| 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. Online. 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. [citováno 2024-04-23] |
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@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. Online. \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. [citováno 2024-04-23]
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