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一种仿生蛋白 G 亲和吸附剂:基于蛋白 G 的第三个 IgG 结合结构域的免疫球蛋白和 Fab 片段的 Ugi 配体。

A biomimetic Protein G affinity adsorbent: an Ugi ligand for immunoglobulins and Fab fragments based on the third IgG-binding domain of Protein G.

机构信息

Institute of Biotechnology, Department of Chemical Engineering and Biotechnology, University of Cambridge, Tennis Court Road, Cambridge, CB2 1QT, UK.

出版信息

J Mol Recognit. 2013 Apr;26(4):190-200. doi: 10.1002/jmr.2265.

DOI:10.1002/jmr.2265
PMID:23456743
Abstract

This work reports the development of a synthetic affinity adsorbent for immunoglobulins based on the Fab-binding domain of Streptococcal Protein G (SpG-domain III). The ligand (A2C7I1) was synthesized by the four-component Ugi reaction to generate a substituted peptoidal scaffold mimicking key amino acid residues of SpG. Computer-aided analysis suggests a putative binding site on the CH 1 domain of the Fab molecule. In silico studies, supported by affinity chromatography in comparison with immobilized SpG, as well as analytical characterization by liquid chromatography/electrospray ionization-mass spectrometry and (1) H nuclear magnetic resonance of the ligand synthesized in solution, indicated the authenticity and suitability of the designed ligand for the purification of immunoglobulins. The immobilized ligand displayed an apparent static binding capacity of ~17 mg IgG ml(-1) and a dissociation constant of 5.34 × 10(-5)  M. Preparative chromatography demonstrated the ability of the immobilized ligand to purify IgG and Fab fragments from crude mammalian and yeast cell cultures, under near physiological ionic strength and pH, to yield proteins of 99% and 93% purity, respectively.

摘要

这项工作报道了基于链球菌蛋白 G(SpG)结构域 III 的 Fab 结合结构域的免疫球蛋白合成亲和吸附剂的开发。配体(A2C7I1)通过四组分 Ugi 反应合成,生成模拟 SpG 关键氨基酸残基的取代肽状支架。计算机辅助分析表明 Fab 分子的 CH1 结构域上存在一个假定的结合位点。计算机模拟研究,通过与固定化 SpG 的亲和层析以及通过液相色谱/电喷雾电离质谱和(1)H 核磁共振对溶液中合成的配体的分析特性进行了支持,表明设计的配体用于免疫球蛋白的纯化是真实和合适的。固定化配体显示出约 17mg IgG ml(-1)的表观静态结合容量和 5.34×10(-5)M 的解离常数。制备层析表明,固定化配体能够在接近生理离子强度和 pH 的条件下,从粗哺乳动物和酵母细胞培养物中纯化 IgG 和 Fab 片段,分别得到纯度为 99%和 93%的蛋白质。

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