Comparison of the thermal stabilization of proteins by oligosaccharides and monosaccharide mixtures: Measurement and analysis in the context of excluded volume theory.
The thermal stability of apo α-lactalbumin (α-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 tetrasaccharides 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 α-LA and lysozyme reported here, as well as previously published results obtained for ribonuclease A [Biophys. Chem. 138 (2008) 120] to within experimental uncertainty.
['Beg|Ilyas|I|', 'Minton|Allen P|AP|', 'Islam|Asimul|A|', 'Hassan|Md Imtaiyaz|MI|', 'Ahmad|Faizan|F|']
D001059:Apoproteins D007768:Lactalbumin D009005:Monosaccharides D009113:Muramidase D009844:Oligosaccharides D055550:Protein Stability D013696:Temperature
Oligosaccharides Monosaccharides Degree of stabilization Excluded volume effect Osmolytes