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)

The denaturation of ribonuclease A, lysozyme alpha-lactalbumin, and myoglobin by urea, guanidine hydrochloride, and guanidine thiocyanate has been followed with the use of difference spectral measurements. The free energy of stabilization (delta GH2OD) has been determined by the linear extrapolation of the free energy of denaturation to zero denaturant concentration. The values of delta GH2OD are 7.3 +/- 0.2, 8.9 +/- 0.1, 4.3 +/- 0.1;, and 7.9 +/- 0.2 kcal/mol at 25 degrees C for ribonuclease A (pH 7.0), lysozyme (pH 7.0), alpha-lactalbumin (pH 7.0), and myoglobin (pH 6.6), respectively. The dependence of the free energy of denaturation on concentration ranges from 0.88 to 2.08 kcal/mol.M for urea and from 1.27 to 4.22 kcal/mol.M for guanidine hydrochloride for four proteins. The ratio of this dependence in guanidine hydrochloride to that in urea may depend on the polarity of the amino acid residues in the unfolding unit.
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PMID:Estimation of the free energy of stabilization of ribonuclease A, lysozyme, alpha-lactalbumin, and myoglobin. 713 Jan 87

Thermodynamic investigations of alpha-lactalbumin have been performed by isothermal calorimetric guanidine hydrochloride titrations as well as by scanning calorimetric measurements in the presence and absence of guanidine hydrochloride. Compared with lysozyme, alpha-lactalbumin is less stable, and its changes of enthalpy and heat capacity at unfolding are lower. Thermal unfolding of alpha lactalbumin can be described to the first approximation by the two-state transition model even in the presence of guanidine hydrochloride.
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PMID:Thermodynamics of alpha-lactalbumin unfolding. 726 Mar 34

Proteins extracted from wheat germ 60 S ribosomal subunits and rat liver 60 S and 40 S ribosomal subunits with 3 M NH4Cl/75 mM MgCl2 were able to prevent the ricin A chain-mediated inactivation of untreated 80 S rat liver ribosomes. The protection of polyphenylalanine synthetic capability of 80 S ribosomes was saturable and reached 100% protection in the presence of about 20 micrograms of extracted protein using a uniform set of assay conditions. No protection was observed using proteins extracted from wheat germ 40 S subunits or the core fraction of rat liver 60 S subunits or protein extracted from Escherichia coli ribosomes or ribosomal subunits. The conclusion that the protective effect of extracted 60 S subunit proteins was specific, was further strengthened by showing that unrelated proteins such as alpha-lactalbumin, bovine serum albumin and lysozyme, and polypeptides such as polylysine and poly(aspartic acid), also showed no protection. If 80 S ribosomes were first treated with ricin A chain and then incubated with proteins extracted from rat liver 60 S subunits, no protection was observed. Proteins extracted with NH4Cl/MgCl2 from 60 S rat liver subunits were applied to carboxymethylcellulose column equilibrated with 6 M urea. Stepwise elution with increasing concentrations of LiCl resulted in seven fractions. One fraction (D) contained most of the protective factor; one fraction (E) contained a lesser amount of the protective factor. Two-dimensional polyacrylamide gel electrophoresis of fraction D showed the presence of ten proteins. These data are consistent with the idea that the enzymatic target of ricin A chain is protein is nature and that fraction D contains one or more proteins that appear to act as a inhibitor against ricin A chain.
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PMID:Protection of rat liver 80 S ribosomes against ricin A chain inactivation by proteins extracted from rat liver and wheat germ ribosomal subunits with ammonium chloride/magnesium chloride. 728 85

Previous studies of the reversible unfolding of alpha-lactalbumin in the acid to neutral pH region have shown that the unfolding transition with guanidine hydrochloride involves a stable intermediate which is similar to a partially unfolded state produced by acid transition. In order to clarify how the interaction of ionizable groups takes part in stabilization of the native structure during the folding of the protein, the transitions were further investigated in the alkaline region in the presence of the denaturant by means of circular dichroism, difference spectra and pH-jump measurements, and the effects of pH on the equilibrium and kinetics of the unfolding in the whole pH region are discussed. The alkaline state is indistinguishable from the acid state in equilibrium and kinetic properties. Thus, as a first approximation, the total unfolding in the whole pH region can be expressed as a three-state mechanism involving the native (N), the intermediate (A), and the fully unfolded (D) states. The strong pH dependence of the N Equilibrium A transition above pH 10 is almost entirely ascribable to the abnormal tyrosines in the N state previously detected by the pH-jump titration method, while the dependence between pH 7 and 10 also suggests the presence of an abnormal alpha-amino group. The normalization of most of the alkaline and the acidic abnormally ionizable groups in the N state occurs simultaneously in the first step of the unfolding pathway, i.e., the forward activation of the N Equilibrium A transition, and the final step of the folding may be associated with the interaction of the ionizable groups. Among the abnormally ionizable groups detected, the tyrosyl and carboxyl groups are most important in view of the large changes in their pK values, suggesting the presence of some interactions, even if only indirect, between these groups. Alignment data of amino acid residues also suggest that at least one such abnormal tyrosyl residue (Tyr 50) and its neighbors are conserved throughout in the alpha-lactalbumin-lysozyme group of proteins. Possible mechanisms of the interaction between the tyrosyl and carboxyl groups are discussed.
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PMID:Role of the interaction between ionizable groups in the folding of bovine alpha-lactalbumin. 728 38

