Protection of Protein Secondary Structure by Saccharides of Different Molecular Weights during Freeze-Drying
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- Izutsu Ken-ichi
- National Institute of Health Sciences, Japan
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- Aoyagi Nobuo
- National Institute of Health Sciences, Japan
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- Kojima Shigeo
- National Institute of Health Sciences, Japan
書誌事項
- 公開日
- 2004
- 資源種別
- journal article
- DOI
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- 10.1248/cpb.52.199
- 公開者
- 公益社団法人 日本薬学会
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説明
The protective effects of saccharides with various molecular weights (glucose, maltose, maltotriose, maltotetraose, maltopentaose, maltoheptaose, dextran 1060, dextran 4900, and dextran 10200) against lyophilization-induced structural perturbation of model proteins (BSA, ovalbumin) were studied. Fourier transform infrared (FT-IR) analysis of the proteins in initial solutions and freeze-dried solids indicated that maltose conferred the greatest protection against secondary structure change. The structure-stabilizing effect of maltooligosaccharides decreased in increasing the number of saccharide units. Larger molecules of dextran also showed a smaller structure-stabilizing effect. Increasing the effective saccharide molecular size by a borate–saccharide complexation reduced the protein structure-stabilizing effect of all of the saccharides except glucose. The results indicate that the larger saccharide molecules, and/or the complex formation with borate ion, reduce the free and accessible hydroxyl groups to interact with and stabilize the protein structure by a water-substitution mechanism.
収録刊行物
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- ＣＨＥＭＩＣＡＬ ＆ ＰＨＡＲＭＡＣＥＵＴＩＣＡＬ ＢＵＬＬＥＴＩＮ
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ＣＨＥＭＩＣＡＬ ＆ ＰＨＡＲＭＡＣＥＵＴＩＣＡＬ ＢＵＬＬＥＴＩＮ 52 (2), 199-203, 2004
公益社団法人 日本薬学会
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詳細情報 詳細情報について
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- CRID
- 1390282679145471616
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- NII論文ID
- 110003615533
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- NII書誌ID
- AA00602100
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- ISSN
- 13475223
- 00092363
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- NDL書誌ID
- 6826784
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- PubMed
- 14758004
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- 本文言語コード
- en
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- 資料種別
- journal article
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- データソース種別
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- JaLC
- NDLサーチ
- Crossref
- PubMed
- CiNii Articles
- OpenAIRE
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- 抄録ライセンスフラグ
- 使用不可
