Towards an enhanced control of protein crystallization: Seeded batch lysozyme crystallization in a meso oscillatory flow reactor

• Tipo: Artigo em Revista Científica Internacional
• Data: 2022

Autores

Filipa Castro (Autor) FEUP; Inês Cunha (Autor) Outra; António Ferreira (Autor) Outra; José A. Teixeira (Autor) Outra; Fernando Rocha (Autor) FEUP

Revista

Título: Chemical Engineering Research and Design

Vol. 178

Páginas: 575-582

ISSN: 0263-8762

Editora: Institute of Chemical Engineers

Indexação

ISI Web of Knowledge - 1 Citação

Scopus - 1 Citação

Outras Informações

ID Authenticus: P-00W-09D

DOI: 10.1016/j.cherd.2021.12.034

Abstract (EN): Protein crystallization has been shown as a viable alternative to conventional protein purification methods. However, the stochastic and spontaneous nature of the primary nucleation process makes protein crystallization difficult to control. An approach often used in the crystallization of small organic and inorganic molecules to improve the reproducibility of the process and better control the crystallization outcome is seeding. This study presents for the first time the investigation of seeding on batch protein crystallization in a meso oscillatory flow reactor (meso-OFR). Seeded and unseeded lysozyme batch crystallization experiments were carried out, where the influence of the initial lysozyme concentration (initial super saturation) and the seed quantity on the onset of nucleation, crystal properties and yield was assessed. No major influence of the seed quantity on the product crystal size was verified for the initial lysozyme concentration of 20 mgmiddotmL(-1) (below the secondary nucleation threshold SNT), while for the initial lysozyme concentration of 25 mgmiddotmL(-1) (above the SNT) the onset of nucleation and mean crystal size significantly decrease with increasing seed quantity. Further, crystal yield increases with both the initial lysozyme concentration and seed quantity. Overall, the results highlight seeding as a promising technique to improve control over the crystallization time and product crystal size.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8