Refolded scFv Antibody Fragment against Myoglobin Shows Rapid Reaction Kinetics
- Authors
- Song, Hyung-Nam; Jang, Jun-Hyuck; Kim, Young-Wan; Kim, Dong-Hyung; Park, Sung-Goo; Lee, Myung Kyu; Paek, Se-Hwan; Woo, Eui-Jeon
- Issue Date
- 12월-2014
- Publisher
- MDPI AG
- Keywords
- single-chain variable fragment (scFv); premature antibody; myoglobin; acute myocardial infarction
- Citation
- INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, v.15, no.12, pp.23658 - 23671
- Indexed
- SCIE
SCOPUS
- Journal Title
- INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Volume
- 15
- Number
- 12
- Start Page
- 23658
- End Page
- 23671
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/96618
- DOI
- 10.3390/ijms151223658
- ISSN
- 1661-6596
- Abstract
- Myoglobin is one of the early biomarkers for acute myocardial infarction. Recently, we have screened an antibody with unique rapid reaction kinetics toward human myoglobin antigen. Antibodies with rapid reaction kinetics are thought to be an early IgG form produced during early stage of in vivo immunization. We produced a recombinant scFv fragment for the premature antibody from Escherichia coli using refolding technology. The scFv gene was constructed by connection of the V-H-V-L sequence with a (Gly(4)Ser)(3) linker. The scFv fragment without the pelB leader sequence was expressed at a high level, but the solubility was extremely low. A high concentration of 8 M urea was used for denaturation. The dilution refolding process in the presence of arginine and the redox reagents GSH and GSSH successfully produced a soluble scFv protein. The resultant refolded scFv protein showed association and dissociation values of 9.32 x 10(-4) M-1.s(-1) and 6.29 x 10(-3) s(-1), respectively, with an affinity value exceeding 107 M-1 (k(on)/k(off)), maintaining the original rapid reaction kinetics of the premature antibody. The refolded scFv could provide a platform for protein engineering for the clinical application for diagnosis of heart disease and the development of a continuous biosensor.
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Collections - Graduate School > Department of Food and Biotechnology > 1. Journal Articles
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