Comparative analysis of amino acids and amino-acid derivatives in protein crystallization.
Optimal conditions for protein crystallization are difficult to determine because proteins tend to aggregate in saturated solutions. This study comprehensively evaluates amino acids and amino-acid derivatives as additives for crystallization. This fourth component of the solution increases the probability of crystallization of hen egg-white lysozyme in various precipitants owing to a decrease in aggregation. These results suggest that the addition of certain types of amino acids and amino-acid derivatives, such as Arg, Lys and esterified and amidated amino acids, is a simple method of improving the success rate of protein crystallization.
Ito
Len
L
Japan Synchrotron Radiation Research Institute (SPring-8), 1-1-1 Kouto, Sayo, Hyogo 679-5198, Japan. l-ito@spring8.or.jp
Shiraki
Kentaro
K
Yamaguchi
Hiroshi
H
D000596:Amino Acids / Q000032:analysis* / Q000737:chemistry; D000818:Animals; D002645:Chickens; D003460:Crystallization; D009113:Muramidase / Q000737:chemistry*
D000596:Amino Acids; C421864:hen egg lysozyme; D009113:Muramidase