Protein stabilizer

a stabilizer and protein technology, applied in the field of protein stabilizers, can solve the problems of reducing the activity of surfactants with proteins, losing original functions, and reducing the stability of proteins, so as to reduce the probability of contamination, reduce the loss of activity, and facilitate implementation.

Inactive Publication Date: 2010-06-24
JNC CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0029]The protein stabilizer and the method for stabilizing a protein in the present invention have the following effects: (1) low probability of contamination with pathogens, (2) the effect of stabilization on photoproteins, and (3) minimization of loss of activity under lyophilizing conditions. As the protein stabilizer in the present invention has the effects described above, the protein composition containing the protein stabilizer and a protein not only can be used in research, but also can be reliably used for general consumption, as well as in toys or goods for relaxation.
[0030]The present invention will be described in detail below by reference to the following embodiments, but the present invention is not limited to these embodiments. Moreover, based on this description, the objects, features, advantages, and ideas of the present invention can be understood by those skilled in the art, such that the present invention can be easily implemented by those skilled in the art. The following aspects and embodiments of the invention are preferred aspects and embodiments, which are only for illustration and not for limitation. It is appreciated by those skilled in the art that, various modifications can be made from this description without departing from the spirit and scope of the present invention as disclosed in the specification.
[0033]There is no specific limitation on the peptide that is applicable in the present invention, as long as the peptide is from fish. According to the present invention, the so-called peptide refers to a polypeptide that has a number of amino acids lower than 50 and can be obtained by hydrolyzing th...

Problems solved by technology

If its higher order structure is broken down for some reason, the original function may be lost or its catalytic activity may decrease.
In some cases, different combinations of amino acids, saccharides, reducing agents, polyols, and surfactants with a protein do not have sufficient effect on it...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

embodiment

Example 1

Confirmation of Stabilizer Effect of Peptide from Fish on Lyophilizing of Aequorin

[0098](1) Preparation of Lyophilized Sample

[0099]To 792 μl of solutions containing 1%, 0.1%, 0.01% Marine Collagen Oligo CF (having a weight average molecular weight of 1,000, manufactured by Chisso Corporation) in 10 mM EDTA, 50 mM Tris-HCl (pH 7.6) (hereinafter, sometimes called “dilution”), 8 μl of aequorin solution (1.5 mg / ml) in 50 mM Tris-HCl (pH 7.6) containing 1.2 M ammonium sulphate and 10 mM EDTA was added respectively, to make aequorin dilutions having a final concentration of 15 μg / ml. 200 μl of the obtained aequorin dilutions were charged into eppendorf tubes respectively, and lyophilized overnight with a freeze dryer (FDU-2100, manufacture by Tokyo Rikakikai Co., Ltd.) after opening a hole on the cover.

[0100](2) Determination of Luminescence Activity of Aequorin

[0101]After lyophilizing, 200 μl of 50 mM Tris-HCl (pH 7.6) containing 10 mM EDTA was added into the obtained lyophilize...

example 2

Confirmation of Stabilization Effect in Storage at 4° C. after Re-Dissolution of the Lyophilized Sample

[0104]The re-dissolved aequorin dilutions of Example 1 were directly stored at 4° C., and the luminescence intensity was measured after 7 days and 14 days according to the method (2) of Example 1, to confirm the respective stabilization effect. The results are shown in Table 2.

TABLE 2Weight percentage ofchange in luminescenceConcentrationintensity (%)Test material(%)0 day7 days14 daysMarine Collagen110010283Oligo CF0.11001061010.011009987BSA110010297Control—1009479

[0105]In the presence of Marine Collagen Oligo CF, it is confirmed when compared with the control sample that, the luminescence activity of aequorin is maintained. Even when the calcium-binding protein is stored cold in solution form, Marine Collagen Oligo CF still exerts its stabilization effect.

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Abstract

An excellent protein stabilizer is provided, which has the following effects: (1) low probability with contamination of pathogens, (2) the effect of stabilization on photoproteins, and (3) minimization of loss of activity under lyophilizing conditions. A peptide from fish is used as the active ingredient for the protein stabilizer.

Description

CROSS-REFERENCE TO RELATED APPLICATION[0001]This application claims the priority benefit of Japan application serial no. 2008-323191, filed on Dec. 19, 2008. The entirety of the above-mentioned patent application is hereby incorporated by reference herein and made a part of specification.BACKGROUND OF THE INVENTION[0002]1. Field of the Invention[0003]The present invention generally relates to a protein stabilizer, a protein composition, a method for stabilizing a protein, and a kit containing a protein composition.[0004]2. Description of Related Art[0005]It is generally known that the function of a protein such as an enzyme is dependent on its higher order structure (or conformation). If its higher order structure is broken down for some reason, the original function may be lost or its catalytic activity may decrease. On the other hand, protein is mostly stored in a lyophilized form, and various lines of research have been performed to prevent loss of function and to preserve cataly...

Claims

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Application Information

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IPC IPC(8): C07K14/435C07K1/107
CPCC07K1/1136G01N33/53C07K14/461C07K1/12C07K14/78C07K14/43504
Inventor INOUYE, SATOSHISATO, JUNICHI
Owner JNC CORP
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