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Protic Ionic Liquid Cation Alkyl Chain Length Effect on Lysozyme Structure.

Qi Han1, Hayden C Broomhall1, Nathalia Vieira Veríssimo2

  • 1School of Science, STEM College, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.

Molecules (Basel, Switzerland)
|February 15, 2022
PubMed
Summary
This summary is machine-generated.

Alkylammonium nitrate protic ionic liquids (PILs) can stabilize proteins at low concentrations. However, longer alkyl chains and higher concentrations of these PILs, especially hexylammonium nitrate (HAN) and octylammonium nitrate (OAN), can cause lysozyme unfolding and aggregation.

Keywords:
alkyl chain lengthalkylammonium nitrateionic liquidslysozymeproteinsmall-angle X-ray scattering (SAXS)

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Area of Science:

  • Biochemistry and Biophysics
  • Materials Science

Background:

  • Protein stabilization is crucial for expanding biochemical applications, particularly in biocatalysis.
  • Protic ionic liquids (PILs) are being explored as novel solvents for protein stabilization.

Purpose of the Study:

  • To investigate the effect of alkylammonium nitrate PIL-water mixtures with varying cation alkyl chain lengths on lysozyme conformational stability.
  • To understand the relationship between PIL concentration, alkyl chain length, and protein structural integrity.

Main Methods:

  • Characterization of PIL-water mixtures: surface tension, viscosity, and density measurements.
  • Small-angle X-ray scattering (SAXS) to analyze liquid nanostructure and lysozyme structure.
  • Fourier-transform infrared spectroscopy (FTIR) to assess protein conformation.

Main Results:

  • Increasing cation alkyl chain length decreased surface tension and density, while increasing viscosity.
  • Concentrated PILs with longer alkyl chains (>10 mol% butyl-, >5 mol% hexyl-, >1 mol% octylammonium) formed liquid nanostructures, hindering SAXS analysis.
  • Low PIL concentrations (≤1 mol%) maintained lysozyme conformation; higher concentrations (50 mol% EAN, 5 mol% HAN) induced significant unfolding and aggregation.

Conclusions:

  • Short alkyl chain PILs at low concentrations can maintain lysozyme stability.
  • Long alkyl chain PILs and high concentrations negatively impact lysozyme structure due to hydrophobic interactions and liquid nanostructure formation.
  • Careful selection of PIL type and concentration is essential for effective protein stabilization.