Amino acid esters prevent thermal inactivation and aggregation of lysozyme
Amino acid esters prevent thermal inactivation and aggregation of lysozyme
复制标题
DOI：
10.1021/bp049769w
复制
发表时间：
2005-03-01
影响因子：
2.9
通讯作者：
Takagi, M
中科院分区：
文献类型：
--
作者：
Shiraki, K;Kudou, M;Takagi, M
迫切需要小的有效的聚集抑制剂来防止蛋白质失活。本文研究了氨基酸酯（AAE）对鸡蛋溶菌酶热致聚集和失活的抑制作用。在50 mM磷酸钠缓冲液（pH 6.5）中含有0.2 mg/mL溶菌酶的溶液中，在98 ℃热处理30 min期间，溶菌酶完全失活（< 1%原始活性）。在100 mM常用添加剂如精氨酸、胍、尿素和糖的存在下，残余活性仅略微增加（< 5%）。然而，在存在100 mM AAE的情况下，残留活性> 60%，并且在98 ℃下热处理30 min期间未观察到聚集体。这一事实为设计用于防止热诱导聚集的添加剂的支架提供了新的信息。
Small potent inhibitors of aggregation are eagerly demanded for preventing the inactivation of proteins. This paper shows that amino acid esters (AAEs) prevent heatinduced aggregation and inactivation of hen egg lysozyme. Lysozyme was completely inactivated (< 1% original activity) during heat treatment at 98 degrees C for 30 min in a solution containing 0.2 mg/mL lysozyme in 50 mM Na-phosphate buffer (pH 6.5). The residual activities only slightly increased (< 5%) in the presence of 100 mM commonly used additives such as arginine, guanidine, urea, and sugars. However, in the presence of 100 mM AAEs, the residual activities were > 60% and no aggregates were observed during the heat treatment at 98 degrees C for 30 min. This fact provides new information on the scaffold for designing additives to prevent heat-induced aggregation.