2011
DOI: 10.1002/jps.22385
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Ultraviolet Spectroscopy as a Tool in Therapeutic Protein Development

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Cited by 39 publications
(20 citation statements)
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“…HCl induced denaturation. UV spectroscopy 22 was used to monitor antibody unfolding induced by guanidine . HCl (GdnHCl).…”
Section: Guanidinementioning
confidence: 99%
“…HCl induced denaturation. UV spectroscopy 22 was used to monitor antibody unfolding induced by guanidine . HCl (GdnHCl).…”
Section: Guanidinementioning
confidence: 99%
“…Theoretically, the complex signal obtained by a DII absorbance spectrum of the protein can be analyzed to monitor slight structural modifications according to local environment changes around the lateral chain of aromatic amino acids (ArAs). Contributions of phenylalanine (Phe), tyrosine (Tyr), and tryptophan (Trp) residues to the second-derivative spectra have been identified in regions 245-270, 265-285, and 265-300 nm, respectively [14]. This approach has been already used for stability assessment of mAbs [24].…”
Section: Introductionmentioning
confidence: 99%
“…Indeed, nonionic surfactants such as polysorbate 20 or 80 and sodium chloride for compounding are commonly used to prevent degradation and enhance stability [16,17]. Besides, with the availability of diode array detectors and among all mathematical algorithms, second-derivative UV spectroscopy (DII-UV) has emerged as a promising sensitive tool to explore changes in the secondary or tertiary structures of proteins [14,[18][19][20][21][22][23][24]. Theoretically, the complex signal obtained by a DII absorbance spectrum of the protein can be analyzed to monitor slight structural modifications according to local environment changes around the lateral chain of aromatic amino acids (ArAs).…”
Section: Introductionmentioning
confidence: 99%
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“…[30] The extrinsic chromophores in proteins, such as saccharide-protein bonds, as well as protein aggregates, which have an influence on turbidity, have absorption bands above 300 nm until 400 nm. [31] Proteins in beer are related mainly to colour, flavour, haze formation, and foam stability. [12] On the other hand, polyphenols (compounds with antioxidant activity), whose concentrations in beers range from 150 to 330 mg/L, [32,33] have an influence on colour (because of their oxidation in the presence of trace metals) and non-biological haze (interaction with proteins).…”
Section: Uv-vis Absorption Spectra Of Beer Samplesmentioning
confidence: 99%