Temperature, effect protein structure

In the analysis of the effects of temperature on protein structure given in the following chapter,... 

Volkin D B, Middaugh C R (1992). The effect of temperature on protein structure. In T J Ahern, M C Manning, Stability of Protein Pharmaceuticals Part A Chemical and Physical Pathways of Protein Degradation Plenum Press, New York, pp. 215-247. 

Tilton Jr. RF, Dewan JC, Petsko GA Effect of temperature on protein structure and dynamics x-ray crystahographic studies of the protein ribonuclease-A at nine different temperatures from 98 to 320K. Biochemistry 1992,31 2469-2481. 

R. F. Tilton, J. C. Dewan, G. A. Petsko, Effects of temperature on protein structure and dynamics X-ray crystallographic studies of... 

Like most chemical reactions, the rates of enzyme-catalyzed reactions generally increase with increasing temperature. However, at temperatures above 50° to 60°C, enzymes typically show a decline in activity (Figure 14.12). Two effects are operating here (a) the characteristic increase in reaction rate with temperature, and (b) thermal denaturation of protein structure at higher tem-... 

When 18-crown-6 was co-lyophilized with a-chymotrypsin, a 470-fold activation was seen over the free enzyme in the transesterification of APEE with 1-propanol in cyclohexane (Scheme 3.2) [96]. There was a low apparent specificity for the size and macrocyclic nature of the crown ether additives, suggesting that, during lyophilization, 18-crown-6 protects the overall native conformation and acts as a lyoprotectant. To examine this global effect, FTIR was used to examine the effect of crown ethers on the secondary structure of enzymes. In one study [98], subtilisin Carlsberg was shown to retain its secondary structure in 1,4-dioxane when lyophi-lized in a 1 1 ratio with 18-crown-6. In addition, examination of FTIR spectra from varying incubation temperatures indicated that an increase in crown ether content in the final enzyme preparation resulted in a decreased denaturation temperature in the solvent, indicating a more flexible protein structure. 

Particularly interesting seems to be the conclusion of Schreck and Ludwig [27], who hypothesized that the barometric resistance of micro-organisms is caused by a mechanical factor, but is also dependent upon the protein-structure of microbes, as there is a deep relationship between the effect of pressure and temperature on proteins and micro-organisms. In other words, pressure acts on proteins located in specific sites where they are particularly sensitive to mechanical stress. 

Because this biocatalyst is of such industrial significance, efforts to redesign it with altered properties could have a profound economic effect on the cost of HFCS. With the advances in molecular biology and prediction of protein structure-function relationships, these studies have been under way for a number of years and include thermal stabilization, alteration of pH and temperature optima, and modifications to substrate specificity.284 286,287... 

The effect of temperature satisfies the Arrhenius relationship where the applicable range is relatively small because of low and high temperature effects. The effect of extreme pH values is related to the nature of enzymatic proteins as polyvalent acids and bases, with acid and basic groups (hydrophilic) concentrated on the outside of the protein. Finally, mechanical forces such as surface tension and shear can affect enzyme activity by disturbing the shape of the enzyme molecules. Since the shape of the active site of the enzyme is constructed to correspond to the shape of the substrate, small alteration in the structure can severely affect enzyme activity. Reactor s stirrer speed, flowrate, and foaming must be controlled to maintain the productivity of the enzyme. Consequently, during experimental investigations of the kinetics enzyme catalyzed reactions, temperature, shear, and pH are carefully controlled the last by use of buffered solutions. 

Another important event contributing to the progress in this field was the development of reaction microcalorimetry, which has permitted direct measurement of heat effects involved with the transfer of hydrophobic substances from a nonpolar environment to water. These processes have been thought to mimic the unfolding of compact protein, structures. Prior to the development of direct calorimetric techniques, all information on the interaction of a hydrophobic substance with water was obtained from equilibrium studies. However, the results were limited in accuracy, particularly those properties that are obtained by consecutive temperature differentiation of the solubility, for example, the change in heat capacity. 

The addition of polyhydroxyl compounds to enzyme solutions have been shown to increase the stabilities of enzymes, (13,16,19,20). This is thought to be due to the interaction of the polyhydroxyl compound, (e.g. sucrose, polyethylene glycols, sugar alcohols, etc), with water in the system. This effectively reduces the protein - water interactions as the polyhydroxy compounds become preferentially hydrated and thus die hydrophobic interactions of the protein structure are effectively strengthened. This leads to an increased resistance to thermal denaturadon of the protein structure, and in the case of enzymes, an increase in the stability of the enzyme, shown by retention of enzymic activity at temperatures at which unmodified aqueous enzyme solutions are deactivated. 

The discoveries of Csp s and trigger factor may represent the tip of a large iceberg. In view of the pervasive effects of low temperature on the structures of all classes of macromolecules, it is reasonable to conjecture that many more types of proteins will be discovered whose roles are to offset the effects of cold shock on the cell. Some of these molecules may be expressed constitutively and may be part of the normal machinery of the cell. For example, certain ribosomal proteins are thought to function as RNA chaperones, and if present in sufficient amounts, these proteins may allow the cell to cope with the effects of cold shock on the structures of certain classes of RNAs. In yeast, a constitutively expressed ribosomal protein has helicase activity, and mutation in the gene encoding the protein confers on the cells a cold-sensitive phenotype (Schmid and Linder, 1992). Perhaps the apparent absence of cold-induced RNA chaperones in eukaryotic cells is... 

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