Amidated Amino Acids Are Prominent Additives for Preventing Heat-Induced Aggregation of Lysozyme

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概要

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• An additive that is highly effective in small amounts for controlling protein inactivation and aggregation has long been demanded. In this paper we show amidated amino acids as new potent additives. In the presence of 100 mM amidated amino acids, e.g., Ala, Arg, Asn, Met, and Val, the heat-induced inactivation and aggregation of lysozyme at pH 7.1 are one order of magnitude slower than those in the absence of additives. Although a high Arg concentration (>1 M) has been used to prevent aggregation among amino acids, it is worth mentioning that above amidated amino acids can prevent aggregation at submolar concentrations. The data obtained suggest the importance of amino and amide groups rather than the guanidium group as an aggregation suppressor.

• 公益社団法人日本生物工学会の論文
• 2007-05-25

著者

• SHIRAKI Kentaro

  Institute for Applied Physics, University of Tsukuba

• Tomita Shunsuke

  Institute Applied Physics, University of Tsukuba

• Shiraki Kentaro

  Institute For Applied Physics University Of Tsukuba

• Shiraki Kentaro

  Grad. Sch. Of Pure And Appl. Sci. Univ. Of Tsukuba

• Tomita Shunsuke

  Institute Of Applied Physics University Of Tsukuba

• Matsuoka Tsuneyoshi

  Institute of Applied Physics, University of Tsukuba

• Hamada Hiroyuki

  Institute of Applied Physics, University of Tsukuba

• Hamada Hiroyuki

  Institute Of Applied Physics University Of Tsukuba

• Hamada Hiroyuki

  Laboratory For Bioinformatics Graduate School Of Systems Life Sciences Kyushu University

• Matsuoka Tsuneyoshi

  Institute Of Applied Physics University Of Tsukuba

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