Laboratory of Protein Physics, Institute of Protein Research of the Russian Academy of Sciences, 4 Institutskaya str., Pushchino, Moscow Region, 142290, Russia.
J Phys Chem B. 2010 Jun 17;114(23):7920-9. doi: 10.1021/jp912186z.
Prediction of protein folding rates and folding nuclei is an important problem of protein science. Most of the previously proposed models for protein folding in vitro are based on the nucleation mechanism of this process. Our model considering protein folding as a flow arising in a network of folding-unfolding pathways at a coarse-grained free-energy landscape was described a few years ago, along with an algorithm for calculation of protein folding rates. Here we extend our approach and describe in detail a mathematically strict algorithm for calculating the "folding nuclei", arising as bottlenecks of the flow. Although the proposed physical theory uses no adjustable parameters, its results are in good agreement with experiment. This paper presents (i) the general theory and (ii) the results for the simplest case, i.e., folding/unfolding at the midpoint of thermodynamic equilibrium between the native and unfolded states of a protein; results for "in-water" conditions, i.e., for the case when no denaturant is added and the native state of a protein is much more stable than the unfolded one, will be described in the next paper of the series.
预测蛋白质折叠速率和折叠核是蛋白质科学的一个重要问题。以前提出的大多数体外蛋白质折叠模型都是基于该过程的成核机制。几年前,我们提出了一个将蛋白质折叠视为在粗粒度自由能景观中折叠-去折叠途径网络中产生的流的模型,以及一种计算蛋白质折叠速率的算法。在这里,我们扩展了我们的方法,并详细描述了一种计算作为流瓶颈出现的“折叠核”的数学严格算法。尽管所提出的物理理论不使用可调参数,但它的结果与实验吻合得很好。本文介绍了(i)一般理论和(ii)最简单情况的结果,即蛋白质的天然态和去折叠态之间热力学平衡中点的折叠/去折叠;“在水中”条件的结果,即在不添加变性剂且蛋白质的天然态比去折叠态稳定得多的情况下,将在下一篇系列论文中描述。