Unusual Solute Protection Against Pressure Inactivation of Yeast Alcohol Dehydrogenase

Gene      Kidman; Dexter   B.   Northrop

doi:10.2174/0929866054864265

Abstract

A 3:1 combination of sucrose and glycine provides significantly greater protection against pressure-induced inactivation of yeast alcohol dehydrogenase than either solute alone. Trehalose, alone, gives much greater protection than sucrose alone, but not so in combination with glycine. These are striking new findings that cannot be accounted for by current theories of protein stabilization.

Keywords: yeast alcohol dehydrogenase, hydrostatic pressure, protein stabilization, barostabilization, osmolytes, osmoprotectorants

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Protein & Peptide Letters

Title: Unusual Solute Protection Against Pressure Inactivation of Yeast Alcohol Dehydrogenase

Volume: 12 Issue: 8

Author(s): Gene Kidman and Dexter B. Northrop

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Keywords: yeast alcohol dehydrogenase, hydrostatic pressure, protein stabilization, barostabilization, osmolytes, osmoprotectorants

Abstract: A 3:1 combination of sucrose and glycine provides significantly greater protection against pressure-induced inactivation of yeast alcohol dehydrogenase than either solute alone. Trehalose, alone, gives much greater protection than sucrose alone, but not so in combination with glycine. These are striking new findings that cannot be accounted for by current theories of protein stabilization.

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Kidman Gene and Northrop B. Dexter, Unusual Solute Protection Against Pressure Inactivation of Yeast Alcohol Dehydrogenase, Protein & Peptide Letters 2005; 12 (8) . https://dx.doi.org/10.2174/0929866054864265