溶液中金属盐对溶菌酶高级结构的影响  

Effects of salts on the tertiary structure of hen egg white lysozyme in solution

作　　者：李文涓[1,2] 李芳[2] 唐燕红[2] 黄波[2] 曾成鸣[1] 

机构地区：[1]陕西师范大学化学与材料科学学院,陕西西安710062 [2]陕西师范大学生命科学学院,陕西西安710062

出　　处：《化学研究与应用》2009年第3期423-426,共4页Chemical Research and Application

摘　　要：探索蛋白质结构稳定性及其淀粉样纤维化的环境条件具有重要意义。本文采用了荧光光谱法研究溶液中的金属盐对鸡卵清溶菌酶内源荧光和淀粉样纤维化的影响。结果表明,金属盐能够增加溶菌酶的热稳定性,减小淬灭剂对内源荧光的作用,对溶菌酶的高级结构具有一定的稳定作用。另一方面,在长时间热胁迫的情况下,金属盐可促进溶菌酶分子的聚集而纤维化。金属盐的这种双重作用分别与其阳离子和阴离子的性质有关。The importance of physical and chemical environment in determining stability and fibrillation of a protein has been recognized and explored extensively. In this paper, we have examined the effects of salts on intrinsic fluorescence and amyloid fibrillation of hen egg white lysozyme. The results indicated that salts enhanced thermal stability of lysozyme by rendering the protein a more rigid conformation. On another hand, salts accelerated the conversion of lysozyme from native conformation into amyloid fibils. The dual effect of salts on the tertiary structure of lysozyme depends strongly on the properties of metal ions and anions of salts.

关 键 词：溶菌酶 热变性 淀粉样纤维化 内源荧光 

分 类 号：Q518.4[生物学—生物化学]