Journal ArticleDOI
Effect of polyol osmolytes on ΔGD, the gibbs energy of stabilisation of proteins at different pH values
Reads0
Chats0
TLDR
Thermal denaturation curves of lysozyme and ribonuclease-A and measurements of the far- and near-UV CD spectra suggested that secondary and tertiary structures of both proteins in their native and denatured states are not perturbed on the addition of polyols.About:
This article is published in Biophysical Chemistry.The article was published on 2005-08-22. It has received 96 citations till now. The article focuses on the topics: Polyol.read more
Citations
More filters
Journal ArticleDOI
Mechanisms of protein stabilization and prevention of protein aggregation by glycerol.
TL;DR: It is proposed that Glycerol prevents protein aggregation by inhibiting protein unfolding and by stabilizing aggregation-prone intermediates through preferential interactions with hydrophobic surface regions that favor amphiphilic interface orientations of glycerol.
Journal ArticleDOI
The role of hyperosmotic stress in inflammation and disease
TL;DR: This review covers the pathological consequences of hyperosmotic stress in relation to disease and emphasizes the importance of consideringhyperosmolarity in inflammation and disease progression.
Journal ArticleDOI
Stabilization of enzymes via immobilization: Multipoint covalent attachment and other stabilization strategies
Rafael C. Rodrigues,Ángel Berenguer-Murcia,Diego Carballares,Roberto Morellon-Sterling,Roberto Fernandez-Lafuente +4 more
TL;DR: This review is focused on how enzyme immobilization may improve enzyme stability, and details other possibilities to stabilize enzymes: generation of favorable enzyme environments, prevention of enzyme subunit dissociation in multimeric enzymes, generation of more stable enzyme conformations, or enzyme rigidification via multipoint covalent attachment.
Journal ArticleDOI
Structural and functional stabilization of protein entities: state-of-the-art.
TL;DR: Modification of the microenvironment of the biomolecule via multipoint covalent attachment onto a solid surface followed by hydrophilic polymer co-immobilization, or physical containment within nanocarriers, are some of the (latest) strategies discussed aiming at full structural and functional stabilization of said biomolecules.
Journal ArticleDOI
Practical insights on enzyme stabilization.
TL;DR: This review intends to compile and describe the most used approaches for enzyme stabilization highlighting case studies in a practical point of view.
References
More filters
Journal ArticleDOI
Living with water stress: evolution of osmolyte systems
TL;DR: Osmolyte compatibility is proposed to result from the absence of osmolytes interactions with substrates and cofactors, and the nonperturbing or favorable effects of oSMolytes on macromolecular-solvent interactions.
Book ChapterDOI
Stability of Proteins Small Globular Proteins
TL;DR: The chapter discusses the stability of proteins and presents the results obtained on small compact globular proteins, which represent one single cooperative system, and the temperature-induced changes in protein, denaturational and predenaturational changes inprotein, thermodynamics of protein unfolding, and thermodynamic properties of protein.
Journal ArticleDOI
Mechanism of protein stabilization by glycerol: preferential hydration in glycerol-water mixtures
TL;DR: A densimetric investigation of the interactions between solvent components in glycerol-water mixtures and seven proteins and all the proteins were found to be preferentially hydrated at all conditions used, i.e., addition of the proteins to the mixed solvent results in an increase in the chemical potential of Glycerol.
Journal ArticleDOI
The control of protein stability and association by weak interactions with water: how do solvents affect these processes?
TL;DR: The relationship between preference and contact, and sources of Preferential Exclusions and Stabilization or Not?
Journal ArticleDOI
Protein stability curves
TL;DR: A number of relations are obtained, including the special features of low‐temperature denaturation, the properties of the maximum in stability, and the interrelationships of the characteristic temperatures of the protein.
Related Papers (5)
Living with water stress: evolution of osmolyte systems
The osmophobic effect: natural selection of a thermodynamic force in protein folding.
D. W. Bolen,Ilia V. Baskakov +1 more