title: On the Effect of Sodium Chloride and Sodium Sulfate on Cold Denaturation.
abstract: Both sodium chloride and sodium sulfate are able to stabilize yeast frataxin, causing an overall increase of its thermodynamic stability curve, with a decrease in the cold denaturation temperature and an increase in the hot denaturation one. The influence of low concentrations of these two salts on yeast frataxin stability can be assessed by the application of a theoretical model based on scaled particle theory. First developed to figure out the mechanism underlying cold denaturation in water, this model is able to predict the stabilization of globular proteins provided by these two salts. The densities of the salt solutions and their temperature dependence play a fundamental role.
authors.affiliation: Dipartimento di Scienze Chimiche, Università degli Studi di Napoli Federico II, Complesso Universitario di Monte Sant'Angelo, Via Cintia - 80126 Napoli, Italy; Istituto di Biostrutture e Bioimmagini, CNR, Napoli, Italy.
authors.forename: Andrea
authors.initials: A
authors.lastname: Pica
authors.affiliation: Dipartimento di Scienze e Tecnologie, Università del Sannio, Via Port'Arsa 11-82100 Benevento, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Graziano
mesh_terms: D003080:Cold Temperature; D033862:Iron-Binding Proteins / Q000737:chemistry*; D056004:Molecular Dynamics Simulation; D011312:Pressure; D011487:Protein Conformation; D011489:Protein Denaturation / Q000187:drug effects*; D029701:Saccharomyces cerevisiae Proteins / Q000737:chemistry*; D012965:Sodium Chloride / Q000737:chemistry*; D013431:Sulfates / Q000737:chemistry*; D013696:Temperature; D013816:Thermodynamics; D014867:Water / Q000737:chemistry; D000096923:Frataxin
chemical_list: D033862:Iron-Binding Proteins; D029701:Saccharomyces cerevisiae Proteins; D012965:Sodium Chloride; D013431:Sulfates; D014867:Water; D000096923:Frataxin; C012036:sodium sulfate