Dynamics and Microstructure Formation during Nucleation of Lysozyme Solutions

Investigation of the reversibility of freeze/thaw stress-induced protein instability using heat cycling as a function of different cryoprotectants

Formulation conditions have a significant influence on the degree of freeze/thaw (FT) stress-induced protein instabilities. Adding cryoprotectants might stabilize the induced FT stress instabilities. However, a simple preservation of protein stability might be insufficient and further methods are necessary. This study aims to evaluate the addition of a heat cycle following FT application as a function of different cryoprotectants with lysozyme as exemplary protein. Sucrose and glycerol were shown to be the most effective cryoprotectants when compared to PEG200 and Tween20. In terms of heat-induced reversibility of aggregates, glycerol showed the best performance followed by sucrose, NaCl and Tween20 systems. The analysis was performed using a novel approach to visualize complex interplays by a clustering and data reduction scheme. In addition, solubility and structural integrity were measured and confirmed the obtained results.

Phase separation dynamics of gluten protein mixtures

We investigate by time-resolved synchrotron ultra-small X-ray scattering the dynamics of liquid-liquid phase-separation (LLPS) of gluten protein suspensions following a temperature quench. Samples at a fixed concentration (237 mg ml^-1) but with different protein compositions are investigated. In our experimental conditions, we show that fluid viscoelastic samples depleted in polymeric glutenin phase-separate following a spinodal decomposition process. We quantitatively probe the late stage coarsening that results from a competition between thermodynamics that speeds up the coarsening rate as the quench depth increases and transport that slows down the rate. For even deeper quenches, the even higher viscoelasticity of the continuous phase leads to a "quasi" arrested phase separation. Anomalous phase-separation dynamics is by contrast measured for a gel sample rich in glutenin, due to elastic constraints. This work illustrates the role of viscoelasticity in the dynamics of LLPS in protein dispersions.

Analysis of phase behavior and morphology during freeze-thaw applications of lysozyme

Knowledge of protein behavior/stability during freeze/thaw (FT) operations is essential for storage and production processes in the biopharmaceutical industry. FT stress involves freeze concentration, cold denaturation, and ice crystals formation which can result in protein aggregation. Therefore, it is important to understand the ongoing FT processes, and the influence of different solution parameters. In order to evaluate the ongoing processes during FT (up to -80°C), phase diagrams with lysozyme from chicken egg white and sodium chloride were generated. Thereby, three different buffer systems with varying buffer substances and ionic strengths at pH 3 and pH 5 were investigated. As indicators for the ongoing FT processes, the phase behavior, crystal morphology and solubility were used. An increased number of cycles led, for example, to the formation of micro crystals, sea urchin crystals - indicating LLPS and/or high supersaturation - and precipitate. Furthermore, the buffer substances had a more distinct influence on the phase behavior and morphology compared to the ionic strength differences. The solubility line itself was only shifted when distinct changes in the phase behavior could be observed. In summary, a tool was developed for using the phase behavior and especially the crystal morphology as indicator for underlying processes during FT operations.

Salt-induced pattern formation in evaporating droplets of lysozyme solutions

Solute self-organization during evaporation of colloidal sessile droplets has attracted the attention of researchers over the past few decades due to a variety of technological applications. Recently, pattern formation during evaporation of various biofluids has been studied due to potential applications in screening and diagnosis. The complex morphological patterns in the deposit are unique to various disorders and are influenced by various physical mechanisms occurring during evaporation. These complex patterns can be better understood by studying evaporation of model solutions of biological relevance. Here, we examine the general features of pattern formation during sessile droplet evaporation of aqueous lysozyme solutions with varying concentrations of NaCl. Lysozyme is a globular protein found in biological fluids such as tears and saliva. The morphological evolution of the droplet is studied by time-lapse video during evaporation via reflection optical microscopy. The final deposits exhibit an amorphous peripheral ring and interior regions containing crystallites and dendritic forms, dependent on NaCl concentration. Scanning electron microscopy (SEM) images demonstrate the multi-scale hierarchical nature of these structures.

