Journal ArticleDOI
Preferential interactions of proteins with solvent components in aqueous amino acid solutions
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TLDR
It was shown that, for the former three amino acids, known to have a positive surface tension increment, their perturbation of the surface free energy of water is consistent with their preferential exclusion from the protein surface.About:
This article is published in Archives of Biochemistry and Biophysics.The article was published on 1983-07-01. It has received 327 citations till now. The article focuses on the topics: Amino acid & Betaine.read more
Citations
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Journal ArticleDOI
Physiological and genetic responses of bacteria to osmotic stress.
TL;DR: This review is an account of the processes that mediate adaptation of bacteria to changes in their osmotic environment.
Journal ArticleDOI
The Hofmeister effect and the behaviour of water at interfaces.
TL;DR: The first general, detailed qualitative molecular mechanism for the origins of ion-specific (Hofmeister) effects on the surface potential difference at an air-water interface is proposed; this mechanism suggests a simple model for the behaviour of water at all interfaces, regardless of whether the non-aqueous component is neutral or charged, polar or non-polar.
Journal ArticleDOI
Metabolic implications of stress-induced proline accumulation in plants
P.D. Hare,W.A. Cress +1 more
TL;DR: A mechanism is proposed whereby the interconversions of proline and P5C in different cell types and the associated transfer of redox potential between tissues may constitute a form of metabolic signalling within higher plants.
Journal ArticleDOI
The stabilization of proteins by osmolytes.
TL;DR: It was shown that all these substances stabilize the protein structure against thermal denaturation and (except for trimethylamine N-oxide for which interaction measurements could not be made) are strongly excluded from the protein domain, rendering unlikely their direct binding to proteins.
Journal ArticleDOI
The role of glycine betaine in the protection of plants from stress: clues from transgenic plants
Atsushi Sakamoto,Norio Murata +1 more
TL;DR: Recent progress in the genetic manipulation of the synthesis of GB is summarized, with special emphasis on the relationship between the protective effects of GB in vivo and those documented in vitro.
References
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Journal ArticleDOI
Mechanism of protein stabilization by glycerol: preferential hydration in glycerol-water mixtures
TL;DR: A densimetric investigation of the interactions between solvent components in glycerol-water mixtures and seven proteins and all the proteins were found to be preferentially hydrated at all conditions used, i.e., addition of the proteins to the mixed solvent results in an increase in the chemical potential of Glycerol.
Journal ArticleDOI
The stabilization of proteins by sucrose.
James Lee,Serge N. Timasheff +1 more
TL;DR: The results from theprotein-solvent interaction study indicate that sucrose is preferentially excluded from the protein domain, increasing the free energy of the system and leading to protein stabilization.
Book ChapterDOI
Hydration of Proteins and Polypeptides
Irwin D. Kuntz,W. Kauzmann +1 more
TL;DR: The chapter presents several proposals for predicting protein hydration based on the amino acid composition of the protein; however, the two main questions concerned include—whether ionic groups are more hydrated than other polar groups, and whether the amide and peptide functions are hydrated or not.
Journal ArticleDOI
Stabilization of protein structure by sugars.
TL;DR: The surface free energy perturbation by sugars plays a predominant role in their preferential interaction with proteins, and this effect was shown to increase with an increase in protein surface area, explaining the protein stabilizing action of these sugars and their enhancing effect of protein associations.
Journal ArticleDOI
Preferential interactions of proteins with salts in concentrated solutions
TL;DR: It was concluded that this does not necessarily lead to protein preferential hydration and stabilization in NaCl, NaCH3COO, and Na2SO4, since these salts have high surface tension increments.