1. PEGylation versus glycosylation: effect on the thermodynamics and thermostability of crisantaspase.
- Author
-
Torres-Obreque K, Kleingesinds EK, Santos JHPM, Carretero G, Rabelo J, Converti A, Monteiro G, Pessoa A Jr, and Rangel-Yagui CO
- Subjects
- Glycosylation, Thermodynamics, Temperature, Kinetics, Enzyme Stability, Asparaginase, Polyethylene Glycols
- Abstract
Thermostability is an important and desired feature of therapeutic proteins and is critical for the success or failure of protein drugs development. It can be increased by PEGylation-binding of poly(ethylene glycol) moieties-or glycosylation-post-translational modification to add glycans. Here, the thermostability and thermodynamic parameters of native, PEGylated, and glycosylated versions of the antileukemic enzyme crisantaspase were investigated. First-order kinetics was found to describe the irreversible deactivation process. Activation energy of the enzyme-catalyzed reaction ( E *) was estimated for native, PEGylated, and glycosylated enzyme (10.2, 14.8, and 18.8 kJ mol
-1 respectively). Half-life decreased progressively with increasing temperature, and longer half-life was observed for PEG-crisantaspase (87.74 min) at 50 °C compared to the native form (9.79 min). The activation energy of denaturation of PEG-crisantaspase (307.1 kJ mol-1 ) was higher than for crisantaspase (218.1 kJ mol-1 ) and Glyco-crisantaspase (120.0 kJ mol-1 ), which means that more energy is required to overcome the energy barrier of the unfolding process. According to our results, PEG-crisantaspase is more thermostable than its native form, while Glyco-crisantaspase is more thermosensitive.- Published
- 2024
- Full Text
- View/download PDF