2005
DOI: 10.1016/j.bbapap.2005.03.004
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Internal dynamics and protein–matrix coupling in trehalose-coated proteins

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Cited by 126 publications
(220 citation statements)
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References 178 publications
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“…The recombination phases that temporally precede the D→A phase are occurring under the modulating influence of those dynamics that do not require large global volume changing fluctuations. The large amplitude dynamics of the D state are readily damped in rigid media (Cordone et al, 1998;Dantsker et al, 2002;Librizzi et al, 2002;Abbruzzetti et al, 2005;Cordone et al, 2005;Dantsker et al, 2005a;Dantsker et al, 2005b). In glassy matrices they become manifest near or at the glass transition temperature of the surrounding solvent Dantsker et al, 2005a;Dantsker et al, 2005b).…”
Section: State Dynamicsmentioning
confidence: 99%
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“…The recombination phases that temporally precede the D→A phase are occurring under the modulating influence of those dynamics that do not require large global volume changing fluctuations. The large amplitude dynamics of the D state are readily damped in rigid media (Cordone et al, 1998;Dantsker et al, 2002;Librizzi et al, 2002;Abbruzzetti et al, 2005;Cordone et al, 2005;Dantsker et al, 2005a;Dantsker et al, 2005b). In glassy matrices they become manifest near or at the glass transition temperature of the surrounding solvent Dantsker et al, 2005a;Dantsker et al, 2005b).…”
Section: State Dynamicsmentioning
confidence: 99%
“…versus ~ 2×10 −5 seconds). The implication is that the volume changing D state protein dynamics suffer a proportionately greater degree of slow down when the solvent is comprised of a strong extended hydrogen bonded network of the kind that is formed from concentrated sugar-water mixtures involving trehalose (Cottone et al, 2001;Cordone et al, 2005;Cottone et al, 2005). The strong extended hydrogen bonded network is expected to increase the energy penalty associated with the large degree of solvent reorganization needed to accommodate the volume changing dynamics of the protein.…”
Section: Temperature Dependence For the C→d Transitions Is Solvent Dementioning
confidence: 99%
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“…Infrared spectroscopy experiments 21 show that there is a large number of direct hydrogen bonds formed between trehalose and lysozyme, which is suggestive of the water replacement hypothesis. However, there is also much experimental [8][9][10][11] and theoretical 12,13,15,16 data showing that the protein-sugar interactions are better described in terms of water entrapment hypotheses.…”
Section: Introductionmentioning
confidence: 99%
“…In general, stabilizing excipients are added to the proteins before spray drying to prevent degradation during processing and storage, where immobilization of the labile materials in an amorphous glass is believed to be advantageous for maintaining the activity of the incorporated molecules [21][22][23][24]. Disaccharides are amongst the most used excipients, with trehalose being particularly successful [25,26]. However, polyvinylpyrrolidone (PVP) is sometimes added when formulating proteins as a dry powder to prevent re-crystallization of stabilizing sugars and the thereby induced inactivation of incorporated labile materials during storage [27][28][29].…”
Section: Introductionmentioning
confidence: 99%