Ethical Aspects of Animal Experimentation

If inquiries are made of people regarding their attitudes towards animal experimentation, there will no doubt be various answers corresponding to the different ethical attitudes today. Three principle points of view are imaginable. The two extremes are: an unrestricted support of all animal experiments; and a radical rejection of any such experiment. These two positions, in all likelihood, are taken by only a minority of the population. The majority will approve of animal experimentation in principle, however, only insofar as it is really necessary to preserve human life. So, the point of controversy arises from the question: When is an animal experiment necessary and indispensable

Stabilizing Salt-Bridge Enhances Protein Thermostability by Reducing the Heat Capacity Change of Unfolding

Most thermophilic proteins tend to have more salt bridges, and achieve higher thermostability by up-shifting and broadening their protein stability curves. While the stabilizing effect of salt-bridge has been extensively studied, experimental data on how salt-bridge influences protein stability curves are scarce. Here, we used double mutant cycles to determine the temperature-dependency of the pair-wise interaction energy and the contribution of salt-bridges to ΔCp in a thermophilic ribosomal protein L30e. Our results showed that the pair-wise interaction energies for the salt-bridges E6/R92 and E62/K46 were stabilizing and insensitive to temperature changes from 298 to 348 K. On the other hand, the pair-wise interaction energies between the control long-range ion-pair of E90/R92 were negligible. The ΔCp of all single and double mutants were determined by Gibbs-Helmholtz and Kirchhoff analyses. We showed that the two stabilizing salt-bridges contributed to a reduction of ΔCp by 0.8–1.0 kJ mol−1 K−1. Taken together, our results suggest that the extra salt-bridges found in thermophilic proteins enhance the thermostability of proteins by reducing ΔCp, leading to the up-shifting and broadening of the protein stability curves