Cryoprotection mechanisms of polyethylene glycols on lactate dehydrogenase during freeze-thawing
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چکیده
منابع مشابه
Effect of freeze-thawing and polyethylene glycol (PEG) lipid on fusion and fission of phospholipid vesicles.
The effect of freeze-thawing on the size of egg yolk phosphatidylcholine (EggPC) vesicles in the presence of 0-40 mol% distearoylphosphatidylethanolamine-polyethylene glycol 2000 (DSPE-PEG) was studied. Mean diameters of the vesicles fell into a range of 80-150 nm after 10 times freeze-thawing in spite of their original size. In the process of freeze-thawing, two opponent events, one is fission...
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Mono-, di-, tri-, and tetraethylene glycols and polyethylene glycols (PEG) with molecular weight up to 20,000 were degraded by soil microorganisms. A strain of Pseudomonas aeruginosa able to use a PEG of average molecular weight 20,000 was isolated from soil. Washed cells oxidized mono- and tetraethylene glycols, but O2 consumption was not detectable when such cells were incubated for short per...
متن کاملPolymers protect lactate dehydrogenase during freeze-drying by inhibiting dissociation in the frozen state.
Enzymes subjected to freeze-thawing are known to be protected by polymers that are preferentially excluded from the hydrated surface of proteins [reviewed in Carpenter et al. (1994) ACS Symp. Ser. 567, 134-147]. Preferentially excluded solutes are also known to stabilize quaternary structure, which enhances the thermostability of multimeric proteins in aqueous systems. Also, it has been suggest...
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The study was conducted to determine the influence of D-aspartic acid (D-Asp) as antioxidant supplement and thawing rates on ram sperm motility, membrane integrity, abnormality, viability, mitochondria activity, malondialdehyde and antioxidant activities, and total antioxidant capacity after freezing-thawing process. Semen samples from five mature rams (3-4 years old) were diluted with extender...
متن کاملDenaturation of Enzyme Protein by Freeze-Thawing and Freeze-Drying ; I. Freeze-thawing and freeze-drying of myosin and some other muscle proteins
Changes in physico-chemical properties and m enzymatic activities of some muscle proteins by freeze-thawing or freeze-drying were measured for the purpose of clarifying the mechanism of protein denaturation by freeze-thawing and freezedrying. The results showed following: Freeze-thawing unfolded the conformation of the rod-like proteins and decreased their enzymatic activities. The two effects ...
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ژورنال
عنوان ژورنال: The AAPS Journal
سال: 2004
ISSN: 1550-7416
DOI: 10.1208/aapsj060322