Unmodified Lysozyme Research Articles

In-silico identification of lysine residue for lysozyme immobilization on dialdehyde cellulose

In the realm of enzymes, the Enzyme Immobilization technique can be extremely beneficial. More research into computational approaches could lead to a better understanding as well as lead us in the direction of a more environmentally friendly and greener path. In this study, molecular modelling techniques were used to collect information regarding the immobilization of Lysozyme (EC 3.2.1.17) on Dialdehyde Cellulose (CDA). Lysine, being the most nucleophilic, is most likely to interact with dialdehyde cellulose. Enzyme substrate interactions have been studied with and without the refinement of modified lysozyme molecules. A total of six CDA-modified lysine residues were selected for the study. The docking process for all modified lysozymes was carried out using four distinct docking programs: Autodock Vina, GOLD, Swissdock, and iGemdock.The binding affinity (−7.8 & −8.0 kcal mol−1 in case of non-refinement and −4.7 & −5.0 kcal mol−1 in case of refinement), calculated from Autodock vina, as well as the interaction similarity of Lys116 immobilized lysozyme with its substrate, were found to be 75 % (W/o simulation) & 66.7 % (With simulation) identical with the reference case (unmodified lysozyme) if Lys116 is bound to Dialdehyde Cellulose. The approach described here is utilized to identify amino acid residues that are used in the immobilization of lysozyme.

Fractionation of different PEGylated forms of a protein by chromatography using environment-responsive membranes

PEGylation of therapeutic proteins can enhance their efficacy as biopharmaceuticals through increased stability and hydrophilicity, and decreased immunogenicity. A site-specific PEGylated protein (e.g. mono-PEGylated at N-terminus) is frequently desirable as a product. However, multiple-PEGylated forms are frequently produced as byproducts. In this paper we discuss the fractionation of the different PEGylated forms of a protein by hydrophobic interaction chromatography using a stack of hydrophilized PVDF membrane, which has been shown to be environment responsive, as stationary phase. With the model protein examined in this study (i.e. lysozyme), the apparent hydrophobicity in the presence of a lyotropic salt increased with the degree of PEGylation. Based on this, unmodified lysozyme and its mono-, di- and tri-PEGylated forms could each be resolved into separate chromatographic peaks. Such fractionation was not feasible using conventional hydrophobic interaction chromatography using a butyl column. The use of membrane chromatography also ensured that the fractionation was fast and hence suitable for analytical applications such as product purity determination and monitoring of the extent of PEGylation reactions.

Thiolytically Cleavable Dithiobenzyl Urethane-Linked Polymer–Protein Conjugates as Macromolecular Prodrugs: Reversible PEGylation of Proteins

New thiolytically cleavable dithiobenzyl (DTB) urethane-linked conjugates of methoxypoly(ethylene glycol) (mPEG) and a model protein, lysozyme, were prepared and thoroughly characterized. In contrast to our earlier communication [Zalipsky, et al. (1999) Bioconjugate Chem. 10, 703], in the current study we used a more sterically hindered form of para-DTB urethane linkage containing a methyl group on the alpha-carbon to the disulfide moiety. The new reagent for covalent attachment of mPEG-DTB to amino groups of proteins was synthesized via a seven-step process. As a result of PEG conjugation, the lysozyme was shown to completely lose its bacterial cell wall-lysing activity. However, activity was almost fully restored upon cysteine-mediated cleavage of the PEG component. The conjugate decomposition process was monitored by RP-HPLC and by ion spray LC-MS, which showed the formation of the p-mercaptobenzyl urethane-lysozyme intermediate, and ultimately its conversion to the unmodified lysozyme as the sole protein component. Pharmacokinetic evaluation of (125)I-labeled cleavable and noncleavable PEG-lysozyme given intravenously in rats revealed similar clearance patterns; both cleared in a significantly slower manner compared to that of the native protein. However, subcutaneous administration of the same conjugates showed a significantly larger AUC of the cleavable conjugate, indicating that some cleavage of the DTB urethane may have occurred. Although the DTB-linked PEG-lysozyme exhibited almost the same plasma clearance as the noncleavable counterpart, hinting that methyl-DTB linkage might be stable in the bloodstream, SDS-PAGE examination of the conjugate incubated in plasma showed decomposition at least partially mediated by albumin. These results suggest the potential of PEG-DTB-proteins as macromolecular prodrugs capable of generating fully active native proteins under in vivo conditions.

