Literature DB >> 31821805

Effect of chemical modification with carboxymethyl dextran on kinetic and structural properties of L-asparaginase.

Marjan Chahardahcherik1, Mahboobeh Ashrafi2, Younes Ghasemi3, Mahmoud Aminlari1.   

Abstract

l-asparaginase is a chemotherapy agent in the treatment of childhood leukemia. l-asparaginase has several side effects and a short blood half-life in patients. Chemical modification of l-asparaginase can decrease its side effects and improve its pharmacokinetic properties. The aim of this project was twofold: to chemically modify l-asparaginase with carboxymethyl dextran via carbodiimide cross linker, and to evaluate and compare the biochemical and structural properties of the native and modified enzymes. Chemical modification was done at 25 °C, in 0.1 M phosphate buffer, pH 7.2, and in the presence of N-hydroxysuccinimide and carbodiimide. Electrophoresis and free amino groups determination confirmed the chemical modification. Biochemical studies showed that the chemical modification could result in higher specific activity and stability of the modified enzyme. Structural studies further confirmed the chemical modification and revealed conformational changes in the modified enzyme. Taken together, the results showed that chemical modification with carboxymethyl dextran brings about improvement of biochemical properties through several changes in the structural attributes of l-asparaginase and might enhance its applicability in the treatment of childhood leukemia.
Copyright © 2019 Elsevier Inc. All rights reserved.

Entities:  

Keywords:  Carbodiimide; Carboxymethyl dextran; Chemical modification; L-asparaginase; Leukemia

Year:  2019        PMID: 31821805     DOI: 10.1016/j.ab.2019.113537

Source DB:  PubMed          Journal:  Anal Biochem        ISSN: 0003-2697            Impact factor:   3.365


  1 in total

1.  Chemically modified magnetic immobilized phospholipase A1 and its application for soybean oil degumming.

Authors:  Wang Weining; Honglin Tang; Yan Chen; Jingyang Liu; Dianyu Yu; Fuming Yang; Walid Elfalleh
Journal:  J Food Sci Technol       Date:  2021-02-15       Impact factor: 2.701

  1 in total

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