2018
DOI: 10.1016/j.ijbiomac.2018.07.003
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Carboxylic acids of different nature induces aggregation of hemoglobin

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Cited by 10 publications
(5 citation statements)
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“…At 50 mM of both acids, comprehensive loss of all helical structure and altering to majorly β-sheets was observed which indicated intermolecular β-sheets formation because of aggregates formed. 74 Thus, the decreased absorbance accompanied by a shift in λ max observed as the concentration of mPEG- b -PJL-COOH increased may not indicate an actual decrease in haemolysis rate. However, the structural disruption of the haemoglobin released from lysed RBCs induced by the COOH-pendant renders the UV absorption spectrum of haemoglobin an unreliable methodology for measuring its concentration.…”
Section: Resultsmentioning
confidence: 96%
“…At 50 mM of both acids, comprehensive loss of all helical structure and altering to majorly β-sheets was observed which indicated intermolecular β-sheets formation because of aggregates formed. 74 Thus, the decreased absorbance accompanied by a shift in λ max observed as the concentration of mPEG- b -PJL-COOH increased may not indicate an actual decrease in haemolysis rate. However, the structural disruption of the haemoglobin released from lysed RBCs induced by the COOH-pendant renders the UV absorption spectrum of haemoglobin an unreliable methodology for measuring its concentration.…”
Section: Resultsmentioning
confidence: 96%
“…Protein was excited at 350 nm and spectra were recorded in the emission range 300 to 400 nm using a quartz cell of 1 cm path length. 31 Both the excitation and emission slit widths were set at 5 nm.…”
Section: Fluorescence Spectroscopymentioning
confidence: 99%
“…Carbohydrates, polyols, amino acids, buffers, and surfactants are the major excipients used to stabilize proteins in biopharmaceutical formulations [ 4 ]. These excipients significantly alter the conformational and colloidal stability of proteins and reduce their chemical degradation through interactions with drugs [ [5] , [6] , [7] ]. For example, carbohydrates and polyols stabilize proteins through various alternative mechanisms to improve their colloidal stability [ 8 , 9 ].…”
Section: Introductionmentioning
confidence: 99%