Effect of monomeric and oligomeric sugar osmolytes on ΔGD, the Gibbs energy of stabilization of the protein at different pH values: Is the sum effect of monosaccharide individually additive in a mixture?

Poddar, Nitesh Kumar; Ansari, Z. A.; Singh, Ram; Moosavi-Movahedi, Ali Akbar; Ahmad, Faizan

doi:10.1016/j.bpc.2008.09.013

Cited by 77 publications

(41 citation statements)

References 46 publications

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“…40 Additionally, mixtures of two different osmolyte monomers have been found to have better stabilization effects than that of a single type of monomer at the same molar concentrations. 41 Thus, literature supports the possibility that different osmolytes could stabilize different proteins and different parts of the cell to result in increased viability. Within mixtures of osmolytes, each osmolyte exerts independent protein stabilization effects.…”

Section: Influence Of Osmolarity and Compositionmentioning

confidence: 93%

“…22,41,47 due to their increased polar contact area. 41 Sugars can provide stabilization by replacing water surrounding membranes during dehydration.…”

Section: Influence Of Osmolarity and Compositionmentioning

confidence: 99%

“…22,41,47 due to their increased polar contact area. 41 Sugars can provide stabilization by replacing water surrounding membranes during dehydration. 40,41 The trend observed for improved disaccharide behavior may be due to insertion between the phospholipid heads of the lipid membrane, creating more space than monosaccharides for additional binding.…”

Section: Influence Of Osmolarity and Compositionmentioning

confidence: 99%

“…41 Sugars can provide stabilization by replacing water surrounding membranes during dehydration. 40,41 The trend observed for improved disaccharide behavior may be due to insertion between the phospholipid heads of the lipid membrane, creating more space than monosaccharides for additional binding. 47 Binding of sugars to membranes can increase the rigidity of the membrane, which provides greater resistance to disruption.…”

Section: Influence Of Osmolarity and Compositionmentioning

confidence: 99%

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Combinations of Osmolytes, Including Monosaccharides, Disaccharides, and Sugar Alcohols Act in Concert During Cryopreservation to Improve Mesenchymal Stromal Cell Survival

Pollock

Moller-Trane

et al. 2016

Tissue Engineering Part C: Methods

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There is demand for non-dimethyl sulfoxide (DMSO) cryoprotective agents that maintain cell viability without causing poor postthaw function or systemic toxicity. The focus of this investigation involves expanding our understanding of multicomponent osmolyte solutions and their ability to preserve cell viability during freezing. Controlled cooling rate freezing, Raman microscopy, and differential scanning calorimetry (DSC) were utilized to evaluate the differences in recovery and ice crystal formation behavior for solutions containing multiple cryoprotectants, including sugars, sugar alcohols, and small molecule additives. Postthaw recovery of mesenchymal stem cells (MSCs) in solutions containing multiple osmolytes have been shown to be comparable or better than that of MSCs frozen in 10% DMSO at 1°C/min when the solution composition is optimized. Maximum postthaw recovery was observed in these multiple osmolyte solutions with incubation times of up to 2 h before freezing. Raman images demonstrate large ice crystal formation in cryopreserved cells incubated for shorter periods of time (*30 min), suggesting that longer permeation times are needed for these solutions. Recovery was dependent upon the concentration of each component in solution, and was not strongly correlated with osmolarity. It is noteworthy that the postthaw recovery varied significantly with the composition of solutions containing the same three components and this variation exhibited an inverted U-shape behavior, indicating that there may be a ''sweet spot'' for different combinations of osmolytes. Raman images of freezing behavior in different solution compositions were consistent with the observed postthaw recovery. Phase change behavior (solidification patterns and glass-forming tendency) did not differ for solutions with similar osmolarity, but differences in postthaw recovery suggest that biological, not physical, methods of protection are at play. Lastly, molecular substitution of glucose (a monosaccharide) for sucrose (a disaccharide) resulted in a significant drop in recovery. Taken together, the information from these studies increases our understanding of non-DMSO multicomponent cryoprotective solutions and the manner by which they enhance postthaw recovery.

