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一种研究水氢键对蛋白质折叠和变性动力学影响的概率方法。

A probabilistic approach to the effect of water hydrogen bonds on the kinetics of protein folding and protein denaturation.

机构信息

Department of Chemical and Biological Engineering, SUNY at Buffalo, Buffalo, New York 14260, USA.

出版信息

Adv Colloid Interface Sci. 2010 Feb 26;154(1-2):77-90. doi: 10.1016/j.cis.2010.01.009. Epub 2010 Jan 29.

Abstract

Previously, we presented a review of our kinetic models for the nucleation mechanism of protein folding and for the protein thermal denaturation in a barrierless way. A protein was treated as a random heteropolymer consisting of hydrophobic, hydrophilic, and neutral beads. As a crucial idea of the model, an overall potential around the cluster of native residues wherein a residue performs a chaotic motion was considered as the combination of the average dihedral, effective pairwise, and confining potentials. The overall potential as a function of the distance from the cluster has a double well shape. This allowed one to develop kinetic models for the nucleation mechanism of protein folding (NMPF) and barrierless protein denaturation (BPD) by using the mean first passage time analysis. In the original models, however, hydrogen bonding effects were taken into account only indirectly which affected the accuracy of the models because hydrogen bonding does play a crucial role in the folding, stability, and denaturation of proteins. To improve the NMPF and BPD models and explicitly take into account the hydrogen bonding "water-water" and "water-protein residue", we have developed a probabilistic hydrogen bond (PHB) model for the effect of hydrogen bond networks of water molecules around two solute particles (immersed in water) on their interaction, and have then combined the PHB model with the NMPF and BPD models. In this paper, that can be regarded as sequel of our previous review, we analyze the modified NMPF and BPD models that explicitly take into account the effect of water-water hydrogen bonding on these processes. As expected, the application of the modified models to the folding/unfolding of two model proteins (one short, consisting of 124 residues and the other large, consisting of 2500 residues) demonstrate that the hydrogen bond networks play a very important role in the protein folding/unfolding phenomena.

摘要

先前,我们综述了我们的蛋白质折叠成核机制和无势垒热变性的动力学模型。蛋白质被视为由疏水、亲水和中性珠组成的随机杂聚物。作为模型的一个关键思想,围绕天然残基簇的整体势,其中一个残基进行混沌运动,被视为平均二面角、有效对势和约束势的组合。整体势作为距离簇的函数具有双势阱形状。这使得人们能够通过平均首次通过时间分析来开发蛋白质折叠成核机制(NMPF)和无势垒蛋白质变性(BPD)的动力学模型。然而,在原始模型中,氢键效应仅被间接考虑,这影响了模型的准确性,因为氢键在蛋白质的折叠、稳定性和变性中起着至关重要的作用。为了改进 NMPF 和 BPD 模型,并明确考虑氢键“水-水”和“水-蛋白质残基”的影响,我们开发了一种概率氢键(PHB)模型来研究水分子氢键网络对两个溶质颗粒(浸入水中)相互作用的影响,然后将 PHB 模型与 NMPF 和 BPD 模型结合。在本文中,可以看作是我们之前综述的续集,我们分析了明确考虑水-水氢键对这些过程影响的改进的 NMPF 和 BPD 模型。正如预期的那样,将改进的模型应用于两个模型蛋白质(一个短,由 124 个残基组成,另一个大,由 2500 个残基组成)的折叠/展开,表明氢键网络在蛋白质折叠/展开现象中起着非常重要的作用。

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