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. Author manuscript; available in PMC: 2009 Feb 28.
Published in final edited form as: J Mol Biol. 2007 Dec 23;376(4):997–1007. doi: 10.1016/j.jmb.2007.12.030

Figure 7.

Figure 7

Effects of oxidation by OCl− on thermal transitions in HDL. HDL samples were oxidized to stages 1–6 by incubation with various concentrations of NaOCl as described in Fig. 6 and in Methods. The samples were diluted to 33 μg/mL protein in buffer B containing 150 mM NaCl. Protein unfolding was triggered by a T-jump from 25–95 °C and was monitored by CD at 222 nm (A, B); arrows indicate changes in the unfolding rates (A) or amplitudes (B) upon increase in the oxidation degree. In other experiments, similar HDL samples were heated from 25–98 °C at a rate of 10 °C/h, and CD (not shown) and 90° light scattering melting data were recorded at 222 nm (B, C); the data are sifted along Y-axis to avoid overlap. Apparent temperature of HDL fusion as a function of oxidation degree determined from these data is plotted in (E).