Preferential hydration of lysozyme in water/glycerol mixtures: A small-angle neutron scattering study

Sinibaldi, R.; Carsughi, F.; Frielinghaus, H.; Spinozzi, F.; Cinelli, S.; Mariani, P.; Ortore, M. G.; Onori, G.

doi:10.1063/1.2735620

Journal Article

Preferential hydration of lysozyme in water/glycerol mixtures: A small-angle neutron scattering study

Sinibaldi, R. ; Ortore, M. G. ; Spinozzi, F. ; Carsughi, F. ; Frielinghaus, H.FZJ* ; Cinelli, S. ; Onori, G. ; Mariani, P.

2007
American Institute of Physics Melville, NY

The journal of chemical physics 126, 235101-1 - 235101-9 (2007) [10.1063/1.2735620]

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Please use a persistent id in citations: http://hdl.handle.net/2128/19079 doi:10.1063/1.2735620

Abstract: In solution small-angle neutron scattering has been used to study the solvation properties of lysozyme dissolved in water/glycerol mixtures. To detect the characteristics of the protein-solvent interface, 35 different experimental conditions (i.e., protein concentration, water/glycerol fraction in the solvent, content of deuterated compounds) have been considered and a suitable software has been developed to fit simultaneously the whole set of scattering data. The average composition of the solvent in the close vicinity of the protein surface at each experimental condition has been derived. In all the investigated conditions, glycerol resulted especially excluded from the protein surface, confirming that lysozyme is preferentially hydrated. By considering a thermodynamic hydration model based on an equilibrium exchange between water and glycerol from the solvation layer to the bulk, the preferential binding coefficient and the excess solvation number have been estimated. Results were compared with data previously derived for ribonuclease A in the same mixed solvent: even if the investigated solvent compositions were very different, the agreement between data is noticeable, suggesting that a unique mechanism presides over the preferential hydration process. Moreover, the curve describing the excess solvation number as a function of the solvent composition shows the occurrence of a region of maximal hydration, which probably accounts for the changes in protein stability detected in the presence of cosolvents.

Keyword(s): Animals (MeSH) ; Chickens (MeSH) ; Egg White: chemistry (MeSH) ; Glycerol: chemistry (MeSH) ; Models, Chemical (MeSH) ; Models, Statistical (MeSH) ; Muramidase: chemistry (MeSH) ; Neutrons (MeSH) ; Proteins: chemistry (MeSH) ; Ribonuclease, Pancreatic: chemistry (MeSH) ; Scattering, Radiation (MeSH) ; Solutions (MeSH) ; Solvents: chemistry (MeSH) ; Thermodynamics (MeSH) ; Water: chemistry (MeSH) ; Proteins ; Solutions ; Solvents ; Glycerol ; Water ; Ribonuclease, Pancreatic ; Muramidase ; J