Kar Karunakar, Amin Priyal, Bryan Michael A, Persikov Anton V, Mohs Angela, Wang Yuh-Hwa, Brodsky Barbara
Department of Biochemistry, University of Medicine and Dentistry of New Jersey-Robert Wood Johnson Medical School, Piscataway, New Jersey 08854, USA.
J Biol Chem. 2006 Nov 3;281(44):33283-90. doi: 10.1074/jbc.M605747200. Epub 2006 Sep 8.
Interest in self-association of peptides and proteins is motivated by an interest in the mechanism of physiologically higher order assembly of proteins such as collagen as well as the mechanism of pathological aggregation such as beta-amyloid formation. The triple helical form of (Pro-Hyp-Gly)(10), a peptide that has proved a useful model for molecular features of collagen, was found to self-associate, and its association properties are reported here. Turbidity experiments indicate that the triple helical peptide self-assembles at neutral pH via a nucleation-growth mechanism, with a critical concentration near 1 mM. The associated form is more stable than individual molecules by about 25 degrees C, and the association is reversible. The rate of self-association increases with temperature, supporting an entropically favored process. After self-association, (Pro-Hyp-Gly)(10) forms branched filamentous structures, in contrast with the highly ordered axially periodic structure of collagen fibrils. Yet a number of characteristics of triple helix assembly for the peptide resemble those of collagen fibril formation. These include promotion of fibril formation by neutral pH and increasing temperature; inhibition by sugars; and a requirement for hydroxyproline. It is suggested that these similar features for peptide and collagen self-association are based on common lateral underlying interactions between triple helical molecules mediated by hydrogen-bonded hydration networks involving hydroxyproline.
对肽和蛋白质自缔合的兴趣源于对诸如胶原蛋白等蛋白质生理高阶组装机制以及诸如β-淀粉样蛋白形成等病理聚集机制的关注。已证明(脯氨酸-羟脯氨酸-甘氨酸)10肽是胶原蛋白分子特征的有用模型,其三重螺旋形式被发现会自缔合,本文报道了其缔合特性。浊度实验表明,三重螺旋肽在中性pH下通过成核-生长机制自组装,临界浓度接近1 mM。缔合形式比单个分子稳定约25℃,且缔合是可逆的。自缔合速率随温度升高而增加,这支持了一个熵有利的过程。自缔合后,(脯氨酸-羟脯氨酸-甘氨酸)10形成分支丝状结构,这与胶原纤维高度有序的轴向周期性结构不同。然而,该肽三重螺旋组装的许多特征与胶原纤维形成的特征相似。这些包括中性pH和温度升高促进纤维形成;糖的抑制作用;以及对羟脯氨酸的需求。有人认为,肽和胶原蛋白自缔合的这些相似特征是基于由涉及羟脯氨酸的氢键水合网络介导的三重螺旋分子之间常见的横向潜在相互作用。