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Thermal protein unfolding by differential scanning calorimetry and circular dichroism spectroscopy Two-state model versus sequential unfolding

机译:通过差示扫描量热法和圆二色光谱法展开热蛋白质双态模型与顺序展开

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摘要

Thermally-induced protein unfolding is commonly described with the two-state model. This model assumes only two types of protein molecules in solution, the native (N) and the denatured, unfolded (U) protein. In reality, protein unfolding is a multistep process, even if intermediate states are only sparsely populated. As an alternative approach we explore the Zimm–Bragg theory, originally developed for the α-helix-to-random coil transition of synthetic polypeptides. The theory includes intermediate structures with concentrations determined by the cooperativity of the unfolding reaction. We illustrate the differences between the two-state model and the Zimm–Bragg theory with measurements of apolipoprotein A-1 and lysozyme by differential scanning calorimetry (DSC) and CD spectroscopy. Nine further protein examples are taken from the literature. The Zimm–Bragg theory provides a perfect fit of the calorimetric unfolding transitions for all proteins investigated. In contrast, the transition curves and enthalpies predicted by the two-state model differ considerably from the experimental results. Apolipoprotein A-1 is ~50% α-helical at ambient temperature and its unfolding follows the classical α-helix-to-random coil equilibrium. The unfolding of proteins with little α-helix content, such as lysozyme, can also be analyzed with the Zimm–Bragg theory by introducing the concept of ‘folded’ and ‘unfolded’ peptide units assuming an average unfolding enthalpy per peptide unit. DSC is the method of choice to measure the unfolding enthalpy, , but CD spectroscopy in combination with the two-state model is often used to deduce the unfolding enthalpy. This can lead to erroneous result. Not only are different enthalpies required to describe the CD and DSC transition curves but these values deviate distinctly from the experimental result. In contrast, the Zimm–Bragg theory predicts the DSC and CD unfolding transitions with the same set of parameters.
机译:热诱导的蛋白质解折叠通常用二态模型描述。该模型假定溶液中只有两种类型的蛋白质分子:天然(N)和变性,未折叠(U)的蛋白质。实际上,即使中间状态仅是稀疏的,蛋白质的展开也是一个多步骤的过程。作为一种替代方法,我们探索了Zimm-Bragg理论,该理论最初是为合成多肽从α-螺旋到随机螺旋的过渡而开发的。该理论包括中间结构,其浓度由解折叠反应的协同性决定。我们通过差示扫描量热法(DSC)和CD光谱法测量载脂蛋白A-1和溶菌酶,说明了两种状态模型与Zimm-Bragg理论之间的差异。从文献中获得了另外九个蛋白质实例。 Zimm-Bragg理论为所研究的所有蛋白质提供了量热展开过渡的完美契合。相反,由二态模型预测的跃迁曲线和焓与实验结果有很大差异。载脂蛋白A-1在环境温度下为〜50%α-螺旋,其展开遵循经典的α-螺旋-随机盘管平衡。假定溶菌酶等α-螺旋含量很少的蛋白质的解折叠,也可以采用Zimm-Bragg理论,通过假设每个肽单元的平均解折叠焓采用“折叠”和“解折叠”肽单元的概念进行分析。 DSC是测量展开焓的首选方法,但是CD光谱法和两态模型的结合经常用于推导展开焓。这可能导致错误的结果。描述CD和DSC过渡曲线不仅需要不同的焓,而且这些值也与实验结果明显不同。相反,Zimm-Bragg理论用相同的参数集预测DSC和CD的展开转变。

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