...
首页> 外文期刊>Biochemistry >Salt effects on hydrophobic interaction and charge screening in the folding of a negatively charged peptide to a coiled coil (leucine zipper)
【24h】

Salt effects on hydrophobic interaction and charge screening in the folding of a negatively charged peptide to a coiled coil (leucine zipper)

机译:盐对带负电荷的肽折叠成卷曲螺旋(亮氨酸拉链)时疏水相互作用和电荷筛选的影响

获取原文
获取原文并翻译 | 示例
           

摘要

The stability of a coiled coil or leucine zipper is controlled by hydrophobic interactions and electrostatic forces between the constituent helices. We have designed a 30-residue peptide with the repeating seven-residue pattern of a coiled coil, (abcdefg)(n), and with Glu in positions e and g of each heptad. The glutamate side chains prevented folding at pH values above 6 because of electrostatic repulsion across the helix dimer interface as well as within the individual helices. Protonation of the carboxylates changed the conformation from a random coil monomer to a coiled coil dimer. Folding at alkaline pH where the peptide had a net charge of -7e was promoted by the addition of salts. The nature of the charge screening cation was less important than that of the anion. The high salt concentrations (>1 M) necessary to induce folding indicated that the salt-induced folding resulted from alterations in the protein-water interaction. Folding was promoted by the kosmotropic anions sulfate and fluoride and to a lesser extent by the weak kosmotrope formate, whereas chloride and the strong chaotrope perchlorate were ineffective. Kosmotropes are excluded from the protein surface, which is preferentially hydrated, and this promotes folding by strengthening hydrophobic interactions at the coiled coil interface. Although charge neutralization also contributed to folding, it was effective only when the screening cation was partnered by a good kosmotropic anion. Folding conformed to a two-state transition from random coil monomer to coiled coil dimer and was enthalpy driven and characterized by a change in the heat capacity of unfolding of 3.9 +/- 1.2 kJ mol(-1) K-1. The rate of folding was analyzed by fluorescence stopped-flow measurements. Folding occurred in a biphasic reaction in which the rapid formation of an initial dimer (k(f) = 2 x 10(7) M-1 s(-1)) was followed by an equally rapid concentration-independent rearrangement to the folded dimer (k > 100 s(-1)). [References: 66]
机译:盘绕的线圈或亮氨酸拉链的稳定性由组成螺旋之间的疏水相互作用和静电力控制。我们设计了一个具有30个残基的肽段,该结构具有重复的七个残基模式的卷曲螺旋(abcdefg)(n),并且在每个七肽的e和g位置均具有Glu。谷氨酸侧链可防止在pH值高于6时折叠,这是因为跨螺旋二聚体界面以及单个螺旋内部的静电排斥。羧酸盐的质子化使构象从无规卷曲单体变为卷曲的卷曲二聚体。通过加入盐促进了在碱性pH下折叠,肽的净电荷为-7e。电荷筛选阳离子的性质不如阴离子重要。诱导折叠所必需的高盐浓度(> 1 M)表明盐诱导的折叠是由于蛋白质-水相互作用的改变而引起的。共溶性阴离子硫酸根和氟离子促进了折叠,而弱的共沸物甲酸促进了折叠,而氯化物和强离液剂高氯酸根则无效。均溶剂被排除在蛋白质表面之外,后者优先被水合,这通过增强盘绕的盘绕界面上的疏水性相互作用而促进了折叠。尽管电荷中和也有助于折叠,但只有在筛选阳离子与良好的促渗阴离子结合时才有效。折叠符合从无规卷曲单体到卷曲卷曲二聚体的二态转变,并且是由焓驱动的,其特征在于展开的热容变化为3.9 +/- 1.2 kJ mol(-1)K-1。通过荧光停止流测量来分析折叠速率。折叠发生在双相反应中,其中快速形成初始二聚体(k(f)= 2 x 10(7)M-1 s(-1)),然后对折叠的二聚体进行同样快速的浓度独立重排(k> 100 s(-1))。 [参考:66]

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号