Characteristic size for onset of coffee-ring effect in evaporating lysozyme-water solution droplets

Liquid droplets containing suspended particles deposited on a solid surface often form a ring-like structure due to the redistribution of solute during evaporation, a phenomenon known as the "coffee ring effect". The complex patterns left on the substrate after evaporation are characteristic of the nature of the solute and the particle transport mechanisms. In this study, the morphological evolution and conditions for coffee ring formation for simplified model biological solutions of DI water and lysozyme are examined by AFM and optical microscopy. Lysozyme is a globular protein found in high concentration, for example, in human tears and saliva. The drop diameters studied are very small, ranging from 1 to 50 μm. In this size range, protein motion and the resulting dried residue morphology are highly influenced by the decreased evaporation time of the drop. In this work, we consider the effect of droplet size and concentration on the morphology of the deposited drop as well as the minimal conditions for coffee ring formation in this system. Two distinct deposit types are observed: a simple cap-shaped deposit for drops with small diameters and a ring-like deposit at larger diameters. Ring formation occurs at a critical diameter, which depends systematically on initial lysozyme concentration.

Anisotropic domain growth and complex coacervation in nanoclay-polyelectrolyte solutions

In this review, the generalized domain growth in a coacervating solution is discussed. Associative electrostatic interaction between nanoclay (Laponite) and gelatin-A (a polyelectrolyte) is shown to drive complex coacervation at room temperature (25°C). Phase separation kinetics, leading to spontaneous coacervation transition occurring below spinodal temperature (315K) was studied by depolarized dynamic light scattering. Depolarization and axial ratio data clearly revealed that the domains formed of soluble complexes undergo time-dependent anisotropic growth during the initial period of phase separation (t<500s). The equatorial axis of these domains was observed to grow following a power-law behavior: a(t)~t(β) and β=0.25 ± 0.04 independent of quench depth that was not deep. In contrast, the polar axis shrunk with time following: b(t)~t(-δ) and δ=0.15 ± 0.05 independent of quench depth. These domains preferentially grew as oblate ellipsoids during this time. Effect of gravity on domain growth was not observed in our experiments. These results answer the basic issue of binding between discotic colloidal particles and polyelectrolytes in dispersion phase and the resultant phase separation kinetics.

Pre-assembled clusters distort crystal nucleation kinetics in supersaturated lysozyme solutions

Efficient determination of three-dimensional protein structures is critical for unraveling structure-function relationships and for supporting targeted drug design. A major impediment to these efforts is our lack of control over the nucleation and growth of high-quality protein crystals for X-ray structure determinations. While basic research on protein crystal growth mechanisms has provided valuable new insights, studies of crystal nucleation have been plagued by inconsistent and outright contradictory results. Using dynamic light scattering and SDS gel electrophoresis, we have investigated possible causes of these inconsistencies. We find that commercial sources of lyophilized hen-egg white lysozyme (HEWL) used in nucleation studies contain significant populations of large (approximately 100 nm), pre-assembled lysozyme clusters that can readily evade standard assays of sample purity. In supersaturated solutions, these clusters act as heterogeneous nucleation centers that enhance the rate of crystal nucleation and significantly deteriorate the quality of macroscopic crystals.

Insulin particle formation in supersaturated aqueous solutions of poly(ethylene glycol)

Protein microspheres are of particular utility in the field of drug delivery. A novel, completely aqueous, process of microsphere fabrication has been devised based on controlled phase separation of protein from water-soluble polymers such as polyethylene glycols. The fabrication process results in the formation of spherical microparticles with narrow particle size distributions. Cooling of preheated human insulin-poly(ethylene glycol)-water solutions results in the facile formation of insulin particles. To map out the supersaturation conditions conducive to particle nucleation and growth, we determined the temperature- and concentration-dependent boundaries of an equilibrium liquid-solid phase separation. The kinetics of formation of microspheres were followed by dynamic and continuous-angle static light scattering techniques. The presence of PEG at a pH that was close to the protein's isoelectric point resulted in rapid nucleation and growth. The time elapsed from the moment of creation of a supersaturated solution and the detection of a solid phase in the system (the induction period, t(ind)) ranged from tens to several hundreds of seconds. The dependence of t(ind) on supersaturation could be described within the framework of classical nucleation theory, with the time needed for the formation of a critical nucleus (size <10 nm) being much longer than the time of the onset of particle growth. The growth was limited by cluster diffusion kinetics. The interfacial energies of the insulin particles were determined to be 3.2-3.4 and 2.2 mJ/m(2) at equilibrium temperatures of 25 and 37 degrees C, respectively. The insulin particles formed as a result of the process were monodisperse and uniformly spherical, in clear distinction to previously reported processes of microcrystalline insulin particle formation.

