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Protein crystallization in a 100 nl solution with new stirring equipment
To investigate quantitatively the effects of stirring on protein crystallization, a new stirring system which can agitate a protein solution, ∼100 nl, by providing Hagen–Poiseuille flow has been successfully developed. In addition, this new stirring system provides flow with a well defined pattern a...
| Autores principales: | , , , , , , , , , , , , , , , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
International Union of Crystallography
2008
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2394822/ https://www.ncbi.nlm.nih.gov/pubmed/18421156 http://dx.doi.org/10.1107/S0909049508001842 |
| _version_ | 1782155458278064128 |
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| author | Maki, S. Murai, R. Yoshikawa, H. Y. Kitatani, T. Nakata, S. Kawahara, H. Hasenaka, H. Kobayashi, A. Okada, S. Sugiyama, S. Adachi, H. Matsumura, H. Takano, K. Murakami, S. Inoue, T. Sasaki, T. Mori, Y. |
| author_facet | Maki, S. Murai, R. Yoshikawa, H. Y. Kitatani, T. Nakata, S. Kawahara, H. Hasenaka, H. Kobayashi, A. Okada, S. Sugiyama, S. Adachi, H. Matsumura, H. Takano, K. Murakami, S. Inoue, T. Sasaki, T. Mori, Y. |
| author_sort | Maki, S. |
| collection | PubMed |
| description | To investigate quantitatively the effects of stirring on protein crystallization, a new stirring system which can agitate a protein solution, ∼100 nl, by providing Hagen–Poiseuille flow has been successfully developed. In addition, this new stirring system provides flow with a well defined pattern and velocity. Using this system, hen egg-white lysozyme was crystallized in 100–200 nl solutions while being stirred. The optimum stirring conditions for lysozyme crystals have been explored by evaluating the Reynolds (Re) number and the crystals obtained. Intermittent flow, as well as a low Re number, was found to contribute significantly to the growth of a smaller number of larger crystals. |
| format | Text |
| id | pubmed-2394822 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2008 |
| publisher | International Union of Crystallography |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-23948222009-03-05 Protein crystallization in a 100 nl solution with new stirring equipment Maki, S. Murai, R. Yoshikawa, H. Y. Kitatani, T. Nakata, S. Kawahara, H. Hasenaka, H. Kobayashi, A. Okada, S. Sugiyama, S. Adachi, H. Matsumura, H. Takano, K. Murakami, S. Inoue, T. Sasaki, T. Mori, Y. J Synchrotron Radiat Diffraction Structural Biology To investigate quantitatively the effects of stirring on protein crystallization, a new stirring system which can agitate a protein solution, ∼100 nl, by providing Hagen–Poiseuille flow has been successfully developed. In addition, this new stirring system provides flow with a well defined pattern and velocity. Using this system, hen egg-white lysozyme was crystallized in 100–200 nl solutions while being stirred. The optimum stirring conditions for lysozyme crystals have been explored by evaluating the Reynolds (Re) number and the crystals obtained. Intermittent flow, as well as a low Re number, was found to contribute significantly to the growth of a smaller number of larger crystals. International Union of Crystallography 2008-05-01 2008-04-18 /pmc/articles/PMC2394822/ /pubmed/18421156 http://dx.doi.org/10.1107/S0909049508001842 Text en © International Union of Crystallography 2008 http://journals.iucr.org/services/termsofuse.html This is an open-access article distributed under the terms described at http://journals.iucr.org/services/termsofuse.html. |
| spellingShingle | Diffraction Structural Biology Maki, S. Murai, R. Yoshikawa, H. Y. Kitatani, T. Nakata, S. Kawahara, H. Hasenaka, H. Kobayashi, A. Okada, S. Sugiyama, S. Adachi, H. Matsumura, H. Takano, K. Murakami, S. Inoue, T. Sasaki, T. Mori, Y. Protein crystallization in a 100 nl solution with new stirring equipment |
| title | Protein crystallization in a 100 nl solution with new stirring equipment |
| title_full | Protein crystallization in a 100 nl solution with new stirring equipment |
| title_fullStr | Protein crystallization in a 100 nl solution with new stirring equipment |
| title_full_unstemmed | Protein crystallization in a 100 nl solution with new stirring equipment |
| title_short | Protein crystallization in a 100 nl solution with new stirring equipment |
| title_sort | protein crystallization in a 100 nl solution with new stirring equipment |
| topic | Diffraction Structural Biology |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2394822/ https://www.ncbi.nlm.nih.gov/pubmed/18421156 http://dx.doi.org/10.1107/S0909049508001842 |
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