Glycine Betaine synthesis and transport Proteins, BetTIBA and ProPU, in Escherichia coli K12 do not confer Resistance to SDS-EDTA induced Outer Membrane Stress

Chui, Timothy; Kim, Wayne; Ramsheh, Amin Shahali; Yang, Chunsong

doi:10.14288/ujemi.v25i.193262

Cited by 1 publication

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“…The recommended initial concentration for TMAO is 0.5M, the recommended concentration range is 0-1M [28]. Glycine betaine (GB) is a naturally occurring osmolyte that has been widely recognized as a protein protectant preventing protein aggregation, but it may have opposite effects on protein stability [37][38][39]. 1M glycine betaine was effective in solubilizing four proteins, for e. g. lanosterol 14-alpha demethylase [29].…”

Section: Purification Of Animal Proteins By Membrane Techniquesmentioning

confidence: 99%

Technological approaches to the extraction and purification by ultrafiltration techniques of target protein molecules from animal tissues: a review

Kotenkova

Polishchuk

2022

Teor. prakt. pererab. mâsa (Print)

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Effective isolation and purification of protein is a great challenge nowadays. The key aspect is protein stability and solubility, which primarily depend on protein structure and its amino acid sequence. Manipulations with pH and ionic strength are the first at tempts to increase protein stability and solubility. Different additives that are allowed or prohibited in the food industry are applied for overcoming protein aggregation. Sugars, polyhydric alcohols and amino acids are the most attractive among them. Trehalose, glycerol, arginine, glycine and proline demonstrated outstanding properties that make them perspective for application during iso lation and purification of proteins singly or in combination with each other or othercompounds. However, the algorithm of effective isolation and purification of protein could be significantly varied depending on its structure.

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