and requires re-examination of a large body of molecular interpretations derived from quantitative studies of processes in water. Theories of processes in water may have to be expanded to accommodate this aspect of water behavior.     

Thermodynamic functions of biopolymer hydration. I. Their determination by vapor pressure studies,discussed in an analysis of the primary hydration process

The primary hydration process of native biopolymers is analyzed in a brief review of the literature, pertaining to various aspects of biopolymer–water systems. Based on this analysis, a hydration model is proposed that implies that the solution conformation of native biopolymers is stable at and above a critical degree of hydration (h_p′ = 0.06–0.1 g H₂O/g polymer). This water content corresponds to the fraction of strongly bound water, and amounts to ～20% of the primary hydration sphere. In order to test this model, detailed sorption–desorption scanning experiments were performed on a globular protein (α-chymotrypsin). The results obtained are consistent with the proposed hydration model. They show that under certain experimental conditions, sorption isotherms can be obtained that do not exhibit hysteresis. These data represent equilibrium conditions and are thus accessible to thermodynamic treatment. Valid thermodynamic functions, pertinent to the interaction of water with biopolymers in their solution state, can be obtained from these sorption experiments.     

Comparative investigations of biopolymer hydration by physicochemical and modeling techniques.

The comparative investigation of biopolymer hydration by physicochemical techniques, particularly by small-angle X-ray scattering, has shown that the values obtained differ over a wide range, depending on the nature of the polymer and the environmental conditions. In the case of simple proteins, a large number of available data allow the derivation of a realistic average value for the hydration (0.35 g of water per gram of protein). As long as the average properties of proteins are considered, the use of such a default value is sufficient. Modeling approaches may be used advantageously, in order to differentiate between different assumptions and hydration contributions, and to correctly predict hydrodynamic properties of biopolymers on the basis of their three-dimensional structure. Problems of major concern are the positioning and the properties of the water molecules on the biopolymer surface. In this context, different approaches for calculating the molecular volume and surface of biopolymers have been applied, in addition to the development of appropriate hydration algorithms.     

DNA sequencing and helix–coil transition. II. Loop entropy and DNA melting

An explicit analytical theory of DNA melting is constructed. It accounts for the loop entropy and the elasticity of DNA strands. Explicit analytical formulas are presented for the melting curves of natural DNA and periodic polymers. The nature of the DNA helix–coil transition is investigated, and it is found to crucially depend on the nucleotide sequence.     

Differences in hydration structure near hydrophobic and hydrophilic amino acids.

We use molecular dynamics to simulate recent neutron scattering experiments on aqueous solutions of N-acetyl-leucine-amide and N-acetyl-glutamine-amide, and break down the total scattering function into contributions from solute-solute, solute-water, water-water, and intramolecular correlations. We show that the shift of the main diffraction peak to smaller angle that is observed for leucine, but not for glutamine, is attributable primarily to alterations in water-water correlations relative to bulk. The perturbation of the water hydrogen-bonded network extends roughly two solvation layers from the hydrophobic side chain surface, and is characterized by a distribution of hydrogen bonded ring sizes that are more planar and are dominated by pentagons in particular than those near the hydrophilic side chain. The different structural organization of water near the hydrophobic solute that gives rise to the inward shift in the main neutron diffraction peak under ambient conditions may also provide insight into the same directional shift for pure liquid water as it is cooled and supercooled.     

Thermodynamic analysis of hydration in human serum heme-albumin

Ferric human serum heme-albumin (heme-HSA) shows a peculiar nuclear magnetic relaxation dispersion (NMRD) behavior that allows to investigate structural and functional properties. Here, we report a thermodynamic analysis of NMRD profiles of heme-HSA between 20 and 60 °C to characterize its hydration. NMRD profiles, all showing two Lorentzian dispersions at 0.3 and 60 MHz, were analyzed in terms of modulation of the zero field splitting tensor for the S = ⁵/₂ manifold. Values of correlation times for tensor fluctuation (τ_v) and chemical exchange of water molecules (τ_M) show the expected temperature dependence, with activation enthalpies of −1.94 and −2.46 ± 0.2 kJ mol⁻¹, respectively. The cluster of water molecules located in the close proximity of the heme is progressively reduced in size by increasing the temperature, with ΔH = 68 ± 28 kJ mol⁻¹ and ΔS = 200 ± 80 J mol⁻¹ K⁻¹. These results highlight the role of the water solvent in heme-HSA structure-function relationships.     

