Biophysics Program, Institute for Physical Science and Technology and Department of Chemistry and Biochemistry, University of Maryland, College Park, Maryland 20742, USA.
J Am Chem Soc. 2012 Jan 18;134(2):979-87. doi: 10.1021/ja206557y. Epub 2011 Dec 27.
Protein conformations change among distinct thermodynamic states as solution conditions (temperature, denaturants, pH) are altered or when they are subjected to mechanical forces. A quantitative description of the changes in the relative stabilities of the various thermodynamic states is needed to interpret and predict experimental outcomes. We provide a framework based on the Molecular Transfer Model (MTM) to account for pH effects on the properties of globular proteins. The MTM utilizes the partition function of a protein calculated from molecular simulations at one set of solution conditions to predict protein properties at another set of solution conditions. To take pH effects into account, we utilized experimentally measured pK(a) values in the native and unfolded states to calculate the free energy of transferring a protein from a reference pH to the pH of interest. We validate our approach by demonstrating that the native-state stability as a function of pH is accurately predicted for chymotrypsin inhibitor 2 (CI2) and protein G. We use the MTM to predict the response of CI2 and protein G subjected to a constant force (f) and varying pH. The phase diagrams of CI2 and protein G as a function of f and pH are dramatically different and reflect the underlying pH-dependent stability changes in the absence of force. The calculated equilibrium free energy profiles as functions of the end-to-end distance of the two proteins show that, at various pH values, CI2 unfolds via an intermediate when subjected to f. The locations of the two transition states move toward the more unstable state as f is changed, which is in accord with the Hammond-Leffler postulate. In sharp contrast, force-induced unfolding of protein G occurs in a single step. Remarkably, the location of the transition state with respect to the folded state is independent of f, which suggests that protein G is mechanically brittle. The MTM provides a natural framework for predicting the outcomes of ensemble and single-molecule experiments for a wide range of solution conditions.
蛋白质构象在不同的热力学状态之间发生变化,这是由于溶液条件(温度、变性剂、pH 值)的改变,或者当它们受到机械力作用时。为了解释和预测实验结果,需要定量描述各种热力学状态的相对稳定性变化。我们提供了一个基于分子传递模型(MTM)的框架,用于解释 pH 值对球状蛋白质性质的影响。MTM 利用在一组溶液条件下通过分子模拟计算得到的蛋白质分配函数来预测另一组溶液条件下的蛋白质性质。为了考虑 pH 值的影响,我们利用实验测量的天然态和去折叠态的 pK(a) 值来计算将蛋白质从参考 pH 值转移到感兴趣的 pH 值的自由能。我们通过证明胰凝乳蛋白酶抑制剂 2(CI2)和蛋白 G 的 pH 值依赖性天然态稳定性的函数得到了准确的预测,验证了我们的方法。我们使用 MTM 预测了在恒定力(f)和变化的 pH 值下 CI2 和蛋白 G 的响应。CI2 和蛋白 G 的相图作为 f 和 pH 值的函数是截然不同的,反映了在没有力的情况下,潜在的 pH 值依赖性稳定性变化。作为这两种蛋白质的末端到末端距离的函数计算出的平衡自由能曲线表明,在不同的 pH 值下,CI2 在受到 f 时通过一个中间态展开。当 f 改变时,两个过渡态的位置向更不稳定的状态移动,这与 Hammond-Leffler 假设一致。相比之下,蛋白 G 的力诱导展开发生在一个单一的步骤中。引人注目的是,过渡态相对于折叠态的位置与 f 无关,这表明蛋白 G 具有机械脆性。MTM 为预测广泛溶液条件下的集合和单分子实验的结果提供了一个自然的框架。