ArticleProceedings of the National Academy of Sciences of the United States of America2009
The inverse and direct Hofmeister series for lysozyme.
Article in Proceedings of the National Academy of Sciences of the United States of America, 2009. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 90 papers.
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90 citing papers in PubMed.
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- Complex Effects of Salt on Small-Angle X-ray Scattering of BSA Originate from the Interplay of Ions and Hydration Water.The journal of physical chemistry letters · 2026Article
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- Effect of pH, Temperature, Molecular Weight and Salt Concentration on the Structure and Hydration of Short Poly(Polymers · 2025Article
- Anion Binding and Aggregation ofACS omega · 2025Article
- Yield of Protein Crystallization from Metastable Liquid-Liquid Phase Separation.Molecules (Basel, Switzerland) · 2025Article
- Anion-Facilitated Hydrogen-Deuterium Exchange as a Tool to Probe Weak Anion-Protein Interactions Responsible for Hofmeister Effects.The journal of physical chemistry. B · 2025Article
- Complexity associated with caprylate binding to bovine serum albumin: Dimerization, allostery, and variance between the change in free energy and enthalpy of binding.Protein science : a publication of the Protein Society · 2024Article
- Competitive Effects of Anions on Protein Solvation by Aqueous Ionic Liquids.The journal of physical chemistry. B · 2024Article
- Modulating Weak Protein-Protein Cross-Interactions by the Addition of Free Amino Acids at Millimolar Concentrations.The journal of physical chemistry. B · 2024Article
- Fundamental Aspects of Phase-Separated Biomolecular Condensates.Chemical reviews · 2024Review
- Greasy Cations Bind to Neutral Macromolecules in Aqueous Solution.The journal of physical chemistry letters · 2024Article
- The Streptococcus phage protein paratox is an intrinsically disordered protein.Protein science : a publication of the Protein Society · 2024Article
- Anion Binding to Ammonium and Guanidinium Hosts: Implications for the Reverse Hofmeister Effects Induced by Lysine and Arginine Residues.The Journal of organic chemistry · 2024Article
- Assessing Weak Anion Binding to Small Peptides.The journal of physical chemistry. B · 2024Article
- Do Ionic Liquids Exhibit the Required Characteristics to Dissolve, Extract, Stabilize, and Purify Proteins? Past-Present-Future Assessment.Chemical reviews · 2024Review
- Diffusiophoresis of Macromolecules within the Framework of Multicomponent Diffusion.Molecules (Basel, Switzerland) · 2024Review
- Interactions between the protein barnase and co-solutes studied by NMR.Communications chemistry · 2024Article
- A Unified Description of Salt Effects on the Liquid-Liquid Phase Separation of Proteins.ACS central science · 2024Article
30 more citing papers are in PubMed but not listed here.
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2 authors.
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Abstract
Anion effects on the cloud-point temperature for the liquid-liquid phase transition of lysozyme were investigated by temperature gradient microfluidics under a dark field microscope. It was found that protein aggregation in salt solutions followed 2 distinct Hofmeister series depending on salt concentration. Namely, under low salt conditions the association of anions with the positively charged lysozyme surface dominated the process and the phase transition temperature followed an inverse Hofmeister series. This inverse series could be directly correlated to the size and hydration thermodynamics of the anions. At higher salt concentrations, the liquid-liquid phase transition displayed a direct Hofmeister series that correlated with the polarizability of the anions. A simple model was derived to take both charge screening and surface tension effects into account at the protein/water interface. Fitting the thermodynamic data to this model equation demonstrated its validity in both the high and low salt regimes. These results suggest that in general positively charged macromolecular systems should show inverse Hofmeister behavior only at relatively low salt concentrations, but revert to a direct Hofmeister series as the salt concentration is increased.
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