LABVOLUTION 2019, 21 - 23 May
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Stability TAG Technology

Increasing the stability of polypeptides with genetic engineering

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Analysis & Quality Management, Applications/Research Biotechnology, Emerging Technologies

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Several methods for increasing enzyme stability can be applied. The most common option is
to use stabilizing additives in the enzyme storage buffer. But this alone may not be sufficient
to increase the stability at temperatures above freezing. Another process used to improve
proteins' long-term stability is drying via lyophilization. This method is complicated and can
result in loss of enzyme activity.
We have used genetic engineering to increase protein stability at room temperature by adding
a special tag (European Patent EP2501716, US Patent No 9,321,999) to several enzymes (e.g.
DNA polymerases, reverse transcriptases, RNase inhibitors). These genetically modified
proteins can be stored at up to +35C for at least 4 weeks without any loss of enzymatic
activity when compared to the same enzymes that were kept at -20C.


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