Cutting Edge: Unique T Cells That Recognize Citrullinated Peptides Are a Feature of Protein Immunization

Abs against citrullinated proteins are present in patients with rheumatoid arthritis. In this study, we describe a unique cohort of T cells that selectively responded to citrullinated variants of two epitopes of hen egg-white lysozyme, a major and a minor one, bound to the MHC molecule, I-A(k). In addition, we show that when given an intact, unmodified lysozyme protein, dendritic cells and peritoneal macrophages presented citrullinated peptides and stimulated modification-specific T cells. Thus, presentation of citrullinated-peptide-MHC complex is a feature of immune responses to protein Ags.

Phase Behavior of Mixtures of Oppositely Charged Nanoparticles: Heterogeneous Poisson−Boltzmann Cell Model Applied to Lysozyme and Succinylated Lysozyme

We study the phase behavior of mixtures of oppositely charged nanoparticles, both theoretically and experimentally. As an experimental model system we consider mixtures of lysozyme and lysozyme that has been chemically modified in such a way that its charge is nearly equal in magnitude but opposite in sign to that of unmodified lysozyme. We observe reversible macroscopic phase separation that is sensitive not only to protein concentration and ionic strength, but also to temperature. We introduce a heterogeneous Poisson-Boltzmann cell model that generally applies to mixtures of oppositely charged nanoparticles. To account for the phase behavior of our experimental model system, in addition to steric and electrostatic interactions, we need to include a temperature-dependent short-ranged interaction between the lysozyme molecules, the exact origin of which is unknown. The strength and temperature dependence of the short-ranged attraction is found to be of the same order of magnitude as that between unmodified lysozyme molecules. The presence of a rather strong short-ranged attraction in our model system precludes the formation of colloidal liquid phases (or complex coacervates) such as those typically found in mixtures of globular protein molecules and oppositely charged polyelectrolytes.

Effect of pH, temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran, galactomannan and mannan

The antimicrobial activity of lysozyme against Gram positive bacteria is well known. Application of this enzyme as a natural antimicrobial or preservative agent in food and pharmaceutical industry is under consideration in many laboratories. The antimicrobial effect of lysozyme can be extended towards Gram negative bacteria by chemical modification including conjugation with carbohydrates. The purpose of this investigation was to find the optimum experimental conditions for glycation of lysozyme with polysaccharides dextran, galactomannan and mannan and to evaluate some functional properties of the modified enzyme. Lysozyme was allowed to react with dextran under Maillard reaction condition at different pH and temperatures and in the presence of 50 mmol/L sodium bisulfite or cysteine and the extent of glycation was determined by ion exchange chromatography and SDS-PAGE. The optimum condition for glycation was pH 8.5 and 60 °C with a protein to derxtran molar ratio of 1:5. Same results were obtained for galactomannan but mannan did not react. Under these condition three moles dextran was attached to one mole lysozyme. Sodium bisulfite inhibited glycation at pH 8.5 and temperatures above 40 °C while cysteine prevented glycation at all pH and temperatures. Dextran-conjugated lysozyme exhibited improved heat stability, pH and heat solubility and better emulsifying property as compared with the unmodified lysozyme. These results suggest that it is possible to improve the properties of this enzyme in order to make it more suitable for application in foods and pharmaceuticals.

Effect of Maillard‐based conjugation with dextran on the functional properties of lysozyme and casein

AbstractThe purpose of this research was to find the best experimental conditions for glycosylation of lysozyme and casein with dextran, and to investigate the effect of glycosylation on the functional properties of these proteins. Glycosylation was performed by allowing proteins to react with dextran under Maillard reaction conditions. The extent of glycosylation was determined by sugar analysis, SDS‐PAGE, gel filtration and cation‐exchange chromatography. Glycosylation of lysozyme with a 1:5 weight ratio of protein to dextran, held at 60 °C for one week under a relative humidity of 79% resulted in coupling of 3.0 mole dextran to one mole lysozyme. In the case of casein, at 60 °C, 48 h and 79% relative humidity, 0.1 and 0.13 mole dextran was attached to one mole of casein when a weight ratio of protein to dextran of 1:5 and 1:7.5 was used, respectively. A decrease in the degree of glycosylation occurred when samples were incubated for 72 h. Enzymatic activity of glycosylated lysozyme was reduced by 20% compared with unmodified lysozyme (P < 0.05). Both proteins exhibited improved solubility at different pH values (3, 7 and 9), different temperatures (25, 40 and 60 °C) and increased heat stability, with a better emulsion activity and emulsion stability than with un‐modified proteins (P < 0.05). These changes might increase the applicability of lysozyme as a natural antimicrobial and casein as a protein ingredient in different food systems. Copyright © 2005 Society of Chemical Industry

