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THE MECHANISM OF CRYOPROTECTION OF PROTEINS BY SOLUTES.

Author(s) : CARPENTER J. F., CROWE J. H.

Type of article: Article

Summary

THE AUTHORS HAVE TESTED THE CAPACITY OF 28 DIFFERENT COMPOUNDS TO PROTECT LACTATE DEHYDROGENASE FROM DAMAGE DURING FREEZE-THAWING. THESE SOLUTES COME FROM VERY DISSIMILAR CHEMICAL CLASSES INCLUDING SUGARS, POLYOLS, AMINO ACIDS, METHYLAMINES, AND LYOTROPIC SALTS. ALL THE COMPOUNDS TESTED, EXCEPT SODIUM CHLORIDE, PROTECTED THE ENZYME, TO VARYING DEGREES, FROM INACTIVATION. THE ONLY CHARACTERISTIC THAT THESE COMPOUNDS HAVE IN COMMON IS THAT THEY HAVE ALL BEEN SHOWN TO BE PREFERENTIALLY EXCLUDED FROM CONTACT WITH THE SURFACE OF PROTEINS IN AQUEOUS SOLUTION. BASED ON THE RESULTS OF EXPERIMENTS AND A REVIEW OF THE THEORY OF PROTEIN STABILIZATION IN NONFROZEN, AQUEOUS SOLUTION PROPOSE THAT THE CRYOPROTECTION AFFORDED TO ISOLATED PROTEINS BY SOLUTES CAN BE ACCOUNTED FOR BY THE FACT THAT THESE SOLUTES ARE PREFERENTIALLY EXCLUDED FROM CONTACT WITH THE PROTEIN'S SURFACE.

Details

  • Original title: THE MECHANISM OF CRYOPROTECTION OF PROTEINS BY SOLUTES.
  • Record ID : 1989-0784
  • Languages: English
  • Source: Cryobiology - vol. 25 - n. 3
  • Publication date: 1988

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