High hydrostatic pressure as a tool to study protein aggregation and amyloidosis

被引:90
作者
Randolph, TW [1 ]
Seefeldt, M
Carpenter, JF
机构
[1] Univ Colorado, Dept Chem Engn, Boulder, CO 80309 USA
[2] Univ Colorado, Hlth Sci Ctr, Sch Pharm, Dept Pharmaceut Sci, Denver, CO 80262 USA
来源
BIOCHIMICA ET BIOPHYSICA ACTA-PROTEIN STRUCTURE AND MOLECULAR ENZYMOLOGY | 2002年 / 1595卷 / 1-2期
关键词
protein folding; actiration volume; fibrils;
D O I
10.1016/S0167-4838(01)00346-6
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Aggregation of proteins is a serious problem, affecting both industrial production of proteins and human health. Despite recent advances in the theories and experimental techniques available to address understanding of protein aggregation processes, mechanisms of aggregate formation have proved challenging to study. This is in part because the typical irreversibility of protein aggregation processes at atmospheric conditions complicates analysis of their kinetics and thermodynamics. Because high hydrostatic pressures act to disfavor the hydrophobic and electrostatic interactions that cause protein aggregation, studies conducted under high hydrostatic pressures may allow protein aggregates to be formed reversibly, enabling thermodynamic and kinetic parameters to be measured in greater detail. Although application of high hydrostatic pressures to protein aggregation problems is rather recent, a growing literature, reviewed herein, suggests that high pressure may be a useful tool for both understanding protein aggregation and reversing it in industrial applications. (C) 2002 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:224 / 234
页数:11
相关论文
共 135 条
[31]   INVITRO FOLDING PATHWAY OF PHAGE-P22 TAILSPIKE PROTEIN [J].
FUCHS, A ;
SEIDERER, C ;
SECKLER, R .
BIOCHEMISTRY, 1991, 30 (26) :6598-6604
[32]  
Funahashi J, 1996, J BIOCHEM, V120, P1216
[33]  
FUNTENBERGER S, 1995, FOOD SCI TECHNOL-LEB, V28, P410
[34]   High pressure promotes beta-lactoglobulin aggregation through SH/S-S interchange reactions [J].
Funtenberger, S ;
Dumay, E ;
Cheftel, JC .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (03) :912-921
[35]   Influence of high pressure processing on protein solutions and emulsions [J].
Galazka, VB ;
Dickinson, E ;
Ledward, DA .
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE, 2000, 5 (3-4) :182-187
[36]   Complexes of bovine serum albumin with sulphated polysaccharides: effects of pH, ionic strength and high pressure treatment [J].
Galazka, VB ;
Smith, D ;
Ledward, DA ;
Dickinson, E .
FOOD CHEMISTRY, 1999, 64 (03) :303-310
[37]   Emulsifying behaviour of 11S globulin Vicia faba in mixtures with sulphated polysaccharides:: comparison of thermal and high-pressure treatments [J].
Galazka, VB ;
Dickinson, E ;
Ledward, DA .
FOOD HYDROCOLLOIDS, 1999, 13 (05) :425-435
[38]   Interactions of ovalbumin with sulphated polysaccharides: effects of pH, ionic strength, heat and high pressure treatment [J].
Galazka, VB ;
Smith, D ;
Ledward, DA ;
Dickinson, E .
FOOD HYDROCOLLOIDS, 1999, 13 (02) :81-88
[39]  
Galazka VB, 2000, HIGH PRESSURE RES, V19, P515
[40]   Antibody engineering at the millennium [J].
Gavilondo, JV ;
Larrick, JW .
BIOTECHNIQUES, 2000, 29 (01) :128-+