Abstract- APT 2009, New Delhi, India

Understanding lysozyme amyloid formation using Delsa Nano-C

Ashish K. Solanki, Kalpana Pandey and Ashish*

Institute of Microbial Technology, Sector 39-A, Chandigarh – 160036

Contact Email: ashgang@imtech.res.in

Hen egg white lysozyme (HEWL) is a well studied globular protein, which remains monomeric in solution under a range of condition. The same fact has led to its crystallization under several different set-ups. Interestingly, when subjected to a gradual increase in temperature or incremental addition of alcohols to protein solution, HEWL is known to form stable amyloids. In our lab, we are interested in deciphering whether equilibrium exists between soluble monomeric version of this protein and its lower order aggregates. If yes, what conditions can create a sort of kinetic and thermodynamic trap for the initial amyloidic structure of this globular protein, which otherwise does not aggregate. To seek our answers, we are primarily using Particle Size Analyzer (Delsa Nano-C) in our lab. Initial experiments show that there is a distinct relationship between the concentration of protein in solution, buffer components, pH, temperature and percentage of alcohol.

Dr. Ashish presenting the abstract at APT- 2009, New Delhi, India.