As part of a study of the 'whey' proteins of various mammals, a comparison is made of the alpha-lactalbumins and lysozymes of the kangaroo and horse. In the milk of the red kangaroo (Megaleia rufa) there is only one alpha-lactalbumin and it occurs throughout lactation, but no lysozyme has been detected. There are two alpha-lactalbumins in the milk of the grey kangaroo (Macropus giganteus), one, designated alpha-lactalbumin Zone B, is present throughout lactation; the second, designated alpha-lactalbumin Zone A, is present only in late lactation. One lysozyme is also present. The milk of the horse (Equus caballus) contains one alpha-lactalbumin and at least one lysozyme. Partial amino acid sequences are proposed from sequence determination and from analyses of tryptic peptides compared with the known sequences of other alpha-lactalbumins and lysozymes.
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PMID:Comparative studies of alpha-lactalbumin and lysozyme: the proteins of kangaroo (Megaleia rufa and Macropus giganteus) and horse (Equus caballus). 736 82

Goat alpha-lactalbumin shows two septral changes at acid pH. One of these corresponds to the acid denaturation, while the other has been regarded as a result of the intramolecular perturbation of tryptophans induced by the protonation of ionizable groups in the native molecule. In order to distinguish between these spectral changes and to investigate the perturbation caused by the ionizable groups, the absorption changes with a change in pH have been followed by the stopped-flow pH-jump method. Only the acid denaturation can be observed kinetically while the perturbation is too rapid to follow by the kinetic method. Extrapolations of the time-dependent absorption changes to zero time in the unfolding and refolding pH jumps give the apparent titration curves of the ionizable groups that participate in the perturbations in the native and in the acid-denatured molecule. The perturbation of the native protein is induced by the protonation of at least two ionizable groups, while the acid-denatured molecule does not show the perturbation because of the loss of the unique spatial arrangement of the ionizable groups around tryptophans. The results of circular dichroism measurements and the comparison with known results of the charge perturbation of lysozyme are also discussed.
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PMID:Intramolecular perturbation of tryptophans induced by the protonation of ionizable groups in goat alpha-lactalbumin. 739 22

Proteins in aqueous solution are now accessible to Raman optical activity (ROA) measurements, which provide an incisive new probe of secondary and tertiary structure illustrated here by a study of bovine alpha-lactalbumin. The room-temperature ROA spectrum of native bovine alpha-lactalbumin is similar to that of native hen egg-white lysozyme except for features attributable to differences in the loop regions: in particular, a positive ROA band at approximately 1338 cm-1 assigned to conformationally homogeneous loop structure, possibly with local order corresponding to 3(10)-helix, has more than double the intensity in alpha-lactalbumin compared with lysozyme. This is consistent with the two proteins having similar secondary structure but different local details in the tertiary fold. ROA measurements on alpha-lactalbumin at pH 2.0 over a range of temperatures have provided a new perspective on the molten globule state. Thus at 35 degrees C ROA reveals the presence of some secondary structure but an almost complete loss of the tertiary loop structure; whereas at 2 degrees C the ROA spectrum is almost identical with that of the native protein, which is strong evidence that virtually all of the secondary structure and the tertiary backbone fold persist, albeit within a looser framework associated with increased solvent exposure and change of environment of many of the side-chains as evidenced by an increase in noise and bandwidth of some of the ROA signals together with aromatic fluorescence and near-UV circular dichroism signals characteristic of the molten globule state. Our sample of acid alpha-lactalbumin at 2 degrees C therefore appears to be an archetypal example of Ptitsyn's "native-like" molten globule, having a fixed native-like tertiary fold but with loss of tight packing of the side-chains; whereas at 35 degrees C it is a "disordered" molten globule. At 20 degrees C the acid molten globule appears to retain highly native-like secondary structure but with most of the tertiary fold already lost. A calcium-free sample of alpha-lactalbumin at neutral pH displayed a broad cooperative transition between native and molten globule states at approximately 15 degrees C, with the latter state showing similar but somewhat degraded tertiary loop ROA signatures to the native protein. In both the acid and apo molten globule states the ROA signatures of the secondary structure and the tertiary loops showed a gradual change with temperature.
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PMID:Vibrational Raman optical activity of alpha-lactalbumin: comparison with lysozyme, and evidence for native tertiary folds in molten globule states. 750 Mar 47

