Department of Internal Medicine, Wake Forest University School of Medicine, Winston-Salem, NC, USA.
J Lipid Res. 2010 Sep;51(9):2664-71. doi: 10.1194/jlr.M007021. Epub 2010 Jun 16.
The T347S polymorphism in the human apolipoprotein (apo) A-IV gene is present at high frequencies among all the world's populations. Carriers of a 347S allele exhibit faster clearance of triglyceride-rich lipoproteins, greater adiposity, and increased risk for developing atherosclerosis, which suggests that this conservative amino acid substitution alters the structure of apo A-IV. Herein we have used spectroscopic and surface chemistry techniques to examine the structure, stability, and interfacial properties of the apo A-IV 347S isoprotein. Circular dichroism spectroscopy revealed that the 347S isoprotein has similar alpha-helical structure but lower thermodynamic stability than the 347T isoprotein. Fluorescence spectroscopy found that the 347S isoprotein exhibits an enhanced tyrosine emission and reduced tyrosine-->tryptophan energy transfer, and second derivative UV absorption spectra noted increased tyrosine exposure, suggesting that the 347S isoprotein adopts a looser tertiary conformation. Surface chemistry studies found that although the 347S isoprotein bound rapidly to the lipid interface, it has a lower interfacial exclusion pressure and lower elastic modulus than the 347T isoprotein. Together, these observations establish that the T347S substitution alters the conformation of apo A-IV and lowers its interfacial activity-changes that could account for the effect of this polymorphism on postprandial lipid metabolism.
载脂蛋白(apo)A-IV 基因中的 T347S 多态性在世界所有人群中都以高频率存在。携带 347S 等位基因的个体表现出更快地清除富含甘油三酯的脂蛋白、更高的肥胖率和增加发生动脉粥样硬化的风险,这表明这种保守的氨基酸取代改变了 apo A-IV 的结构。在此,我们使用光谱和表面化学技术来研究 apo A-IV 347S 同工蛋白的结构、稳定性和界面性质。圆二色性光谱表明 347S 同工蛋白具有相似的α-螺旋结构,但热力学稳定性低于 347T 同工蛋白。荧光光谱发现 347S 同工蛋白表现出增强的酪氨酸发射和减少的酪氨酸→色氨酸能量转移,并且二级导数紫外吸收光谱指出增加的酪氨酸暴露,表明 347S 同工蛋白采用更宽松的三级构象。表面化学研究发现,尽管 347S 同工蛋白快速结合到脂质界面,但它的界面排斥压力和弹性模量均低于 347T 同工蛋白。这些观察结果共同表明,T347S 取代改变了 apo A-IV 的构象并降低了其界面活性——这种变化可能解释了这种多态性对餐后脂质代谢的影响。