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Protection des effets de Kluyveromyces lactis sur la H+-ATPase issue de la membrane plasmique grâce au tréhalose, lors de la lyophilisation et la réhydratation.

Trehalose-mediated protection of the plasma membrane H+-ATPase from Kluyveromyces lactis during freeze-drying and rehydration.

Auteurs : SAMPEDRO J. G., GUERRA G., PARDO J. P., URIBE S.

Type d'article : Article

Résumé

The protective efficiency of carbohydrates was as follows: trehalose higher than maltose higher than sucrose higher than glucose higher than galactose. Each carbohydrate exhibited the maximal protection at a concentration of 20 milligrams carbohydrate per milligram of protein or above. Trehalose, at 20 milligrams/milligram protein, protected the enzyme activity completely during freeze-drying and rehydration. Rehydration temperature was critical; at 20 deg C or below, activity was fully retained, while at 30, 40, or 50 deg C activity decreased in proportion with temperature. Storage at 4 deg C resulted in retention of most of the enzymatic activity for 60 days. The protection of the H+-ATPase by trehalose suggests that this carbohydrate might protect other membrane enzymes from inactivation during handling.

Détails

  • Titre original : Trehalose-mediated protection of the plasma membrane H+-ATPase from Kluyveromyces lactis during freeze-drying and rehydration.
  • Identifiant de la fiche : 1999-2577
  • Langues : Anglais
  • Source : Cryobiology - vol. 37 - n. 2
  • Date d'édition : 09/1998

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