Komsa-Penkova R, Koynova R, Kostov G, Tenchov B G
Department of Biochemistry, Medical University of Pleven, Bulgaria.
Biochim Biophys Acta. 1996 Oct 17;1297(2):171-81. doi: 10.1016/s0167-4838(96)00092-1.
The thermal stability of acid-soluble collagen type I from calf skin in salt solutions is studied by high-sensitivity differential scanning calorimetry. Three concentration ranges have been clearly distinguished in the dependence of collagen thermal stability on ion concentration. At concentrations below 20 mM, all studied salts reduce the temperature of collagen denaturation with a factor of about 0.2 degree C per 1 mM. This effect is attributed to screening of electrostatic interactions leading to collagen stabilisation. At higher concentrations, roughly in the range 20-500 mM, the different salts either slightly stabilise or further destabilise the collagen molecule in salt-specific way that correlates with their position in the lyotropic series. The effect of anions is dominating and follows the order H2PO4- > or = SO4(2-) > Cl- > SCN-, with sign inversion at about SO4(2-). This effect, generally known as the Hofmeister effect, is associated with indirect protein-salt interactions exerted via competition for water molecules between ions and the protein surface. At still higher salt concentrations (onset concentrations between 200 and 800 mM for the different salts), the temperature of collagen denaturation and solution opacity markedly increase for all studied salts due to protein salting out and aggregation. The ability of salts to salt out collagen also correlates with their position in the lyotropic series and increases for chaotropic ions. The SO4(2-) anions interact specifically with collagen - they induce splitting of the protein denaturation peak into two components in the range 100-150 mM Na2SO4 and 300-750 mM Li2SO4. The variations of the collagen denaturation enthalpy at low and intermediate salt concentrations are consistent with a weak linear increase of the enthalpy with denaturation temperature. Its derivative, d(delta H)/dT, is approximately equal to the independently measured difference in the heat capacities of the denatured and native states, delta Cp = Cp(D) - Cp(N) approximately 0.1 cal.g-1 K-1.
采用高灵敏度差示扫描量热法研究了小牛皮肤中酸溶性I型胶原蛋白在盐溶液中的热稳定性。在胶原蛋白热稳定性对离子浓度的依赖性方面,已明确区分出三个浓度范围。在浓度低于20 mM时,所有研究的盐都会使胶原蛋白变性温度降低,每1 mM约降低0.2℃。这种效应归因于静电相互作用的屏蔽,从而导致胶原蛋白稳定。在较高浓度下,大致在20 - 500 mM范围内,不同的盐以与它们在感胶离子序中的位置相关的盐特异性方式,要么略微稳定要么进一步破坏胶原蛋白分子。阴离子的作用占主导,顺序为H2PO4- > 或 = SO4(2-) > Cl- > SCN-,在约SO4(2-)处出现符号反转。这种效应通常称为霍夫迈斯特效应,与通过离子和蛋白质表面之间争夺水分子而产生的间接蛋白质 - 盐相互作用有关。在更高的盐浓度下(不同盐的起始浓度在200至800 mM之间),由于蛋白质盐析和聚集,所有研究的盐都会使胶原蛋白变性温度和溶液浊度显著增加。盐使胶原蛋白盐析的能力也与它们在感胶离子序中的位置相关,并且对于离液序列高的离子会增加。SO4(2-)阴离子与胶原蛋白发生特异性相互作用 - 它们在100 - 150 mM Na2SO4和300 - 750 mM Li2SO4范围内诱导蛋白质变性峰分裂为两个组分。在低盐和中等盐浓度下胶原蛋白变性焓的变化与焓随变性温度的微弱线性增加一致。其导数d(ΔH)/dT大约等于独立测量的变性态和天然态热容量之差,ΔCp = Cp(D) - Cp(N)约为0.1 cal·g-1·K-1。