Effects of polyols, saccharides, and glycoproteins on thermoprecipitation of phenylboronate-containing copolymers
(2006) In Biomacromolecules 7(4). p.1017-1024- Abstract
- The copolymer of 3-(acrylamido)phenyl boronic acid and N-isopropylacrylamide (82:18. M-n = 47000 g/mol) was prepared by free radical polymerization. The copolymer showed typical thermoprecipitation behavior in aqueous solutions; its phase transition temperature (T-p) was 26.5 +/- 0.2 degrees C in 0.1 M glycine-NaOH buffer containing 0.1 M NaCl, pH 9.2. Due to specific complex formation of the pendant boronates with sugars, Tp was strongly affected by the type of sugar and its concentration at pH 9.2. Fructose. lactulose, and glucose caused the largest increase in T-p (up to 4 degrees C) at 0.56 mM concentration, attributed to the high binding affinity of the sugars to borate and phenylboronate. Among the Sugars typical of nonreducing ends... (More)
- The copolymer of 3-(acrylamido)phenyl boronic acid and N-isopropylacrylamide (82:18. M-n = 47000 g/mol) was prepared by free radical polymerization. The copolymer showed typical thermoprecipitation behavior in aqueous solutions; its phase transition temperature (T-p) was 26.5 +/- 0.2 degrees C in 0.1 M glycine-NaOH buffer containing 0.1 M NaCl, pH 9.2. Due to specific complex formation of the pendant boronates with sugars, Tp was strongly affected by the type of sugar and its concentration at pH 9.2. Fructose. lactulose, and glucose caused the largest increase in T-p (up to 4 degrees C) at 0.56 mM concentration, attributed to the high binding affinity of the sugars to borate and phenylboronate. Among the Sugars typical of nonreducing ends of oligosaccharides. N-acetylneuraminic acid had the strongest effect on T-p, (ca. 2 degrees C at 0.56 rnM concentration and pH 9.2), while the effects of other sugars are well expressed at the higher concentrations (16 and 80 rnM) and decreased in the order xylose approximate to galactose >= N-acetyllactosamine >= mannose approximate to fucose >> N-acetylglucosarnine. The effect exerted on the phase transition by glycoproteins was the strongest with mucin from porcine stomach and decreased in the series mucin > horseradish peroxidase > human gamma-globulin at pH 9.2. As a first approximation, the weight percentage and/or the number of oligosaccharides in glycoproteins determined the character of their interaction with the pendant phenylboronates and, therefore, the effect on the copolymer phase transition. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/414203
- author
- Ivanov, Alexander LU ; Shiomori, Koichiro LU ; Kawano, Y ; Galaev, Igor LU and Mattiasson, Bo LU
- organization
- publishing date
- 2006
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Biomacromolecules
- volume
- 7
- issue
- 4
- pages
- 1017 - 1024
- publisher
- The American Chemical Society (ACS)
- external identifiers
-
- pmid:16602716
- wos:000236868800004
- scopus:33646361811
- pmid:16602716
- ISSN
- 1526-4602
- DOI
- 10.1021/bm050208i
- language
- English
- LU publication?
- yes
- id
- de9cc037-3de0-4806-b35c-75c66e0cd18e (old id 414203)
- date added to LUP
- 2016-04-01 11:38:55
- date last changed
- 2022-01-26 08:11:08
@article{de9cc037-3de0-4806-b35c-75c66e0cd18e,
abstract = {{The copolymer of 3-(acrylamido)phenyl boronic acid and N-isopropylacrylamide (82:18. M-n = 47000 g/mol) was prepared by free radical polymerization. The copolymer showed typical thermoprecipitation behavior in aqueous solutions; its phase transition temperature (T-p) was 26.5 +/- 0.2 degrees C in 0.1 M glycine-NaOH buffer containing 0.1 M NaCl, pH 9.2. Due to specific complex formation of the pendant boronates with sugars, Tp was strongly affected by the type of sugar and its concentration at pH 9.2. Fructose. lactulose, and glucose caused the largest increase in T-p (up to 4 degrees C) at 0.56 mM concentration, attributed to the high binding affinity of the sugars to borate and phenylboronate. Among the Sugars typical of nonreducing ends of oligosaccharides. N-acetylneuraminic acid had the strongest effect on T-p, (ca. 2 degrees C at 0.56 rnM concentration and pH 9.2), while the effects of other sugars are well expressed at the higher concentrations (16 and 80 rnM) and decreased in the order xylose approximate to galactose >= N-acetyllactosamine >= mannose approximate to fucose >> N-acetylglucosarnine. The effect exerted on the phase transition by glycoproteins was the strongest with mucin from porcine stomach and decreased in the series mucin > horseradish peroxidase > human gamma-globulin at pH 9.2. As a first approximation, the weight percentage and/or the number of oligosaccharides in glycoproteins determined the character of their interaction with the pendant phenylboronates and, therefore, the effect on the copolymer phase transition.}},
author = {{Ivanov, Alexander and Shiomori, Koichiro and Kawano, Y and Galaev, Igor and Mattiasson, Bo}},
issn = {{1526-4602}},
language = {{eng}},
number = {{4}},
pages = {{1017--1024}},
publisher = {{The American Chemical Society (ACS)}},
series = {{Biomacromolecules}},
title = {{Effects of polyols, saccharides, and glycoproteins on thermoprecipitation of phenylboronate-containing copolymers}},
url = {{http://dx.doi.org/10.1021/bm050208i}},
doi = {{10.1021/bm050208i}},
volume = {{7}},
year = {{2006}},
}