Modulation of lysozyme charge influences interaction with phospholipid vesicles

Lysozyme is a globular protein which is known to bind to negatively charged phospholipid vesicles. In order to study the relationship between charge state of the protein and its interaction with negatively charged phospholipid membranes chemical modifications of the proteins were carried out. Succinylation and carbodiimide modification was used to shift the isoelectric point of lysozyme to lower and higher pH values, respectively. The binding of the modified lysozyme to phospholipid vesicles prepared from phosphatidic acid (PA) was determined using microelectrophoresis and ultracentrifugation. At acidic pH of the solution all lysozyme species reduced the surface charges of PA vesicles. Succinylated lysozyme (succ lysozyme) reduced the electrophoretic mobility (EPM) to nearly zero, whereas native lysozyme and carboxylated lysozyme (carbo lysozyme) changed the surface charge to positive values. At neutral pH, the reduction of surface charges was less for carbo lysozyme and unmodified lysozyme. Succ lysozyme did not change the EPM. Unmodified and carbo lysozyme decreased the magnitude of EPM, but the whole complex was still negatively charged. The bound fraction of all modified lysozyme to PA vesicles at high lysozyme/PA ratios was nearly constant at acidic pH. At low lysozyme/PA ratios the extent of bound lysozyme is changed in the order carbo > unmodified > succ lysozyme. Increasing the pH, the extent of bound lysozyme to PA large unilamellar vesicles (LUV) is reduced, at pH 9.0 only 35% of carbo lysozyme, 23% of unmodified lysozyme is bound, whereas succ lysozyme does not bind at pH 7.4 and 9.0. At low pH, addition of all lysozyme species resulted in a massive aggregation of PA liposomes, at neutral pH aggregation occurs at much higher lysozyme/PA ratios. Lysozyme binding to PA vesicles is accompanied by the penetration of lysozyme into the phospholipid membrane as measured by monolayer techniques. The penetration of lysozyme into the monolayer was modulated by pH and ionic strengths. The interaction of lysozyme with negatively charged vesicles leads to a decrease of the phospholipid vesicle surface hydration as measured by the shift of the maximum of the fluorescence signal of a headgroup labeled phospholipid. The binding of bis-ANS as an additional indicator for the change of surface hydrophobicity is increased at low pH after addition of lysozyme to the vesicles. More hydrophobic patches of the lysozyme–PA complex are exposed at low pH. At low pH the binding process of lysozyme to PA vesicles is followed by an extensive intermixing of phospholipids between the aggregated vesicles, accompanied by a massive leakage of the vesicle aqueous content. The extent of lysozyme interaction with PA LUV at neutral and acidic pH is in the order carbo lysozyme > lysozyme > succ lysozyme.

Adsorption of Poly(ethylene glycol)-Modified Lysozyme to Silica

Covalent grafting of poly(ethylene glycol) (PEG) to pharmaceutical proteins, "PEGylation", is becoming more commonplace due to improved therapeutic efficacy. As these conjugates encounter interfaces in manufacture, purification, and end use and adsorption to these interfaces may alter achievable production yields and in vivo efficacies, it is important to understand how PEGylation affects protein adsorption mechanisms. To this end, we have studied the adsorption of unmodified and PEGylated chicken egg lysozyme to silica, using optical reflectometry, total internal reflection fluorescence (TIRF) spectroscopy, and atomic force microscopy (AFM) under varying conditions of ionic strength and extent of PEG modification. PEGylation of lysozyme changes the shape of the adsorption isotherm and alters the preferred orientation of lysozyme on the surface. There is an abrupt transition in the isotherm from low to high surface excess concentrations that correlates with a change in orientation of mono-PEGylated conjugates lying with the long axis parallel to the silica surface to an orientation with the long axis oriented perpendicular to the surface. No sharp transition is observed in the adsorption isotherm for di-PEGylated lysozyme within the range of concentrations examined. The net effect of PEGylation is to decrease the number of protein molecules per unit area relative to the adsorption of unmodified lysozyme, even under conditions where the surface is densely packed with conjugates. This is due to the area sterically excluded by the PEG grafts. The other major effect of PEGylation is to make conjugate adsorption significantly less irreversible than unmodified lysozyme adsorption.

