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在搅拌 β-微球蛋白时进行加热,揭示了在中性 pH 值下形成淀粉样纤维需要达到过饱和度的破坏。

Heating during agitation of β-microglobulin reveals that supersaturation breakdown is required for amyloid fibril formation at neutral pH.

机构信息

Institute for Protein Research, Osaka University, Yamadaoka 3-2, Suita, Osaka 565-0871, Japan.

Institute of Advanced Technology, Kindai University, Wakayama 649-6493, Japan.

出版信息

J Biol Chem. 2019 Oct 25;294(43):15826-15835. doi: 10.1074/jbc.RA119.009971. Epub 2019 Sep 8.

Abstract

Amyloidosis-associated amyloid fibrils are formed by denatured proteins when supersaturation of denatured proteins is broken. β-Microglobulin (β2m) forms amyloid fibrils and causes dialysis-related amyloidosis in patients receiving long-term hemodialysis. Although amyloid fibrils of β2m in patients are observed at neutral pH, formation of β2m amyloids has been difficult to discern at neutral pH because of the amyloid-resistant native structure. Here, to further understand the mechanism underlying amyloid formation, we investigated the relationship between protein folding/unfolding and misfolding leading to amyloid formation. Using thioflavin T assays, CD spectroscopy, and transmission EM analyses, we found that β2m efficiently forms amyloid fibrils even at neutral pH by heating with agitation at high-salt conditions. We constructed temperature- and NaCl concentration-dependent conformational phase diagrams in the presence or absence of agitation, revealing how amyloid formation under neutral pH conditions is related to thermal unfolding and breakdown of supersaturation. Of note, after supersaturation breakdown and following the law of mass action, the β2m monomer equilibrium shifted to the unfolded state, destabilizing the native state and thereby enabling amyloid formation even under physiological conditions with a low amount of unfolded precursor. The amyloid fibrils depolymerized at both lower and higher temperatures, resembling cold- or heat-induced denaturation of globular proteins. Our results suggest an important role for heating in the onset of dialysis-related amyloidosis and related amyloidoses.

摘要

淀粉样变性相关的淀粉样纤维是在变性蛋白过饱和时由变性蛋白形成的。β-微球蛋白(β2m)在接受长期血液透析的患者中形成淀粉样纤维并导致透析相关淀粉样变性。尽管在中性 pH 值下观察到患者的β2m 淀粉样纤维,但由于淀粉样纤维抵抗天然结构,因此在中性 pH 值下很难辨别β2m 淀粉样的形成。在这里,为了进一步了解淀粉样形成的机制,我们研究了蛋白质折叠/去折叠与导致淀粉样形成的错误折叠之间的关系。通过使用硫黄素 T 测定法、CD 光谱法和透射电镜分析,我们发现β2m 在高盐条件下通过加热搅拌,即使在中性 pH 值下也能有效地形成淀粉样纤维。我们构建了存在或不存在搅拌时的温度和 NaCl 浓度依赖性构象相图,揭示了中性 pH 条件下淀粉样形成与热解折叠和过饱和度破坏之间的关系。值得注意的是,在过饱和度破坏后,根据质量作用定律,β2m 单体平衡向展开状态转移,使天然状态失稳,从而即使在生理条件下,淀粉样形成也能在低量未展开前体下进行。淀粉样纤维在较低和较高温度下都会解聚,类似于球状蛋白的冷或热诱导变性。我们的结果表明加热在透析相关淀粉样变性和相关淀粉样变性发病中的重要作用。

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