Abstract：
Protein aggregation is a major hurdle in developing biopharmaceuticals, in particular protein formulation area, but plays a pivotal role in food products. Co-solvents are used to suppress protein aggregation in pharmaceutical proteins. On the contrary, aggregation is encouraged in the process of food product making. Thus, it is expected that co-solvents play a contrasting role in biopharmaceutical formulation and food products. Here, we show several examples that utilize co-solvents, e.g., salting-out salts, sugars, polyols and divalent cations in promoting protein-protein interactions. The mechanisms of co-solvent effects on protein aggregation and solubility have been studied on aqueous protein solution and applied to develop pharmaceutical formulation based on the acquired scientific knowledge. On the contrary, co-solvents have been used in food industries based on empirical basis. Here, we will review the mechanisms of co-solvent effects on protein-protein interactions that can be applied to both pharmaceutical and food industries and hope to convey knowledge acquired through research on co-solvent interactions in aqueous protein solution and formulation to those involved in food science and provide those involved in protein solution research with the observations on aggregation behavior of food proteins.
摘要：
蛋白质聚集是发展生物制药的主要障碍，特别是蛋白质制剂领域，但在食品中起着举足轻重的作用。共溶剂用于抑制药物蛋白质中的蛋白质聚集。相反,在食品制造过程中鼓励聚集。因此，预计共溶剂在生物制药制剂和食品中起着相反的作用。这里,我们展示了几个利用共溶剂的例子，例如，盐析盐，糖，糖多元醇和二价阳离子促进蛋白质-蛋白质相互作用。已在蛋白质水溶液上研究了共溶剂对蛋白质聚集和溶解度的作用机理，并根据所获得的科学知识将其用于开发药物制剂。相反,共溶剂已根据经验用于食品工业。这里,我们将回顾共溶剂效应对蛋白质-蛋白质相互作用的机制，这些机制可应用于制药和食品工业，并希望将通过研究蛋白质水溶液和配方中的共溶剂相互作用获得的知识传达给食品科学领域的人员，并为蛋白质溶液研究人员提供有关食品蛋白质聚集行为的观察。
