
pmid: 41003996
The behavior of biomolecules in a crowded environment is affected by a number of factors, with the excluded volume being traditionally considered as a major contributor to the macromolecular crowding effects in polymer solutions. In addition to the hard nonspecific steric interactions representing the excluded volume effects, other commonly considered factors are the so-called soft interactions between the crowder and the crowdee, such as electrostatic, hydrophobic, and van der Waals interactions. However, the changes in the solvent properties of aqueous media induced by the crowding agents may represent important but commonly neglected factor affecting behavior of biomolecules in a crowded environment. This chapter systematically represents information in support to this hypothesis. Presented data clearly show that the crowding agents do induce changes in solvent properties of aqueous media in crowded environment. Therefore, these changes should be taken into account for crowding effect analysis.
Macromolecular Substances, Static Electricity, Solvents, Water, Hydrophobic and Hydrophilic Interactions
Macromolecular Substances, Static Electricity, Solvents, Water, Hydrophobic and Hydrophilic Interactions
| selected citations These citations are derived from selected sources. This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | 0 | |
| popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network. | Average | |
| influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically). | Average | |
| impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network. | Average |
