2024-03-28T08:46:54Z
https://tsukuba.repo.nii.ac.jp/oai
oai:tsukuba.repo.nii.ac.jp:00039534
2022-04-27T09:09:44Z
117:306
3:62:5591:1064
Effect of counter ions of arginine as an additive for the solubilization of protein and aromatic compounds
白木, 賢太郎
Yoshizawa, Shunsuke
Arakawa, Tsutomu
Shiraki, Kentaro
© 2016. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
Arginine is widely used in biotechnological application, but mostly with chloride counter ion. Here, we examined the effects of various anions on solubilization of aromatic compounds and reduced lysozyme and on refolding of the lysozyme. All arginine salts tested increased the solubility of propyl gallate with acetate much more effectively than chloride. The effects of arginine salts were compared with those of sodium or guanidine salts, indicating that the ability of anions to modulate the propyl gallate solubility is independent of the cation. Comparison of transfer free energy of propyl gallate between sodium and arginine salts indicates that the interaction of propyl gallate is more favorable with arginine than sodium. On the contrary, the solubility of aromatic amino acids is only slightly modulated by anions, implying that there is specific interaction between acetic acid and propyl gallate. Unlike their effects on the solubility of small aromatic compounds, the solubility of reduced lysozyme was much higher in arginine chloride than in arginine acetate or sulfate. Consistent with high solubility, refolding of reduced lysozyme was most effective in arginine chloride. These results suggest potential broader applications of arginine modulated by different anions.
ELSEVIER
2016-10
eng
journal article
http://hdl.handle.net/2241/00144200
https://tsukuba.repo.nii.ac.jp/records/39534
27234496
10.1016/j.ijbiomac.2016.05.085
0141-8130
AA00233999
International journal of biological macromolecules
91
471
476
https://tsukuba.repo.nii.ac.jp/record/39534/files/IJBM_91.pdf
application/pdf
408.3 kB
2017-11-01