title: How does sucrose stabilize the native state of globular proteins?
abstract: It is well known that sucrose stabilizes the native state of globular proteins against both chemical denaturants and temperature. A largely accepted explanation of sucrose-induced stabilization is not yet emerged. It is shown that the same theoretical approach able to rationalize the occurrence of cold denaturation, the contrasting role of GdmCl and Gdm(2)SO(4), and the TMAO counteraction of urea denaturing activity [PCCP 12 (2010) 14245; PCCP 13 (2011) 12008; PCCP 13 (2011) 17689] works well also in the case of sucrose. The solvent-excluded volume effect plays the fundamental role because sucrose addition to water causes a marked increase in volume packing density due to the large size of sucrose molecules, that act as crowding agents.
authors.affiliation: Dipartimento di Scienze Biologiche ed Ambientali, Università del Sannio, Benevento, Italy. graziano@unisannio.it
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Graziano
mesh_terms: D002241:Carbohydrates / Q000737:chemistry; D003080:Cold Temperature; D019791:Guanidine / Q000737:chemistry; D046911:Macromolecular Substances / Q000737:chemistry; D011487:Protein Conformation; D011489:Protein Denaturation; D011506:Proteins / Q000737:chemistry*; D012997:Solvents / Q000737:chemistry; D013395:Sucrose / Q000737:chemistry*; D013696:Temperature; D013816:Thermodynamics; D014199:Trehalose / Q000737:chemistry; D014508:Urea / Q000737:chemistry; D014867:Water / Q000737:chemistry
chemical_list: D002241:Carbohydrates; D046911:Macromolecular Substances; D011506:Proteins; D012997:Solvents; D014867:Water; D013395:Sucrose; D014508:Urea; D014199:Trehalose; D019791:Guanidine