In-situ spectroscopic investigation of ultrasonic assisted unfolding and aggregation of insulin.

It is well-known that fibrillogenesis of proteins can be influenced by diverse external parameters, such as temperature, pressure, agitation or chemical agents. The present preliminary study suggests that ultrasonic excitation at moderate intensities has a significant influence on the unfolding and aggregation behaviour of insulin. Irradiation with an average sound intensity of even as low as 70mW/cm(2) leads to a lowering of the unfolding and aggregation temperature up to 7K. The effect could be explained by an increase of the aggregation kinetics due to ultrasonically induced acoustic micro-streaming in the insulin solution that most probably enhances the aggregation rate. The clear and remarkable effect at relatively low sound intensities offers interesting options for further applications of ultrasound in biophysics and biochemistry. On the other hand, a process that causes a change of kinetics equivalent to 7K also gives a warning signal concerning the safety of those medical ultrasonic devices that work in this intensity range.

Peculiarity of aqueous solutions of 2,2,2-trifluoroethanol.

Aqueous solutions of 2,2,2-trifluoroethanol appear to show a structural transition at alcohol mole fraction equal to x(TFE) = 0.05, which can be concluded from a discontinuity of the speed of sound. At the same concentration, a discontinuity was observed in the parameters of the long-living component of the positron annihilation spectrum. Moreover, the partial molar volumes of components show transition-like behavior in the range of low solute contents, which is significantly different from nonsubstituted ethanol. The peculiarities of the low concentration system correlate with minor infrared spectra changes assigned to a mode composed of the CH(2) bending and CF(3) stretching internal vibrations being sensitive to polarity of the hydration shell surrounding the solute. The majority of the spectral changes arise from a gradual shift of the equilibrium between trans ↔ gauche isomers when the composition of the solution is changing. A possible explanation for the peculiar behavior of the system is a thermodynamic equilibrium between hydrated monomers and dimers at that respective mole number.