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      Calorimetric Study of Helix aspersa Maxima Hemocyanin Isoforms

      Journal of Analytical Methods in Chemistry
      Hindawi Limited

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          Abstract

          The thermal unfolding of hemocyanin isoforms, β -HaH and α D + N -HaH, isolated from the hemolymph of garden snails Helix aspersa maxima, was studied by means of differential scanning calorimetry (DSC). One transition, with an apparent transition temperature ( T m ) at 79.88°C, was detected in the thermogram of β -HaH in 20 mM HEPES buffer, containing 0.1 M NaCl, 5 mM CaCl 2, and 5 mM MgCl 2 , pH 7.0, at scan rate of 1.0°C min −1 . By means of successive annealing procedure, two individual transitions were identified in the thermogram of α D + N -HaH. Denaturation of both hemocyanins was found to be an irreversible process. The scan-rate dependence of the calorimetric profiles indicated that the thermal unfolding of investigated hemocyanins was kinetically controlled. The thermal denaturation of the isoforms β -HaH and α D + N -HaH was described by the two-state irreversible model, and parameters of the Arrhenius equation were calculated.

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          Conformation Changes of Proteins

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            Defining the difference: What Makes Biologics Unique.

            Biologics differ from chemically derived drugs in ways that affect their cost, production, administration, and clinical efficacy. Here's a look at the most important differences and their implications.
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              Influence of the carbohydrate moiety on the stability of glycoproteins.

              To study the role of oligosaccharides on the properties of glycoproteins, five glycoproteins (yeast external invertase, bovine serum fetuin, glucoamylase from Aspergillus niger, and chicken egg white ovotransferrin and avidin) of previously established glycan patterns were purified to homogeneity and deglycosylated with endo- and exo-glycosidases in native conditions. Thermal stability and conformational changes were measured by high-resolution differential scanning microcalorimetry and circular dicroism spectroscopy before and after they were deglycosylated. It was found that deglycosylation decreases protein thermal stability, as judged by the decrease in denaturation temperature and denaturation enthalpy, while it does not affect substantially the conformation as indicated by the CD spectra in the far UV range. The destabilization effect of deglycosylation seems to depend on the carbohydrate content, i.e., the maximum effect was observed for the most heavily glycosylated protein, irrespective of the types (N-linked or O-linked) or patterns (mono- or multi-branched) of the covalently attached carbohydrate chains. In addition, studies of the reversibility to heat denaturation revealed that deglycosylated proteins have a poorer thermal reversibility in calorimetric scans than their native counterparts and tend to aggregate during thermal inactivation at acidic pH. These results suggest that carbohydrate moieties, in addition to the apparent stabilizing effect, may prevent the unfolded or partially folded protein molecules from aggregation. Our results support the hypothesis that the general function of protein glycosylation is to aid in folding of the nascent polypeptide chain and in stabilization of the conformation of the mature glycoprotein.
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                Author and article information

                Journal
                10.1155/2018/8450792
                http://creativecommons.org/licenses/by/4.0/

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