Proton conduction in lecithins. II. Effect of hydration

The effect of hydration on the electrical properties of lecithins was studied using dielectric spectroscopy in the low and audio frequency range. The samples are characterized by two impedances which are related to electrode and bulk processes. Adsorption of water increases the bulk conduction by serval orders of magnitude, while its influence on electrode conduction is less and the electrode capacitance is practically unchanged. The dependence of the sample impedance on the electric field was studied. The results confirm the existence of electrode events, charge transport at the electrode is accelerated by the electric field. The temperature dependence of the bulk conduction was measured. The activation energy of conduction depends on the phase state and is in connection with the mobility of the lipid molecules. An ionic (proton) mechanism of conduction is suggested which involves head group rotation.     

Electrical conduction in collagen. II. Some aspects of hydration

Determinations of the amount of bound water in hydrated proteins yield strongly diverging values. The cause of this is the continuity of the transition from bound to free water, and the diffeernt sensitivities to water structure of the measuring techniques. Only the methods that aim at the determination of the amount of water, whose phase remians unchanged duing freezing, yield similar values. The value for collagen as deduced from conductivity data is about 50% water of the dry weight. It is believed that this water interacts with adsorptive groups on the macromolecules, whereas the freezable water occurs in capillaries.     

Thermodynamics of mucopolysaccharide–dye binding. III. Thermodynamic and cooperativity parameters of acridine orange–heparin system

Binding isotherms for acridine orange (AO)–heparin systems can be evaluated solely on the basis of quantitative fluorescence spectroscopic measurements. The evaluation of thermodynamic parameters indicates that the interactions of AO with heparins from several animal sources are similar to each other in magnitude. Binding is highly exothermic (ΔH = ?6 kcal mol^?1) and is stabilized by dye–polymer and dye–dye (coopertive) interactions, as well as by entropic factors (ΔS = +7 e.u.). The predominant stabilizing factor appears to be the electrostatic attraction between the AO cation and the heparin polyanion, although the other factors are important as well. At 24°C the value of the cooperative binding constants for the various heparins range from 8.8 to 11.3 × 10⁵M^?1, corresponding to a free energy of ?8 kcal mol^?1. The degree of cooperativity, which is a direct measure of dye–dye interaction, varies with polymer:dye ratio; the theoretical basis for this variation remains to be elucidated. Electrophoretic data indicate that each heparin sample consists of a mixture of species, each with its own charge density. This precludes definitive interpretation of observed small differences in the values of the thermodynamic parameters among the various samples until each sample can be resolved into its components.     

Thermodynamic aspects of biopolymer functionality in biological systems,foods, and beverages

Molecular mimicry and molecular symbiosis are proposed to be the main factors controlling thermodynamic activity and phase behavior of macromolecular compounds in foods, beverages, and chyme. Molecular mimicry implies a chemical resemblance of hydrophilic surfaces of globular proteins with their chemical information hidden in the hydrophobic interior and low excluded volume of the globules. The molecular mimicry contributes to the efficiency of enzymes. Molecular symbiosis means that interactions attraction or repulsion) between biopolymer molecules greatly differing in conformation (globular and rod-like) favor the biological efficiency of one of them at least. The symbiosis is based on excluded volume effects of macromolecules in mixed solutions. Association-dissociation of rod-like macromolecules can dictate thermodynamic activity of an enzyme in the mixed solution. Thermodynamic incompatibility is typical of food macromolecules, whose denaturation, association, complexing, and chemical modification reduce their mimicry and co-solubility. Foods are normally phase-separated systems with highly volume-occupied phases. The phase-separated nature of the gel-like chyme is important to the efficiency of digestion of mixed diets. Phase separation of biopolymer mixtures, presumably, underlies mechanisms of nonspecific immune defense. The phase behavior-functionality relationships is presented through concrete examples of some foods (such as milk products, low-fat spreads, ice cream, wheat and rye doughs, thermoplastic extrudates, etc.), beverages (tea and coffee), and chyme.     

