Dolashki Alexandar, Velkova Lyudmila, Atanasov Boris, Voelter Wolfgang, Stevanovic Stefan, Schwarz Heinz, Di Muro Paolo, Dolashka-Angelova Pavlina
Interfacultary Institute of Biochemistry, University of Tübingen, Hoppe-Seyler-Strasse 4, D-72076 Tübingen, Germany.
Biochim Biophys Acta. 2008 Nov;1784(11):1617-24. doi: 10.1016/j.bbapap.2008.06.004. Epub 2008 Jun 14.
We have studied the stability and reassociation behaviour of native molecules of Rapana venosa hemocyanin and its two subunits, termed RvH1 and RvH2. In the presence of different concentrations of Ca(2+) and Mg(2+) ions and pH values, the subunits differ not only in their reassociation behaviour, but also in their formation of helical tubules and multidecamers. RvH1 revealed a greater stability at higher pH values compared to RvH2. Overall, the stability of reassociated RvH and its structural subunits was found to be pH-dependent. The increasing stability of native Hc and its subunits, shown by pH-induced CD transitions (acid and alkaline denaturation), can be explained with the formation of quaternary structure. The absence of a Cotton effect at temperatures 20-40 degrees C in the pH-transition curves of RvH2 indicates that this subunit is stabilized by additional "factors", e.g.: non-ionic/hydrophobic stabilization and interactions of carbohydrate moieties. A similar behaviour was observed for the T-transition curves in a wide pH interval for RvH and its structural subunits. At higher temperatures, many of the secondary structural elements are preserved especially at neutral pH, even at extreme high temperatures above 90 degrees C the protein structures resemble a "globule state".
我们研究了脉红螺血蓝蛋白及其两个亚基(称为RvH1和RvH2)天然分子的稳定性和重新缔合行为。在不同浓度的Ca(2+)和Mg(2+)离子以及不同pH值存在的情况下,这些亚基不仅在重新缔合行为上有所不同,而且在螺旋小管和多聚体的形成方面也存在差异。与RvH2相比,RvH1在较高pH值下表现出更高的稳定性。总体而言,发现重新缔合的RvH及其结构亚基的稳定性取决于pH值。通过pH诱导的CD转变(酸和碱变性)所显示的天然血蓝蛋白及其亚基稳定性的增加,可以用四级结构的形成来解释。RvH2的pH转变曲线在20 - 40摄氏度温度下没有科顿效应,这表明该亚基通过额外的“因素”得以稳定,例如:非离子/疏水稳定作用以及碳水化合物部分的相互作用。在较宽的pH区间内,RvH及其结构亚基的T转变曲线也观察到类似行为。在较高温度下,许多二级结构元件得以保留,特别是在中性pH条件下,即使在高于90摄氏度的极端高温下,蛋白质结构仍类似于“球状状态”。