Preferential Interactions and the Effect of Protein PEGylation.

ABSTRACT:

Background

PEGylation is a strategy used by the pharmaceutical industry to prolong systemic circulation of protein drugs, whereas formulation excipients are used for stabilization of proteins during storage. Here we investigate the role of PEGylation in protein stabilization by formulation excipients that preferentially interact with the protein.

Methodology/principal findings

The model protein hen egg white lysozyme was doubly PEGylated on two lysines with 5 kDa linear PEGs (mPEG-succinimidyl valerate, MW 5000) and studied in the absence and presence of preferentially excluded sucrose and preferentially bound guanine hydrochloride. Structural characterization by far- and near-UV circular dichroism spectroscopy was supplemented by investigation of protein thermal stability w

SUBMITTER: Holm LS 

PROVIDER: S-EPMC4521882 | biostudies-literature | 2015

REPOSITORIES: biostudies-literature