Comparison between protein-polyethylene glycol (PEG) interactions and the effect of PEG on protein - protein interactions using the liquid - liquid phase transition

Article Abstract:

The effects of polyethylene glycol (PEG) on the thermodynamic behavior of protein solutions are examined by reporting measurements on the liquid - liquid phase separation (LLPS) of aqueous bovine serum albumin (BSA) in the presence of relatively small amounts of PEG with an average molecular weight of 1450g/mol (PEG1450) as a model system. A depletion-interaction model is found to satisfactorily explain both protein - PEG interactions and the effect of PEG concentration on protein interactions.

Science & research, Biological Product (except Diagnostic) Manufacturing, Biological products exc. diagnostic, Blood Albumin, Research, Thermal properties, Thermodynamics, Polyethylene glycol, Serum albumin, Protein-protein interactions

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(De)constructing the ryanodine receptor: Modeling ion permeation and selectivity of the calcium release channel

Article Abstract:

A model of ion permeation and selectivity through a single, open ryanodine receptor (RyR) ion channel is presented. The model suggests that the selectivity filter of RyR contains the negatively charged residue D4899 that dominates the permeation and selectivity properties and gives RyR a DDDD locus similar to the EEEE locus of the L-type calcium channel.

Calcium ions, Density functionals, Density functional theory, Properties

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