Jones Susan, Manning James, Kad Neil M, Radford Sheena E
School of Biochemistry and Molecular Biology, University of Leeds, UK.
J Mol Biol. 2003 Jan 10;325(2):249-57. doi: 10.1016/s0022-2836(02)01227-5.
Beta(2)-Microglobulin (beta(2)m) is one of over 20 proteins known to be involved in human amyloid disease. Peptides equivalent to each of the seven beta-strands of the native protein, together with an eighth peptide (corresponding to the most stable region in the amyloid precursor conformation formed at pH 3.6, that includes residues in the native strand E plus the eight succeeding residues (named peptide E')), were synthesised and their ability to form fibrils investigated. Surprisingly, only two sequences, both of which encompass the region that forms strand E in native beta(2)m, are capable of forming amyloid-like fibrils in vitro. These peptides correspond to residues 59-71 (peptide E) and 59-79 (peptide E') of intact beta(2)m. The peptides form fibrils under the acidic conditions shown previously to promote amyloid formation from the intact protein (pH <5 at low and high ionic strength), and also associate to form fibrils at neutral pH. Fibrils formed from these two peptides enhance fibrillogenesis of the intact protein. No correlation was found between secondary structure propensity, peptide length, pI or hydrophobicity and the ability of the peptides to associate into amyloid-like fibrils. However, the presence of a relatively high content of aromatic side-chains correlates with the ability of the peptides to form amyloid fibrils. On the basis of these results we propose that residues 59-71 may be important in the self-association of partially folded beta(2)m into amyloid fibrils and discuss the relevance of these results for the assembly mechanism of the intact protein in vitro.
β2-微球蛋白(β2m)是已知参与人类淀粉样疾病的20多种蛋白质之一。合成了与天然蛋白质七条β链中的每条相对应的肽段,以及第八个肽段(对应于在pH 3.6形成的淀粉样前体构象中最稳定的区域,包括天然E链中的残基加上随后的八个残基(命名为肽E')),并研究了它们形成纤维的能力。令人惊讶的是,只有两个序列能够在体外形成淀粉样纤维,这两个序列都包含天然β2m中形成E链的区域。这些肽段对应于完整β2m的59-71位残基(肽E)和59-79位残基(肽E')。这些肽段在先前显示能促进完整蛋白质形成淀粉样纤维的酸性条件下(低离子强度和高离子强度下pH<5)形成纤维,并且在中性pH下也能聚集形成纤维。由这两个肽段形成的纤维增强了完整蛋白质的纤维形成过程。在二级结构倾向、肽段长度、pI或疏水性与肽段聚集形成淀粉样纤维的能力之间未发现相关性。然而,相对高含量的芳香族侧链的存在与肽段形成淀粉样纤维的能力相关。基于这些结果,我们提出59-71位残基可能在部分折叠的β2m自组装成淀粉样纤维过程中起重要作用,并讨论了这些结果与完整蛋白质体外组装机制的相关性。