Effect of carbohydrates and polyols on amide content and protein fragmentation in a lactoglobulin preparation

Certain carbohydrates and polyols are used at various stages of the production of immunobiological preparations as stabilizers of biological activity, particularly in the production of lactoglobulin (against opportunistic pathogens) using membrane ultrafiltration. This study concerns the effect of t...

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Bibliographic Details
Published in:	Applied biochemistry and microbiology Vol. 41; no. 1; pp. 24 - 28
Main Authors:	Bibov, M. Yu, Vachaev, B. F., Sorokina, I. A., Lukash, A. I., Sinichkin, A. A., Yagovkin, E. A.
Format:	Journal Article
Language:	English
Published:	Dordrecht Springer Nature B.V 01-01-2005
Subjects:	Carbohydrates Sodium chloride Ultrafiltration
Online Access:	Get full text
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Summary:	Certain carbohydrates and polyols are used at various stages of the production of immunobiological preparations as stabilizers of biological activity, particularly in the production of lactoglobulin (against opportunistic pathogens) using membrane ultrafiltration. This study concerns the effect of these substances on changes in the amide content in proteins of this lactoglobulin. Lactoglobulin was incubated in near-physiological (0.9% NaCl, pH 5.5) 10% solutions of glucose, fructose, and sorbitol at 4 and 35°C for 7, 14, and 28 days. A lactoglobulin solution in 0.9% NaCl, pH 5.5, was used as the control. All substances studied suppressed the reduction of the amide group content of asparagine and, in contrast, increased the rate of amide group removal from glutamine residues in proteins of lactoglobulin preparations.[PUBLICATION ABSTRACT]
ISSN:	0003-6838 1608-3024
DOI:	10.1007/s10438-005-0005-9