Ultra-fine bubbles (UFBs) have been used in successful applications in a wide variety of fields, such as healthcare, agriculture, fisheries, food engineering, and chemical engineering. In this study, we investigated the nucleation rate of protein crystals in the presence of UFBs. It was found that UFBs induced the nucleation of trypsin and lysozyme basic proteins and reduced that of glucose isomerase and α-lactalbumin acidic proteins. The results suggest that the nucleation of proteins is influenced by the presence of UFBs. This novel approach offers insights for a better understanding of the mechanism of protein nucleation, and it provides a wide variety of possibilities for protein crystallography.

超细气泡（UFB）已在许多领域成功应用，例如医疗保健，农业，渔业，食品工程和化学工程。在这项研究中，我们研究了存在UFB的情况下蛋白质晶体的成核率。发现UFBs诱导了胰蛋白酶和溶菌酶碱性蛋白的成核，并减少了葡萄糖异构酶和α-乳清蛋白酸性蛋白的成核。结果表明，蛋白核的形成受UFBs的存在的影响。这种新颖的方法为更好地理解蛋白质成核机理提供了见识，并且为蛋白质结晶学提供了多种可能性。