2013
DOI: 10.1111/j.2042-7158.2012.01575.x
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PEGylation enhancement of pH stability of uricase via inhibitive tetramer dissociation

Abstract: Characterization of PEGylated uricase provides a basis for the rational design of therapeutic PEGylated proteins.

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Cited by 26 publications
(12 citation statements)
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“…Enzymatic activity was fully preserved or even increased. Increased activity of PEGylated enzymes, though apparently counterintuitive, can be rationalized, e.g., by taking into account quaternary stabilization of oligomeric proteins (43) or selective stabilization of active conformations.…”
Section: Resultsmentioning
confidence: 99%
“…Enzymatic activity was fully preserved or even increased. Increased activity of PEGylated enzymes, though apparently counterintuitive, can be rationalized, e.g., by taking into account quaternary stabilization of oligomeric proteins (43) or selective stabilization of active conformations.…”
Section: Resultsmentioning
confidence: 99%
“…On the other hand, unmodified proteins instantaneously denatured in 30% ethanol [20]. PEGylation also enhances protein pH and thermal stability [21,22]. …”
Section: Chemical Modificationsmentioning
confidence: 99%
“…But as the altered distribution of albumin in critical illnesses is due to increase in capillary leakages, 7 and as the Size of protein has always been deemed to be an important consideration in retention within the circulation, 5 therefore increasing the molecular size and the hydrodynamic radius of HSA may be a potential approach to achieve a superior volume expander that not only can prevent the interstitial edema but also can reduce the infusion frequency. Covalent attachment of poly ethylene glycol (PEG) to the protein that is known as PEGylation, in addition to its wide advantages such as increasing thermal and physical stability, protection against enzymatic degradation, and decreasing the immunogenicity, antigenicity and toxicity of protein, [8][9][10][11][12][13][14] can increase the apparent size of protein, thus increasing its half life by reducing renal filtration and altering biodistribution. 12,[15][16][17] Various factors that can affect the properties of PEGylated protein and PEGylation reaction include: the molecular weight, structure and the number of PEG chains attached to the protein; the PEGylation site on the protein; PEGylation chemistry; pH, temperature and time of reaction; protein to PEG molar ratio; and even purification methods.…”
Section: Introductionmentioning
confidence: 99%