Sucrose or glucose are often constituent of cell lysis buffer. It is known to protect protein/enzymes from proteases. But I would like to know how exactly this happens?
I don't know for sure, but my speculation is that the sugars provide an isoosmotic or hyperosmotic environment to stabilize lysosomes so they don't break open and release their content of hydrolytic enzymes.
Shahid, the way you have phrased your statement, gives a reader a misleading impression that somehow sucrose or glucose directly interferes with protease activity.
In reality, you can use any number of relatively innocuous molecules, such as sugar and sugar alcohols etc to achieve the same goal. As long as the medium is osmotically balanced and not hypotonic, cells and sub cellular organelles (particularly lysosomes) are more likely to remain intact. Depending on the localization of your protein of interest and the method you use to go after it, you can successfully isolate it in a decent shape.
Hi Shahid, glucose, sucrose, whatever, were added to lysis buffers back in the day (60s'-80s) to have an iso-osmotic solution. It has nothing to do proteinases (echoing Adam and Tausif).
When you lyse cells in hypo -osmotic media you will have a ball of snot because nucleii lyse and release DNA.
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