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J Chem Phys. 2006 Jun 21;124(23):234905.

The Hofmeister series and protein-salt interactions.

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1
York Structural Biology Laboratory, Department of Chemistry, University of York-Heslington, York, North Yorkshire YO10 5YW, United Kingdom. shimizu@ysbl.york.ac.uk

Abstract

In order to understand the origin of the Hofmeister series, a statistical-mechanical analysis, based upon the Kirkwood-Buff (KB) theory, has been performed to extract information regarding protein hydration and water-mediated protein-salt interactions from published experimental data-preferential hydration and volumetric data for bovine serum albumin in the presence of a wide range of salts. The analysis showed a linear correlation between the preferential hydration parameter and the protein-cosolvent KB parameter. The same linear correlation holds even when nonelectrolyte cosolvents, such as polyethelene glycol, have been incorporated. These results suggest that the Hofmeister series is due to a wide variation of the water-mediated protein-cosolvent interaction (but not the change of protein hydration) and that this mechanism is a special case of a more general scenario common even to the macromolecular crowding.

PMID:
16821951
DOI:
10.1063/1.2206174
[Indexed for MEDLINE]
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