Tokunaga, Y.a , Sakakibara, Y.a , Kamada, Y.a , Watanabe, K.-I.a b , Sugimoto, Y.a Analysis of core region from egg white lysozyme forming amyloid fibrils

摘要

Some of the lysozyme mutants in humans cause systemic amyloidosis. Hen egg white lysozyme (HEWL) has been well studied as a model protein of amyloid fibrils formation. We previously identified an amyloid core region consisting of nine amino acids (designated as the K peptide), which is present at 54-62 in HEWL. The K peptide, with tryptophan at its C- terminus, has the ability of self-aggregation. In the present work we focused on its structural properties in relation to the formation of fibrils. The K peptide alone formed definite fibrils having ??-sheet structures by incubation of 7 days under acidic conditions at 37??C. A substantial number of fibrils were generated under this pH condition and incubation period. Deletion and substitution of tryptopha n in the K peptide resulted in no formation of fibrils. Tryptophan 62 in lysozyme was suggested to be especially crucial to forming amyloid fibrils. We also show that amyloid fibrils formation of the K peptide requires not only tryptophan 62 but also a certain length containing hydrophobic amino acids. A core region is involved in the significant formation of amyloid fibrils of lysozyme. ? Ivyspring International Publisher.