title: Amino Acid esters prevent thermal inactivation and aggregation of lysozyme.
abstract: Small potent inhibitors of aggregation are eagerly demanded for preventing the inactivation of proteins. This paper shows that amino acid esters (AAEs) prevent heat-induced aggregation and inactivation of hen egg lysozyme. Lysozyme was completely inactivated (<1% original activity) during heat treatment at 98 degrees C for 30 min in a solution containing 0.2 mg/mL lysozyme in 50 mM Na-phosphate buffer (pH 6.5). The residual activities only slightly increased (<5%) in the presence of 100 mM commonly used additives such as arginine, guanidine, urea, and sugars. However, in the presence of 100 mM AAEs, the residual activities were >60% and no aggregates were observed during the heat treatment at 98 degrees C for 30 min. This fact provides new information on the scaffold for designing additives to prevent heat-induced aggregation.
authors.affiliation: School of Materials Science, Japan Advanced Institute of Science and Technology, Tatsunokuchi, Ishikawa 923-1292, Japan. kshiraki@jaist.ac.jp
authors.forename: Kentaro
authors.initials: K
authors.lastname: Shiraki
authors.forename: Motonori
authors.initials: M
authors.lastname: Kudou
authors.forename: Ryusuke
authors.initials: R
authors.lastname: Sakamoto
authors.forename: Itaru
authors.initials: I
authors.lastname: Yanagihara
authors.forename: Masahiro
authors.initials: M
authors.lastname: Takagi
mesh_terms: D000596:Amino Acids / Q000737:chemistry / Q000494:pharmacology*; D004791:Enzyme Inhibitors / Q000494:pharmacology*; D004952:Esters; D006358:Hot Temperature; D009113:Muramidase / Q000037:antagonists & inhibitors* / Q000737:chemistry
chemical_list: D000596:Amino Acids; D004791:Enzyme Inhibitors; D004952:Esters; D009113:Muramidase