In this study, the interaction of the anthracycline antibiotic doxorubicin with DNA-HMG 1 complex was investigated employing UV/VIS spectroscopy, thermal denaturation and DNA cellulose chromatography techniques. The results indicated that the binding of doxorubicin to the protein reduces its Tm in a dose dependent manner. Although doxorubicin protects free DNA against thermal denaturation ...

Kinetic analyses have indicated that moderate hydrostatic pressures, up to some 700 atmospheres, oppose reversible and irreversible denaturations of certain enzyme systems, apparent at temperatures above the normal optimum of the enzyme reaction, as well as at lower temperatures in the presence of denaturants such as alcohol (14). Qualitative observations have shown that such pressures also ret...

Inflammation is a normal protective reaction against tissue damage caused by physical injury, harmful chemicals, and protein denaturation. Protein denaturation process in which proteins lose their tertiary structure secondary due to foreign substances, external compounds, such as strong acids, bases, organic salts, solvents, heating. The purpose of this study was determine the anti-inflammatory...

Protein stability can be monitored by many different techniques. However, these protocols are often lengthy, consume large amounts of protein, and require expensive and specialized instruments. Here we present a new protocol to analyze protein unfolding kinetics using a quantified real-time thermocycler. This technique enables the analysis of a wide range of denaturants (and their interactions ...

changes of hydrodynamic parameters in microchannel branches affect the suspended biological samples in blood. to prevent denaturation and hemolysis, we have numerically investigated the effect of divergence angle on shear rate and velocity at branch entrance (discharge rate), under electroosmotic flow. in such flow, hydrodynamic properties are also affected by zeta potential at the microchannel...

Protein denaturation is considered to be the main reason for both water loss and textural changes in fish during thermal processing. Denaturation of proteins in muscle of farmed Atlantic cod was studied by differential scanning calorimetry. The denaturation of the proteins was compared to cook loss and loss in water holding capacity and it was shown that the protein denaturation occurs in a low...

Protein stability is measured by denaturation: When solvent conditions are changed (e.g., temperature, denaturant concentration, or pH) the protein population switches between thermodynamic states. The resulting denaturation curves have baselines. If the baselines are steep, nonlinear, or incomplete, it becomes difficult to characterize protein denaturation. Baselines arise because the chromoph...