Gene/Protein Disease Symptom Drug Enzyme Compound
Pivot Concepts: Gene/Protein Disease Symptom Drug Enzyme Compound   Target Concepts: Gene/Protein Disease Symptom Drug Enzyme Compound

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Query: EC:3.2.1.17 (lysozyme)
21,489 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

We describe a simple, rapid, sensitive, and highly reproducible assay for lysozyme, with use of concentrated cell suspensions of Micrococcus lysodeikticus in Tris-buffered glycerol/water (40/60 by vol), pH 7.5. Stored at -20 degrees C, the cells' susceptibility to lysozyme remains unaltered over long periods. Almost identical concentration curves were obtained with different aliquots of the same preparation during eight months. Lysozyme activity was reflected in the decrease in absorbance of the reaction mixture after incubation for 15 min at 37 degrees C. Concentrations of egg-white lysozyme as low as 0.02 mg/L can be accurately assayed.
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PMID:Improved lysozyme assay in biological fluids. 26 92

A model system for the partitioning of peripheral membrane proteins into membranes by ligand binding has been examined experimentally. Both bovine serum albumin and lysozyme partition between water and 1-butanol by the addition of sodium p-toluene sulfonate at pH 2.4. The partitioning is characterized by high orders of reaction: 25 and 10, respectively. Theory indicates that these high orders of reaction need not result from cooperative ligand binding in either phase, but depend primarily upon the number N of protein sites at which the transfer-promoting ligant binds, and on the difference in free energy of formation delta F0s of the protein--ligand complexes in the two phases. From the reaction orders and the experimental values of N, 80 for albumin and 11 for lysozyme, delta F0s was calculated to be --0.5 kcal/mol (--2.1 kJ/mol) and --0.8 kcal/mol (--2.5 kJ/mol) per ligand bound, respectively. Experiments measuring the dependence on ligand concentration of the rate of protein electrophoresis across the water/butanol interface are described. These rates increase by more than two orders of magnitude as the ligand concentration approaches the critical value for partition and are inversely dependent on the number of ligant sites for the two proteins studied.
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PMID:Ligand-promoted transfer of proteins between phases: spontaneous and electrically helped. 27 41

In a consecutive series of 22 patients with acute leukemia, the total body potassium was studied in 18 patients on 39 occasions during relapse and remission. Total body water was also determined. A control group consisting of 88 age-matched healthy volunteers was also studied. The patients had a significantly lower mean potassium concentration, per kg body weight, per kg lean body mass and per kg water, than the controls (p less than 0.001). Individually, 11 out of the 18 patients had at least one value below the lower 95% confidence limit. Hypokalemia was frequent both in the patients with low (7/11) and normal (3/6) potassium per kg lean body mass. Five of 13 investigated patients showed laboratory indications of secondary hyperaldosteronism, which might be partly responsible for the hypokalemia. Increased serum or urine levels of lysozyme were found in 62% of the patients.
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PMID:Electrolytes and whole body potassium in acute leukemia. 29 Jan 29

The hydration isotherms of alpha-chymotrypsin, lysozyme, pork insulin, pork pepsin and serum albumin were obtained by means of dynamic method. The values of BET-monolayers for processes of water sorption leads to (h) and desorption comes from (h) do not depend on the static or dynamic way of achieving of hydration equilibrium in spite of difference in the shape of isotherms. The values of comes from h for proteins with known tertiary structure (alpha-chymotrypsin, lysozyme and insulin) coinside with the number of exposed polar amino acid side chains. The lowering of leads to h values in comparison with comes from h is correlated with inability of omega-amido groups of Asn and Gln residues and of ion pair-forming residues to take part in the formation of sorptive BET-monolayer. These rules for the interpretation of hydration isotherms were used to evaluate the numbers of exposed and buried polar side chains in proteins with unknown tertiary structure--pepsin and serum albumin.
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PMID:[Isotherms of globular protein hydration under dynamic conditions]. 32 24

