[好文章,你推荐]Shear-Stress-Mediated Refolding of Proteins from Aggregates and Inclusion Bodies

四川大学 制造科学与工程学院陈建推荐的文章:

TitleShear-Stress-Mediated Refolding of Proteins from Aggregates and Inclusion Bodies

DOI: 10.1002/cbic.2014024 27

URL:http://onlinelibrary.wiley.com/doi/10.1002/cbic.201402427/abstract

正文:

美国加州大学欧文分校和澳大利亚弗林德斯化学家们共同研究出一个旋涡流体设备(Vortex Fluid Device, VFD),将煮熟的蛋白的内溶菌酶(lysozyme)的活性恢复到未煮的80%(煮熟后溶菌酶蛋白质变性:空间构象被改变,其理化性质的改变和生物活性的丧失)。这个技术看似没什么特殊意义,实际上这将可能为以蛋白生产为主的工业,药业,农业,环境业公司节省超过百亿美元的成本。有兴趣的博主,尤其是这方面的专家学者们,欢迎大家来读读原文,为大众一探究竟吧。

AbstractRecombinant protein overexpression of large proteins in bacteria often results in insoluble and misfolded proteins directed to inclusion bodies. We report the application of shear stress in micrometer-wide, thin fluid films to refold boiled hen egg white lysozyme, recombinant hen egg white lysozyme, and recombinant caveolin-1. Furthermore, the approach allowed refolding of a much larger protein, cAMP-dependent protein kinase A (PKA). The reported methods require only minutes, which is more than 100 times faster than conventional overnight dialysis. This rapid refolding technique could significantly shorten times, lower costs, and reduce waste streams associated with protein expression for a wide range of industrial and research applications.

该文是我在Wiley中国的个人微博上选择life science筛选出来的:

http://blog.sciencenet.cn/blog-822310-864100.html

原文地址:http://onlinelibrary.wiley.com/enhanced/doi/10.1002/cbic.201402427/

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推荐理由:

木已成舟,生米煮成熟饭,人生许多事情都是无法重来的。但是煮熟的鸡蛋能够再变回生鸡蛋,你信吗?美国加州大学欧文分校和澳大利亚弗林德斯大学的研究人员,在实验中成功将煮熟的鸡蛋变回生鸡蛋。据称,这一创新将极大地减少癌症治疗、食物生产等成本,节省约1600亿美元。对于这么做的意义,美澳研究人员称,这项新技术对癌症治疗有帮助,能大大降低减少全球生物科技行业里癌症治疗、食物生产和其他部分的成本。