International Journal of Biological Macromolecules, volume 160, pages 880-888
Comparative study of the protein denaturing ability of different organic cosolvents
Publication type: Journal Article
Publication date: 2020-10-01
Quartile SCImago
Q1
Quartile WOS
Q1
Impact factor: 8.2
ISSN: 01418130, 18790003
Biochemistry
Molecular Biology
General Medicine
Structural Biology
Abstract
The influence of a wide spectrum of water-miscible organic cosolvents at different concentrations on the denaturation of hen egg-white lysozyme is studied using differential scanning calorimetry (DSC) and circular dichroism (CD). The denaturing ability of cosolvents is characterized with the parameter reflecting the change in the denaturation temperature with increasing cosolvent concentration. A series of cosolvents according to their denaturing ability is established: glycerol < ethylene glycol < pure water < dimethyl sulfoxide < methanol < ethanol < formamide < acetonitrile, dimethyl formamide, acetone < 2-propanol < 1,4-dioxane < tert-butanol < 1-propanol < tetrahydrofuran < 2-butanol < 1-butanol. The link of the parameter to the m values obtained in isothermal studies of chemically induced denaturation and to the solvation properties of aqueous-organic mixtures is demonstrated. Near-UV CD measurements indicate that changes in the tertiary structure occur at slightly lower temperature than the DSC peak in some of the mixtures with high organic cosolvent content. Far-UV CD measurements in the mixtures containing alcohols or tetrahydrofuran confirm non-simultaneous disruption of the tertiary and secondary lysozyme structure. Organic cosolvents induce formation of the molten globule state with preserved and even increased secondary structure, which gradually disrupts at higher temperatures.
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- We do not take into account publications that without a DOI.
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- Statistics recalculated weekly.
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Magsumov T. et al. Comparative study of the protein denaturing ability of different organic cosolvents // International Journal of Biological Macromolecules. 2020. Vol. 160. pp. 880-888.
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Magsumov T., Li Z., Sedov I., Sedov I. A. Comparative study of the protein denaturing ability of different organic cosolvents // International Journal of Biological Macromolecules. 2020. Vol. 160. pp. 880-888.
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TY - JOUR
DO - 10.1016/j.ijbiomac.2020.05.260
UR - https://doi.org/10.1016%2Fj.ijbiomac.2020.05.260
TI - Comparative study of the protein denaturing ability of different organic cosolvents
T2 - International Journal of Biological Macromolecules
AU - Magsumov, Timur
AU - Li, Ziying
AU - Sedov, Igor
AU - Sedov, Igor A.
PY - 2020
DA - 2020/10/01 00:00:00
PB - Elsevier
SP - 880-888
VL - 160
SN - 0141-8130
SN - 1879-0003
ER -
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@article{2020_Magsumov,
author = {Timur Magsumov and Ziying Li and Igor Sedov and Igor A. Sedov},
title = {Comparative study of the protein denaturing ability of different organic cosolvents},
journal = {International Journal of Biological Macromolecules},
year = {2020},
volume = {160},
publisher = {Elsevier},
month = {oct},
url = {https://doi.org/10.1016%2Fj.ijbiomac.2020.05.260},
pages = {880--888},
doi = {10.1016/j.ijbiomac.2020.05.260}
}
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