Thermal stability of proteins in the presence of aprotic ionic liquids

doi:10.4236/jbise.2011.42013

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J. Biomedical Science and Engineering, 2011, 4, 94-99

doi:10.4236/jbise.2011.42013 Published Online February 2011 (http://www.SciRP.org/journal/jbise/

JBiSE

Published Online February 2011 in SciRes. http://www.scirp.org/journal/JBiSE

Thermal stability of proteins in the presence of aprotic ionic

liquids

Hidetaka Noritomi, Ken Minamisawa, Reo Kamiya, Satoru Kato

Department of Applied Chemistry, Tokyo Metropolitan University, Minami-Ohsawa, Tokyo, Japan.

Email: [email protected]

Received 6 December 2010; revised 24 December 2010; accepted 28 December 2010.

ABSTRACT

Thermal stability of lysozyme dissolved in aqueous

solutions was examined in the presence of wa-

ter-miscible aprotic ionic liquids consisting of 1-ethyl-

3-methylimidazolium cation and several kinds of

anions. Addition of ionic liquids to an aqueous solu-

tion containing lysozyme prevented unfolded proteins

from aggregating irreversibly at high temperatures.

The thermal denaturation curve of lysozyme with

ionic liquids was entirely shifted to higher tempera-

ture, compared with that without ionic liquids. The

remaining activity of lysozyme after the heat treat-

ment was markedly dependent upon the kind and

concentration of ionic liquids. The remaining activi-

ties of lysozyme with 1.5 M 1-ethyl-3-methylimida-

zolium tetrafluoroborate ([emim][BF4]) and 0.1 M 1-

ethyl-3-methylimidazolium trifluoromethanesulfonate

([emim][Tf]) exhibited 88 and 68% after the heat

treatment at 90oC for 30 min, respectively, although

that without ionic liquids was perfectly lost.

Keywords: Thermal Stability; Lysozyme; Ionic Liquid;

Remaining Activity

1. INTRODUCTION

In resent years, the production and applications of pro-

teins have rapidly increased, not only in biochemical re-

search, but also in the chemical, food, and pharmaceuti-

cal industries, since proteins can exhibit exquisite bio-

logical activities. Three-dimensional structure of proteins

is kept by several weak interactions such as ionic effects,

hydrogen bonds, and hydrophobic interactions. When

these weak interactions are disrupted by changes of sev-

eral different kinds in the environment of proteins, pro-

teins are denatured, and inactivated via their unfolding

[1-3]. In particular, modest heating can easily disrupt

several of these stabilizing interactions. Thermal denatu-

ration is a serious problem not only in the separation and

storage of proteins but also in the processes of biotrans-

formation, drug production, and food manufacturing.

Several strategies have so far been proposed in order to

prevent thermal denaturation [4-11,21]. They include

chemical modification, immobilization, genetic modifi-

cation, and addition of stabilizing agents. The addition of

stabilizing agents to an aqueous solution containing pro-

teins is one of the most convenient methods for minimiz-

ing thermal denaturation. It has been reported that poly-

ols, sugars, amino acids, amino acid derivatives, me-

thylamines, and inorganic salts are available for improv-

ing protein stability. However, these additives do not suf-

ficiently prevent irreversible protein aggregation or some

of them are no longer stable at high temperatures.

Ionic solvent that is liquid at room temperature has at-

tracted increasing attention as a green solvent for the

chemical processes because of the lack of vapor pressure,

the thermal stability, and the high polarity [12,13].

Chemical and physical properties of ionic liquids can be

changed by the appropriate modification of organic

cations and anions, which are constituents of ionic liquids.

Biotransformation in ionic liquids has increasingly been

studied [14,15,34]. We have found that the activity of

protease is highly maintained not only in wa-

ter-immiscible aprotic ionic liquids but also in wa-

ter-miscible aprotic ionic liquids as well [22,23]. On the

other hand, it has been reported that protic ionic liquids

keep the stability of proteins in an aqueous solution at

high temperatures [24,25], and amyloid fibrils of proteins

are dissolved in protic ionic liquids and are refolded by

dilution with an aqueous solution [32]. Moreover, aprotic

ionic liquids can refold the denatured protein [33].

