New insights into the interaction of proteins and disaccharides—The effect of pH and concentration
New insights into the interaction of proteins and disaccharides—The effect of pH and concentration
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DOI：
10.1002/bip.22990
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发表时间：
2017-02
期刊：
影响因子：
2.9
通讯作者：
D. Reichert;S. Gröger;C. Hackel
中科院分区：
文献类型：
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作者：
D. Reichert;S. Gröger;C. Hackel
为了获得蛋白质和二糖相互作用的新见解，我们通过PFG-NMR研究了溶菌酶分子在溶液和蛋白质-糖-水三元体系中的流体动力学半径RhProt。我们的方法是基于这样的假设，即二糖如海藻糖的脱水生物性质是基于糖分子聚集到蛋白质上，即，在一些实施方案中，蛋白质可以通过糖分子在蛋白质附近的积累来实现，并且可以通过蛋白质的实验可检测的RhProt值来研究该过程。Rh值由实验测定的扩散系数和使用惰性分子二氧六环作为内粘度参考的粘度校正的应用计算。实验作为糖浓度、总颗粒浓度和pH值的函数进行。我们研究了二糖海藻糖和蔗糖，主要是因为海藻糖具有众所周知的隐生物性质，而蔗糖，其大小和结构相似，缺乏这些性质。结果表明，在海藻糖的情况下，在较宽的浓度和pH值范围内，在蛋白质周围形成保护性糖壳。
To gain new insights into the interaction of proteins and disaccharides, we investigated the hydrodynamic radii, RhProt , of lysozyme molecules in solution and in a ternary protein‐sugar‐water system by PFG‐NMR. Our approach is based on the assumption that the anhydrobiotic properties of disaccharides like trehalose are based on aggregation of sugar molecules to the proteins, i.e., accumulation of sugar molecules close to the protein, and that this process can be investigated by the experimentally detectable RhProt value of the protein. The Rh values are calculated from the experimentally determined diffusion coefficients and the application of a viscosity correction using the inert molecule dioxane as an internal viscosity reference. The experiments were performed as a function of sugar concentration, the overall particle concentration and the pH value. We investigated the disaccharides trehalose and sucrose, mainly for the reason that trehalose has well know cryptobiotic properties while sucrose, which is similar in size and structure, lacks these properties. The results show the formation of a protective sugar shell around the proteins over a wider range of concentrations and pH values in the case of trehalose.