1,5-Anhydro-D-fructose, a New Material for Modification of Amino Groups as Demonstrated Using Amino Acid and Proteins.

1, 5-Anhydro-D-fructose (1, 5-anhydro-D-arabino-hexo-2-close, 1, 5-AF) reacted well with the amino group and seemed to be useful as a reagent for modification of the amino compounds. The rate of browning of 1, 5-AF by reaction with glycine was higher than those of glucose and xylose at 50°C and pH 7.5. Forty-five percent of the amino group of glycine was modified by the incubation of a lyophilized mixture of 1, 5-AF and glycine at 30°C for 48 h, whereas the degree of modification by glucose was less than 5%. This modification was applied to lysozyme. A mass spectrum indicated that the sugar moiety was incorporated into the lysozyme. The optimum pH values of the modified and unmodified lysozyme on glycolchitin were pH 4.5 and 5.0, respectively. On the other hand, the optimum pH of the modified enzyme on freeze-dried cells of Micrococcus lysodeikticus shifted from pH 7.8 to 6.0. Wheat proteins, gliadin and glutenin, were also modified. The modified gliadin had higher emulsification ability and solubility than the unmodified ones.

Identification, cloning, and heterologous expression of a mammalian fructosamine-3-kinase.

Fructosamines are thought to play an important role in the development of diabetic complications. Little is known about reactions that could metabolize these compounds in mammalian tissues, except for recent indications that they can be converted to fructosamine 3-phosphates. The purpose of the present work was to identify and characterize the enzyme responsible for this conversion. Erythrocyte extracts were found to catalyze the ATP-dependent phosphorylation of 1-deoxy-1-morpholinofructose (DMF), a synthetic fructosamine. The enzyme responsible for this conversion was purified approximately 2,500-fold by chromatography on Blue Sepharose, Q Sepharose, and Sephacryl S-200 and shown to copurify with a 35,000-M(r) protein. Partial sequences of tryptic peptides were derived from the protein by nanoelectrospray-ionization mass spectrometry, which allowed for the identification of the corresponding human and mouse cDNAs. Both cDNAs encode proteins of 309 amino acids, showing 89% identity with each other and homologous to proteins of unknown function predicted from the sequences of several bacterial genomes. Both proteins were expressed in Escherichia coli and purified. They were shown to catalyze the phosphorylation of DMF, fructoselysine, fructoseglycine, and fructose in order of decreasing affinity. They also phosphorylated glycated lysozyme, though not unmodified lysozyme. Nuclear magnetic resonance analysis of phosphorylated DMF and phosphorylated fructoseglycine showed that the phosphate was bound to the third carbon of the 1-deoxyfructose moiety. The physiological function of fructosamine-3-kinase may be to initiate a process leading to the deglycation of fructoselysine and of glycated proteins.

PURIFICATION OF PEG-PROTEIN CONJUGATES BY COUNTERCURRENT DISTRIBUTION IN AQUEOUS TWO-PHASE SYSTEMS

Purification of PEG-protein conjugates by countercurrent distribution (CCD) in aqueous two-phase systems is reported. By using CCD in 19.36% PEG 3400/14.68% potassium phosphate, we can separate PEG-lysozyme conjugates, which contains an average number of 1.14 PEG per lysozyme, into three peaks with 55 number of transfers. Further analysis of the samples reveals that these three peaks mainly represent unmodified lysozyme, (PEG)1-lysozyme and (PEG)2-lysozyme.

Thermal stability of alkylated and hydroxyalkylated lysozymes

Five derivatives of lysozyme which were modified in four of the original six lysine residues were prepared by reductive alkylation with three aliphatic aldehydes of different chain lengths and two hydroxyaldehydes of different hydroxyl-group contents. The thermal stability of these derivatives was investigated by DSC. The alkylated derivatives were less stable than unmodified lysozyme, depending on the size of the introduced alkyl groups. However, there was no significant difference in the thermal stability among unmodified and two hydroxylated lysozymes. The change in the thermal stability upon lysine modification of lysozyme is remarkably dependent on the qualitative factors of the entering substituents, and on other factors such as steric hindrance.

