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解析 W→F 取代对淀粉样形成的突变体 W7FW14F 的构象和动力学的影响。

Resolution of the effects induced by W → F substitutions on the conformation and dynamics of the amyloid-forming apomyoglobin mutant W7FW14F.

机构信息

Dipartimento di Chimica Organica e Biochimica, Università di Napoli Federico II, Naples, Italy.

出版信息

Eur Biophys J. 2012 Jul;41(7):615-27. doi: 10.1007/s00249-012-0829-1. Epub 2012 Jun 22.

Abstract

Myoglobin is an alpha-helical globular protein containing two highly conserved tryptophanyl residues at positions 7 and 14 in the N-terminal region. The simultaneous substitution of the two residues increases the susceptibility of the polypeptide chain to misfold, causing amyloid aggregation under physiological condition, i.e., neutral pH and room temperature. The role played by tryptophanyl residues in driving the folding process has been investigated by examining three mutated apomyoglobins, i.e., W7F, W14F, and the amyloid-forming mutant W7FW14F, by an integrated approach based on far-ultraviolet (UV) circular dichroism (CD) analysis, fluorescence spectroscopy, and complementary proteolysis. Particular attention has been devoted to examine the conformational and dynamic properties of the equilibrium intermediate formed at pH 4.0, since it represents the early organized structure from which the native fold originates. The results show that the W → F substitutions at position 7 and 14 differently affect the structural organization of the AGH subdomain of apomyoglobin. The combined effect of the two substitutions in the double mutant impairs the formation of native-like contacts and favors interchain interactions, leading to protein aggregation and amyloid formation.

摘要

肌红蛋白是一种α-螺旋球形蛋白,在 N 端区域的第 7 位和第 14 位含有两个高度保守的色氨酸残基。这两个残基的同时取代增加了多肽链错误折叠的敏感性,导致在生理条件下(即中性 pH 值和室温)发生淀粉样聚集。通过检查三个突变的去肌红蛋白,即 W7F、W14F 和形成淀粉样的突变体 W7FW14F,采用基于远紫外(UV)圆二色性(CD)分析、荧光光谱和互补蛋白水解的综合方法,研究了色氨酸残基在驱动折叠过程中所起的作用。特别关注了在 pH 值为 4.0 时形成的平衡中间物的构象和动态特性,因为它代表了源自天然折叠的早期有组织结构。结果表明,在位置 7 和 14 处的 W→F 取代会对去肌红蛋白的 AGH 亚结构域的结构组织产生不同的影响。在双突变体中,这两个取代的联合作用会损害形成类似天然的接触,并有利于链间相互作用,导致蛋白质聚集和淀粉样形成。

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