Effect of glycosylation on the mechanism of renaturation of carboxypeptidase

摘要

A comparative study of the denaturation of the glycosylated and unglycosylated forms of carboxypeptidase Y (CPY) at high pressure and low temperature was conducted, in order to better understand the role of the carbohydrate moiety in the structural stability of this enzyme. Our findings show that, in the absence of its carbohydrate moiety, the structural fluctuations of CPY are increased, resulting in a lower kinetic stability oi unglycosylated CPY against pressure-assisted cold denaturation compared to the fully glycosylated form.