TY - JOUR
T1 - A crystallization technique for obtaining large protein crystals with increased mechanical stability using agarose gel combined with a stirring technique
AU - Maruyama, Mihoko
AU - Hayashi, Yuki
AU - Yoshikawa, Hiroshi Y.
AU - Okada, Shino
AU - Koizumi, Haruhiko
AU - Tachibana, Masaru
AU - Sugiyama, Shigeru
AU - Adachi, Hiroaki
AU - Matsumura, Hiroyoshi
AU - Inoue, Tsuyoshi
AU - Takano, Kazufumi
AU - Murakami, Satoshi
AU - Yoshimura, Masashi
AU - Mori, Yusuke
N1 - Funding Information:
We acknowledge Mr. Ryota Mori for his experimental support. This work was supported in part by the Osaka University Program for the Support of Networking among Present and Future Researchers. We also acknowledge funding in the form of a JSAP KAKENHI Grant-in-Aid for Scientific Research B (Grant no. 23360011 ) to Y.M.
Publisher Copyright:
© 2016 Elsevier B.V.
PY - 2016/10/15
Y1 - 2016/10/15
N2 - We developed a protein crystallization technique using a 0.0–2.0 w/v% agarose gel solution combined with a stirring technique for the purpose of controlling the crystal number in the gelled solutions. To confirm the stirring effect in the gelled solution, we investigated the nucleation probability and growth rate of the crystals produced using this method. The stirring operation by a rotary shaker affected the behavior of protein molecules in the gelled solution, and both a significant decrease in the nucleation rate and an enhancement of the crystal growth rate were achieved by the method. As a result, we concluded that the proposed technique, the stirring technique in a gel solution, was effective for generating protein crystals of sufficient and increased mechanical stability.
AB - We developed a protein crystallization technique using a 0.0–2.0 w/v% agarose gel solution combined with a stirring technique for the purpose of controlling the crystal number in the gelled solutions. To confirm the stirring effect in the gelled solution, we investigated the nucleation probability and growth rate of the crystals produced using this method. The stirring operation by a rotary shaker affected the behavior of protein molecules in the gelled solution, and both a significant decrease in the nucleation rate and an enhancement of the crystal growth rate were achieved by the method. As a result, we concluded that the proposed technique, the stirring technique in a gel solution, was effective for generating protein crystals of sufficient and increased mechanical stability.
KW - A1. Fluid flows
KW - A1. Nucleation
KW - B1. Proteins
KW - Crystallization technique
KW - Nucleation control
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U2 - 10.1016/j.jcrysgro.2015.11.008
DO - 10.1016/j.jcrysgro.2015.11.008
M3 - Article
AN - SCOPUS:84957812653
VL - 452
SP - 172
EP - 178
JO - Journal of Crystal Growth
JF - Journal of Crystal Growth
SN - 0022-0248
ER -