Hi Ray,
Beyond what has already been mentioned and anecdotal evidence, at least
one structural genomics consortium
solves a substantial number, if not most, of its proteins from crystals
grown in the presence of 5-10% glycerol.
You can search crystallization conditions as well as protein
preparations for the structures (Materials and Methods) here:
http://www.thesgc.org/structures/
Just my 2-cents.
Florian
On Thu, 10 Mar 2011 17:57:02 -0500, "Edward A. Berry"
<[log in to unmask]> wrote:
> I think adding 5% glyecrol has a big effect on the solubility, so
> conditions would have to be re-optimized if glycerol is included.
> In the case i am aware of also solubility was increased, but that
> could be compensated by higher PEG and/or lower salt concentration
> (in the salting-in region).
>
> There are really two questions here: If crystallization conditions
> have already been optimized, will adding glycerol interfere with
> crystallization? probably yes. If I am starting work on crystallizing
> a new protein and I know it is stabilized by glycerol, should I
> avoid glycerol? No.
> eab
>
>
> Clayton, Gina Martyn wrote:
>> Hi Ray
>> I have seen glycerol at less than 5% in the protein buffer prevent
>> crystal growth completely and when removed from the buffer has
>> resulted
>> in very nice crystal growth of the glycerol free protein.
>> Best
>> Gina
>>
>>
>> ------------------------------------------------------------------------
>> *From:* CCP4 bulletin board on behalf of Ray Brown
>> *Sent:* Thu 10/03/2011 17:04
>> *To:* [log in to unmask]
>> *Subject:* [ccp4bb] glycerol
>>
>> Hi all,
>> I was intrigued by the recent question of whether glycerol had any
>> adverse effects on the final purity of protein isolated by
>> chromatography. Glycerol certainly helps to solubilize some
>> proteins.
>> Does anyone know of any negative effects of glycerol in protein
>> purification, on protein crystal quality or use in
>> cryocrystallography
>> and on X-ray diffraction results?
>> Cheers.
>> Ray Brown
>>
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