Enhanced Antimicrobial Action of Lysozyme against Gram-Negative and Gram-Positive Bacteria Due to Modification with Perillaldehyde

Hen egg white lysozyme was covalently modified to various degrees with perillaldehyde, a major phenolic aldehyde in the steam distillate of the green leaves of Japanese shiso [Perilla frutescens (Labiatae)], via Schiff base formation followed by reduction with sodium borohydride. Free amino group determinations revealed three lysozyme derivatives, designated LPa 1 , LPa 2 and LPa 4 , which contain 0.5, 2.4, and 3.9 residues of perillaldehyde, respectively. These modifications had no dramatic effect on the solubility of the lysozyme derivatives. The lytic activity of the modified lysozymes against Micrococcus lysodeikticus was slightly decreased as the degree of modification increased, but even LPa 4 retained 73% of the activity of the unmodified lysozyme

Characterization of the Hydrophobic Region of Heat Shock Protein 90

The modes of binding of heat shock protein 90 with phenyl-Sepharose, myristoylated AE-cellulose, and monomyristoylated lysozyme were studied to characterize a hydrophobic region(s) on the surface of the heat shock protein 90 molecule and the following results were obtained. (1) The binding of heat shock protein 90 with phenyl-Sepharose was inhibited by the addition of 30% ethylene glycol. This indicates that the binding involves a hydrophobic interaction. (2) The binding was strengthened by the addition of 10 mM Mg2+, Ca2+, Sr2+, and Ba2+ ions, but not by K+ or Na+ ions. (3) The binding of hsp 90 with phenyl-Sepharose decreased initially and then increased as the temperature was increased from 0 to 50 degrees C, with a minimum at around 35 degrees C. (4) Lowering the pH stimulated the binding of hsp 90 with phenyl-Sepharose. (5) Heat shock protein 90 bound to myristoylated AE-cellulose, which has aliphatic hydrophobic residues, but not to acetylated AE-cellulose. (6) Heat shock protein 90 bound to monomyristoylated lysozyme, but not to control unmodified lysozyme. Based on these results, the possible function of the hydrophobic region(s) of heat shock protein 90 in the interaction with hydrophobic proteins is discussed.

Spectroscopic, immunochemical, and thermodynamic properties of carboxymethyl(Cys6, Cys127)-hen egg white lysozyme

A three-disulfide form of hen egg white lysozyme with Cys6 and Cys127 blocked by carboxymethyl groups was prepared, purified, and characterized for eventual use in protein folding experiments. Trypsin digestion followed by proline-specific endopeptidase digestion facilitated the unambiguous assignment of the disulfide bond pairings and the modified residues in this derivative. 3SS-lysozyme demonstrated nearly full enzymatic activity at its pH optimum, pH 5.5. The 3SS-lysozyme derivative and unmodified lysozyme were shown to be identical by CD spectroscopy at pH 3.6. Immunochemical binding assays demonstrated that the conformation of lysozyme was perturbed predominantly only locally by breaking and blocking the disulfide bond between Cys6 and Cys127. Both 3SS-lysozyme and unmodified lysozyme exhibited reversible thermally induced transitions at pH 2.0, but the Tm of 3SS-lysozyme, 18.9 degrees C, was found to be 34 degrees lower than that of native lysozyme under the same conditions. The conformational chemical potential of the denatured form of unmodified lysozyme was determined from the transition curves to be approximately 6.7 kcal/mol higher than that of the denatured form of 3SS-lysozyme, at pH 2.0 and 35 degrees C, if the conformational chemical potential for the folded forms of both 3SS-lysozyme and unmodified lysozyme is arbitrarily assumed to be 0.0 kcal/mol. A calculation of the increase in the theoretical loop entropy of denatured 3SS-lysozyme resulting from the cleavage of the Cys6-Cys127 disulfide bond, however, yielded a value of only 5.4 kcal/mol for the difference in conformational chemical potential. This suggests that, in addition to the entropic component, there is also an enthalpic contribution to the difference in the conformational chemical potential corresponding to approximately 1.3 kcal/mol. Thus, it is concluded that the reduction and blocking of the disulfide bond between Cys6 and Cys127 destabilizes 3SS-lysozyme relative to unmodified lysozyme predominantly by stabilizing the denatured conformation by increasing its chain entropy.

Changes in lysozyme due to interaction with vaporized hexanal.

