Influence of pressure on the crystallisation and dissolution of protein crystals

Almost a decade ago Visuri et al., described the stimulating effects of hig h hydrostatic pressure (2 kbar) on the kinetics of glucose isomerase crysta llisation. Since then much research effort, mainly on lysozyme, has been di rected towards a further exploration of the potential of high hydrostatic p ressure on crystallisation. So far, it has only been found that high hydros tatic pressure may accelerate nucleation. Our studies on glucose isomerase crystallisation under pressure confirm the positive effect of high pressure on the initiation of crystal growth, whic h is most probably due to pressure release induced nucleation. In addition, the effect of pressure on crystals was studied with microscopy and FTIR in the diamond anvil cell. It was found that glucose isomerase cr ystals and lysozyme crystals are more stable towards pressure than the enzy mes in solution, suggesting that the crystal lattice has a considerable eff ect on the pressure stability of a protein.