Vibrational circular dichroism (VCD) has been shown to be sensitive to secondary structure in proteins and peptides and has been used as the basis for quantitative secondary-structure-prediction algorithms. However, the accuracy of these algorithms is not matched by the apparent qualitative sensitivity of the VCD spectra. This report provides examples of the use of VCD to follow structural change spectrally and to clarify the qualitative nature of the structural changes underlying the spectral variation. The VCD spectra and the complementary UV electronic CD (ECD) and FTIR spectra of alpha-lactalbumin (LA) have been studied as a function of pH, denaturation, Ca2+ ion and solvent conditions for several species. Spectral data for lysozyme were compared with those of LA because of their very similar crystal structures. In fact, these proteins in D2O-based pH 7 solution have quite different spectra using these optical techniques. Even for the LA proteins, the human differs from the bovine and goat species. Furthermore, under low pH conditions, where the LAs are in a reversibly denatured, molten globule form, the spectra are more similar, species variation is minimal and the spectral differences from lysozyme are in fact smaller. Our data are consistent with native, pH 7, alpha-lactalbumin having a less well organized structure than lysozyme, possibly in a dynamic sense. Conversely, in the low-pH, molten globule form of LA, tertiary structure is lost which could relax constraints that might distort the helical segments in the native form. The differences between the interpretation of our results and those from X-ray and NMR data may be due to motional sampling of various geometries in LA which all contribute to the spectral signatures seen in optical spectra but whose contributions are washed out in NMR or frozen out in the crystal structure. Part of this flexibility may relate to the rather large 3(10)-helical content in the LA protein structure. Fluctionality may have specific functional effects, perhaps allowing LA to bind better to beta-galactosyl transferase and form the biologically active lactose synthetase complex.
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PMID:Empirical studies of protein secondary structure by vibrational circular dichroism and related techniques. Alpha-lactalbumin and lysozyme as examples. 754 41

The energetics of the temperature-induced unfolding of equine lysozyme was studied calorimetrically and compared with that of two structurally homologous proteins: hen egg white lysozyme and alpha-lactalbumin. The structure of each of these proteins is characterized by the presence of a deep cleft that divides the molecule into two regions called the alpha and beta domains. In equine lysozyme and alpha-lactalbumin the latter domain specifically binds Ca2+. It is shown that, in contrast to hen egg white lysozyme in which the alpha and beta domains unfold as a single cooperative unit, in equine lysozyme the two domains unfold in two separate cooperative stages even in the presence of excess Ca2+. The calcium binding beta-domain unfolds at a lower temperature and with more extensive heat absorption than the alpha-domain. Binding of Ca2+ increases the stability of the beta-domain, but even in the holo form it is less stable than the alpha-domain. The thermodynamic characteristics of Ca2+ binding have been determined, and indicate that it is an entropically driven process. The unfolding of equine lysozyme largely resembles the unfolding of alpha-lactalbumin, which also unfolds in two stages, but in the latter case the second stage is much less cooperative and proceeds with a smaller and diffuse heat absorption. As a result, the total enthalpy of unfolding of equine lysozyme is significantly larger than that of alpha-lactalbumin, being almost of the same magnitude as the enthalpy of egg white lysozyme unfolding, which proceeds as a single two-state transition. Analyses of the unfolding enthalpy function of various lysozymes, which bind or do not bind Ca2+, and unfold in one or two stages, have led us to the conclusion that the main reason for the loss of interdomain cooperativity in equine lysozyme is not the cluster of negative charges forming the calcium binding site, but the difference in atomic packing in the interior and at the interface between the alpha and beta domains.
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PMID:The unfolding thermodynamics of c-type lysozymes: a calorimetric study of the heat denaturation of equine lysozyme. 756 64

Synthetic hydroxyapatite and human dental enamel (polished and non-polished) were subjected to various fluoride applications, i.e., using solutions of sodium fluoride (NaF), acidulated phosphate fluoride (APF), and stannous fluoride (SnF2). Treatment with APF has a strong influence on the morphology of the apatite. All fluorides, in particular SnF2, make the enamel surfaces more hydrophobic. NaF and APF applications slightly alter the electrokinetic potentials of the surfaces, but SnF2 renders them much more negatively charged. The adsorption of the proteins lysozyme and alpha-lactalbumin on these surfaces can be explained in terms of electrostatic and hydrophobic interactions between the proteins and the sorbent surfaces.
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PMID:Influence of fluoride applications on some physicochemical surface properties of synthetic hydroxyapatite and human dental enamel and its consequences for protein adsorption. 762 97


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