Pre-Stirring Promotes Nucleation of Protein Crystals
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概要
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We examined the effect of stirring solutions before protein crystallization, which we call pre-stirring. We previously demonstrated that stirring the protein solution continuously promotes the effective growth of protein crystals. The continuous stirring prevents excess spontaneous nucleation and accelerates the growth of protein crystals. Subsequently, we found another effect of stirring solutions, when the stirring was discontinued. The crystallization of hen egg white lysozyme by vapor diffusion revealed that the nucleation time was determined by how the protein solution was stirred. Pre-stirring reduced nucleation time, but continuous stirring made it longer than that achieved under the nonstirred (conventional) condition. These results indicate that ideal pre-stirring promotes crystal nucleation, while continuous stirring prevents it. The choice of a stirring technique will thus enable us to precisely control the nucleation of protein crystals.
- Japan Society of Applied Physicsの論文
- 2004-02-15
著者
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Takano Kazufumi
SOSHO Project (Crystal Design Project), Osaka University
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Matsumura Hiroyoshi
SOSHO Project (Crystal Design Project), Osaka University
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Inoue Tsuyoshi
SOSHO Project (Crystal Design Project), Osaka University
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Niino Ai
SOSHO Inc.
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Mori Yusuke
Department Of Applied Chemistry School Of Science And Engineering Waseda University
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Adachi Hiroaki
Department Of Biological Science Faculty Of Science Hiroshima University
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Sasaki Takatomo
Department Of Electrical Electronic And Information Engineering Osaka University
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Mori Yusuke
Department of Electrical Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
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