Strong magnetic field effect on the dissolution process of tetragonal lysozyme crystals

• Published in: Advances in space research Vol. 32; no. 2; pp. 217 - 223
• Main Authors: Yin, D.C., Wakayama, N.I., Inatomi, Y., Huang, W.D., Kuribayashi, K.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.01.2003
• Subjects: Crystallization; Crystallography; Diffusion; Magnetics; Muramidase - chemistry; Space life sciences; Temperature; Time Factors
• ISSN: 0273-1177; 1879-1948
• DOI: 10.1016/S0273-1177(03)90254-7

Either a homogeneous or inhomogeneous magnetic field has been known to dampen the protein crystal growth. To date the mechanism is not clear. However, it was generally proposed that the magnetic field may dampen the convection in the solution, resulting in a reduced crystal growth rate and possibly a good crystal quality, similar to the case of protein crystal growth in space. To understand the mechanism of the magnetic field effect on protein crystal growth, further explorations on the magnetic field effect on protein solution, on the processes of crystal growth and dissolution, and on different crystallization (solution) systems, should be valuable. In this paper we present our recent efforts to study magnetic field effects on the dissolution processes of tetragonal lysozyme crystals under a strong magnetic field. A layer of oriented tetragonal lysozyme crystals was prepared under a temperature gradient and magnetic field, after that the crystals were dissolved by increasing the temperature of the solution. The lysozyme molecules will diffuse upwards due to the steep concentration gradient at the lower side of the cell caused by the dissolution. The evolution of the concentration in the solution was measured in-situ using a Mach-Zehnder interferometer. The results confirmed that the dissolution process of the crystals was slowed by the magnetic field. Judging from the concentration evolution versus time at different positions in the solution, we concluded that the apparent diffusion coefficient of lysozyme molecules was decreased by the magnetic field. The results were discussed using a suspended crystal model in the initial dissolution stage.