Chedad A, Van Dael H, Vanhooren A, Hanssens I
Interdisciplinary Research Centre, K. U. Leuven Campus Kortrijk, B-8500 Kortrijk, Belgium.
Biochemistry. 2005 Nov 22;44(46):15129-38. doi: 10.1021/bi0512400.
Equilibrium circular dichroism and kinetic stopped-flow fluorescence studies on the stability and the folding kinetics of a set of Trp to Phe mutants of goat alpha-lactalbumin (GLA) were used to characterize the native, intermediate, and transition states of these constructs. GLA contains four tryptophan residues, three of which, Trp26, Trp104, and Trp118, are located in the alpha-domain, while the fourth, Trp60, is located in the beta-domain. Trp26, Trp60, and Trp104 are part of a hydrophobic cluster, whereas Trp118 is situated in a more flexible region near the C-terminal end of the protein. In each case, the mutation leads to a reduction in the overall stability, but only for W26F and W60F is an equilibrium intermediate observed in guanidine hydrochloride-induced unfolding experiments. In kinetic refolding experiments, however, for all samples a burst phase is observed, the amplitude of which depends on the specific mutation. Refolding and unfolding kinetics can adequately be described by a sequential three-state mechanism. phi value analysis showed that the local structure around Trp26, Trp60, and Trp104 is formed in the intermediate and in the transition state of the folding reaction, while around Trp118 no persistent native contacts are observed. From these findings, we conclude that, although hydrophobicity is a major driving force for folding, minor steric changes induced by point mutation can considerably influence the overall stability and the folding process of the protein.
利用平衡圆二色性和动力学停流荧光研究了一组山羊α-乳白蛋白(GLA)色氨酸到苯丙氨酸突变体的稳定性和折叠动力学,以表征这些构建体的天然态、中间态和过渡态。GLA含有四个色氨酸残基,其中三个,Trp26、Trp104和Trp118,位于α结构域,而第四个,Trp60,位于β结构域。Trp26、Trp60和Trp104是疏水簇的一部分,而Trp118位于蛋白质C末端附近更灵活的区域。在每种情况下,突变都会导致整体稳定性降低,但只有在盐酸胍诱导的去折叠实验中,W26F和W60F才观察到平衡中间体。然而,在动力学重折叠实验中,所有样品都观察到一个突发阶段,其幅度取决于特定的突变。重折叠和去折叠动力学可以通过连续的三态机制得到充分描述。phi值分析表明,Trp26、Trp60和Trp104周围的局部结构在折叠反应的中间态和过渡态形成,而在Trp118周围未观察到持久的天然接触。从这些发现中,我们得出结论,尽管疏水性是折叠的主要驱动力,但点突变引起的微小空间变化会显著影响蛋白质的整体稳定性和折叠过程。