High critical temperature above T(g) may contribute to the stability of biological systems.
In this study, we characterized the molecular mobility around T(g) in sugars, poly-L-lysine and dry desiccation-tolerant biological systems, using ST-EPR, (1)H-NMR, and FTIR spectroscopy, to understand the nature and composition of biological glasses. Two distinct changes in the temperature dependence of the rotational correlation time (tau(R)) of the spin probe 3-carboxy-proxyl or the second moment (M(2)) were measured in sugars and poly-L-lysine. With heating, the first change was associated with the melting of the glassy state (T(g)). The second change (T(c)), at which tau(R) abruptly decreased over several orders of magnitude, was found to correspond with the so-called cross-over temperature, where the dynamics changed from solid-like to liquid-like. The temperature interval between T(g) and T(c) increased in the order of sucrose < trehalose < raffinose </= staychose < poly-L-lysine < biological tissues, from 17 to >50 degrees C, implying that the stability above T(g) improved in the same order. These differences in temperature-dependent mobilities above T(g) suggest that proteins rather than sugars play an important role in the intracellular glass formation. The exceptionally high T(c) of intracellular glasses is expected to provide excellent long-term stability to dry organisms, maintaining a slow molecular motion in the cytoplasm even at temperatures far above T(g).
Wageningen University, The Netherlands. julia.buitink@algem.pf.wau.nl
J
J
Buitink
I J
IJ
van den Dries
F A
FA
Hoekstra
M
M
Alberda
M A
MA
Hemminga
D002241:Carbohydrates / Q000032:analysis / Q000737:chemistry*; D003890:Desiccation; D004578:Electron Spin Resonance Spectroscopy / Q000379:methods; D007887:Fabaceae; D006358:Hot Temperature; D009682:Magnetic Resonance Spectroscopy / Q000379:methods; D010946:Plants, Medicinal; D011058:Pollen / Q000737:chemistry; D011107:Polylysine / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D017550:Spectroscopy, Fourier Transform Infrared / Q000379:methods; D013816:Thermodynamics
D002241:Carbohydrates; D011107:Polylysine