Effects of amino acids on gelation kinetics and solubility of sickle hemoglobin
Ten amino acids have been studied for their effects on the gelation of sickle hemoglobin using the recently developed assay of Hofrichter, Ross and Eaton. By monitoring kinetics and using high speed sedimentation, the rate and extent of gelation are directly measured. Of the amino acids tested, only...
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| Veröffentlicht in: | Biochemical and biophysical research communications 1977-01, Vol.74 (2), p.637-642 |
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| container_title | Biochemical and biophysical research communications |
| container_volume | 74 |
| creator | Noguchi, C.T. Schechter, A.N. |
| description | Ten amino acids have been studied for their effects on the gelation of sickle hemoglobin using the recently developed assay of Hofrichter, Ross and Eaton. By monitoring kinetics and using high speed sedimentation, the rate and extent of gelation are directly measured. Of the amino acids tested, only phenylalanine significantly inhibited the gelation of sickle hemoglobin. The systematic study of the effects of additives, such as amino acids, on gelation serves as a basis for the study of potential non-covalent inhibitors of sickling. |
| doi_str_mv | 10.1016/0006-291X(77)90350-3 |
| format | Article |
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The systematic study of the effects of additives, such as amino acids, on gelation serves as a basis for the study of potential non-covalent inhibitors of sickling.</description><identifier>ISSN: 0006-291X</identifier><identifier>EISSN: 1090-2104</identifier><identifier>DOI: 10.1016/0006-291X(77)90350-3</identifier><identifier>PMID: 836316</identifier><language>eng</language><publisher>United States: Elsevier Inc</publisher><subject>Amino Acids - blood ; Gels ; Hemoglobin, Sickle ; Humans ; Kinetics ; Protein Binding ; Protein Conformation ; Solubility</subject><ispartof>Biochemical and biophysical research communications, 1977-01, Vol.74 (2), p.637-642</ispartof><rights>1977</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c356t-b8a8a991a4df64fd2f4f8a03ac1e903c016f44bbbfbd2475a9593e52e8f4d7db3</citedby><cites>FETCH-LOGICAL-c356t-b8a8a991a4df64fd2f4f8a03ac1e903c016f44bbbfbd2475a9593e52e8f4d7db3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/0006-291X(77)90350-3$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/836316$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Noguchi, C.T.</creatorcontrib><creatorcontrib>Schechter, A.N.</creatorcontrib><title>Effects of amino acids on gelation kinetics and solubility of sickle hemoglobin</title><title>Biochemical and biophysical research communications</title><addtitle>Biochem Biophys Res Commun</addtitle><description>Ten amino acids have been studied for their effects on the gelation of sickle hemoglobin using the recently developed assay of Hofrichter, Ross and Eaton. By monitoring kinetics and using high speed sedimentation, the rate and extent of gelation are directly measured. Of the amino acids tested, only phenylalanine significantly inhibited the gelation of sickle hemoglobin. The systematic study of the effects of additives, such as amino acids, on gelation serves as a basis for the study of potential non-covalent inhibitors of sickling.</description><subject>Amino Acids - blood</subject><subject>Gels</subject><subject>Hemoglobin, Sickle</subject><subject>Humans</subject><subject>Kinetics</subject><subject>Protein Binding</subject><subject>Protein Conformation</subject><subject>Solubility</subject><issn>0006-291X</issn><issn>1090-2104</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1977</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kElPwzAQhS3EVgr_oIecEBwCduxsFyRUlUWq1AtI3Cwv42KaxCVOkPrvcUjVI6eZ0bz3pPchNCP4jmCS3WOMszgpycdNnt-WmKY4pkdoQnCJ44RgdowmB8k5uvD-C2NCWFaeodOCZpRkE7RaGAOq85Ezkaht4yKhrA5nE62hEp0Ny8Y20FnlI9HoyLuql7ay3W6weKs2FUSfULt15aRtLtGJEZWHq_2covenxdv8JV6unl_nj8tY0TTrYlmIQpQlEUybjBmdGGYKgalQBEITFeoZxqSURuqE5ako05JCmkBhmM61pFN0PeZuW_fdg-94bb2CqhINuN7zghbBh2kQslGoWud9C4ZvW1uLdscJ5gNGPjDiAyOe5_wPIx9ss31-L2vQB9PILbwfxjeEjj8WWu6VhUaBtm3AybWz_-f_ArtkgpA</recordid><startdate>19770124</startdate><enddate>19770124</enddate><creator>Noguchi, C.T.</creator><creator>Schechter, A.N.</creator><general>Elsevier Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19770124</creationdate><title>Effects of amino acids on gelation kinetics and solubility of sickle hemoglobin</title><author>Noguchi, C.T. ; Schechter, A.N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c356t-b8a8a991a4df64fd2f4f8a03ac1e903c016f44bbbfbd2475a9593e52e8f4d7db3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1977</creationdate><topic>Amino Acids - blood</topic><topic>Gels</topic><topic>Hemoglobin, Sickle</topic><topic>Humans</topic><topic>Kinetics</topic><topic>Protein Binding</topic><topic>Protein Conformation</topic><topic>Solubility</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Noguchi, C.T.</creatorcontrib><creatorcontrib>Schechter, A.N.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Biochemical and biophysical research communications</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Noguchi, C.T.</au><au>Schechter, A.N.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of amino acids on gelation kinetics and solubility of sickle hemoglobin</atitle><jtitle>Biochemical and biophysical research communications</jtitle><addtitle>Biochem Biophys Res Commun</addtitle><date>1977-01-24</date><risdate>1977</risdate><volume>74</volume><issue>2</issue><spage>637</spage><epage>642</epage><pages>637-642</pages><issn>0006-291X</issn><eissn>1090-2104</eissn><abstract>Ten amino acids have been studied for their effects on the gelation of sickle hemoglobin using the recently developed assay of Hofrichter, Ross and Eaton. 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| fulltext | fulltext |
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| ispartof | Biochemical and biophysical research communications, 1977-01, Vol.74 (2), p.637-642 |
| issn | 0006-291X 1090-2104 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_83824703 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Amino Acids - blood Gels Hemoglobin, Sickle Humans Kinetics Protein Binding Protein Conformation Solubility |
| title | Effects of amino acids on gelation kinetics and solubility of sickle hemoglobin |
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