Mechanisms were studied that might explain the attachment and damage to Candida albicans pseudohyphae by neutrophils in the absence of serum. Attachment of neutrophils to pseudo hyphae was inhibited by Candida mannans (1-10 mg/ml), but not by mannose, dextran, chitin, conconavalin A, or highly charged polyamino acids. Contact was also inhibited by pretreatment of Candida before incubation with neutrophils with chymotrypsin, but not trypsin or several inhibitors of proteases. Similar results were obtained with pretreatment of neutrophils, except that trypsin was inhibitory. When pseudohyphae were killed with ultraviolet light, proteinpolysaccharide complexes of mol wt <10,000 were released which appeared to bind to the surfaces of neutrophils and inhibit contact between neutrophils and Candida, as well as other fungi. Damage to Candida by neutrophils was inhibited by agents known to act on neutrophil oxidative microbicidal mechanisms, including sodium cyanide, sodium azide, catalase, superoxide dismutase, and 1, 4 diazobicyclo (2, 2, 2) octane, a singlet oxygen quencher. Neutrophils from a patient with chronic granulomatous disease did not damage Candida at all. However, the hydroxyl radical scavengers mannitol and benzoate were not inhibitory. Cationic proteins and lactoferrin also did not appear to play a major role in this system. Low concentrations of lysozyme which did not damage Candida in isotonic buffer solutions damaged pseudohyphae in distilled water. Isolated neutrophil granules damaged pseudohyphae only with added hydrogen peroxide and halide, and damage occurred only with granule fractions known to contain myeloperoxidase. These findings suggest that neutrophils recognized a molecule on the Candida surface which has a chymotrypsin sensitive protein component, and which may be liberated from the cell surface upon death of organism. The neutrophil receptors for Candida appear to be sensitive to trypsin and chymotrypsin. Damage to Candida by neutrophils occurred primarily by oxidative mechanisms, including the production of superoxide and hydrogen peroxide interacting with myeloperoxidase and halide, as well as singlet oxygen, but did not appear to involve hydroxyl radical. Lysozyme might have an accessory role, under some conditions.
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PMID:Mechanisms of attachment of neutrophils to Candida albicans pseudohyphae in the absence of serum, and of subsequent damage to pseudohyphae by microbicidal processes of neutrophils in vitro. 34 Apr 71

The restricted access of lysozyme to the murein layer of exponential phase Escherichia coli is enhanced considerably by osmotic shock. When cells suspended in Tris/EDTA/sucrose are diluted 11-fold in water or 10 mM EDTA in the presence of lysozyme, their susceptibility to lysozyme increases by a factor of 50--100, for both Escherichia coli JC411 and W3110, grown to the early exponential phase in unsuppleneted or supplemented minimal media, and in Brain Heart Infusion. Since an 11-fold dilution causes lysis of lysozyme spheroplasts, the effects of a 2-fold dilution have also been investigated. A 2-fold dilution of cell suspended in TrisEDTA/sucrose still increases their susceptibility to lysozyme by a factor of 10--50, but the resulting spheroplasts remain intact. EDTA is necessary to permit lysozyme access to the murein layer during the dilution, which is ineffective in the presence of 5 mM MgCl2. These results are discussed in terms of the formation of lysozyme spheroplasts from young Escherichia coli.
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PMID:The effect of osmotic shock on the accessibility of the murein layer of exponentially growing Escherichia coli to lysozyme. 34 63

During the initial stages of intraperiplasmic growth of Bdellovibrio bacteriovorus on Escherichia coli, the peptidoglycan of the E. coli becomes acylated with long-chain fatty acids, primarily palmitic acid (60%) and oleic acid (20%). The attachment of the fatty acids to the peptidoglycan involves a carboxylic-ester bond, i.e., they were removed by treatment with alkaline hydroxylamine. Their linkage to the peptidoglycan does not involve a protein molecule. When the bdelloplast peptidoglycan was digested with lysozyme, the fatty acid-containing split products behaved as lipopeptidoglycan, i.e., they were extracted into the organic phase of 1-butanol:acetic acid:water (4:15) two-phase system; all of the lysozyme split products generated from normal E. coli peptidoglycan were extracted into the water phase. It is suggested that the function of the acylation reaction is to help stabilize the bdelloplast outer membrane against osmotic forces. In addition, a model is presented to explain how a bdellovibrio penetrates, stabilizes, and lyses a substrate cell.
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PMID:Intraperiplasmic growth of Bdellovibrio bacteriovorus 109J: attachment of long-chain fatty acids to escherichia coli peptidoglycan. 35 11

