Blancas-Mejía Luis M, Martin Emily B, Williams Angela, Wall Jonathan S, Ramirez-Alvarado Marina
Department of Biochemistry and Molecular Biology, Mayo Clinic, Rochester, MN, USA.
Department of Medicine, The University of Tennessee Medical Center, Knoxville, TN, USA.
Biophys Chem. 2017 Nov;230:89-98. doi: 10.1016/j.bpc.2017.08.011. Epub 2017 Sep 1.
It is now accepted that the ability of a protein to form amyloid fibrils could be associated both kinetic and thermodynamic protein folding parameters. A recent study from our laboratory using recombinant full-length (encompassing the variable and constant domain) immunoglobulin light chains found a strong kinetic control of the protein unfolding for these proteins. In this study, we are extending our analysis by using urine-derived Bence Jones proteins (BJPs) from five patients with light chain (AL) amyloidosis and four patients with multiple myeloma (MM). We observed lower stability in κ proteins compared to λ proteins (for both MM and AL proteins) in agreement with previous studies. The kinetic component of protein stability is not a universal feature of BJPs and the hysteresis observed during refolding reactions could be attributed to the inability of the protein to refold all domains. The most stable proteins exhibited 3-state unfolding transitions. While these proteins do not refold reversibly, partial refolding shows 2-state partial refolding transitions, suggesting that one of the domains (possibly the variable domain) does not refold completely. Sequences were aligned with their respective germlines and the location and nature of the mutations were analyzed. The location of the mutations were analyzed and compared with the stability and amyloidogenic properties for the proteins in this study, increasing our understanding of light chain unfolding and amyloidogenic potential.
现在人们普遍认为,蛋白质形成淀粉样纤维的能力可能与蛋白质折叠的动力学和热力学参数有关。我们实验室最近的一项研究使用重组全长(包括可变区和恒定区)免疫球蛋白轻链,发现这些蛋白质的蛋白质解折叠存在很强的动力学控制。在这项研究中,我们通过使用来自5例轻链(AL)淀粉样变性患者和4例多发性骨髓瘤(MM)患者的尿源性本-周蛋白(BJP)来扩展我们的分析。与先前的研究一致,我们观察到κ蛋白的稳定性低于λ蛋白(对于MM和AL蛋白均如此)。蛋白质稳定性的动力学成分并非BJP的普遍特征,重折叠反应期间观察到的滞后现象可能归因于蛋白质无法重折叠所有结构域。最稳定的蛋白质表现出三态解折叠转变。虽然这些蛋白质不能可逆地重折叠,但部分重折叠显示出二态部分重折叠转变,这表明其中一个结构域(可能是可变结构域)没有完全重折叠。将序列与其各自的种系进行比对,并分析突变的位置和性质。分析了突变的位置,并与本研究中蛋白质的稳定性和淀粉样变性特性进行比较,加深了我们对轻链解折叠和淀粉样变性潜力的理解。