Abstract

A 3:1 combination of sucrose and glycine provides significantly greater protection against pressure-induced inactivation of yeast alcohol dehydrogenase than either solute alone. Trehalose, alone, gives much greater protection than sucrose alone, but not so in combination with glycine. These are striking new findings that cannot be accounted for by current theories of protein stabilization.

Keywords: yeast alcohol dehydrogenase, hydrostatic pressure, protein stabilization, barostabilization, osmolytes, osmoprotectorants