Ortega A, Lambotte S, Bechinger B
Departamento de Bioquimica, Facultad de Medicina, Universidad Nacional Autónoma de México, México City 04510, Mexico.
J Biol Chem. 2001 Apr 27;276(17):13563-72. doi: 10.1074/jbc.M007675200. Epub 2001 Jan 16.
The effects of pH and temperature on the stability of interdomain interactions of colicin B have been studied by differential-scanning calorimetry, circular dichroism, and fluorescence spectroscopy. The calorimetric properties were compared with those of the isolated pore-forming fragment. The unfolding profile of the full-length toxin is consistent with two endothermic transitions. Whereas peak A (T(m) = 55 degrees C) most likely corresponds to the receptor/translocation domain, peak B (T(m) = 59 degrees C) is associated with the pore-forming domain. By lowering the pH from 7 to 3.5, the transition temperature of peaks A and B are reduced by 25 and 18 degrees C, respectively, due to proton exchange upon denaturation. The isolated pore-forming fragment unfolds at much higher temperatures (T(m) = 65 degrees C) and is stable throughout a wide pH range, indicating that intramolecular interactions between the different colicin B domains result in a less stable protein conformation. In aqueous solution circular dichroism spectra have been used to estimate the content of helical secondary structure of colicin B ( approximately 40%) or its pore-forming fragment ( approximately 80%). Upon heating, the ellipticities at 222 nm strongly decrease at the transition temperature. In the presence of lipid vesicles the differential-scanning calorimetry profiles of the pore-forming fragment exhibit a low heat of transition multicomponent structure. The heat of transition of membrane-associated colicin B (T(m) = 54 degrees C at pH 3.5) is reduced and its secondary structure is conserved even at intermediate temperatures indicating incomplete unfolding due to strong protein-lipid interactions.
通过差示扫描量热法、圆二色光谱法和荧光光谱法研究了pH值和温度对大肠杆菌素B结构域间相互作用稳定性的影响。将量热性质与分离出的成孔片段的量热性质进行了比较。全长毒素的解折叠图谱与两个吸热转变一致。峰A(熔点 = 55℃)很可能对应于受体/转运结构域,而峰B(熔点 = 59℃)与成孔结构域相关。通过将pH值从7降至3.5,由于变性时的质子交换,峰A和峰B的转变温度分别降低了25℃和18℃。分离出的成孔片段在更高的温度下解折叠(熔点 = 65℃),并且在很宽的pH范围内稳定,这表明大肠杆菌素B不同结构域之间的分子内相互作用导致蛋白质构象稳定性降低。在水溶液中,圆二色光谱已用于估计大肠杆菌素B(约40%)或其成孔片段(约80%)的螺旋二级结构含量。加热时,在转变温度下222nm处的椭圆率急剧下降。在脂质囊泡存在的情况下,成孔片段的差示扫描量热图谱呈现出低转变热的多组分结构。膜结合的大肠杆菌素B(在pH 3.5时熔点 = 54℃)的转变热降低,并且即使在中间温度下其二级结构也得以保留,这表明由于强烈的蛋白质-脂质相互作用导致不完全解折叠。