Protein thermodynamic structure

Thermodynamic model for memory

A thermodynamic model for memory formation is proposed. Key points include: 1) Any thought or consciousness corresponds to a thermodynamic system of nerve cells. 2) The system concept of nerve cells can only be described by thermodynamics of condensed matter. 3) The memory structure is logically associated with the system structure or the normal structure of biology. 4) The development of our thoughts is processed irreversibly, and numerous states or thoughts can be generated. 5) Memory formation results from the reorganization and change of cellular structures (or memory structures), which are related to nerve cell skeleton and membrane. Their alteration can change the excitability of nerve cells and the pathway of neural impulse conduction. 6) Amnesia results from the loss of thermodynamic stability of the memory structure, which can be achieved by different ways. Some related phenomena and facts are discussed. The analysis shows that thermodynamics can account for the basic properties of memory.

Thermodynamic understanding of flower pigmentation

We have reviewed and interpreted the thermodynamic principles for flower pigmentation. The basic thoughts are as follows: 1) any biological trait is associated with one thermodynamic system; 2) a thermodynamic system of biology cannot be physically isolated from complex thermal systems of biology but can be separately studied using thermodynamic methods; 3) a thermodynamic system of biology has all types of information, including volume, shape, and structure, unlike the traditional thermal system of gases; 4) a thermodynamic system of biology is associated with one type of biological structure that is not fully fixed but can change its conformation under different conditions; and 5) a thermodynamic system of biology shows a hierarchical structure. On the basis of these principles, several conclusions regarding flower pigmentation are obtained as follows: 1) processes of pigmentation formation can be divided into reversible and irreversible processes; 2) the reversible process is related to quantitative changes in pigments; 3) the irreversible process is related to the formation of stable pigmentation patterns that are physiologically inherited; 4) the spot pattern of color pigmentation represents an independent island of the physiological system; 5) many types of activators and inhibitors are involved in flower pigmentation production; 6) the patterns of flower pigmentation can be modulated; and 7) the evolution mechanism of organogenesis can be separated into several steps of independent thermodynamic processes. Our conclusion is that the thermodynamic system, rather than the dynamic system, is the essential and fundamental attribute of biological behaviors.

Prevention of insulin fibrillation by biocompatible choline-amino acid based ionic liquids: Biophysical insights

We have synthesized biocompatible ionic liquids (ILs) with choline as cation and amino acids as anions to explore their potential towards prevention of fibrillation in insulin and the obtain corresponding mechanistic insights. This has been achieved by examining the effect of these ILs on insulin at the nucleation, elongation and maturation stages of the fibrillation process. A combination of high sensitivity isothermal titration calorimetry (ITC) and differential scanning calorimetry (DSC) have been employed along with spectroscopy and microscopy to evaluate interaction of the ILs at each stage of fibrillation quantitatively. Choline glycinate is observed to provide maximum stabilization to insulin compared to that provided by choline prolinate, choline leucinate, and choline valinate. This increased thermal stabilization has direct correlation with the extent of reduction in the fibrillation of insulin by ILs determined using Thioflavin T and 8-anilinonaphthalene sulfonate based fluorescence assays. ITC has permitted understanding nature of interaction of the ILs with the protein at different fibrillation stages in terms of standard molar enthalpy of interaction whereas DSC has enabled understanding the extent of reduction in thermal stability of the protein at these stages. These ILs are able to completely inhibit formation of insulin aggregates at a concentration of 50 mM. Stabilization of proteins by ILs could be explained based on involvement of preferential hydration process. The work provides biocompatible IL based approach in achieving stability and prevention of fibrillation in insulin.

On the indirect relationship between protein dynamics and enzyme activity

The behaviors of simple thermal systems have been well studied in physical chemistry and the principles obtained from such studies have been applied to complex thermal systems, such as proteins and enzymes. But the simple application of such principles is questionable and may lead to mistakes under some circumstances. In enzymology, the transition state theory of chemical reactions has been accepted as a fundamental theory, but the role of protein dynamics in enzyme catalysis is controversial in the context of transition state theory. By studying behaviors of complex thermal systems, we have revised the Arrhenius equation and transition state theory and our model is validated in enzymology. Formally speaking, the revised Arrhenius equation is apparently similar to a conventional Arrhenius equation, but the physical meanings of its parameters differ from that of traditional forms in principle. Within this model, the role of protein dynamics in enzyme catalysis is well defined and quantified.