{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679145471616.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1248/cpb.52.199"}},{"identifier":{"@type":"PMID","@value":"14758004"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"6826784"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/6826784"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I6826784"}},{"identifier":{"@type":"URI","@value":"http://www.jstage.jst.go.jp/article/cpb/52/2/52_2_199/_pdf"}},{"identifier":{"@type":"NAID","@value":"110003615533"}}],"resourceType":"学術雑誌論文(journal article)","dc:title":[{"@language":"en","@value":"Protection of Protein Secondary Structure by Saccharides of Different Molecular Weights during Freeze-Drying"}],"dc:language":"en","description":[{"type":"abstract","notation":[{"@language":"en","@value":"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."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410001204163422336","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000005139465"},{"@type":"NRID","@value":"9000006374666"},{"@type":"NRID","@value":"9000021936457"},{"@type":"NRID","@value":"9000004519715"},{"@type":"NRID","@value":"9000290128829"},{"@type":"NRID","@value":"9000409499877"},{"@type":"NRID","@value":"9000347641716"},{"@type":"NRID","@value":"9000345195633"},{"@type":"NRID","@value":"9000402241041"},{"@type":"NRID","@value":"9000406205092"},{"@type":"NRID","@value":"9000350641871"},{"@type":"NRID","@value":"9000413571357"},{"@type":"NRID","@value":"9000019946947"},{"@type":"NRID","@value":"9000410627168"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0079319"}],"foaf:name":[{"@language":"en","@value":"Izutsu Ken-ichi"}],"jpcoar:affiliationName":[{"@language":"en","@value":"National Institute of Health Sciences, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204621353217","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000005139473"}],"foaf:name":[{"@language":"en","@value":"Aoyagi Nobuo"}],"jpcoar:affiliationName":[{"@language":"en","@value":"National Institute of Health Sciences, Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1030003658321390850","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"30000037"},{"@type":"NRID","@value":"1000030000037"},{"@type":"NRID","@value":"9000018292226"},{"@type":"NRID","@value":"9000004519749"},{"@type":"NRID","@value":"9000254711483"},{"@type":"NRID","@value":"9000007716269"},{"@type":"NRID","@value":"9000004549208"},{"@type":"NRID","@value":"9000005160749"},{"@type":"NRID","@value":"9000254710222"},{"@type":"NRID","@value":"9000254710733"},{"@type":"NRID","@value":"9000283357830"},{"@type":"NRID","@value":"9000254713741"},{"@type":"NRID","@value":"9000005192761"},{"@type":"NRID","@value":"9000258004924"},{"@type":"NRID","@value":"9000005286760"},{"@type":"NRID","@value":"9000283357741"},{"@type":"NRID","@value":"9000254962513"},{"@type":"NRID","@value":"9000008866925"},{"@type":"NRID","@value":"9000254239078"},{"@type":"NRID","@value":"9000254240270"},{"@type":"NRID","@value":"9000254716520"},{"@type":"NRID","@value":"9000282423773"},{"@type":"NRID","@value":"9000254241927"}],"foaf:name":[{"@language":"en","@value":"Kojima Shigeo"}],"jpcoar:affiliationName":[{"@language":"en","@value":"National Institute of Health Sciences, Japan"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00092363"},{"@type":"EISSN","@value":"13475223"},{"@type":"NDL_BIB_ID","@value":"000000120512"},{"@type":"ISSN","@value":"00092363"},{"@type":"LISSN","@value":"00092363"},{"@type":"NCID","@value":"AA00602100"}],"prism:publicationName":[{"@language":"ja","@value":"ＣＨＥＭＩＣＡＬ　＆　ＰＨＡＲＭＡＣＥＵＴＩＣＡＬ　ＢＵＬＬＥＴＩＮ"},{"@language":"en","@value":"Chemical and Pharmaceutical Bulletin"},{"@language":"en","@value":"Chem. Pharm. Bull."},{"@language":"en","@value":"CHEMICAL & PHARMACEUTICAL BULLETIN"},{"@language":"ja","@value":"Ｃｈｅｍ．　Ｐｈａｒｍ．　Ｂｕｌｌ．"}],"dc:publisher":[{"@language":"en","@value":"The Pharmaceutical Society of Japan"},{"@language":"ja","@value":"公益社団法人 日本薬学会"}],"prism:publicationDate":"2004","prism:volume":"52","prism:number":"2","prism:startingPage":"199","prism:endingPage":"203"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"http://id.ndl.go.jp/bib/6826784"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I6826784"},{"@id":"http://www.jstage.jst.go.jp/article/cpb/52/2/52_2_199/_pdf"}],"availableAt":"2004","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=freeze-drying","dc:title":"freeze-drying"},{"@id":"https://cir.nii.ac.jp/all?q=protein%20formulation","dc:title":"protein formulation"},{"@id":"https://cir.nii.ac.jp/all?q=stabilization","dc:title":"stabilization"},{"@id":"https://cir.nii.ac.jp/all?q=borate","dc:title":"borate"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360011143966561408","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Dehydration-induced conformational transitions in proteins and their inhibition by stabilizers"}]},{"@id":"https://cir.nii.ac.jp/crid/1360011145919665536","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Formulation Development of Protein Dosage Forms"}]},{"@id":"https://cir.nii.ac.jp/crid/1360292619413298560","@type":"Article","relationType":["references","cites"],"jpcoar:relatedTitle":[{"@value":"Fourier Transform Infrared Spectrometric Analysis of Protein Conformation: Effect of Sampling Method and Stress 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