Thermodynamic instability in supersaturated lysozyme solutions: effect of salt and role of concentration fluctuations

Experimental and theoretical work has suggested that protein crystal nucleation can be affected by the separation of two metastable liquid phases with different local concentrations, or more specifically by critical density fluctuations. We measure the amplitude and correlation length of local concentration fluctuations by light scattering for supersaturated solutions of hen egg-white lysozyme (at pH 4.5 and at different NaCl concentrations, up to 7% w/v). By extrapolating the critical divergent behavior of concentration fluctuation amplitude versus temperature, we determine the spinodal line, that is the limit of stability. Cloud-point measurements are used to determine liquid-liquid coexistence, consistent with previous work. In the present work, which is an extensive study of off-critical fluctuations in supersaturated protein solution, we observe a nonclassical scaling divergent behavior of the correlation length of concentration fluctuations, thus suggesting that off-critical fluctuations may have a role in crystallization kinetics. To appropriately fit the spinodal data, an entropic term must be added to the van der Waals or to the adhesive hard-sphere model. We interpret this contribution as due to the salt-induced modulation of protein hydration.

Comparison of two different lysozyme types under native and crystallization conditions using two-dimensional NMR and dynamic light scattering

In order to elucidate differences observed in the aggregation kinetics of hen-egg white lysozyme under crystallization conditions we have undertaken a comparative study of the enzyme marketed by Seikagaku and Sigma companies. When the crystallization of the two lysozyme preparations is followed by time-resolved dynamic light scattering, the structural differences are also observed under native conditions in the early nucleation kinetics. The differences are manifested in the formation rates of macroscopic crystals, but do not influence the morphology of the typical tetragonal lysozyme crystal. Using two-dimensional NMR we have followed the differences in the native-like solution structure of the two preparations, while the primary sequence and molecular mass are identical. According to the published structure of tetragonal lysozyme crystal the largest deviations were found for the residues involved in the intermolecular interactions in crystal structure.

Pattern formation and coarsening during metastable phase separation in lysozyme solutions

We observed interesting structures during phase transformations of lysozyme solutions. The process begins with the separation of a protein-rich liquid phase in the form of droplets. The droplets fall to the bottom of the chamber in a few minutes, and on the scale of an hour they begin to merge, forming an interconnected spongelike structure. In the final transformation process, the sponge turns into crystals. The existence of the sponge phase depends upon the relative time scales for droplet coalescence and crystal nucleation, something we were able to vary by changing the salt concentration in our solution. We expect our observations to have significance for producing protein crystals for x-ray structure analysis of proteins.

Models of protein crystal growth

The growth of large and well ordered protein crystals remains the major obstacle in protein structure determination by means of X-ray crystallography. One of the reasons is that the physico-chemical aspect of protein crystallization process is not understood. This article reviews efforts towards formulation of models that could become theoretical frameworks for the interpretation of voluminous experimental data collected on protein crystal growth. Special attention is devoted to microscopic models that recognize the role of the shape of protein molecules in crystal formation.

Microscopic model of protein crystal growth

A microscopic, reversible model to study protein crystal nucleation and growth is presented. The probability of monomer attachment to the growing crystal was assumed to be proportional to the protein volume fraction and the orientational factor representing the anisotropy of protein molecules. The rate of detachment depended on the free energy of association of the given monomer in the lattice, as calculated from the buried surface area. The proposed algorithm allowed the simulation of the process of crystal growth from free monomers to complexes having 10(5) molecules, i.e. microcrystals with already formed faces. These simulations correctly reproduced the crystal morphology of the chosen model system--the tetragonal lysozyme crystal. We predicted the critical size, after which the growth rate rapidly increased to approximately 50 protein monomers. The major factors determining the protein crystallisation kinetics were the geometry of the protein molecules and the resulting number of kinetics traps on the growth pathway.

Light scattering studies on supersaturated protein solutions

The difficulties associated with protein crystallization is a major obstacle in modern structural biology. The increasing demand from the protein crystal structure community for quick and non-invasive experimental techniques as well as the rapid progress of modern optics and electronics have led during the past decade to a considerable expansion of the laser light scattering techniques. The latter are now very often employed to elucidate the aggregation kinetics of supersaturated protein solutions and the mechanism(s) underlying the early nucleation stages. The experimental verification of the nucleation processes, the prediction of the effective interaction potentials and the development of appropriate diagnostics schemes are discussed.