Shea Joan-Emma, Onuchic Jose N, Brooks Charles L
Department of Chemistry and Biochemistry, University of California, Santa Barbara, CA 93106 USA.
Proc Natl Acad Sci U S A. 2002 Dec 10;99(25):16064-8. doi: 10.1073/pnas.242293099. Epub 2002 Nov 22.
The mechanism and thermodynamics of folding of the Src homology 3 (SH3) protein domain are characterized at an atomic level through molecular dynamics with importance sampling. This methodology enables the construction of the folding free energy landscape of the protein as a function of representative reaction coordinates. We observe that folding proceeds in a downhill manner under native conditions, with early compaction and structure formation in the hydrophobic sheet consisting of the three central beta strands of the protein. This state bears considerable resemblance to the experimentally determined transition state for folding. Folding proceeds further with the formation of the second hydrophobic sheet consisting of the terminal strands and the RT loop. The final stages of folding appear to involve the formation of the hydrophobic core through the expulsion of water molecules bridging the two hydrophobic sheets. This work sheds new light on the complementary roles of sequence and topology in governing the folding mechanism of small proteins and provides further support for the role of water in facilitating the late stages in folding.
通过具有重要性抽样的分子动力学,在原子水平上表征了Src同源3(SH3)蛋白结构域折叠的机制和热力学。这种方法能够构建蛋白质折叠自由能景观作为代表性反应坐标的函数。我们观察到,在天然条件下折叠以 downhill 方式进行,蛋白质由三个中心β链组成的疏水片层中早期发生压实和结构形成。这种状态与实验确定的折叠过渡态有相当大的相似性。随着由末端链和RT环组成的第二个疏水片层的形成,折叠进一步进行。折叠的最后阶段似乎涉及通过排出桥接两个疏水片层的水分子来形成疏水核心。这项工作为序列和拓扑结构在控制小蛋白质折叠机制中的互补作用提供了新的见解,并为水在促进折叠后期阶段中的作用提供了进一步支持。