We describe a method for selecting aggregation-resistant proteins by heat denaturation. This is illustrated with antibody heavy chain variable domains (dAbs), which are prone to aggregate. The dAbs were displayed multivalently at the infective tip of filamentous bacteriophage, and heated transiently to induce unfolding and to promote aggregation of the dAbs. After cooling, the dAbs were selected for binding to protein A (a ligand common to these folded dAbs). Phage displaying dAbs that unfold reversibly were thereby enriched with respect to those that do not. From a repertoire of phage dAbs, six dAbs were characterized after selection; they all resisted aggregation, and were soluble, well expressed in bacteria and could be purified in good yields. The method should be useful for making aggregation-resistant proteins and for helping to identify features that promote or prevent protein aggregation, including those responsible for misfolding diseases.
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Q Rev Biophys
January 2025
Elettra Sincrotrone Trieste, Italy.
Yeast frataxin (Yfh1) is a small natural protein from yeast that has the unusual property of undergoing cold denaturation at temperatures above the freezing point of water when under conditions of low ionic strength. This peculiarity, together with remarkable resilience, allows the determination, for the whole protein as well as for individual residues, of the stability curve, that is the temperature dependence of the free energy difference between the unfolded and folded forms. The ease of measuring stability curves without the need to add denaturants or introduce destabilizing mutations makes this protein an ideal 'tool' for investigating the influence of many environmental factors on protein stability.
View Article and Find Full Text PDFFoods
December 2024
School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
The flavor of dairy products crucially affects consumer purchase preference. Although the flavor and sensory perception of milk can be influenced by heat treatment during processing, the exact mechanism remains unclear. Therefore, this study analyzed the whey protein content and structural changes of milk heated at different time and temperature combinations and evaluated the flavor compounds and sensory characteristics of milk.
View Article and Find Full Text PDFFood Chem
December 2024
Department of Food Science, The University of Tennessee, Knoxville (UTK), TN 37996, United States. Electronic address:
The glycomacropeptide (GMP) present in the cheese whey byproduct can be an excellent antifreezing agent due to its unique molecular structure. The objective of this study was to concentrate this peptide and investigate its ice recrystallization inhibition (IRI) ability. Heat denaturation of the non-GMP proteins and preparative liquid chromatography were used to create fraction 1 (F1) and fraction 2 (F2) and these were tested using the splat assay and a modified sucrose sandwich assay to investigate their IRI activity.
View Article and Find Full Text PDFInt J Mol Sci
December 2024
Institute of Electronics, Computer and Telecommunication Engineering (IEIIT), National Research Council of Italy (CNR), 20133 Milan, Italy.
Inflammatory cytokines cooperate to maintain normal immune homeostasis, performing both a protective and a pro-inflammatory action in different body districts. However, their excessive persistence or deregulated expression may degenerate into tissue chronic inflammatory status. Advanced therapies should be designed to deploy selective cytokine neutralizers in the affected tissues.
View Article and Find Full Text PDFA one-pot, acid-, base-, and metal-free, multicomponent strategy has been developed to synthesize spiro thiochromene-oxindole derivatives as potential anti-inflammatory agents. The synthesized compounds were screened for their anti-inflammatory activity by inhibiting heat-induced Bovine Serum Albumin (BSA) denaturation assay, revealing moderate to good efficacy. Compounds 4e, 4k, and 4h exhibited the highest activity, inhibiting BSA denaturation by 90.
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