A dynamic light scattering investigation of the nucleation and growth of thaumatin crystals

Juarez-Martinez, Gabriela; Garza, Cristina; Castillo, Rolando; Moreno, A.

doi:10.1016/s0022-0248(01)01081-8

Cited by 19 publications

(30 citation statements)

References 13 publications

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“…It may also explain similar phenomena that have been reported for lysozyme and thaumatin. 37,38 In order to eliminate the pre-exponential factors from the Arrhenius equations, the ratio of growth rate (r G ) to the nucleation rate (r N ) was examined at the lowest (T L ) 32.5°C) and highest (T H ) 39.5°C) temperatures of this study. In particular, if the ratio (r G /r N ) 39.5°C /(r G /r N ) 32.5°C has a value greater than one, then the increase in the crystal growth rate with temperature is greater than that of the nucleation rate; this results in the production of fewer, but larger crystals, at the higher temperature.…”

Section: Resultsmentioning

confidence: 99%

Dependence of Apoferritin Crystal Growth on Temperature and Cadmium Concentration

Bartling

Sambanis

Rousseau

2007

Crystal Growth & Design

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Static light scattering and multiwell microbatch crystallization experiments have been used to determine how apoferritin crystal growth kinetics and final crystal size depend on temperature, pH, and cadmium concentration. The experiments were conducted on a linear thermal gradient covering a range from 30 to 40°C. Crystal growth was monitored in situ under a microscope without disturbing the thermal environment. A dependence of apoferritin crystal formation and growth on temperature and cadmium concentration was observed. The range of cadmium concentrations that resulted in apoferritin crystal growth was evaluated and found to be consistent with the osmotic second virial coefficients determined via static light scattering. For the domain of conditions where apoferritin crystal formation occurred, the initial molar growth rate of apoferritin crystals increased linearly with temperature. It was observed that increasing cadmium concentration decreased the dependence of the final crystal size on temperature. The measured dependence of growth kinetics on temperature allowed the estimation of an activation energy for crystal growth. By comparing the value of this activation energy with that for nucleation (obtained from the literature), it became possible to explain the observation of larger, but fewer, apoferritin crystals at higher temperatures, which has also been reported in the literature for other proteins.

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Section: Resultsmentioning

confidence: 99%

Dependence of Apoferritin Crystal Growth on Temperature and Cadmium Concentration

Bartling

Sambanis

Rousseau

2007

Crystal Growth & Design

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“…28,42 Nevertheless, this observation is insufficient to explain the results: the data in Figure 7B at approximately 20°C and 0.71-0.75 M tartrate spans a factor of almost ten in concentration.…”

Section: Sigma Thaumatinmentioning

confidence: 87%

“…For example, Kadri et al 30 report that when the pH is changed from 7.0 to 6.5, the solubility increases by 7%, while the results in Figure 7B change by more than a factor of 2 (the bowties are the results at pH 7.0; the cross is at pH 6.5). 42 (bowties and diamonds), Lorber et al 28 (cross), and Kadri et al 30 (circles). The conditions used for each set of data are summarized in Table 2.…”

Section: Sigma Thaumatinmentioning

confidence: 95%

“…28,30,33,42 Concentration measurements were carried out by UV-vis extinction spectroscopy on a Beckman-Coulter DU800 spectrophotomer. The extinction coefficient of thaumatin at 280 nm was taken to be E 0.1% ) 1.27 mg mL -1 cm -1 .…”

Section: Protein Purificationmentioning

confidence: 99%

“…Although the crystallization of thaumatin has been studied for over a decade, the results for its solubility are contradictory. It has been reported that the solubility of thaumatin increases with temperature, 30 decreases with temperature, 42 or is essentially zero. 33 In a recent communication, 43 we reported our results for the solubility of purified thaumatin with tartrate and showed that the temperature dependence of the protein solubility varies with the chirality of the tartrate ion added.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Protein Purity and Precipitant Stereochemistry on the Crystallization of Thaumatin

Asherie

Ginsberg

Greenbaum

et al. 2008

Crystal Growth & Design

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ABSTRACT:Thaumatin is frequently used as a model protein in crystallization studies because it rapidly forms crystals in the presence of tartrate ions. The thermodynamic and kinetic properties of thaumatin crystals have been studied for almost 10 years, and the results are contradictory. Here we show that by using a homogeneous preparation of thaumatin and controlling the stereochemistry of the tartrate precipitant, it is possible to achieve consistent results for the protein solubility. To understand the role of protein impurities in the crystallization of thaumatin, we examined two commercial sources of the protein and characterized the heterogeneities therein. To examine the effect of precipitant stereochemistry, we crystallized thaumatin with L, D, and DL (racemic) tartrate ions. We suggest that the inconsistencies among previous results stem in part from the different behavior of thaumatin with the L and D enantiomers: the solubility of thaumatin crystals increases with temperature in L-tartrate, whereas it decreases with temperature in D-tartrate. Our results demonstrate the importance of using pure protein and stereochemically pure precipitants in the crystallization of proteins.

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Current awareness in flavour and fragrance

2002

Flavour & Fragrance J

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A dynamic light scattering investigation of the nucleation and growth of thaumatin crystals

Cited by 19 publications

References 13 publications

Dependence of Apoferritin Crystal Growth on Temperature and Cadmium Concentration

Dependence of Apoferritin Crystal Growth on Temperature and Cadmium Concentration

Effects of Protein Purity and Precipitant Stereochemistry on the Crystallization of Thaumatin

Current awareness in flavour and fragrance

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