4.7 Article

Domain interactions in the Fab fragment:: A comparative evaluation of the single-chain Fv and Fab format engineered with variable domains of different stability

期刊

JOURNAL OF MOLECULAR BIOLOGY
卷 347, 期 4, 页码 773-789

出版社

ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.jmb.2005.01.053

关键词

antibody fragment; domain interaction; mutual stabilization

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Recombinant antibody fragments, most notably Fab and scFv, have become important tools in research, diagnostics and therapy. Since different recombinant antibody formats exist, it is crucial to understand the difference in their respective biophysical properties. We assessed the potential stability benefits of changing the scFv into the Fab format, the influence of the variable domains on the stability of the Fab fragment, and the influence of the interchain disulfide bond in the Fab fragment. To analyze domain interactions, the Fab fragment was broken down into its individual domains, several two-domain assemblies and one three-domain assembly. The equilibrium denaturation properties of these constructs were then compared to those of the Fab fragment. It was found that mutual stabilization occurred across the V-H/V-L and the C(H)1/C-L interface, whereas the direct interaction between the V-L and the C-L domain had no influence on the stability of either domain. This observation can be explained by the different interfaces used for interaction. In contrast, the whole C(H)1C(L) and VHVL unit showed significant mutual stabilization, indicating a high degree of cooperation between the V-H/V-L and C(H)1/C-L interface. The interchain disulfide bond in the Fab fragment plays an essential role in this stabilization. In addition to the effects of domain association on the thermodynamic (equilibrium) stability, Fab fragments differ from scFv fragments of similar equilibrium stability by having a very slow unfolding rate. This kinetic stabilization may increase significantly the resistance of Fab fragments against short time exposure to adverse conditions. (c) 2005 Elsevier Ltd. All rights reserved.

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