In our present work, we have focused on the remaining

activity of proteins after heat treatment in order to ad-

dress a question of whether or not water-miscible aprotic

ionic liquids consisting of 1-ethyl-3-methylimidazolium

cations and several kinds of anions affect the thermosta-

bility of proteins in aqueous solutions. As a model protein,

chicken egg-white lysozyme has been employed, since it

is well investigated regarding its structure, properties,

H. Noritomi et al. / J. Biomedical Science and Engineering 4 (2011) 94-99 95

functions, and thermostability [16-18,24,25].

2. EXPERIMENTAL

2.1. Materials

Lysozyme from chicken egg while (EC 3.2.1.17, 46400

units/mg solid, MW=14300, pI=11.1) and Micrococcus

lysodeikticus (ATCC No. 4698) were purchased from

Sigma-Aldrich Co. (St. Louis, USA). 1-Ethyl-3-me-

thylimidazolium trifluoromethanesulfonate ([emim][Tf])

(98% purity) was supplied from Shikoku Kasei Co.

(Kagawa, Japan). 1-Ethyl-3-methylimidazolium tetra-

fluoroborate ([emim][BF4]) (99% purity) and 1-ethyl-3-

methylimidazolium chloride ([emim][Cl]) (99% purity)

were obtained from Kanto Chemical Co. (Tokyo, Japan).

The structures of ionic liquids used in the present work

are shown in Figure 1. The other reagents were pur-

chased from Sigma-Aldrich Co. (St. Louis, USA). All

solvents used were of guaranteed grade and commer-

cially available, and were used without further purifica-

tion.

2.2. Heat Treatment of Lysozyme

In a typical experiment, the aqueous solution containing

100 μM lysozyme was prepared by dissolving lysozyme

to 0.01 M phosphate buffer solution at pH 7.0. One mL

of lysozyme aqueous solution with or without a requisite

quantity of ionic liquids in a 4-mL screw-cap vial was

placed in thermostated silicone oil bath at 90oC for 30

min.

2.3. Measurement of Remaining Activity of

Lysozyme

Lysozyme catalyzes hydrolysis of the β-1,4 glycosidic

linkage between the N-acetylmuramic acid and N-ace-

tylglucosamine components of peptidoglycan. This causes

breakdown and removal of peptidoglycan from the bac-

terium which results in cell bursting or lysis in natural

hypotonic solutions [16]. After the heat treatment, an

aqueous solution of lysozyme was cooled in thermo-

stated water bath at 25oC for 10 min. After 10 μL of the

cooled aqueous solution of lysozyme was added to 3mL

of 0.01 M phosphate buffer solution at pH 7 containing

200 mg/L Micrococcus lysodeikticus at 25oC, the ab-

sorbance was continuously measured at 450 nm by

Figure 1. Structures of ionic liquids used in the present work.

UV/vis spectrophotometer (Ubest-55, Japan Spectro-

scopic Co. Ltd.). Bacterial lysis obeys a first order reac-

tion. The lysis rate constant (k) is calculated by





450 450

Akt

(1)

where t, Ao

450, and A450 are the reaction time, the ab-

sorbance of the substrate solution at 450 nm at T = 0,

and the absorbance of the substrate solution at 450 nm at

T = t, respectively. The remaining activity (R. A.) is de-

fined as

.. 100RAxk k



(2)

where ko and k are the lysis rate constants of native and

heat-treated enzymes at 25oC, respectively. Data for re-

maining activity is the average of triple measurements.