In order to elucidate the mechanism of the alteration of proteins induced by vaporized aldehydes, unmodified and chemically-modified lysozymes were exposed in the solid state to vaporized hexanal at 50°C and 5.8 or 75% relative humidity (RH). On exposure at 75%RH, the unmodified lysozyme exhibited polymerization, browning, loss of solubility, fluorescence production and impairment of lysine, tryptophan and methionine residues. Methionine residues seemed to be oxidized to methionine sulfoxide residues. The polymerization did not proceed at 5.8RH. All the above alterations were almost completely prevented by the removal of oxygen from the reaction cells. Acetylation of lysozyme retarded these alterations fairly well except that the impairment of tryptophan residues was unaffected. On the basis of all the results it is suggested that at the first step the concerned reaction essentially requires hexanal derivatives such as peroxyhexanoic acid and/or related radicals induced through the reaction with oxygen. The second step seems to consist at least of two routes which are independent of each other and require water. One route is assumed to be an amino-carbonyl reaction involving lysine residues. The other route seems responsible for the attack on tryptophan and methionine residues through oxidation involving the radicals.

Polymerization of Lysozyme and Impairment of Its Amino Acid Residues Caused by Reaction with Glucose

In order to reveal the mechanism of the Maillard reaction between proteins and reducing sugars, unmodified and chemically modified lysozymes were incubated with and without glucose at 50°C and 75% relative humidity in the solid state. Incubation of unmodified lysozyme with glucose resulted in browning and polymerization of the protein, and noticeable losses of arginine, lysine, and tryptophan residues. Those changes were little affected by the presence of an oxygen adsorber. Acetylation of lysozyme almost completely prevented those changes, indicating that the reaction of free amino groups of the protein with glucose is essential at the initial stage of these changes. Incubation of lysozyme the arginine residues of which were masked with 1,2-cyclohexane-dione (CHD) resulted in almost the same changes as above even in the absence of glucose. Those changes could be explained as caused by the action of CHD released from the arginine residues. This similarity in the effects on protein of CHD and glucose implies that dicarbonyl compounds are key components at the secondary stage of the Maillard reaction between proteins and reducing sugars.

Polymerization of lysozyme and impairment of its amino acid residues caused by reaction with glucose.

In order to reveal the mechanism of the Maillard reaction between proteins and reducing sugars, unmodified and chemically modified lysozymes were incubated with and without glucose at 50°C and 75% relative humidity in the solid state. Incubation of unmodified lysozyme with glucose resulted in browning and polymerization of the protein, and noticeable losses of arginine, lysine, and tryptophan residues. Those changes were little affected by the presence of an oxygen adsorber. Acetylation of lysozyme almost completely prevented those changes, indicating that the reaction of free amino groups of the protein with glucose is essential at the initial stage of these changes.Incubation of lysozyme the arginine residues of which were masked with 1,2-cyclohexane-dione (CHD) resulted in almost the same changes as above even in the absence of glucose. Those changes could be explained as caused by the action of CHD released from the arginine residues. This similarity in the effects on protein of CHD and glucose implie...

Effect of size and charge on endocytosis of lysozyme derivatives by sinusoidal rat liver cells in vivo.

Hen egg-white lysozyme has been modified by intermolecular cross-linking with dimethyl suberimidate or by acylation with acetic or succinic anhydride. Retention of the native conformation of the modified enzyme was checked by measuring enzyme activity, resistance of disulfide bridges to reduction by thiols, and susceptibility to proteases. Unmodified lysozyme and its derivatives (labelled with 125I) were intravenously injected into nephrectomized rats, and plasma clearance and uptake by liver cells were determined. Under these conditions, about 6% of the unmodified lysozyme was taken up by liver 15 min after injection. Cross-linking led to a greatly increased uptake (up to 89% of the dose in 15 min), whereas acylation reduced the uptake to 3-4%. Cell isolations showed that the unmodified enzyme and the cross-linked derivatives were taken up by sinusoidal cells. Differential fractionation of liver homogenates indicated tht the unmodified enzyme was taken up in lysosomes. The cross-linked derivatives were concentrated in the nuclear and microsomal fractions as well as in the lysosomal fraction, suggesting adsorption on plasma membranes besides uptake in lysosomes. The experiments described in this paper, together with previous results on ribonuclease and lactate dehydrogenase, indicate that endocytosis of some proteins by sinusoidal liver cells is positively correlated with size and positive charge of the molecules.