一个被忽视的变量：蛋白质结晶中的溶液制备温度。
An ignored variable: solution preparation temperature in protein crystallization.
作者信息
Chen Rui-Qing, Lu Qin-Qin, Cheng Qing-Di, Ao Liang-Bo, Zhang Chen-Yan, Hou Hai, Liu Yong-Ming, Li Da-Wei, Yin Da-Chuan
机构信息
1] Institute for Special Environmental Biophysics, Key Lab for Space Bioscience and Space Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an 710072, Shaanxi, People's Republic of China [2] Advanced Materials Test Center, School of Mechanics, Civil Engineering and Architecture, Northwestern Polytechnical University, Xi'an 710129, Shaanxi, People's Republic of China.
Institute for Special Environmental Biophysics, Key Lab for Space Bioscience and Space Biotechnology, School of Life Sciences, Northwestern Polytechnical University, Xi'an 710072, Shaanxi, People's Republic of China.
出版信息
Sci Rep. 2015 Jan 19;5:7797. doi: 10.1038/srep07797.
Protein crystallization is affected by many parameters, among which certain parameters have not been well controlled. The temperature at which the protein and precipitant solutions are mixed (i.e., the ambient temperature during mixing) is such a parameter that is typically not well controlled and is often ignored. In this paper, we show that this temperature can influence protein crystallization. The experimental results showed that both higher and lower mixing temperatures can enhance the success of crystallization, which follows a parabolic curve with an increasing ambient temperature. This work illustrates that the crystallization solution preparation temperature is also an important parameter for protein crystallization. Uncontrolled or poorly controlled room temperature may yield poor reproducibility in protein crystallization.
蛋白质结晶受许多参数影响，其中某些参数尚未得到很好的控制。蛋白质溶液与沉淀剂溶液混合时的温度（即混合过程中的环境温度）就是这样一个通常未得到很好控制且常被忽视的参数。在本文中，我们表明该温度会影响蛋白质结晶。实验结果表明，较高和较低的混合温度都能提高结晶成功率，结晶成功率随环境温度升高呈抛物线状变化。这项工作表明，结晶溶液制备温度也是蛋白质结晶的一个重要参数。不受控制或控制不佳的室温可能导致蛋白质结晶的重现性较差。
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