Protein crystallization in low gravity by step gradient diffusion method.
Two-step crystallization experiments were conducted in low gravity employing a liquid-liquid diffusion method in an effort to eliminate problems associated with protein crystal growth under the supersaturating conditions required for nucleation. Experiments were performed in diffusion cells formed by the sliding of blocks on orbit. Step gradient diffusion experiments consisted of first exposing protein solutions in diffusion half-wells for brief periods to initiating buffer solutions of high precipitant concentrations to induce nucleation followed by expoure of the same protein solutions to solutions of lower precepitant concentration to promote growth of induced nuclei into crystals. To avoid convective disturbances that occur when solutions of discrepant densities are interfaced at normal gravity, crystallization of hen egg-white lysozyme and rabbit skeletal muscle aldolase by step gradient diffusion was investigated in low gravity on four NASA space shuttle flights. In general, the largest ctystals of both proteins formed at the highest initiating precipitant concentration used, which is consistent with nuclei formation upon brief exposure to high precipitant concentration, and that these nuclei are competent for sustained growth at lower precipitant concentration. The two-step approach dissociates nucleation events from crystal growth allowing parameters affecting nucleation kinetics such as time, precipitant concentration and temperature of nucleation to be varied separately from conditions used for post-nucleation growth.
Sygusch
J
J
Biochimie/Medecine, Universite de Montreal, Canada.
Coulombe
R
R
Cassanto
J M
JM
Sportiello
M G
MG
Todd
P
P
D000818:Animals; D003460:Crystallization; D003461:Crystallography / Q000295:instrumentation / Q000379:methods; D004058:Diffusion; D004527:Egg Proteins / Q000737:chemistry*; D005069:Evaluation Studies as Topic; D009124:Muscle Proteins / Q000737:chemistry*; D011817:Rabbits; D013026:Space Flight; D014893:Weightlessness
D004527:Egg Proteins; D009124:Muscle Proteins