Efficacy of sugar alcohols and sugars in protein stabilization during freezing,freeze-drying,and air-drying
Wendell Q.Sun
Yongqi Luo
Institute of Biothermal Science and Technology,School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China
摘要：Objectives:Cold-acclimated organisms accumulate low molecular weight organic solutes such as sugar alcohols and soluble sugars.This study aimed to compare the efficacy of five sugar alcohols and 14 soluble sugars in stabilizing proteins under freezing,freeze-drying,and air-drying stresses.Materials and methods:Glucose-6-Phosphate Dehydrogenase(G6PD)was used as the model protein.G6PD solutions with or without sugar alcohols and or sugars were subjected to freezing,freeze-drying,and air-drying stresses.The recovery of G6PD activity was measured to evaluate the protective efficacy of these compounds.Results:Without stabilizers,freezing G6PD at-20℃ or-80℃ reduced enzyme activity by around 24％,while freeze-drying or air-drying reduced activity by 90％-95％.Among the five sugar alcohols tested,pinitol,quebrachitol and sorbitol stabilized G6PD,whereas mannitol and myo-inositol destabilized it.Among 14 soluble sugars,trehalose and raffinose showed slightly lower enzyme recovery after repeated freeze-thaw cycles at-20℃.Most soluble sugars(except arabinose and xylose)protected G6PD during freeze-drying,with di-,tri-,and oligosaccharides generally outperforming monosaccharides.During air-drying,lactose was ineffective,while arabinose,galactose,and xylose were detrimental.Conclusion:The study highlights the diverse mechanisms of sugar alcohols and sugars in protein stabilization under stress,offering insights for formulating stable protein-and cell-based drugs.
机标关键词：proteinair-dryingalcoholsduringefficacyfreeze-dryingfreezingstabilization
论文发表日期：2025-06-30
在线出版日期：2025-09-23（本平台首次上网日期，不代表文献的发表时间）
页数：8( 65-72 )
英文信息