Role of co-solute in biomolecular stability: glucose, urea and the water structure

Autores
Xammar Oro, Juan R. de
Año de publicación
2001
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
We have studied the action of urea and glucose on the stability of DNA and micelles. We measured the melting temperature of aqueous solutions of DNA with urea or glucose as a cosolute; we have also measured the changes in the critical micelle concentrations (cmc) of Sodium Dodecyl Sulfate and Triton X-100 by addition of urea and glucose. Our experimental results show that glucose increases the melting temperature of DNA and decreases the cmc, while urea acts in the contrary direction. The effects of urea and glucose on the stability of DNA and micelles can be explained by the weakening and enhancement of hydrophobic interactions, respectively. These effects on hydrophobic interactions are discussed in this paper.
Instituto de Física de Líquidos y Sistemas Biológicos
Materia
Biología
Física
DNA
Glucose
Hydrophobic interactions
Micelles
Micellization
Water structure
Urea
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/107794
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/107794
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Role of co-solute in biomolecular stability: glucose, urea and the water structureXammar Oro, Juan R. deBiologíaFísicaDNAGlucoseHydrophobic interactionsMicellesMicellizationWater structureUreaWe have studied the action of urea and glucose on the stability of DNA and micelles. We measured the melting temperature of aqueous solutions of DNA with urea or glucose as a cosolute; we have also measured the changes in the critical micelle concentrations (cmc) of Sodium Dodecyl Sulfate and Triton X-100 by addition of urea and glucose. Our experimental results show that glucose increases the melting temperature of DNA and decreases the cmc, while urea acts in the contrary direction. The effects of urea and glucose on the stability of DNA and micelles can be explained by the weakening and enhancement of hydrophobic interactions, respectively. These effects on hydrophobic interactions are discussed in this paper.Instituto de Física de Líquidos y Sistemas Biológicos2001info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf73-79http://sedici.unlp.edu.ar/handle/10915/107794enginfo:eu-repo/semantics/altIdentifier/url/http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC3456400&blobtype=pdfinfo:eu-repo/semantics/altIdentifier/issn/0092-0606info:eu-repo/semantics/altIdentifier/pmid/23345734info:eu-repo/semantics/altIdentifier/doi/10.1023/A:1011890506834info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:23:56Zoai:sedici.unlp.edu.ar:10915/107794Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:23:56.979SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Role of co-solute in biomolecular stability: glucose, urea and the water structure
title Role of co-solute in biomolecular stability: glucose, urea and the water structure
spellingShingle Role of co-solute in biomolecular stability: glucose, urea and the water structure
Xammar Oro, Juan R. de
Biología
Física
DNA
Glucose
Hydrophobic interactions
Micelles
Micellization
Water structure
Urea
title_short Role of co-solute in biomolecular stability: glucose, urea and the water structure
title_full Role of co-solute in biomolecular stability: glucose, urea and the water structure
title_fullStr Role of co-solute in biomolecular stability: glucose, urea and the water structure
title_full_unstemmed Role of co-solute in biomolecular stability: glucose, urea and the water structure
title_sort Role of co-solute in biomolecular stability: glucose, urea and the water structure
dc.creator.none.fl_str_mv Xammar Oro, Juan R. de
author Xammar Oro, Juan R. de
author_facet Xammar Oro, Juan R. de
author_role author
dc.subject.none.fl_str_mv Biología
Física
DNA
Glucose
Hydrophobic interactions
Micelles
Micellization
Water structure
Urea
topic Biología
Física
DNA
Glucose
Hydrophobic interactions
Micelles
Micellization
Water structure
Urea
dc.description.none.fl_txt_mv We have studied the action of urea and glucose on the stability of DNA and micelles. We measured the melting temperature of aqueous solutions of DNA with urea or glucose as a cosolute; we have also measured the changes in the critical micelle concentrations (cmc) of Sodium Dodecyl Sulfate and Triton X-100 by addition of urea and glucose. Our experimental results show that glucose increases the melting temperature of DNA and decreases the cmc, while urea acts in the contrary direction. The effects of urea and glucose on the stability of DNA and micelles can be explained by the weakening and enhancement of hydrophobic interactions, respectively. These effects on hydrophobic interactions are discussed in this paper.
Instituto de Física de Líquidos y Sistemas Biológicos
description We have studied the action of urea and glucose on the stability of DNA and micelles. We measured the melting temperature of aqueous solutions of DNA with urea or glucose as a cosolute; we have also measured the changes in the critical micelle concentrations (cmc) of Sodium Dodecyl Sulfate and Triton X-100 by addition of urea and glucose. Our experimental results show that glucose increases the melting temperature of DNA and decreases the cmc, while urea acts in the contrary direction. The effects of urea and glucose on the stability of DNA and micelles can be explained by the weakening and enhancement of hydrophobic interactions, respectively. These effects on hydrophobic interactions are discussed in this paper.
publishDate 2001
dc.date.none.fl_str_mv 2001
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/107794
url http://sedici.unlp.edu.ar/handle/10915/107794
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC3456400&blobtype=pdf
info:eu-repo/semantics/altIdentifier/issn/0092-0606
info:eu-repo/semantics/altIdentifier/pmid/23345734
info:eu-repo/semantics/altIdentifier/doi/10.1023/A:1011890506834
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
73-79
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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