Comparative study of the protein denaturing ability of different organic cosolvents.

The influence of a wide spectrum of water-miscible organic cosolvents at different concentrations on the denaturation of hen egg-white lysozyme is studied using differential scanning calorimetry (DSC) and circular dichroism (CD). The denaturing ability of cosolvents is characterized with the parameter -∂T∂x reflecting the change in the denaturation temperature with increasing cosolvent concentration. A series of cosolvents according to their denaturing ability is established: glycerol < ethylene glycol < pure water < dimethyl sulfoxide < methanol < ethanol < formamide < acetonitrile, dimethyl formamide, acetone < 2-propanol < 1,4-dioxane < tert-butanol < 1-propanol < tetrahydrofuran < 2-butanol < 1-butanol. The link of the -∂T∂x parameter to the m values obtained in isothermal studies of chemically induced denaturation and to the solvation properties of aqueous-organic mixtures is demonstrated. Near-UV CD measurements indicate that changes in the tertiary structure occur at slightly lower temperature than the DSC peak in some of the mixtures with high organic cosolvent content. Far-UV CD measurements in the mixtures containing alcohols or tetrahydrofuran confirm non-simultaneous disruption of the tertiary and secondary lysozyme structure. Organic cosolvents induce formation of the molten globule state with preserved and even increased secondary structure, which gradually disrupts at higher temperatures.