Native purification of biomolecules with temperature-mediated hydrophobic modulation liquid chromatography

Phase diagrams of smart copolymers poly(N-isopropylacrylamide) and poly(sodium acrylate)

The phase behavior of linear poly(N-isopropylacrylamide) (PNIPA), linear copolymer poly(N-isopropylacrylamide) and poly(sodium acrylate) (PNIPA-SA), and chemically cross-linked PNIPA in water has been determined by temperature modulated differential scanning calorimetry (TM-DSC). Experiments related to linear polymers (PNIPA and PNIPA-SA) indicated nontypical demixing/mixing behavior with a lower critical solution temperature (LCST), which do not correspond to the three classical types of limiting critical behavior. Some similarities and differences are observed in comparison to our literature data using standard TM-DSC for PNIPA/water. Furthermore no influence of composition cross-linked PNIPA/water system on demixing/mixing temperature was observed.

Influence of carbon source and surface hydrophobicity on the aggregation of the yeastKluyveromyces bulgaricus

Aggregation of the yeast Kluyveromyces bulgaricus is mediated by the galactose-specific lectin KbCWL1. This lectin contains hydrophobic amino acids and its activity is calcium dependent. A specific fluorescent probe, 1-anilinonaphthalene-8-sulfonic acid in the free acid form (ANS; Sigma Chemical Co., St. Louis, Missouri), was used to study the hydrophobic areas on the cellular surface of K. bulgaricus. Changes in surface hydrophobicity during the growth and aggregation of yeast cells were studied. Surface hydrophobicity increased during growth and depended on the amount of yeast cells in the culture medium. During growth, the size of the hydrophobic areas on the cell surface was measured using ANS and was found to increase with the percentage of flocculating yeasts. Our results strongly suggest that the hydrophobic areas of the cell walls of yeast cells are involved in the aggregation of K. bulgaricus.Key words: aggregation, carbon source, fluorescence probe, hydrophobicity, yeast.

Binding of amino acids to "smart" sorbents: where does hydrophobicity come into play?

Poly(N-isopropylacrylamide) (PNIPA)-based sorbents have been successfully used as sorbents in temperature-sensitive chromatography. Yet, the mechanisms controlling the binding of biochemicals to these sorbents and, therefore, the separation process are not fully understood. In the current work, the role of hydrophobic interactions in the binding of amino acids of different hydrophobicities to PNIPA microgels was studied. Binding experiments were conducted both below (25 degrees C) and above (37 degrees C) the volume-phase transition temperature of the gel. At 25 degrees C, no straightforward correlation between the partition coefficient and the hydrophobicity could be suggested for low hydrophobicity values. Contrary, at higher hydrophobicities the partition coefficient increases with increasing hydrophobicity. This correlation holds for the whole hydrophobicity range at 37 degrees C; however, the binding data suggests two different binding mechanisms of the hydrophilic amino acids and the hydrophobic ones. Isothermal titration calorimetry measurements confirmed this suggestion: The binding of hydrophobic amino acids seems to be driven by hydrophobic interactions, as evident from the positive binding enthalpy and the clear correlation between the amino acid's hydrophobicity and the binding entropy. Contrary, the binding of the hydrophilic amino acids was exothermic, implying a binding mechanism based on specific interactions, most probably hydrogen bonding.