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Monomer concentrations and dimerization constants in crystallizing lysozyme solutions by dialysis kinetics
L J Wilson1, L Adcock-Downey, M L Pusey
1Department of Chemistry, East Tennessee State University, Johnson City 37614, USA. wilsonl@etsu.-tn.edu
Biophysical Journal
|October 1, 1996
Summary
Ionic strength significantly impacts lysozyme dimerization, a key step in crystal growth. Higher salt concentrations promote lysozyme aggregation, suggesting electrostatic interactions play a crucial role in protein crystallization.
Area of Science:
- Protein Crystallization
- Biophysical Chemistry
- Solution Behavior
Background:
- Lysozyme crystallization is crucial for structural biology.
- Understanding protein aggregation mechanisms is vital for controlling crystal growth.
- Ionic strength is a known factor influencing protein solubility and aggregation.
Purpose of the Study:
- To investigate the effect of ionic strength on lysozyme dimerization.
- To determine the relationship between ionic strength and lysozyme aggregation.
- To model the early stages of lysozyme crystallization.
Main Methods:
- Dialysis kinetics measurements using 25,000 molecular weight cutoff (MWCO) membranes.
- Flux measurements of lysozyme in varying NaCl concentrations (1-7%) at pH 4.0.
- Modeling of monomer-dimer equilibrium and higher-order aggregation models (Li model).
Main Results:
- Dimerization constants increased with ionic strength, from 265 M⁻¹ at 3% NaCl to 7879 M⁻¹ at 7% NaCl.
- Monomer and dimer lysozyme species showed distinct escape velocities from dialysis membranes.
- A monomer <-> dimer <-> tetramer <-> octamer <-> 16-mer model (Li model) accurately described flux data at high supersaturation.
Conclusions:
- Lysozyme dimerization is enhanced by increasing ionic strength, indicating electrostatic interactions moderate aggregation.
- Simple monomer-dimer models are insufficient at high protein concentrations; higher-order aggregates are present.
- The study provides insights into the aggregation pathway of lysozyme during crystallization.