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Analysis of cooperative hydration effect on functions of biomacromolecules

Research Project

Project/Area Number 15560672
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field Biofunction/Bioprocess
Research InstitutionThe University of Tokyo

Principal Investigator

MIYAWAKI Osato  The University of Tokyo, Graduate School of Agricultural and Life Sciences, Associate Professor, 大学院・農学生命科学研究科, 助教授 (80012053)

Project Period (FY) 2003 – 2004
Project Status Completed (Fiscal Year 2004)
Budget Amount *help
¥3,500,000 (Direct Cost: ¥3,500,000)
Fiscal Year 2004: ¥1,400,000 (Direct Cost: ¥1,400,000)
Fiscal Year 2003: ¥2,100,000 (Direct Cost: ¥2,100,000)
Keywordsintermolecular interactin of biomacromolecules / thermal stability of protein / hydration of biomacromolecule / water activity / aqueous solution structure / sol-gel transition / hydrogen bonding / ペクチン分子間相互作用 / 活性化エネルギー / ゾル-ゲル転移 / 水素結合ネットワーク / サブユニット相互作用 / 酵素反応特性 / 高分子間相互作用 / 協同的水和
Research Abstract

As for biomacromolecules such as proteins and polysaccharides, their functions are strongly related to their hydration state. In spite of the importance of the hydration of macromolecules, functions of biomacromolecules have been extensively analyzed mostly from the standpoint of macromolecular side and there seem to be insufficient research attempts to analyze functions of biomacromolecules from the viewpoint of solvent side, especially from water Generally, lots of water molecules are involved in the hydration of biomacromolecules so that these water molecules are expected to react cooperatively on the functions of macromolecules.
In the present research, the relationship between the cooperative hydration effect of biomacromolecules, and thermal stability of proteins, subunit interactions, enzyme functions, and sol-gel transitions have been analyzed by using the solution thermodynamic approach. As a result, considerable changes in the hydration states were estimated to occur in the protein unfolding, subunit dissociation, and sol-gel transition so that it was very important to take the water activity into account to analyze these phenomena. In consideration of this, a new thermodynamic model was proposed for the first time to analyze functions of biomacromolecules reflecting the effect of hydration state, which was influenced by the water activity. By using this model, thermal stability of lysozyme and alcohol dehydrogenase, and sol-gel transition of gelatin were successfully analyzed and melting temperature of proteins and sol-gel transition temperature of gelatin were proved to be linear dependent on the water activity of the system. In addition, not only the effect of water activity but also the effect of the solvent structure observed on various functions of biomacromolecules, which could be correlated to the water structure parameters reported in the literature.

Report

(3 results)
  • 2004 Annual Research Report   Final Research Report Summary
  • 2003 Annual Research Report
  • Research Products

    (8 results)

All 2005 2003 Other

All Journal Article (7 results) Publications (1 results)

  • [Journal Article] 超臨界流体中における酵素反応2005

    • Author(s)
      宮脇長人
    • Journal Title

      バイオサイエンスとインダストリー 63

      Pages: 158-162

    • NAID

      10015433816

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2004 Final Research Report Summary
  • [Journal Article] Enzyme reactions in supercritical fluids (in Japanese).2005

    • Author(s)
      O.Miyawaki
    • Journal Title

      Baiosaiensu-To-Indasutori 63

      Pages: 158-162

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2004 Final Research Report Summary
  • [Journal Article] 超臨界流体中における酵素反応2005

    • Author(s)
      宮脇長人
    • Journal Title

      バイオサイエンスとインダストリー (印刷中)

    • NAID

      10015433816

    • Related Report
      2004 Annual Research Report
  • [Journal Article] Effect of water potential on sol-gel transition and intermolecular interaction of gelatin near the transition temperature.2003

    • Author(s)
      O.Miyawaki, Y.Norimatsu他4名
    • Journal Title

      Biopolymers 70

      Pages: 482-491

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2004 Final Research Report Summary
  • [Journal Article] 食品と水2003

    • Author(s)
      宮脇長人
    • Journal Title

      食品機械装置 40

      Pages: 52-59

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2004 Final Research Report Summary
  • [Journal Article] Effect of water potential on sol-gel transition and intermolecular interaction of gelatin near the transition temperature.2003

    • Author(s)
      O.Miyawaki, Y.Norimatsu, H.Kumagai, Y.Irimoto, H.Kumagai, H.Sakurai
    • Journal Title

      Bioplymers 70

      Pages: 482-492

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2004 Final Research Report Summary
  • [Journal Article] Food and water (in Japanese).2003

    • Author(s)
      O.Miyawaki
    • Journal Title

      Shokuhin-Kikai-Sochi 40

      Pages: 52-59

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2004 Final Research Report Summary
  • [Publications] O.Miyawaki, Y.Norimatsu, H.Kumagai, Y.Irimoto, H.Kumagai, H.Sakurai: "Effect of water potential on sol-gel transition and intermolecular interaction of gelatin near the transition temperature"Biopolymers. 70. 482-491 (2003)

    • Related Report
      2003 Annual Research Report

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Published: 2003-04-01   Modified: 2016-04-21  

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