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Abstract
Almost a decade ago Visuri et al., described the stimulating effects of high hydrostatic pressure (2 kbar) on the kinetics of glucose isomerase crystallisation. Since then much research effort, mainly on lysozyme, has been directed towards a further exploration of the potential of high hydrostatic pressure on crystallisation. So far, it has only been found that high hydrostatic 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, which 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 crystals and lysozyme crystals are more stable towards pressure than the enzymes in solution, suggesting that the crystal lattice has a considerable effect on the pressure stability of a protein.