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在低pH值下α-突触核蛋白C末端尾巴的电荷中和与折叠

Charge neutralization and collapse of the C-terminal tail of alpha-synuclein at low pH.

作者信息

McClendon Sebastian, Rospigliosi Carla C, Eliezer David

机构信息

Department of Biochemistry and Program in Structural Biology, Weill Cornell Medical College, 1300 York Avenue, New York, NY 10065, USA.

出版信息

Protein Sci. 2009 Jul;18(7):1531-40. doi: 10.1002/pro.149.

Abstract

Alpha-synuclein (alphaS) is the primary component of Lewy bodies, the pathological hallmark of Parkinson's Disease. Aggregation of alphaS is thought to proceed from a primarily disordered state with nascent secondary structure through intermediate conformations to oligomeric forms and finally to mature amyloid fibrils. Low pH conditions lead to conformational changes associated with increased alphaS fibril formation. Here we characterize these structural and dynamic changes using solution state NMR measurements of secondary chemical shifts, relaxation parameters, residual dipolar couplings, and paramagnetic relaxation enhancement. We find that the neutralization of negatively charged side-chains eliminates electrostatic repulsion in the C-terminal tail of alphaS and leads to a collapse of this region at low pH. Hydrophobic contacts between the compact C-terminal tail and the NAC (non-amyloid-beta component) region are maintained and may lead to the formation of a globular domain. Transient long-range contacts between the C-terminus of the protein and regions N-terminal to the NAC region are also preserved. Thus, the release of long-range contacts does not play a role in the increased aggregation of alphaS at low pH, which we instead attribute to the increased hydrophobicity of the protein.

摘要

α-突触核蛋白(αS)是路易小体的主要成分,路易小体是帕金森病的病理标志。αS的聚集被认为是从具有新生二级结构的主要无序状态开始,通过中间构象形成寡聚体形式,最终形成成熟的淀粉样纤维。低pH条件会导致与αS纤维形成增加相关的构象变化。在这里,我们使用二级化学位移、弛豫参数、剩余偶极耦合和顺磁弛豫增强的溶液态核磁共振测量来表征这些结构和动态变化。我们发现,带负电荷侧链的中和消除了αS C末端尾巴中的静电排斥,并导致该区域在低pH下塌陷。紧密的C末端尾巴与NAC(非淀粉样β成分)区域之间的疏水接触得以维持,并可能导致形成一个球状结构域。蛋白质C末端与NAC区域N端区域之间的瞬时长程接触也得以保留。因此,长程接触的释放对低pH下αS聚集增加不起作用,我们将其归因于蛋白质疏水性的增加。

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