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PEG 1000 as a molecular switch: Concentration-dependent aggregation and refolding in a non-aggregation-prone β-barrel
Laxmipriya Prusty1, Kalpanarani Dash2, Monalisa Mishra2
1Biophysical and Protein Chemistry Lab, Department of Chemistry, National Institute of Technology, Rourkela, India.
International Journal of Biological Macromolecules
|August 12, 2026
Summary
Polyethylene glycol (PEG) 1000 concentration dictates protein refolding outcomes. Low PEG 1000 induces aggregation and cellular damage, while higher concentrations promote stable protein structures and function.
Area of Science:
- Biochemistry
- Protein Science
- Cellular Biology
Background:
- Macromolecular crowding profoundly impacts protein folding, stability, and aggregation in cellular settings.
- Cellular Retinoic Acid Binding Protein I (CRABP I) is a stable β-barrel protein with low aggregation tendency.
Purpose of the Study:
- To investigate the concentration-dependent effects of PEG 1000 on the temperature-assisted refolding of CRABP I.
- To analyze the structural, functional, and biological consequences of CRABP I refolding under varying PEG 1000 concentrations.
Main Methods:
- Spectroscopic and microscopic analyses to assess protein structure.
- Rheological, ligand-binding, and zeta potential measurements for functional and biophysical characterization.
- In vivo studies in Drosophila melanogaster to evaluate biological effects.
Main Results:
- Refolding without PEG yielded structurally heterogeneous intermediates.
- Low PEG 1000 concentrations induced amorphous aggregation, altered CRABP I structure, reduced retinoic acid binding, and increased cellular damage.
- Higher PEG 1000 concentrations prevented aggregation, stabilized CRABP I conformations, and preserved ligand-binding function.
Conclusions:
- PEG 1000 acts as a concentration-dependent molecular switch.
- It modulates the balance between protein aggregation and productive refolding of CRABP I.
- Understanding these effects is crucial for protein stability and cellular function studies.
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