Bound Water and Cryptobiosis:Thermodynamic Properties of Water at Biopolymer Surfaces

The molecular mechanisms underlying the adaptations to water loss developed in several tardigrade species remain poorly understood. It seems, however, that the binding of the disaccharide trehalose to membranes and other cellular components at low water contents is important for the tolerance to extreme drought. Trehalose is thus thought to replace interfacial- or “bound” water and enhance the conformational stability of labile macromolecules. To gain further insight into this we investigate here thermodynamic properties of water bound to the protein lysozyme at low water content (<100 water molecules pr. protein). It appears that this surface water has a higher enthalpy and higher entropy than the bulk liquid. These observations call for re-evaluation of the term “bound water” since “bound” carries the connotation of a low-energy, ordered (i.e. low-entropy) state. To rationalize these observations it is suggested that — in addition to the self-evident energetic contribution from biopolymer-water contacts — the properties of interfacial water are dominated by two effects. These are i) the ability of water to facilitate fast movements of individual parts of biopolymers and ii) the high molecular cohesion in the aqueous bulk. Thus, the hydration of a surface leads to enhanced flexibility in the biopolymer and breakage in the network of hydrogen bonding in the liquid bulk, and these effects collectively increase the enthalpy and entropy of the system. As a result, the thermodynamic parameters of hydration of lysozyme carry the thermodynamic hallmarks of an order → disorder process, even for the first hundred (i.e. most strongly associated) water molecules. We discuss these data for protein hydration together with some recent, very similar observations for the hydration of lipid bilayer membranes.