Towards increasing chemical and thermal stability of lysozyme with a simulated honey sugar cocktail

Abstract

Guanidine hydrochloride (GdnHCl) and thermal denaturation studies on lysozyme were made in the absence and the presence of a simulated honey sugar cocktail (SHSC). GdnHCl denaturation curve was shifted towards higher denaturant concentration along with an increase in value in the presence of SHSC, when studied by MRE_{222 nm} and tryptophan fluorescence measurements. Far- and near-UV CD as well as ANS fluorescence spectra of the partially-denatured lysozyme indicated greater retention of the folded structure in the presence of SHSC. The thermal transition curve showed a shift towards the higher temperature range along with an increase in the melting temperature in the presence of SHSC, when studied by MRE_{222 nm} and DSC measurements. Taken together, all these results suggested SHSC-induced chemical and thermal stabilization of lysozyme.