The thermal denaturation of lysozyme was studied at pH 2 in aqueous mixtures of methanol, ethanol, and 1-propanol by high sensitivity differential scanning calorimetry (DSC). The most obvious effect of alcohols was the lowering of Td, the temperature of denaturation, increasingly with higher alcohol concentration and longer alkyl chain. Both the calorimetric and van't Hoff enthalpies of denaturation initially increased and then decreased with increasing alcohol concentration, the ratio of the two enthalpies being nearly unity, 1.007 +/- 0.011, indicating the validity of the two-state approximation for the unfolding of lysozyme in these solvent systems. The reversibility of the denaturation was demonstrated by the reversibility of the DSC curves and the complete recovery of enzymic activity on cooling. The changes in heat capacity on unfolding decreased with increasing alcohol concentration for each alcohol. Experimentally determined values of denaturation temperature and of entropy and heat capacity changes were used to derive the additional thermodynamic parameters delta G degrees and delta S degrees for denaturation as a function of temperature for each alcohol--water mixture. Comparison of the thermodynamic parameters with those reported [Pfeil, W., & Privalov, P.L. (1976) Biophys. Chem. 4, 23--50] in aqueous solution at various values of pH and guanidine hydrochloride concentration showed that these latter changes have no effect on the heat capacity changes, whereas the addition of alcohols causes a sharp decrease.
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PMID:Thermodynamics of the denaturation of lysozyme in alcohol--water mixtures. 42 7

Calorimetric measurements of the heat capacity of the lysozyme-water system have been carried out over the full range of system composition at 25 degrees C. The partial specific heat capacity of the protein in dilute solution is 1.483 +/- 0.009 J K-1 g-1. The heat capacity of the dry protein is 1.26 +/- 0.01 J K-1 g-1. The system heat capacity responds linearly to change in composition from dilute solution to 0.38 g of water per g of protein (h) and is an irregular function at lower water content. The break in the heat capacity function at 0.38 h defines the amount of water needed to develop the equilibrium solution properties of lysozyme as being 300 molecules of water/protein molecule, just sufficient for monolayer coverage. The heat capacity behavior at low water content describes three hydration regions. The most tightly bound water (0-0.07 h), probably principally bound to charged groups, is characterized by a partial specific heat capacity of 2.3 J K-1 g-1, a value close to that for ice. A heat of reaction associated with proton redistribution is reflected in the heat capacity function for the low-hydration region. Between 0.07 and 0.25 h the heat capacity increases strongly, which is understood to reflect the growth of patches of water covering polar and adjacent nonpolar portions of the protein surface. The hydration shell is completed by condensation of solvent over the weak-interacting portions of the surface, in a process displaying a transition heat.
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PMID:Protein--water interactions. Heat capacity of the lysozyme--water system. 44 85

Sugars and polyols stablize proteins against heat denaturation. Scanning calorimetry was used to obtain a quantitative estimate of the degree of stabilization. Solutions of ovalbumin, lysozyme, conalbumin, and alpha-chymotrypsinogen were heated at a constant rate, and the temperature of the maximum rate of denaturation was estimated (Tm). Addition of a sugar or polyol raised Tm. The magnitude of the stabilizing effect (delta Tm) depended on both the nature of the protein and the nature of the sugar or polyol, ranging from 18.5 degrees C for lysozyme at pH 3 in the presence of 50% (w/w) sorbitol to 0 degrees C for conalbumin at pH 7 in 50% glycerol solution. It is argued that this stablization is due to the effects of sugars and polyols on hydrophobic interactions. The strength of the hydrophobic interaction was measured in model systems in sucrose and glycerol solutions. Sucrose and glycerol strengthened the pairwise hydrophobic interaction between hydrophobic groups; however, they reduced the tendency for complete transfer of hydrophobic groups from an aqueous to a nonpolar environment. The extent of stabliziation by different sugars and polyols is explained by their different influences on the structure of water. The difference between the partial molar volume of the sugar or polyol and its van der Waals volume was used as a rough quantitative measure of the structure-making or structure-breaking effect. There was a linear relationship between this quantity and delta Tm.
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PMID:Increased thermal stability of proteins in the presence of sugars and polyols. 49 77


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