3. RESULTS AND DISCUSSION

3.1. Thermal Inactivation of Lysozyme

When proteins dissolved in an aqueous solution are

placed at high temperatures, most of proteins are imme-

diately unfolded due to the disruption of weak interac-

tions, including ionic effects, hydrogen bonds, and hy-

drophobic interactions, which are prime determinants of

protein tertiary structures. In addition, the intermolecular

aggregation among unfolded proteins, the incorrect

structure formation, and the chemical deterioration reac-

tions in unfolded proteins proceed as shown in Figure 2

[1-3,19,20]. In particular, protein aggregation easily oc-

curs upon the exposure of the hydrophobic surfaces of a

protein, and this phenomenon becomes the major prob-

lem because of the irreversible inactivation. On the other

hand, when a heated solution of denatured proteins with-

out protein aggregation is slowly cooled back to its nor-

mal biological temperature, the reverse process, which is

renaturation with restoration of protein function, often

occurs. Accordingly, if stabilizing agents can sufficiently

prevent irreversible aggregation of unfolded proteins, it is

expected that unfolded proteins are refolded by cooling

Figure 2. Schematic illustration of thermal denaturation of

proteins.

H. Noritomi et al. / J. Biomedical Science and Engineering 4 (2011) 94-99

treatment, and the high remaining activity is obtained.

Table 1 represents the remaining activities of ly-

sozyme in the presence of various kinds of additives

after heat treatment at 90oC for 30 min. Lysozyme with-

out additives lost its activity perfectly after heat treat-

ment. Native lysozyme solution immedieately became

turbid due to the formation of protein aggregation, as

soon as heat treatment was carried out, as shown in Fig-

ure 3(b). It has been reported that the precipitation due

to protein aggregation is observed above 10 μM ly-

sozyme [18]. As lysozyme concentration in the present

work was 100 μM (1.4 mg/mL) which was ten times

higher than that, the formation of protein aggregation

was dramatically accelerated. Inorganic salts and glyc-

erol used as a conventional stabilizing agent inhibited

the formation of protein aggregation, and exhibited

thermal stabilization to some extent. On the other hand,

[emim][BF4] and [emim][Tf] showed high remaining

activities. The lysozyme solution in the presence of ionic

liquids was transparent after heat treatment, as seen in

Table 1. Remaining activities of lysozyme in the presence of

various kinds of additives after heat treatment at 90oC for 30 min.

Additive Remaining activity (%)

None 0

1.0 M Sodium chloride 29

0.3 M Ammonium sulfate 41

2.8 M Glucose 8

5.4 M Glycerol 15

7 mM β-Cyclodextrin 0

0.01 M Triton-X 0

2 % Pectin 0

0.7 M Urea 6

0.1 M [emim][Tf] 68

1.5 M [emim][BF4] 88

1.5 M [emim][Cl] 3.4

(a) (b)

Figure 3. Photographs of lysozyme solutions after heat treat-

ment at 90oC for 30 min: (a) lysozyme solution with 1.5 M

[emim][BF4], (b) lysozyme solution without [emim][BF4].

Figure 3(a). When lysozyme solution in the presence of

protic ionic liquids (alkylammonium formates) is heated

at 90oC, protein aggregation is prevented, and any

cloudy appearance is absent [25]. The hydrophobic core

of lysozyme unfolded by heat interacts with the cation of

ionic liquids, and cation adsorption results in acquisition

of a net positive charge preventing aggregation via elec-

trostatic repulsion [24].

Figure 4 shows the relationship between temperature

and the remaining activity of lysozyme in aqueous solu-

tions containing water-miscible ionic liquids after the

heat treatment for 30 min. As seen in the figure, the de-

pendence of the remaining activity on the temperature

exhibited the sigmoid curve. The remaining activity of

lysozyme without ionic liquids gradually decreased with

an increase in temperature below 70oC, accompanied

with the formation of precipitation due to protein aggre-

gation, drastically dropped in the range from 70 to 80oC,

and was then lost at temperatures of 80oC or higher. The

transition temperature was exhibited around 75oC, simi-

lar to the case measured by differential scanning calo-

rimetry [24]. On the other hand, the remaining activity

of lysozyme with 1.5 M [emim][Cl] gradually decreased

with an increase in temperature below 75oC, and drasti-

cally dropped in the range from 80 to 90oC. The remain-

ing activity of lysozyme with 1.5 M [emim][BF4] was

highly maintained below 80oC, gradually decreased with

temperature, and the remaining activity depicted 60% at

98oC. Similarly, the remaining activity of lysozyme with

0.1 M [emim][Tf] was highly retained below 80oC,

gradually decreased with temperature below 92oC, dras-

tically dropped in the range from 92 to 98oC, and was

then lost at 98oC. These results indicated that the addi-

tion of aprotic ionic liquids to an aqueous solution of

lysozyme effectively improved the thermal stability of

lysozyme at high temperatures.

