Comparative analysis of amino acids and amino-acid derivatives in protein crystallization
Comparative analysis of amino acids and amino-acid derivatives in protein crystallization
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DOI：
10.1107/s1744309110013710
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发表时间：
2010-06-01
影响因子：
0.9
通讯作者：
Yamaguchi, Hiroshi
中科院分区：
文献类型：
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作者：
Ito, Len;Shiraki, Kentaro;Yamaguchi, Hiroshi
蛋白质结晶的最佳条件难以确定，因为蛋白质在饱和溶液中倾向于聚集。本研究综合评价了氨基酸及其衍生物作为结晶添加剂的作用。该溶液的第四组分由于聚集减少而增加了鸡蛋清溶菌酶在各种沉淀剂中结晶的可能性。这些结果表明，添加某些类型的氨基酸和氨基酸衍生物，如精氨酸，赖氨酸和酯化和酰胺化的氨基酸，是提高蛋白质结晶成功率的简单方法。
Optimal conditions for protein crystallization are difficult to determine because proteins tend to aggregate in saturated solutions. This study comprehensively evaluates amino acids and amino-acid derivatives as additives for crystallization. This fourth component of the solution increases the probability of crystallization of hen egg-white lysozyme in various precipitants owing to a decrease in aggregation. These results suggest that the addition of certain types of amino acids and amino-acid derivatives, such as Arg, Lys and esterified and amidated amino acids, is a simple method of improving the success rate of protein crystallization.