Modelling memory functions with recurrent neural networks consisting of input compensation units: II. Dynamic situations

Modelling the cognitive abilities of humans or animals or building agents that are supposed to behave cognitively requires modelling a memory system that is able to store and retrieve various contents. The content to be stored is assumed to comprise information about more or less invariant environmental objects as well as information about movements. A combination of information about both objects and movements may be called a situation model. Here we focus, in part, on models storing dynamic patterns. In particular, two abilities of humans in representing dynamical systems receive special focus: the capability of representing the acceleration of objects, as can be found in the movement of a pendulum or freely falling objects, and the capability of representing actions of transfer, i.e. motion from one point to another, have been modelled using recurrent networks consisting of input compensation units. In addition, possibilities of combining static and dynamic properties within a single model are studied.     

On the hydration of DNA. II. Base composition dependence of the net hydration of DNA

The dependence of the net hydration of DNA on its base composition has been measured by density gradient ultracentrifugation of three DNA's in a series of cesium and lithium salt solutions of different water activities. Extrapolation to zero water activity showed the dependence of the partial specific volume on base composition to be very small for CsDNA and aero for LiDNA. At least 99% of the dependence of buoyant density on base composition can be accounted for on the basis of a differential hydration, with a mole of adenine–thymine pairs binding about 2 moles more water than a mole of guanine–cytosine pairs in CsCl.     

The interpretation of entropy/enthalpy compensation phenomena in the deacylation of acyl-alpha-chymotrypsins.

The thermodynamic-compensation law observed for the deacylation of a series of acyl-alpha-chymotrypsins has been re-examined. From consideration of the effect of small changes in delta delta H+(+)delta T along a homologous series, it is suggested that the high Tc value of 420 K observed for the process has its origin in the solvation of the acyl-group-catalyst transition state.     

Thermodynamic entropy of two conformational transitions of single Na+ channel molecules.

Single cardiac Na+ channel currents were recorded with improved resolution (bandwidth up to 20 kHz) at two temperatures, 10 and 25 degrees C. The mean open time was determined at voltages between -50 and 0 mV by evaluation of the distribution of the event-related gaps in the center of the baseline noise. Fit of the voltage-dependent reciprocal mean open times at both temperatures allowed even for a single channel molecule to separate an entropic from an enthalpic part of activation energy for both deactivation and inactivation. Both entropies are positive and the entropy of deactivation exceeds that of inactivation by more than twice.     

Effects of hydrophilic and hydrophobic hydration in tetramethylbisurea and N,N'-dimethylpropyleneurea solutions

The thermal effects of dissolving tetramethylbisurea in water at 298-318 K and N,N'-dimethylpropyleneurea at 293-313 K have been measured. It was shown that the standard heat of dissolution of tetramethylbisurea at 298 K was 3.58 +/- 0.04 kJ/mol, and that of N,N'-dimethylpropyleneurea was 22.8 +/- 0.01 kJ/mol. The standard heat capacities of urea derivatives at 298 K differed insignificantly: 167 +/- 10 J/(mol x K) and 149 +/- 5 J/(mol x K) for tetramethylbisurea and N,N'-dimethylpropyleneurea, respectively, indicating the moderately hydrophobic character of hydration of these compounds. It was found that, at temperatures close to the temperature of maximum density of water (277 K), the temperature dependence of Gibbs energy for tetramethylbisurea goes through the maximum.     

Thermodynamic parameters of helix-coil transition in polypeptide chains. II. Poly-L-lysine

The helix–coil transitions for poly-L -lysine (PL) were investigated by the methods of spectropolarimetry, viscometry and potentiometric titration in 0.2M NaCl at different temperatures as well as in 0.2MNaBr, 1MKCl, and in mixtures of 0.2MNaCl or NaBr with methanol at room temperature. The enthalpy and entropy differences between the helical and coillike states of uncharged PL molecules in 0.2.M NaCl were determined from the potentiometric titration curves. The cooperativity parameters σ for PL in different solvents were determined by two methods (from the sharpness of the transition and from the dependence of the intrinsic viscosity on the helical content in the transition region). In 0.2MNaCl σ has a value of (2.3 ± 0.5) × 10^?4 and does not depend on temperature, i.e., the cooperativity of the helix-coil transition, as for PGA, is mainly of an entropy origin (the initiating of the helical region is accompanied by the entropy decrease ΔS_i = ?12 eu/mole of helical regions). A comparison of the obtained results for PGA and PL with the molecular theories of the helix-coil transitions shows that the role of dipole-dipole interactions of nonneighboring peptide groups is greatly overestimated in these theories, leading to a considerable enthalpy contribution to the free energy of initiating helical regions which is not observed in the experiment.