Figure 4. Thermal denaturation curves of lysozyme with or

without ionic liquid. The aqueous solution of 100 μM ly-

sozyme with or without ionic liquids was incubated in a sili-

cone oil bath thermostated at requisite temperature for 30 min.

H. Noritomi et al. / J. Biomedical Science and Engineering 4 (2011) 94-99 97

3.2. Refolding of Lysozyme with Ionic Liquids

Figure 5 shows the time course of remaining activity in

the presence of ionic liquids at 25oC after the heat treat-

ment at 90oC for 30 min. The remaining activity of ly-

sozyme with 1.5 M [emim][BF4] or 0.1 M [emim][Tf]

increased with incubation time, and reached the equilib-

rium at 2 and 7 min, respectively. In thermal denaturation

of lysozyme without protein aggregation, when the hy-

drophobic core of proteins is exposed, but the disulfide

bonds keep intact, denatured proteins spontaneously re-

fold to their native structures on cooling after thermal

denaturation [26-30]. The refolding of thermally-dena-

tured proteins is enhanced in the presence of protic ionic

liquids such as alkylammonium nitrate and alkylammo-

nium formates [24,25]. Moreover, N’-alkyl and N’-(ω-

hydroxyalkyl) N-methylimidazolium chlorides refold

denatured proteins such as hen egg white lysozyme and

the single-chain antibody fragment ScFvOx [33].

3.3. Dependence of the Remaining Activity of

Lysozyme on the Concentration of Ionic

Liquids via Heat Treatment

Figure 6 shows the plot of the remaining activity of ly-

sozyme against the concentration of ionic liquids after

the heat treatment at 90oC for 30 min. The remaining

activity was strongly dependent on the concentration of

[emim] [BF4] or [emim][Tf], while the effect of concen-

tration of [emim][Cl] was not observed. The remaining

activity in the presence of [emim][BF4] increased with

an increase in the concentration of [emim][BF4] and

reached a plateau around 0.8 M. The remaining activity

in the presence of [emim][Tf] dramatically increased with

increasing the concentration of [emim][Tf], the maximal

remaining activity was obtained at 0.1 M [emim][Tf], and

Figure 5. Time dependence of remaining activity of lysozyme

with ionic liquids on cooling at 25oC after heat treatment at

90oC for 30 min. After heat treatment, the aqueous solution of

100 μM lysozyme with 0.1 M [emim][Tf] or 1.5 M [emim][BF4]

then decreased steeply. After heat treatment, the

was incubated in a water bath thermostated at 25oC.

remaining

emaining Activity of

Figu ty of ly-

activity of lysozyme increases with an increase in the

concentration of ethylammonium formate and 2-meth-

oxyethylammonium formate, while the remaining activity

increases at low concentration of propylammonium for-

mate, but at higher concentrations of propylammonium

formate the protein spontaneously denatures [25]. Thus,

the dependence of concentration of ionic liquids on the

remaining activity of proteins changes by switching from

one ionic liquid to another.

3.4. Dependence of the R

Lysozyme on the Concentration of Ionic

Liquids after the Incubation at 25oC

re 7 shows the plot of the remaining activi

sozyme against the concentration of ionic liquids after the

incubation at 25oC for 30 min without the heat treatment.

The remaining activity in the presence of [emim][Cl] or

[emim][BF4] was undependent on the concentration of

Figure 6. Effect of concentration of ionic liquids on remaining

activity of lysozyme after heat treatment at 90oC for 30 min. The

aqueous solution of 100 μM lysozyme with requisite concentra-

tion of ionic liquids was incubated in a silicone oil bath thermo-

stated at 90oC for 30 min.

