Anions in electrothermal supercharging of proteins with electrospray ionization follow a reverse Hofmeister series.
Anions in electrothermal supercharging of proteins with electrospray ionization follow a reverse Hofmeister series.
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DOI：
10.1021/ac403398j
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发表时间：
2014-02-04
影响因子：
7.4
通讯作者：
Williams, Evan R.
中科院分区：
文献类型：
--
作者：
Cassou, Catherine A.;Williams, Evan R.
研究了不同阴离子对蛋白质在铵盐和钠盐水溶液中超荷程度的影响。硫酸根和磷酸氢根是从缓冲水溶液中产生高电荷态蛋白质离子的最有效阴离子，而碘离子和高氯酸根对负离子增压无效。这些阴离子产生高电荷态蛋白质离子的倾向遵循以下趋势：硫酸根>磷酸氢根>硫氰酸根>碳酸氢根>氯离子>甲酸根>溴离子>乙酸根>碘离子>高氯酸根。这种趋势与反霍夫迈斯特系列在很宽的范围内的盐浓度（1 mM至2 M）和几个物理性质，包括溶剂表面张力，阴离子粘度B-系数，阴离子表面/本体分配系数，所有这些都与霍夫迈斯特系列。气体增压的有效性并不取决于气泡的形成，无论是从缓冲剂的热降解或从溶解气体的聚结。这些结果提供了以下证据：不同离子在通过电喷雾增压形成高电荷态离子中的作用主要是Hofmeister效应对蛋白质稳定性的结果，导致蛋白质在加热的ESI液滴中展开。
The effects of different anions on the extent of electrothermal supercharging of proteins from aqueous ammonium and sodium salt solutions were investigated. Sulfate and hydrogen phosphate are the most effective anions at producing high charge state protein ions from buffered aqueous solution, whereas iodide and perchlorate are ineffective with electrothermal supercharging. The propensity for these anions to produce high charge state protein ions follows the following trend: sulfate > hydrogen phosphate > thiocyanate > bicarbonate > chloride > formate ≈ bromide > acetate > iodide > perchlorate. This trend correlates with the reverse Hofmeister series over a wide range of salt concentrations (1 mM to 2 M) and with several physical properties, including solvent surface tension, anion viscosity B-coefficient, and anion surface/bulk partitioning coefficient, all of which are related to the Hofmeister series. The effectiveness of electrothermal supercharging does not depend on bubble formation, either from thermal degradation of the buffer or from coalescence of dissolved gas. These results provide evidence that the effect of different ions in the formation of high charge state ions by electrothermal supercharging is largely a result of Hofmeister effects on protein stability leading to protein unfolding in the heated ESI droplet.
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影响因子：
7.4
作者：
Flick, Tawnya G.;Cassou, Catherine A.;Chang, Terrence M.;Williams, Evan R.
通讯作者：
Williams, Evan R.
影响因子：
15
作者：
Breuker, K;Oh, HB;McLafferty, FW
通讯作者：
McLafferty, FW
影响因子：
5.6
作者：
Batchelor, Joseph D.;Sterling, Harry J.;Wemmer, David E.
通讯作者：
Wemmer, David E.
影响因子：
3.3
作者：
Enami, Shinichi;Colussi, Agustin J.
通讯作者：
Colussi, Agustin J.
影响因子：
7.4
作者：
Cassou, Catherine A.;Sterling, Harry J.;Susa, Anna C.;Williams, Evan R.
通讯作者：
Williams, Evan R.