Seelig Joachim, Schönfeld Hans-Joachim
Division of Biophysical Chemistry,Biozentrum,University of Basel,Klingelbergstrasse 50/70,CH-4056 Basel,Switzerland.
Schönfeld - Protein Science Consulting,Marienmattenweg 7,DE-79115 Freiburg,Germany.
Q Rev Biophys. 2016 Jan;49:e9. doi: 10.1017/S0033583516000044. Epub 2016 Jun 9.
Thermally-induced protein unfolding is commonly described with the two-state model. This model assumes only two types of protein molecules in solution, the native (N) and the denatured, unfolded (U) protein. In reality, protein unfolding is a multistep process, even if intermediate states are only sparsely populated. As an alternative approach we explore the Zimm-Bragg theory, originally developed for the α-helix-to-random coil transition of synthetic polypeptides. The theory includes intermediate structures with concentrations determined by the cooperativity of the unfolding reaction. We illustrate the differences between the two-state model and the Zimm-Bragg theory with measurements of apolipoprotein A-1 and lysozyme by differential scanning calorimetry (DSC) and CD spectroscopy. Nine further protein examples are taken from the literature. The Zimm-Bragg theory provides a perfect fit of the calorimetric unfolding transitions for all proteins investigated. In contrast, the transition curves and enthalpies predicted by the two-state model differ considerably from the experimental results. Apolipoprotein A-1 is ~50% α-helical at ambient temperature and its unfolding follows the classical α-helix-to-random coil equilibrium. The unfolding of proteins with little α-helix content, such as lysozyme, can also be analyzed with the Zimm-Bragg theory by introducing the concept of 'folded' and 'unfolded' peptide units assuming an average unfolding enthalpy per peptide unit. DSC is the method of choice to measure the unfolding enthalpy, , but CD spectroscopy in combination with the two-state model is often used to deduce the unfolding enthalpy. This can lead to erroneous result. Not only are different enthalpies required to describe the CD and DSC transition curves but these values deviate distinctly from the experimental result. In contrast, the Zimm-Bragg theory predicts the DSC and CD unfolding transitions with the same set of parameters.
热诱导蛋白质去折叠通常用两态模型来描述。该模型假设溶液中只有两种类型的蛋白质分子,即天然态(N)和变性的、未折叠态(U)蛋白质。实际上,蛋白质去折叠是一个多步骤过程,即使中间态的数量很少。作为一种替代方法,我们探索了齐姆-布拉格理论,该理论最初是为合成多肽的α-螺旋到无规卷曲转变而开发的。该理论包括由去折叠反应的协同性决定浓度的中间结构。我们通过差示扫描量热法(DSC)和圆二色光谱法(CD)对载脂蛋白A-1和溶菌酶进行测量,来说明两态模型和齐姆-布拉格理论之间的差异。另外九个蛋白质实例取自文献。齐姆-布拉格理论对所有研究的蛋白质的量热去折叠转变提供了完美的拟合。相比之下,两态模型预测的转变曲线和焓与实验结果有很大差异。载脂蛋白A-1在环境温度下约50%为α-螺旋结构,其去折叠遵循经典的α-螺旋到无规卷曲平衡。对于α-螺旋含量很少的蛋白质,如溶菌酶,通过引入“折叠”和“未折叠”肽单元的概念,并假设每个肽单元的平均去折叠焓,也可以用齐姆-布拉格理论进行分析。DSC是测量去折叠焓ΔHu的首选方法,但CD光谱结合两态模型常被用于推导去折叠焓。这可能会导致错误的结果。不仅描述CD和DSC转变曲线需要不同的焓,而且这些值明显偏离实验结果。相比之下,齐姆-布拉格理论用同一组参数预测DSC和CD去折叠转变。