Classification of protein solubilizing solutes by fluorescence assay
Classification of protein solubilizing solutes by fluorescence assay
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通过荧光测定对蛋白质溶解溶质进行分类
DOI：
10.1016/j.ijbiomac.2022.01.137
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发表时间：
2022
影响因子：
8.2
通讯作者：
Shiraki Kentaro
中科院分区：
文献类型：
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作者：
Nishinami Suguru;Arakawa Tsutomu;Shiraki Kentaro
芳香相互作用在添加剂控制蛋白质相互作用中起着至关重要的作用。本研究基于荧光光谱研究了蛋白质盐溶添加剂与色氨酸（Trp）、酪氨酸（Tyr）、吲哚和蛋白质的相互作用。精氨酸（Arg）、尿素、胍（Gdn）、乙二醇（EG）和氯化镁（MgCl2） 5种盐化添加剂对Trp和Tyr的荧光性质有不同的影响。精氨酸显著降低了色氨酸和酪氨酸的荧光强度，甘氨酸的作用程度较轻。mgcl2和氯化钙（CaCl2）对芳香族荧光光谱影响不大。Gdn在高浓度下对Trp和Tyr的芳香荧光光谱影响不大。EG增加了Trp和Tyr的芳族荧光强度，使发射波长发生蓝移。尿素增强了Trp和Tyr的荧光，但不改变发射波长。这些结果表明，蛋白质增溶添加剂与芳香基团的相互作用是不同的。
Aromatic interaction plays a crucial role in controlling protein interaction by additives. Here we investigated the interaction of protein salting-in (solubilizing) additives with tryptophan (Trp), tyrosine (Tyr), indole, and proteins based on their fluorescence spectra. Five salting-in additives, i.e., arginine (Arg), urea, guanidine (Gdn), ethylene glycol (EG), and magnesium chloride (MgCl2), showed different effects on the fluorescence properties of Trp and Tyr. Arg significantly reduced fluorescence intensity of Trp and Tyr, as was the case for glycine to a lesser extent. MgCl2and calcium chloride (CaCl2) showed little effect on the aromatic fluorescence spectra. Gdn also showed little effect on the aromatic fluorescence spectra of Trp and Tyr even at high concentrations. EG increased the aromatic fluorescence intensity of Trp and Tyr with blue-shifted emission wavelength. Urea enhanced fluorescence of Trp and Tyr without altering emission wavelength. These results indicate that the protein solubilizing additives interact with aromatic groups differently.