On the Effect of Sodium Chloride and Sodium Sulfate on Cold Denaturation.
basic_science · Level V
Where this comes from
- Record sourced from PubMed, PMID 26197394.
- Also identified by DOI 10.1371/journal.pone.0133550 and PMC identifier 4511003.
- Licence recorded as CC BY.
- The licence permits redistribution, so the abstract is shown in full and the full text is available from the publisher.
Abstract
Both sodium chloride and sodium sulfate are able to stabilize yeast frataxin, causing an overall increase of its thermodynamic stability curve, with a decrease in the cold denaturation temperature and an increase in the hot denaturation one. The influence of low concentrations of these two salts on yeast frataxin stability can be assessed by the application of a theoretical model based on scaled particle theory. First developed to figure out the mechanism underlying cold denaturation in water, this model is able to predict the stabilization of globular proteins provided by these two salts. The densities of the salt solutions and their temperature dependence play a fundamental role.
Medical subject headings
- Cold Temperature
- Iron-Binding Proteins
- Protein Denaturation
- Saccharomyces cerevisiae Proteins
- Sodium Chloride
- Sulfates