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The influence of three well-known disaccharides, namely trehalose, maltoseand sucrose, on some structural and dynamical properties of lysozyme has beeninvestigated by means of molecular dynamics computer simulations in the 37-60wt % concentration range. The effects of sugars on the protein conformation arefound relatively weak, in agreement with the preferential hydration oflysozyme. Conversely, sugars seem to increase significantly the relaxationtimes of the protein. These effects are shown to be correlated to thefractional solvent accessibilities of lysozyme residues and further support theslaving of protein dynamics. Moreover, a significant increase in the relaxationtimes of lysozyme, sugars and water molecules is observed within the studiedconcentration range and may result from the percolation of the hydrogen-bondnetwork of sugar molecules. This percolation appears to be of primaryimportance to explain the influence of sugars on the dynamical properties oflysozyme and water.

How do trehalose, maltose and sucrose influence some structural and  dynamical properties of lysozyme ? An insight from Molecular Dynamics  simulations