THE STABILIZATION OF PROTEINS BY OSMOLYTES
THE STABILIZATION OF PROTEINS BY OSMOLYTES
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DOI：
10.1016/s0006-3495(85)83932-1
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发表时间：
1985-01-01
影响因子：
3.4
通讯作者：
TIMASHEFF, SN
中科院分区：
文献类型：
--
作者：
ARAKAWA, T;TIMASHEFF, SN
对于几种中性渗透剂：L-脯氨酸、L-丝氨酸、GABA酸、肌氨酸、牛磺酸、α-氨基丁酸和α-氨基丁酸，检查了溶菌酶与溶剂组分的优先相互作用，以及溶剂添加剂对其稳定性的影响。丙氨酸，β-丙氨酸、甘氨酸、甜菜碱和N-氧化三甲胺。所有这些物质都能稳定蛋白质结构，使其不受热变性的影响，并且（除了N-氧化三甲基胺，无法对其进行相互作用测量）它们被强烈地排除在蛋白质结构域之外，使得它们不太可能与蛋白质直接结合。缬氨酸，不知道作为一种渗透剂，没有稳定作用，虽然它诱导了一个大的蛋白质优先水合。对这些物质在生活在高渗透压下的生物体中用作渗透压调节剂给出了一个可能的解释。
The preferential interactions of lysozyme with solvent components, and the effects of solvent additives on its stability were examined for several neutral osmolytes: L-proline, L-serine, GABA acid, sarcosine, taurine, .alpha.-alanine, .beta.-alanine, glycine, betaine, and trimethylamine N-oxide. All these substances stabilize protein structure against thermal denaturation, and (except for trimethylamine N-oxide, for which interaction measurements could not be made) they are strongly excluded from the protein domain, rendering unlikely their direct binding to proteins. Valine, not known as an osmolyte, had no stabilizing effect, although it induced a large protein-preferential hydration. A possible explanation is given for the use of these substances as osmotic-pressure-regulating agents in organisms living under high osmotic pressure.