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Effects of Carbohydrates on the Ion Conductance of the Hemocyanin Channel

Abstract The effects of glucose and sucrose on the ionic conductance properties of the channel formed by Megathura crenulata hemocyanin in planar lipid bilayers have been studied using membranes of different compositions. It was found that glucose at high concentrations strongly affects the time constants of the current relaxations observed in membranes containing many channels after a step in the voltage clamp from ground to a positive value. At much lower concentrations both sucrose and glucose strengthened the binding of Ba2+ to the protein, what in turn has the effect to shift the conductance voltage curve of the pore towards negative potentials. The possible mechanism underlying these effects and the analogies with other studies on the interaction of sugars and alcohols with proteins have been discussed.