Gonzalez Nelson Aaron C, Paul Kacy R, Petri Michelina, Flores Noe, Rogge Ryan A, Cascarina Sean M, Ross Eric D
Department of Biochemistry and Molecular Biology, Colorado State University, Fort Collins, Colorado, United States of America.
PLoS One. 2014 Feb 20;9(2):e89286. doi: 10.1371/journal.pone.0089286. eCollection 2014.
Prion formation involves the conversion of proteins from a soluble form into an infectious amyloid form. Most yeast prion proteins contain glutamine/asparagine-rich regions that are responsible for prion aggregation. Prion formation by these domains is driven primarily by amino acid composition, not primary sequence, yet there is a surprising disconnect between the amino acids thought to have the highest aggregation propensity and those that are actually found in yeast prion domains. Specifically, a recent mutagenic screen suggested that both aromatic and non-aromatic hydrophobic residues strongly promote prion formation. However, while aromatic residues are common in yeast prion domains, non-aromatic hydrophobic residues are strongly under-represented. Here, we directly test the effects of hydrophobic and aromatic residues on prion formation. Remarkably, we found that insertion of as few as two hydrophobic residues resulted in a multiple orders-of-magnitude increase in prion formation, and significant acceleration of in vitro amyloid formation. Thus, insertion or deletion of hydrophobic residues provides a simple tool to control the prion activity of a protein. These data, combined with bioinformatics analysis, suggest a limit on the number of strongly prion-promoting residues tolerated in glutamine/asparagine-rich domains. This limit may explain the under-representation of non-aromatic hydrophobic residues in yeast prion domains. Prion activity requires not only that a protein be able to form prion fibers, but also that these fibers be cleaved to generate new independently-segregating aggregates to offset dilution by cell division. Recent studies suggest that aromatic residues, but not non-aromatic hydrophobic residues, support the fiber cleavage step. Therefore, we propose that while both aromatic and non-aromatic hydrophobic residues promote prion formation, aromatic residues are favored in yeast prion domains because they serve a dual function, promoting both prion formation and chaperone-dependent prion propagation.
朊病毒的形成涉及蛋白质从可溶形式转变为具有传染性的淀粉样形式。大多数酵母朊病毒蛋白含有富含谷氨酰胺/天冬酰胺的区域,这些区域负责朊病毒的聚集。这些结构域形成朊病毒主要由氨基酸组成驱动,而非一级序列,然而,在被认为具有最高聚集倾向的氨基酸与实际存在于酵母朊病毒结构域中的氨基酸之间,存在令人惊讶的脱节。具体而言,最近的诱变筛选表明,芳香族和非芳香族疏水残基都强烈促进朊病毒的形成。然而,虽然芳香族残基在酵母朊病毒结构域中很常见,但非芳香族疏水残基的含量却极低。在这里,我们直接测试疏水残基和芳香族残基对朊病毒形成的影响。值得注意的是,我们发现仅插入两个疏水残基就会导致朊病毒形成增加多个数量级,并显著加速体外淀粉样蛋白的形成。因此,疏水残基的插入或缺失提供了一种控制蛋白质朊病毒活性的简单工具。这些数据与生物信息学分析相结合,表明富含谷氨酰胺/天冬酰胺的结构域中可耐受的强烈促进朊病毒形成的残基数量存在限制。这一限制可能解释了酵母朊病毒结构域中非芳香族疏水残基含量低的原因。朊病毒活性不仅要求蛋白质能够形成朊病毒纤维,还要求这些纤维被切割以产生新的独立分离的聚集体,以抵消细胞分裂造成的稀释。最近的研究表明,芳香族残基而非非芳香族疏水残基支持纤维切割步骤。因此,我们提出,虽然芳香族和非芳香族疏水残基都促进朊病毒的形成,但芳香族残基在酵母朊病毒结构域中更受青睐,因为它们具有双重功能,既促进朊病毒的形成,又促进伴侣蛋白依赖性的朊病毒传播。