Interaction of Lysozyme with Sulfated β-Cyclodextrin: Dissecting Salt and Hydration Contributions
Jacek J. Walkowiak

TL;DR
This study explores how lysozyme interacts with sulfated β-cyclodextrin, focusing on the role of hydration and salt in their binding.
Contribution
The paper provides the first direct quantification of hydration effects in polyelectrolyte–protein interactions.
Findings
Hydration effects dominate binding free energy changes in the Lys/β-CDS system.
Salt concentration significantly weakens binding through hydration contributions.
The characteristic temperature T0 and heat capacity changes reveal complex water-ion interactions.
Abstract
This article investigates the thermodynamic driving force of the interaction between lysozyme (Lys) and sulfated β-cyclodextrin (β-CDS), with a particular emphasis on the elusive role of hydration during polyelectrolyte–protein binding. Using isothermal titration calorimetry (ITC), the binding affinity was quantified across varying temperatures and salt concentrations, employing a recently developed thermodynamic framework that explicitly separates the contributions from counterion release and hydration effects. The study reveals that while counterion release is minimal in the Lys/β-CDS system, hydration effects become a dominant factor influencing the binding free energy ΔGb, especially as experimental temperature deviates from the characteristic temperature T0. It demonstrates that hydration contributions can substantially weaken binding at increased salt concentration cs. The high…
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Taxonomy
TopicsProtein Interaction Studies and Fluorescence Analysis · Drug Solubulity and Delivery Systems · Proteins in Food Systems
