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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/29583


    標題: Beneficial Effect of Sugar Osmolytes on the Refolding of Guanidine Hydrochloride-Denatured Trehalose-6-phosphate Hydrolase from Bacillus licheniformis
    作者: Chen, Jiau-Hua
    Chi, Meng-Chun
    Lin, Min-Guan
    Lin, Long-Liu
    Wang, Tzu-Fan
    貢獻者: 食品科技系
    關鍵字: Molecular Chaperone Functions
    Protein-solvent Interactions
    In-Vitro
    Stability
    Stabilization
    Urea
    Intermediate
    Consequences
    Renaturation
    Proteostasis
    日期: 2015
    上傳時間: 2016-04-19 19:01:03 (UTC+8)
    出版者: Hindawi Publishing Corporation
    摘要: The influence of three sugar osmolytes on the refolding of guanidine hydrochloride- (GdnHCl-) denatured trehalose-6-phosphate hydrolase of Bacillus licheniformis (BlTreA) was studied by circular dichroism (CD) spectra, fluorescence emission spectra, and the recovery of enzymatic activity. These experimental results clearly indicated that sorbitol, sucrose, and trehalose at a concentration of 0.75 M improved the refolding yields of GdnHCl-denatured BlTreA, probably due to the fact that these sugars favored the formation of tertiary architectures. Far-UV CD measurements demonstrated the ability of sugar osmolytes to shift the secondary structure of GdnHCl-denatured enzyme towards near-native conformations. ANS fluorescence intensity measurements revealed a reduction of exposed hydrophobic surfaces upon the treatment of denatured enzyme with sugar osmolytes. These observations suggest that sugar osmolytes possibly play a chaperone role in the refolding of chemically denatured BlTreA.
    Appears in Collections:[ 食品科技系 ] 期刊論文

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