Effects of lyotropic anions on thermodynamic stability and dynamics of horse cytochrome c
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Anionic Polymerization of an Amphiphilic Copolymer for Preparation of Block Copolymer Micelles Stabilized by π-π Stacking Interactions
Published on: October 10, 2016
Rishu Jain1, Mukesh Chand Agarwal2, Rakesh Kumar3
1School of Chemistry and Biochemistry, Thapar University, Patiala 147004, India; Gujranwala Guru Nanak Khalsa College, Ghumar Mandi, Civil Lines, Ludhiana 160035, India.
Abstract:
This paper evaluates the effect of various lyotropic anions (chloride, sulfate, perchlorate, iodide, nitrate, bromide) on the thermodynamic stability and dynamics of native cytochrome c (Cyt c) at pH 7.0. The results of equilibrium and kinetic studies revealed that: (i) at low to intermediate concentrations (≤ 0.5 M), both chaotropic and kosmotropic anions restrict the dynamics of native protein, (ii) at relatively higher concentrations (≥ 1.0 M), the denaturing effect of chaotropic anions dominates, which increases the level of structural-fluctuations responsible to unfold the protein according to Hofmeister series (perchlorate > iodide > nitrate > bromide), and (iii) the lyotropic anions affect the thermal and global stability of Cyt c according to Hofmeister series. The m-value was determined from ΔΔG vs [Cosolute] plot and was found to be positive for sulfate and negative for other anions consistent with effect of lyotopic anions on protein stability according to Hofmeister series.
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