title: Thermal stabilization of multimeric proteins: a case study with alpha-globulin.
abstract: Preferential interaction parameters of multisubunit protein, alpha-globulin and monomeric protein human serum albumin (HSA) were determined in different cosolvents using precision densitymetry. The apparent partial specific volumes were determined under both isomolal and isopotential conditions for alpha-globulin in 0.02 M glycine-NaOH buffer at pH 10 and the values were 0.692+/-0.002 and 0.688+/-0.001, ml/g, respectively, at 20.00+/-0.01 degrees C. From the partial specific volume data with cosolvents the preferential interaction parameter (xi3) and other thermodynamic parameters were calculated at different solvent concentrations. The (xi3) values increased with an increase in the solvent concentration up to 30% and reached a maximum with the values of-0.111+/-0.018 g/g and -0.076+/-0.012 g/g in sucrose and sorbitol, respectively. In glycerol the (xi3) values decreased with an increase in solvent concentration. The above data is further supported by thermal denaturation profiles in which the apparent thermal denaturation temperature (apparent Tm) of alpha-globulin shows an increase from 63 degrees C to higher temperatures in the order of sucrose, sorbitol and glycerol. Alpha-globulin showed coagulation due to protein interaction at temperatures above 50 degree C. The apparent Tm of 63 degrees C for control protein was increased significantly up to 75 degrees C in 40% sorbitol with two fold increase in the delta(S) values showing the increased structural stability of alpha-globulin. At high solvent concentration the protein gets dissociated and the resultant monomers are hydrated which was evident by fluorescence data and the difference spectral results with a 6nm red shift in the emission maximum and 2 nm blue shift in UV-absorption maximum arising out of perturbation of aromatic chromophores. The studies were performed both at native pH of 7.9 where the protein is in its oligomeric form and at pH of 10 where it is dissociated form and the results compared. The data showed that the solvent is excluded more from the protein vicinity in the dissociated state.
authors.affiliation: Department of Protein Chemistry & Technology, Central Food Technological Research Institute, Mysore, India.
authors.forename: C
authors.initials: C
authors.lastname: Radha
authors.forename: B K
authors.initials: BK
authors.lastname: Muralidhara
authors.forename: P R
authors.initials: PR
authors.lastname: Kumar
authors.forename: R
authors.initials: R
authors.lastname: Tasneem
authors.forename: V
authors.initials: V
authors.lastname: Prakash
mesh_terms: D003720:Densitometry / Q000379:methods; D005914:Globins / Q000737:chemistry*; D005990:Glycerol; D006358:Hot Temperature; D006801:Humans; D046911:Macromolecular Substances; D011489:Protein Denaturation; D012639:Seeds; D012997:Solvents; D013012:Sorbitol; D013050:Spectrometry, Fluorescence / Q000379:methods; D013056:Spectrophotometry, Ultraviolet / Q000379:methods; D013395:Sucrose; D013816:Thermodynamics; D014364:Tryptophan / Q000032:analysis; D014443:Tyrosine / Q000032:analysis
chemical_list: D046911:Macromolecular Substances; D012997:Solvents; D014443:Tyrosine; D013012:Sorbitol; D013395:Sucrose; D014364:Tryptophan; D005914:Globins; D005990:Glycerol