Taurine suppresses liquid–liquid phase separation of lysozyme protein
| Autor: | Stephen W. Schaffer, Sayuri Maeyama, Takashi Ito, Kanae Tsubotani, Shigeru Murakami |
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| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Taurine 030102 biochemistry & molecular biology biology Organic Chemistry Clinical Biochemistry Biochemistry 03 medical and health sciences chemistry.chemical_compound Ovalbumin 030104 developmental biology Protein stability chemistry Osmolyte Hen Egg Lysozyme Organelle biology.protein Biophysics Liquid liquid Lysozyme |
| Zdroj: | Amino Acids. 53:745-751 |
| ISSN: | 1438-2199 0939-4451 |
| DOI: | 10.1007/s00726-021-02980-2 |
| Popis: | Taurine is a compatible osmolyte that confers stability to proteins. Recent studies have revealed that liquid–liquid phase separation (LLPS) of proteins underlie the formation of membraneless organelles in cells. In the present study, we evaluated the role of taurine on LLPS of hen egg lysozyme. We demonstrated that taurine decreases the turbidity of the polyethylene glycol-induced crowding solution of lysozyme. We also demonstrated that taurine attenuates LLPS-dependent cloudiness of lysozyme solution with 0.5 or 1 M NaCl at a critical temperature. Moreover, we observed that taurine inhibits LLPS formation of a heteroprotein mix solution of lysozyme and ovalbumin. These data indicate that taurine can modulate the formation of LLPS of proteins. |
| Databáze: | OpenAIRE |
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