Suppression of protein inactivation during freezing by
minimizing pH changes using ionic cryoprotectants

J 2016

Suppression of protein inactivation during freezing by minimizing pH changes using ionic cryoprotectants

KRAUSKOVÁ, Ľubica, Jitka PROCHÁZKOVÁ, Martina KLAŠKOVÁ, Lenka FILIPOVÁ, Radka CHALOUPKOVÁ et. al.

Základní údaje

Originální název

Suppression of protein inactivation during freezing by minimizing pH changes using ionic cryoprotectants

Autoři

KRAUSKOVÁ, Ľubica (703 Slovensko, domácí), Jitka PROCHÁZKOVÁ (203 Česká republika, domácí), Martina KLAŠKOVÁ (203 Česká republika, domácí), Lenka FILIPOVÁ (203 Česká republika, domácí), Radka CHALOUPKOVÁ (203 Česká republika, domácí), Stanislav MALÝ (203 Česká republika), Jiří DAMBORSKÝ (203 Česká republika, domácí) a Dominik HEGER (203 Česká republika, garant, domácí)

Vydání

International Journal of Pharmaceutics, 2016, 0378-5173

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

30104 Pharmacology and pharmacy

Stát vydavatele

Nizozemské království

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL URL

Impakt faktor

Impact factor: 3.649

Kód RIV

RIV/00216224:14310/16:00088279

Organizační jednotka

Přírodovědecká fakulta

DOI

http://dx.doi.org/10.1016/j.ijpharm.2016.05.031

UT WoS

000378949800006

Klíčová slova anglicky

Protein cryopreservation; Freezing/thawing; Protein aggregation; Protein stability; Quality by design; Freezing stress; Freezing-induced pH shift

Štítky

AKR, rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 26. 4. 2017 22:38, Ing. Andrea Mikešková

Anotace

V originále

Freezing and lyophilization are often used for stabilization of biomolecules; however, this sometimes results in partial degradation and loss of biological function in these molecules. In this study we examined the effect of freezing-induced acidity changes on denaturation of the model enzyme haloalkane dehalogenase under various experimental conditions. The effective local pH of frozen solutions is shown to be the key causal factor in protein stability. To preserve the activity of frozenthawed enzymes, acidity changes were prevented by the addition of an ionic cryoprotectant, a compound which counteracts pH changes during freezing due to selective incorporation of its ions into the ice. This approach resulted in complete recovery of enzyme activity after multiple freeze-thaw cycles. We propose the utilization of ionic cryoprotectants as a new and effective cryopreservation method in research laboratories as well as in industrial processes.

Návaznosti

GA15-12386S, projekt VaV

Název: Dynamika a (foto)chemie polutantů na rozhraních led/vzduch a voda/vzduch z experimentu i teorie

Investor: Grantová agentura ČR, Dynamika a (foto)chemie polutantů na rozhraních led/vzduch a voda/vzduch z experimentu i teorie

LM2011028, projekt VaV

Název: RECETOX ? Národní infrastruktura pro výzkum toxických látek v prostředí

Investor: Ministerstvo školství, mládeže a tělovýchovy ČR, RECETOX Národní infrastruktura pro výzkum toxických látek v prostředí

LO1214, projekt VaV

Název: Centrum pro výzkum toxických látek v prostředí (Akronym: RECETOX)

Investor: Ministerstvo školství, mládeže a tělovýchovy ČR, Centrum pro výzkum toxických látek v prostředí

Citovat

KRAUSKOVÁ, Ľubica, Jitka PROCHÁZKOVÁ, Martina KLAŠKOVÁ, Lenka FILIPOVÁ, Radka CHALOUPKOVÁ, Stanislav MALÝ, Jiří DAMBORSKÝ a Dominik HEGER. Suppression of protein inactivation during freezing by minimizing pH changes using ionic cryoprotectants. International Journal of Pharmaceutics. 2016, roč. 509, 1-2, s. 41-49. ISSN 0378-5173. Dostupné z: https://dx.doi.org/10.1016/j.ijpharm.2016.05.031.

@article{1358384,
   author = {Krausková, Ľubica and Procházková, Jitka and Klašková, Martina and Filipová, Lenka and Chaloupková, Radka and Malý, Stanislav and Damborský, Jiří and Heger, Dominik},
   article_number = {1-2},
   doi = {http://dx.doi.org/10.1016/j.ijpharm.2016.05.031},
   keywords = {Protein cryopreservation; Freezing/thawing; Protein aggregation; Protein stability; Quality by design; Freezing stress; Freezing-induced pH shift},
   language = {eng},
   issn = {0378-5173},
   journal = {International Journal of Pharmaceutics},
   title = {Suppression of protein inactivation during freezing by minimizing pH changes using ionic cryoprotectants},
   url = {http://dx.doi.org/10.1016/j.ijpharm.2016.05.031},
   volume = {509},
   year = {2016}
}

TY  - JOUR
ID  - 1358384
AU  - Krausková, Ľubica - Procházková, Jitka - Klašková, Martina - Filipová, Lenka - Chaloupková, Radka - Malý, Stanislav - Damborský, Jiří - Heger, Dominik
PY  - 2016
TI  - Suppression of protein inactivation during freezing by minimizing pH changes using ionic cryoprotectants
JF  - International Journal of Pharmaceutics
VL  - 509
IS  - 1-2
SP  - 41-49
EP  - 41-49
SN  - 03785173
KW  - Protein cryopreservation
KW  - Freezing/thawing
KW  - Protein aggregation
KW  - Protein stability
KW  - Quality by design
KW  - Freezing stress
KW  - Freezing-induced pH shift
UR  - http://dx.doi.org/10.1016/j.ijpharm.2016.05.031
N2  - Freezing and lyophilization are often used for stabilization of biomolecules; however, this sometimes results in partial degradation and loss of biological function in these molecules. In this study we examined the effect of freezing-induced acidity changes on denaturation of the model enzyme haloalkane dehalogenase under various experimental conditions. The effective local pH of frozen solutions is shown to be the key causal factor in protein stability. To preserve the activity of frozenthawed enzymes, acidity changes were prevented by the addition of an ionic cryoprotectant, a compound which counteracts pH changes during freezing due to selective incorporation of its ions into the ice. This approach resulted in complete recovery of enzyme activity after multiple freeze-thaw cycles. We propose the utilization of ionic cryoprotectants as a new and effective cryopreservation method in research laboratories as well as in industrial processes.
ER  -

KRAUSKOVÁ, Ľubica, Jitka PROCHÁZKOVÁ, Martina KLAŠKOVÁ, Lenka FILIPOVÁ, Radka CHALOUPKOVÁ, Stanislav MALÝ, Jiří DAMBORSKÝ a Dominik HEGER. Suppression of protein inactivation during freezing by minimizing pH changes using ionic cryoprotectants. \textit{International Journal of Pharmaceutics}. 2016, roč.~509, 1-2, s.~41-49. ISSN~0378-5173. Dostupné z: https://dx.doi.org/10.1016/j.ijpharm.2016.05.031.

Podrobný výpis o publikaci