Dynamics study of freeze-destabilization of proteins in carbohydrate-sugar systems
Sugars and other polyhydroxycompounds are well-known cryo- and lyo-protectors which minimize destabilization of proteins and other biological systems during the freeze-drying process. However, freeze-destabilization of proteins is commonly observed even in presence of sugars. Details of such destabilizing effect of ice water interfaces should be elucidated.In our previous study we studied the influence of sorbitol as a cryo-protector by in situ small angle neutron scattering to detect protein crowding, phase separation and large-scale heterogeneity in frozen solution model systems. Our findings suggest that sorbitol protects the protein from irreversible aggregates by reducing the protein crowding in the amorphous phase. Static methods alone are not sufficient to unambiguously infer on the presence of dynamic or transient protein clusters. Therefore, the current proposal is aimed to extend these studies using the neutron backscattering spectroscopy to follow the protein diffusion on the nanosecond time scale in carbohydrate-sugar systems. These data will give new insights in the protein crowding behaviors during crystallization improving the interpretation of the previous data.
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CRISTIGLIO Viviana; SEYDEL Tilo and SHALAEV EVGENYI. (2016). Dynamics study of freeze-destabilization of proteins in carbohydrate-sugar systems. Institut Laue-Langevin (ILL) doi:10.5291/ILL-DATA.9-13-639
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