Ionic Liquid-Induced Structural and Activity Changes in Hen Egg White Lysozyme

Dang, Leping; Fang, Wenzhi; Li, Yan; Wang, Qian; Xiao, Huining; Wang, Zhanzhong

doi:10.1007/s12010-012-9986-z

Cited by 25 publications

(12 citation statements)

References 23 publications

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“…However, the water removal may have positive and/or negative consequences for the protein solubility [84]. Hydrophobic ionic liquids may form two phase systems with water resulting in less depletion of water molecules from the protein surface and hence an increased protein solubility [85, 86]. …”

Section: Through the Eyes Of The Proteinmentioning

confidence: 99%

Proteins in Ionic Liquids: Current Status of Experiments and Simulations

2017

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In the last two decades, while searching for interesting applications of ionic liquids as potent solvents, their solvation properties and their general impact on biomolecules, and in particular on proteins, gained interest. It turned out that ionic liquids are excellent solvents for protein refolding and crystallization. Biomolecules showed increased solubilities and stabilities, both operational and thermal, in ionic liquids, which also seem to prevent self-aggregation during solubilization. Biomolecules can be immobilized, e.g. in highly viscous ionic liquids, for particular biochemical processes and can be designed to some extent by the proper choice of the ionic liquid cations and anions, which can be characterized by the Hofmeister series.

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Section: Through the Eyes Of The Proteinmentioning

confidence: 99%

Proteins in Ionic Liquids: Current Status of Experiments and Simulations

2017

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“…The effect of ILs on the thermal behavior of lysozyme crystal can be related to the change interaction among lysozymes in solution. In our previous work, the influence of ionic liquids (ILs) on the structure of lysozyme was investigated by Fourier transform infrared spectroscopy and Raman spectroscopy. The study indicated that ILs can result in lysozyme structural change.…”

Section: Resultsmentioning

confidence: 99%

“…Fourier transform infrared spectroscopy revealed the major secondary structures of α‐helix and β‐sheet for lysozyme. The activity study showed that the ILs used brought a positive effect …”

Section: Introductionmentioning

confidence: 99%

Effects of an ionic liquid as an additive on the thermal denaturation/degradation of lysozyme crystals

Wang

Fang

et al. 2014

Asia-Pacific J Chem Eng

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Ionic liquids (ILs) have biomaterial applications and are used for protein crystallization. The present study explores the thermal denaturation and degradation kinetics of the lysozyme crystals induced by IL [C4mim]Cl using differential scanning calorimetry (DSC). Lysozyme crystals were scanned from 10 to 250 °C at different heating rates varying from 5 to 20 °C min−1. Under the same heating rate, the addition of the IL makes lysozyme crystals confer more resistance to thermal denaturation and change values of conversion rate increase. The denaturation and degradation peak shifted towards higher temperature as heating rate increased and showed an activated denaturing kinetics of the lysozyme. It can be clearly noticed that the addition of the IL increases activation energy for denaturation and decreases it for degradation. The effect of the IL on thermal denaturation is attributed to the change of lysozyme–lysozyme molecular interaction. © 2014 Curtin University of Technology and John Wiley & Sons, Ltd.

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“…The activity was assessed based on the ability of HEWL to break down the cell wall of Micrococcus luteus, which causes a decrease in the turbidity of bacterial cells as observed by measuring the absorbance at 450 nm. The activity of HEWL was calculated according to the report published by Dang: [53] unit mg ¼ A 450=min � 1000 mg enzyme in reaction mixture…”

Section: Hewl Activity and Renaturation In The Presence Of Various Cations And Anionsmentioning

confidence: 99%

Impact of the Alkyl Side Chains of Cations and Anions on the Activity and Renaturation of Lysozyme: A Systematic Study Performed Using Six Amino‐Acid‐Based Ionic Liquids

Rakowska

Kloskowski

2021

ChemistrySelect

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The impact of the structure of ionic liquid on the activity and renaturation of lysozyme from the hen egg white (HEWL) was investigated. A set of six ionic liquids based on morpholinium cation and N-acylated amino acids as anions were exploited. The matrix used was based on two homologous series: one with N-acetyl-L-valinate [Val] as a common anion and morpholinium cation with a different number of carbon atoms in the nalkyl chain (n = 2, 4, 6, 8); and second, a common N-butyl-Nmethylmorpholinium cation and different N-acylated amino acids. Interactions of ionic liquids with HEWL were explored by analyzing the changes in the activity of the enzyme based on the rate of hydrolysis of a β-1,4-glycosidic bond between components of peptidoglycan in the cell wall of Micrococcus luteus bacteria. The results demonstrated various mechanisms of interaction of cations and anions with HEWL, and hence, different trends in the association between the number of carbon atoms and the given property.

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Ionic Liquid-Induced Structural and Activity Changes in Hen Egg White Lysozyme

Cited by 25 publications

References 23 publications

Proteins in Ionic Liquids: Current Status of Experiments and Simulations

Proteins in Ionic Liquids: Current Status of Experiments and Simulations

Effects of an ionic liquid as an additive on the thermal denaturation/degradation of lysozyme crystals

Impact of the Alkyl Side Chains of Cations and Anions on the Activity and Renaturation of Lysozyme: A Systematic Study Performed Using Six Amino‐Acid‐Based Ionic Liquids

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