Analysis of cooperative hydration effect on functions of biomacromolecules

协同水合对生物大分子功能的影响分析

基本信息

批准号：
15560672
负责人：
MIYAWAKI Osato
金额：
$ 2.24万
依托单位：
The University of Tokyo
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2003
资助国家：
日本
起止时间：
2003 至 2004
项目状态：
已结题

项目摘要

As for biomacromolecules such as proteins and polysaccharides, their functions are strongly related to their hydration state. In spite of the importance of the hydration of macromolecules, functions of biomacromolecules have been extensively analyzed mostly from the standpoint of macromolecular side and there seem to be insufficient research attempts to analyze functions of biomacromolecules from the viewpoint of solvent side, especially from water Generally, lots of water molecules are involved in the hydration of biomacromolecules so that these water molecules are expected to react cooperatively on the functions of macromolecules.In the present research, the relationship between the cooperative hydration effect of biomacromolecules, and thermal stability of proteins, subunit interactions, enzyme functions, and sol-gel transitions have been analyzed by using the solution thermodynamic approach. As a result, considerable changes in the hydration states were estimated to occur in the protein unfolding, subunit dissociation, and sol-gel transition so that it was very important to take the water activity into account to analyze these phenomena. In consideration of this, a new thermodynamic model was proposed for the first time to analyze functions of biomacromolecules reflecting the effect of hydration state, which was influenced by the water activity. By using this model, thermal stability of lysozyme and alcohol dehydrogenase, and sol-gel transition of gelatin were successfully analyzed and melting temperature of proteins and sol-gel transition temperature of gelatin were proved to be linear dependent on the water activity of the system. In addition, not only the effect of water activity but also the effect of the solvent structure observed on various functions of biomacromolecules, which could be correlated to the water structure parameters reported in the literature.

至于诸如蛋白质和多糖之类的生物乳清分子，它们的功能与它们的水合状态密切相关。尽管大分子水合的重要性，但生物乳清分子的功能主要是从大分子一面的角度进行了广泛的分析，并且似乎没有足够的研究尝试分析生物乳粒分子的功能，从通常的角度来看，通常是从溶剂面，尤其是从溶解的角度来看，通常是从溶解的角度来看，尤其是。许多水分子参与生物大分子的水合，以便这些水分子有望对大分子的功能进行合作反应。在当前的研究中已经使用溶液热力学方法分析了，酶功能和溶胶 - 凝胶跃迁。结果，估计在蛋白质展开，亚基解离和溶胶 - 凝胶过渡中估计水合状态发生了很大的变化，因此考虑到水活性以分析这些现象非常重要。考虑到这一点，首次提出了一种新的热力学模型，以分析反映水合态效果的生物ac纤维分子的功能，该功能受水活性的影响。通过使用该模型，成功分析了溶菌酶和酒精脱氢酶的热稳定性以及明胶的溶胶 - 凝胶过渡，并证明蛋白质的熔融温度和明胶的溶胶 - 凝胶过渡温度是线性取决于系统水活性的线性。另外，不仅水活性的影响，而且还观察到的溶剂结构对生物大分子的各种功能的影响，这可能与文献中报道的水结构参数相关。