Quinaldine Red as a fluorescent probe for determining the melting temperature () of proteins: a simple, rapid and high-throughput assay

• Published in: Analytical methods 2024-02, Vol.16 (6), p.95-956
• Main Authors: Das, Dhruv, Sen, Vikram, Chakraborty, Goutam, Pillai, Vinayaki, Tambade, Rahul, Jonnalagadda, Padma Nilaya, Rao, A. V. S. S. Narayana, Chittela, Rajani Kant
• Format: Article
• Language: English
• Subjects: Fluorescent indicators; Food industry; Melt temperature; Melting; Physical properties; Proteins
• ISSN: 1759-9660; 1759-9679
• DOI: 10.1039/d3ay01941a

Proteins play an important role in biological systems and several proteins are used in diagnosis, therapy, food industry etc. Thus, knowledge about the physical properties of the proteins is of utmost importance, which will aid in understanding their function and subsequent applications. The melting temperature ( T m ) of a protein is one of the essential parameters which gives information about the stability of a protein under different conditions. In the present study, we have demonstrated a method for determining the T m of proteins using the supramolecular interaction between Quinaldine Red (QR) and proteins. Using this method, we have determined the T m of 5 proteins and compared our results with established protocols. Our results showed good agreement with the other methods and published values. The method developed in this study is inexpensive, quick, and devoid of complex instruments and pre/post-treatment of the samples. In addition, this method can be adopted for high throughput in multi-plate mode. Thus, this study projects a new methodology for T m determination of various proteins with user friendly operation. A Quinaldine Red (QR) based method for measuring the T m of proteins: differential binding of Quinaldine Red (QR) dye to native, partially unfolded and completely unfolded proteins allowed to measure the melting temperature ( T m ) of the protein.