A mechanistic study of the histone H1-DNA complex dissociation by sodium dodecyl sulfate

A sensitive fluorescent probe for the polar solvation dynamics at protein–surfactant interfaces

Relaxation dynamics at the surface of biologically important macromolecules is important taking into account their functionality in molecular recognition.

Effect of chemical chaperones on glucose-induced lysozyme modifications

Nonenzymatic glycation of biomacromolecules occurs due to the diabetes mellitus and ageing. A number of small molecules, known as chemical chaperones, stabilize protein conformation against thermal and chemically induced denaturation. These compounds are including: polyamines (e.g. spermine and spermidine), amino acids (e.g. lysine) and polyols (e.g. glycerol). In this study the effect of spermidine (Spd), spermine (Spm), and glycerol on glycation, structure and function of lysozyme (LZ), as an extra-cellular protein, by different techniques is investigated. LZ is incubated with or without glucose (50 or 100 mM) in the absence or presence of Spd/Spm/glycerol at 37 °C up to 16 weeks. All the observed changes of glycated-LZ in comparison with the native protein, including: increased fluorescence emission, alteration in the secondary and tertiary structure, and reduced electrophoretic mobility- indicate its structural changes that are accompanied with its reduced activity. Glucose in the presence or absence of Spd induces the protein dimerization, but glucose plus Spm induces its trimmerization. In contrast, glycerol inhibits the LZ glycation and prevents the large changes on its structure and function. Glucose binds lysine residues, decreases the protein positive charges and induces some alterations in its structure and activity. Polyamines also directly bind to LZ, increase its positive charges and hence induce more glycation; more conformational changes, oligomerization and its inactivation in the presence of glucose, but glycerol affect the protein environment and preserve protein from these harmful effects.

Spectroscopic studies of STZ-induced methylated-DNA in both in vivo and in vitro conditions

Alkylating agents after formation of DNA adduct not only possess their harmful role on living cells but also can transfer this information to the next generation. Different techniques have been introduced to study the alkylated DNA, most of which are specific and designed for investigation of specific target DNA. But the exact differences between spectroscopic and functional properties of alkylated DNA are not seen in the literature. In the present study DNA was methylated using streptozotocin (STZ) by both in vitro and in vivo protocols, then methylated-DNA was investigated by various techniques. Our results show that (1) the binding of ethidium bromide as an intercalating dye decreases to methylated-DNA in comparison with normal DNA, (2) CD spectra of methylated-DNA show changes including a decrease in the positive band at 275 nm and a shift from 258 nm crossover to a longer wavelength, which is caused by reduction of water around it, due to the presence of additional hydrophobic methyl groups, (3) the stability of methylated-DNA against DTAB as a denaturant is decreased and (4) the enzyme-like activity of methylated-DNA in an electron transfer reaction is reduced. In conclusion, additional methyl groups not only protrude water around DNA, but also cause the loss of hydrogen bonding, loosening of conformation, preventing desired interactions and thus normal function of DNA.

A direct calorimetric determination of denaturation enthalpy for lysozyme in sodium dodecyl sulfate

Thermodynamics of the interaction between sodium dodecyl sulfate (SDS) with lysozyme were investigated at pH 7.0 and 27 degrees C in phosphate buffer by isothermal titration calorimetry. A new method to follow protein denaturation, and the effect of surfactants on the stability of proteins was introduced. The new solvation model was used to reproduce the enthalpies of lysozyme-SDS interaction over the whole range of SDS concentrations. The solvation parameters recovered from the new equation, attributed to the structural change of lysozyme and its biological activity. At low concentrations of SDS, the binding is mainly electrostatic, with some simultaneous interaction of the hydrophobic tail with nearby hydrophobic patches on the lysozyme. These initial interactions presumably cause some protein unfolding and expose additional hydrophobic sites. The enthalpy of denaturation is 160.81+/-0.02 kJ mol(-1) for SDS.

The effect of carotenoids obtained from saffron on histone H1 structure and H1-DNA interaction

It is already known that transcriptional activation of genes occurs due to the H1 dissociation from linker DNA; hence, histone H1-DNA complex is considered as a model of chromatin. Anticancer property of saffron and its carotenoids has already been reported. The present study aimed at investigating the effect of saffron carotenoids on H1 structure and H1-DNA interaction as a possible mechanism of their anticarcinogenic action. After purification of the saffron carotenoids (crocin, crocetin and dimethylcrocetin), their interaction with histone H1 was studied using spectrophotometry and spectrofluorometry. Some changes on the absorption spectra of H1 indicated the complex formation between this protein and saffron carotenoids. Also, the fluorescence emission of H1 was quenched by the mentioned ligands. The binding parameters of all the three ligands were obtained through Schatchard analysis of the quenching data. Then, the effect of each ligand on the H1-DNA interaction was studied. The results showed a shift in the precipitation curve to the left in the presence of the mentioned carotenoids, which is due to the reduction in the interaction of H1 with DNA. These observations led to the suggesting a mechanism in which the H1 depletion may promote transcription.