Appendix S1 - Testing the Ability of Non-Methylamine Osmolytes Present in Kidney Cells to Counteract the Deleterious Effects of Urea on Structure, Stability and Function of Proteins

Supplementary data. The following supplementary data is available: FIGURE S1. Effect of urea, osmolyte and their predicted ratio mixtures on RNase-A; FIGURE S2. Effect of urea, osmolyte and their predicted ratio mixtures on Lysozyme; FIGURE S3. Effect of urea, osmolyte and their predicted ratio mixtures on α-LA; FIGURE S4. Effect of urea, myo-inositol and their predicted ratio mixtures on secondary and tertiary structures of proteins; FIGURE S5. Effect of urea, sorbitol and their predicted ratio mixtures on secondary and tertiary structures of proteins; FIGURE S6. Effect of urea, taurine and their predicted ratio mixtures on secondary and tertiary structures of proteins; FIGURE S7. Effect of urea, sorbitol and their mixtures (at different ratios) on the proteins at pH 7.0; Table S1. Thermodynamic parameters associated with the thermal unfolding of RNase-A at different pH values in the presence and absence of urea; Table S2. Thermodynamic parameters associated with the thermal unfolding of RNase-A at different pH values in the presence and absence of myo-inositol; Table S3. Thermodynamic parameters associated with the thermal unfolding of RNase-A at different pH values in the presence and absence of sorbitol; Table S4. Thermodynamic parameters associated with the thermal unfolding of RNase-A at different pH values in the presence and absence of taurine; Table S5. Thermodynamic parameters associated with the thermal unfolding of lysozyme at different pH values in the presence and absence of urea; Table S6. Thermodynamic parameters associated with the thermal unfolding of lysozyme at different pH values in the presence and absence of myo-inositol; Table S7. Thermodynamic parameters associated with the thermal unfolding of lysozyme at different pH values in the presence and absence of sorbitol; Table S8. Thermodynamic parameters associated with the thermal unfolding of lysozyme at different pH values in the presence and absence of taurine; Table S9. Thermodynamic parameters associated with the thermal unfolding of α-LA at different pH values in the presence and absence of urea; Table S10. Thermodynamic parameters associated with the thermal unfolding of α-LA at different pH values in the presence and absence of myo-inositol; Table S11. Thermodynamic parameters associated with the thermal unfolding of α-LA at different pH values in the presence and absence of sorbitol; Table S12. Thermodynamic parameters associated with the thermal unfolding of α-LA at different pH values in the presence and absence of taurine; Table S13. Thermal denaturation studies on proteins to see the counteracting effect of sorbitol with increasing urea concentration at pH 7.0. (DOC)