蛋白质结晶中氨基酸及氨基酸衍生物的比较分析
Comparative analysis of amino acids and amino-acid derivatives in protein crystallization.
作者信息
Ito Len, Shiraki Kentaro, Yamaguchi Hiroshi
机构信息
Japan Synchrotron Radiation Research Institute (SPring-8), 1-1-1 Kouto, Sayo, Hyogo 679-5198, Japan.
出版信息
Acta Crystallogr Sect F Struct Biol Cryst Commun. 2010 Jun 1;66(Pt 6):744-9. doi: 10.1107/S1744309110013710. Epub 2010 May 27.
Abstract
Optimal conditions for protein crystallization are difficult to determine because proteins tend to aggregate in saturated solutions. This study comprehensively evaluates amino acids and amino-acid derivatives as additives for crystallization. This fourth component of the solution increases the probability of crystallization of hen egg-white lysozyme in various precipitants owing to a decrease in aggregation. These results suggest that the addition of certain types of amino acids and amino-acid derivatives, such as Arg, Lys and esterified and amidated amino acids, is a simple method of improving the success rate of protein crystallization.
摘要
确定蛋白质结晶的最佳条件很困难，因为蛋白质在饱和溶液中容易聚集。本研究全面评估了氨基酸和氨基酸衍生物作为结晶添加剂的情况。溶液中的这第四种成分由于聚集减少，增加了蛋清溶菌酶在各种沉淀剂中结晶的可能性。这些结果表明，添加某些类型的氨基酸和氨基酸衍生物，如精氨酸、赖氨酸以及酯化和酰胺化氨基酸，是提高蛋白质结晶成功率的一种简单方法。
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