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Section: Influence Of Osmolarity and Compositionmentioning

confidence: 93%

“…22,41,47 due to their increased polar contact area. 41 Sugars can provide stabilization by replacing water surrounding membranes during dehydration.…”

Section: Influence Of Osmolarity and Compositionmentioning

confidence: 99%

Section: Influence Of Osmolarity and Compositionmentioning

confidence: 99%

Section: Influence Of Osmolarity and Compositionmentioning

confidence: 99%

See 2 more Smart Citations

Combinations of Osmolytes, Including Monosaccharides, Disaccharides, and Sugar Alcohols Act in Concert During Cryopreservation to Improve Mesenchymal Stromal Cell Survival

Pollock

Moller-Trane

et al. 2016

Tissue Engineering Part C: Methods

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“…22,36 The stabilizing effect of trehalose depends not only on the concentration of its molecule but also on the pH of the protein solution. 37 Trehalose has been reported to destabilize some proteins at high pH and to have pHdependent stabilizing effects. 22,38 This could help minimize aggregation using trehalose additive in optimized concentration at low pH in formulations by experimental design.…”

Section: Box-behnkenmentioning

confidence: 99%

Preventing Aggregation of Recombinant Interferon beta-1b in Solution by Additives: Approach to an Albumin-Free Formulation

Mahjoubi¹,

Fazeli²,

Dinarvand³

et al. 2015

Adv Pharm Bull

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Glycine betaine: A widely reported osmolyte induces differential and selective conformational stability and enhances aggregation in some proteins in the presence of surfactants

Misra

Kishore

2012

Biopolymers

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In this study, we extensively report the effect of glycine betaine during the refolding of partially folded bovine α-lactalbumin (α-LA) in presence of hexadecyl trimethyl ammonium bromide (HTAB), and Ribonuclease A (RNAse A) in presence of sodium dodecyl sulfate (SDS) by different complementary biophysical, light scattering, and microscopic techniques. Though a substantial refolding/compaction was observed in both the studied proteins, the fluorescence studies contradicted the finding obtained from circular dichroism spectroscopy (CD) in case of α-LA. CD stopped flow showed extensive presence of intermediates during the refolding of proteins which could potentially lead to aggregation. The aggregates as observed in dynamic light scattering (DLS), in α-LA were massive as compared to RNAse A and was directly proportional to betaine concentration. The zeta potential confirmed that the aggregates are a direct manifestation of strong aggregating and/or immense preferential excluding tendency of GB and not because of charge neutralization; however a possible role of conformational change as observed in FTIR spectroscopy cannot be completely ruled out. In contrary though RNAse A showed a substantial refolding, the final state of the folded protein was significantly different from the native state. These findings for α-LA and RNAse A were further supported by electron microscopic and thermodynamic studies. We thus propose that betaine has a strong macromolecular excluding tendency, primarily directed to shield the hydrophobic exposure either by refolding or aggregation, and depending on the hydrophobicity of the proteins, the functional restoration of the protein is manifested.

show abstract

Effect of monomeric and oligomeric sugar osmolytes on ΔGD, the Gibbs energy of stabilization of the protein at different pH values: Is the sum effect of monosaccharide individually additive in a mixture?

Cited by 77 publications

References 46 publications

Combinations of Osmolytes, Including Monosaccharides, Disaccharides, and Sugar Alcohols Act in Concert During Cryopreservation to Improve Mesenchymal Stromal Cell Survival

Combinations of Osmolytes, Including Monosaccharides, Disaccharides, and Sugar Alcohols Act in Concert During Cryopreservation to Improve Mesenchymal Stromal Cell Survival

Preventing Aggregation of Recombinant Interferon beta-1b in Solution by Additives: Approach to an Albumin-Free Formulation

Glycine betaine: A widely reported osmolyte induces differential and selective conformational stability and enhances aggregation in some proteins in the presence of surfactants

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