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单分子蛋白质折叠中微观可逆性的直接观测。

Direct observation of microscopic reversibility in single-molecule protein folding.

作者信息

Day Ryan, Daggett Valerie

机构信息

Biomolecular Structure and Design Program, Department of Medicinal Chemistry, University of Washington, Seattle, WA 98195-7610, USA.

出版信息

J Mol Biol. 2007 Feb 16;366(2):677-86. doi: 10.1016/j.jmb.2006.11.043. Epub 2006 Nov 15.

Abstract

Both folded and unfolded conformations should be observed for a protein at its melting temperature (T(m)), where DeltaG between these states is zero. In an all-atom molecular dynamics simulation of chymotrypsin inhibitor 2 (CI2) at its experimental T(m), the protein rapidly loses its low-temperature native structure; it then unfolds before refolding to a stable, native-like conformation. The initial unfolding follows the unfolding pathway described previously for higher-temperature simulations: the hydrophobic core is disrupted, the beta-sheet pulls apart and the alpha-helix unravels. The unfolded state reached under these conditions maintains a kernel of structure in the form of a non-native hydrophobic cluster. Refolding simply reverses this path, the side-chain interactions shift, the helix refolds, and the native packing and hydrogen bonds are recovered. The end result of this refolding is not the initial crystal structure; it contains the proper topology and the majority of the native contacts, but the structure is expanded and the contacts are long. We believe this to be the native state at elevated temperature, and the change in volume and contact lengths is consistent with experimental studies of other native proteins at elevated temperature and the chemical denaturant equivalent of T(m).

摘要

在蛋白质的解链温度(T(m))下,应该能够观察到其折叠态和未折叠态,此时这两种状态之间的自由能变化(ΔG)为零。在对胰凝乳蛋白酶抑制剂2(CI2)进行实验确定的T(m)下开展的全原子分子动力学模拟中,该蛋白质迅速失去其低温天然结构;然后它会先展开,再重新折叠成一种稳定的、类似天然的构象。初始的展开过程遵循先前在较高温度模拟中描述的展开途径:疏水核心被破坏,β-折叠分开,α-螺旋解开。在这些条件下达到的未折叠状态以非天然疏水簇的形式维持着一个结构核心。重新折叠只是简单地逆转了这个过程,侧链相互作用发生变化,螺旋重新折叠,天然的堆积和氢键得以恢复。这种重新折叠的最终结果不是初始的晶体结构;它包含正确的拓扑结构和大部分天然接触,但结构是扩展的,接触距离变长。我们认为这就是高温下的天然状态,并且体积和接触长度的变化与其他天然蛋白质在高温下以及相当于T(m)的化学变性剂作用下的实验研究结果一致。

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