Journal
BIOPHYSICAL CHEMISTRY
Volume 237, Issue -, Pages 31-37Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.bpc.2018.03.002
Keywords
Excluded volume effect; Osmolytes; Monosaccharides; Oligosaccharides; Degree of stabilization
Funding
- Council of Scientific and Industrial Research, India [37(1603)/13/EMRII, 37(1604)/13/EMRII]
- Indian National Science Academy
- Intramural Research Program of the National Institute of Diabetes and Digestive and Kidney Diseases
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The thermal stability of apo alpha-lactalbumin (alpha-LA) and lysozyme was measured in the presence of mixtures of glucose, fructose, and galactose. Mixtures of these monosaccharides in the appropriate stoichiometric ratio were found to have a greater stabilizing effect on each of the two proteins than equal weight/volume concentrations of di- tri- and tetra-saccharides with identical subunit composition (sucrose, trehalose, raffinose, and stachyose). The excluded volume model for the effect of a single saccharide on the stability of a protein previously proposed by Beg et al. [Biochemistry 54 (2015) 3594] was extended to treat the case of saccharide mixtures. The extended model predicts quantitatively the stabilizing effect of all monosaccharide mixtures on alpha-LA and lysozyme reported here, as well as previously published results obtained for ribonuclease A [Biophys. Chem. 138 (2008) 120] to within experimental uncertainty.
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