The 16th Symposium on Biorelevant Chemistry
Sep 10 - Sep 12, 2022Held On-site and Online
The 16th Symposium on Biorelevant Chemistry
Sep 10 - Sep 12, 2022Held On-site and Online
[1B-06]Effect of Hydrophobic Aromatic Group on Amphiphilic Oligo(ethylene glycol)s as Lysozyme Stabilizers
*Wijak Yospanya1, Kohei Sato1, Kazushi Kinbara1(1. School of Life Science and Technology, Tokyo Institute of Technology)
Keywords:
amphiphilic oligo(ethylene glycol),protein stabilizers,lysozyme,heat-induced aggregation
High-efficiency monodisperse protein stabilizers are essential to expanding the applications of proteins and enzymes. We reported the successful lysozyme heat-induced aggregation suppression using phenyl-appending octa(ethylene glycol), demonstrating the necessity of amphiphilicity and minimum length of oligo(ethylene glycol) in the design of protein stabilizer. Here, we will discuss the effect of hydrophobic aromatic groups: naphthalene and triptycene. Unexpectedly, naphthalene shows superior suppression efficiency at significantly lower ratio than phenyl group. In addition, the length of oligo(ethylene glycol) does not clearly affect the stabilization efficiency. Therefore, there are still several unknown key factors to the optimal designs of amphiphilic oligo(ethylene glycol) stabilizers.