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Osmophobic Effect of Glycerol on Irreversible Thermal Denaturation of Rabbit Creatine Kinase

Fan-Guo Meng ^*, Yuan-Kai Hong ^*, Hua-Wei He ^*, Arkadii E. Lyubarev , Boris I. Kurganov , Yong-Bin Yan ^*  and Hai-Meng Zhou ^*

^* Department of Biological Sciences and Biotechnology, Tsinghua University, Beijing, China; Bach Institute of Biochemistry, Russian Academy of Sciences, Moscow, Russia; and State Key Laboratory of Biomembrane and Membrane Biotechnology, Tsinghua University, Beijing, China

Correspondence: Address reprint requests to Dr. Yong-Bin Yan, NMR Laboratory, Dept. of Biological Sciences and Biotechnology, Tsinghua University, Beijing 100084, PR China. Tel.: 86-10-6278-3477; Fax: 86-10-6277-1597; E-mail: ybyan{at}mail.tsinghua.edu.cn; or Dr. Hai-Meng Zhou, E-mail: zhm-dbs{at}mail.tsinghua.edu.cn.

Protein stability plays an extremely important role not only in its biological function but also in medical science and protein engineering. Osmolytes provide a general method to protect proteins from the unfolding and aggregation induced by extreme environmental stress. In this study, the effect of glycerol on protection of the model enzyme creatine kinase (CK) against heat stress was investigated by a combination of spectroscopic method and thermodynamic analysis. Glycerol could prevent CK from thermal inactivation and aggregation in a concentration-dependent manner. The spectroscopic measurements suggested that the protective effect of glycerol was a result of enhancing the structural stability of native CK. A further thermodynamic analysis using the activated-complex theory suggested that the effect of glycerol on preventing CK against aggregation was consistent with those previously established mechanisms in reversible systems. The osmophobic effect of glycerol, which preferentially raised the free energy of the activated complex, shifted the equilibrium between the native state and the activated complex in favor of the native state. A comparison of the inactivation rate and the denaturation rate suggested that the protection of enzyme activity by glycerol should be attributed to the enhancement of the structural stability of the whole protein rather than the flexible active site.

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