1998
DOI: 10.1016/s0301-4622(98)00208-7
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Oligomerization and phase separation in globular protein solutions

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Cited by 38 publications
(39 citation statements)
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“…A similar type of phenomenon, related to the onset of a liquid-liquid phase transition, has been reported for γ-crystallin aqueous solutions (24)(25)(26)(27)(28)(29)(30)(31). This phase transition has been associated with the existence of protein-protein attractive interactions and thus is directly relevant to the refractive index properties of the eye lens and cataract formation.…”
supporting
confidence: 63%
“…A similar type of phenomenon, related to the onset of a liquid-liquid phase transition, has been reported for γ-crystallin aqueous solutions (24)(25)(26)(27)(28)(29)(30)(31). This phase transition has been associated with the existence of protein-protein attractive interactions and thus is directly relevant to the refractive index properties of the eye lens and cataract formation.…”
supporting
confidence: 63%
“…We showed earlier that intermolecular, disulfide-crosslinked aggregates (both directly S-S-linked and chemically crosslinked with a spacer) markedly affect another important property of the ␥-crystallins, namely liquid-liquid phase separation (8,19). In this phenomenon, the protein solution segregates spontaneously into protein-rich and protein-poor phases (20).…”
Section: Resultsmentioning
confidence: 99%
“…Proteins were eluted isocratically with 0.1 M sodium phosphate buffer (pH 7.1) containing 0.02% sodium azide (8). Phase Separation Measurements.…”
Section: Se-hplcmentioning
confidence: 99%
“…The presence of protein aggregates has been previously shown to increase T ph , but we find no evidence that this is the source of the increase in T ph in our case. 60,61 To probe this further, we induced LLPS in a sample and allowed the concentrated and dilute phases to fully phase separate. 62 We then measured both the total protein volume fraction and the fluorescence intensity in each of the two phases (Fig.…”
Section: Resultsmentioning
confidence: 99%