Figure 7. Effect of concentration of ionic liquids on remaining

activity of lysozyme during incubation at 25oC. The aqueous

solution of 100 μM lysozyme with requisite concentration of

ionic liquids was incubated in a water bath thermostated at 25oC

for 30 min.

H. Noritomi et al. / J. Biomedical Science and Engineering 4 (2011) 94-99

ionic liquids till 1.2 M [emim][Cl] or 2.0 M [emim][BF4]

Figur aining activity of ly-

and gradually droped, while it in the presence of [emim]

[Tf] decreased with an increase in the concentration of

[emim][Tf]. These results indicate that [emim][Tf] tends

to strongly function as a denaturant, compared with

[emim][Cl] and [emim][BF4]. Electrolytes promote or

inhibit the stability of proteins according to the kind of

electrolytes [35]. Moreover, chemical denaturants, such

as urea and guanidine hydrochloride, can promote disso-

lution of inclusion bodies, which are protein aggregation

formed by prokaryotic expression systems [31]. Similarly,

[emim][Tf] inhibits the formation of protein aggregation

at low [emim][Tf] concentrations, but it mainly denatures

proteins at higher [emim][Tf] concentrations.

3.5. Time Course of Remaining Activity

Lysozyme via Heat Treatment with or

without Ionic Liquids

e 8 shows time course of rem

sozyme with or without ionic liquids through the heat

treatment at 90oC. The remaining activity of lysozyme

without ionic liquids dramatically decreased with an in-

crease in time, accompanied with the formation of pro-

tein aggregation, and was almost lost at 10 min. It has

been reported that the remaining activity in the thermal

denaturation process accompanied with the formation of

protein aggregation follows first-order kinetics [18]. As

seen in the figure, the relationship of the remaining activ-

ity of proteins in the absence of ionic liquids with heat

treat time could be correlated by first-order kinetics. On

the other hand, 1.5 M [emim][BF4] or 0.1 M [emim][Tf]

prevented the thermal inactivation of lysozyme. In the

presence of ionic liquids the turbidity of solutions due to

protein aggregation was not observed through heat treat-

ment. This indicates that the thermal inactivation mainly

Figure 8. Time dependence of remaining activity with or

on of ly-

Rate constant (min-1) Half life (min)

without ionic liquids after heat treatment at 90oC. The aqueous

solution of 100 μM lysozyme with or without ionic liquids was

incubated in a silicone oil bath thermostated at 90oC.

Table 2. Rate constants and half lives of inactivati

sozyme at 90oC.

Ionic liquid

none 0.43 1.6

1.5 M [emim][Cl]

0.065 11

0.1 M [emim][Tf] 0.0081 86

1.5 M [emim][BF4]0.0049 141

sults from the covalent change as shown in Figure 2.

t the remaining activity of ly-

Klibanov, A.M. (1989) Minimizing

The plots of remaining activity versus heat treatment time

on thermal inactivation of lysozyme in the presence of

ionic liquids followed first-order kinetics on linearity. It

has been reported that the thermal inactivation of ly-

sozyme obeyed first-order kinetics when it irreversibly

proceeded by the covalent change without the formation

of protein aggregation [17]. Ta b l e 2 represents rate con-

stants and half lives of inactivation of lysozyme with or

without ionic liquids calculated from the fitting curves.

The half lives with 1.5 M [emim][BF4], 0.1 M [emim]

[Tf], and 1.5 M [emim][Cl] were 88, 54, or 6.9 times

longer than that without ionic liquids, respectively.

4. CONCLUSIONS

We have demonstrated tha

sozyme is sufficiently maintained after heat treatment at

high temperatures, since aprotic ionic liquids prevented

unfolded proteins from aggregating. The remaining activ-

ity of lysozyme markedly depended upon the kind and

concentration of ionic liquids. Specifically, [emim][Tf]

exhibited thermostabilization effect of proteins at low

concentrations, but denatured proteins at high concentra-

tions. When the heat treatment was carried out at 90oC,

the half lives with 1.5 M [emim][BF4] and 0.1 M [emim]

[Tf] were much superior to that with 1.5 M [emim][Cl].

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