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弹性蛋白逆温度转变的分子基础。

The molecular basis for the inverse temperature transition of elastin.

作者信息

Li B, Alonso D O, Daggett V

机构信息

Department of Medicinal Chemistry, University of Washington, Seattle, WA 98195-7610, USA.

出版信息

J Mol Biol. 2001 Jan 19;305(3):581-92. doi: 10.1006/jmbi.2000.4306.

Abstract

Elastin undergoes an "inverse temperature transition" such that it becomes more ordered as the temperature increases. To investigate the molecular basis for this behavior, molecular dynamics simulations were conducted above and below the transition temperature. Simulations of a 90-residue elastin peptide, (VPGVG)(18), with explicit water molecules were performed at seven different temperatures between 7 and 42 degrees C, for a total of 80 ns. Beginning from an idealized beta-spiral structure, hydrophobic collapse was observed over a narrow temperature range in the simulations. Moreover, simulations above and below elastin's transition temperature indicate that elastin has more turns and distorted beta-structure at higher temperatures. Water was critical to the inverse temperature transition and elastin-associated water molecules can be divided into three categories: those closely associated with beta II turns; those that form hydrogen bonds with the main-chain groups; and those hydrating the hydrophobic side-chains. Water-swollen, monomeric elastin above the transition temperature is best described as a compact amorphous structure with distorted beta-strands, fluctuating turns, buried hydrophobic residues, and main-chain polar atoms that participate in hydrogen bonds with water. Below the transition temperature, elastin is expanded with approximately 40 % local beta-spiral structure. Overall the simulations are in agreement with experiment and therefore appear to provide an atomic-level description of the conformational properties of elastin monomers and the basis for their elastomeric properties.

摘要

弹性蛋白会经历“逆温度转变”,即随着温度升高,它会变得更加有序。为了研究这种行为的分子基础,在转变温度之上和之下进行了分子动力学模拟。对含有90个残基的弹性蛋白肽(VPGVG)18进行了模拟,在7至42摄氏度之间的七个不同温度下,加入明确的水分子,总共模拟了80纳秒。从理想化的β-螺旋结构开始,在模拟中观察到在狭窄的温度范围内发生了疏水塌缩。此外,在弹性蛋白转变温度之上和之下的模拟表明,弹性蛋白在较高温度下具有更多的转角和扭曲的β-结构。水对于逆温度转变至关重要,与弹性蛋白相关的水分子可分为三类:与βII转角紧密相关的水分子;与主链基团形成氢键的水分子;以及使疏水侧链水合的水分子。转变温度之上的水溶胀单体弹性蛋白最好描述为一种紧凑的无定形结构,具有扭曲的β-链、波动的转角、埋藏的疏水残基以及与水形成氢键的主链极性原子。在转变温度之下,弹性蛋白会膨胀,具有约40%的局部β-螺旋结构。总体而言,模拟结果与实验一致,因此似乎提供了弹性蛋白单体构象性质及其弹性性质基础的原子水平描述。

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