Centre for Protein Engineering, InBioS, Department of Life Sciences, University of Liège, (Sart-Tilman) 4000 Liège, Belgium.
Department of Chemistry, University of Cambridge, Lensfield Road, Cambridge CB2 1EW, United Kingdom.
Biophys Chem. 2021 Apr;271:106563. doi: 10.1016/j.bpc.2021.106563. Epub 2021 Feb 13.
The accumulation in vital organs of amyloid fibrils made of mutational variants of lysozyme (HuL) is associated with a human systemic amyloid disease. The detailed comparison of the in vitro properties of the I56T and D67H amyloidogenic variants to those of the T70N non-amyloidogenic variant and the wild-type (WT) protein suggested that the deposition of large amounts of aggregated disease-related lysozyme variants is initiated by the formation of transient intermediate species. The ability to populate such intermediates is essentially due to the destabilisation of the protein and the loss of the global structural cooperativity under physiologically relevant conditions. Here, we report the characterisation of a third naturally occurring amyloidogenic lysozyme variant, W64R, in comparison with the I56T and WT proteins. The X-ray crystal structure of the W64R variant at 1.15 Å resolution is very similar to that of the WT protein; a few interactions within the β-domain and at the interface between the α- and β-domains differ, however, from those in the WT protein. Consequently, the W64R mutation destabilizes the protein to an extent that is similar to that observed for the I56T and D67H mutations. The ΔG°(HO) is reduced by 24 kJ·mol and the T is about 12 °C lower than that of the WT protein. Under native conditions, the W64R and I56T proteins are readily digested by proteinase K, while the WT protein remains intact. These results suggest that the two variant proteins transiently populate similar partially unfolded states in which proteinase K cleavage sites are accessible to the protease. Moreover, the in vitro aggregation properties of the W64R protein are similar to those of the I56T variant. Altogether, these results indicate that the properties of the W64R protein are astonishingly similar to those of the I56T variant. They further corroborate the idea that HuL variants associated with the disease are those whose stability and global structural cooperativity are sufficiently reduced to allow the formation of aggregation prone partially folded intermediates under physiological conditions.
在由溶菌酶(HuL)突变变体组成的重要器官中的淀粉样纤维的积累与人类系统性淀粉样疾病相关联。对 I56T 和 D67H 淀粉样原变体与 T70N 非淀粉样原变体和野生型(WT)蛋白的体外特性的详细比较表明,大量聚集的疾病相关溶菌酶变体的沉积是由瞬态中间体的形成引发的。形成这种中间体的能力主要归因于蛋白质的不稳定性以及在生理相关条件下失去整体结构协同性。在这里,我们报道了与 I56T 和 WT 蛋白相比,第三种天然存在的淀粉样溶菌酶变体 W64R 的特性。在 1.15Å分辨率下,W64R 变体的 X 射线晶体结构与 WT 蛋白非常相似;然而,β-结构域内和α-和β-结构域之间界面处的一些相互作用与 WT 蛋白中的相互作用不同。因此,W64R 突变使蛋白质的稳定性降低到与 I56T 和 D67H 突变观察到的相似程度。ΔG°(HO)降低了 24kJ·mol,T 比 WT 蛋白低约 12°C。在天然条件下,W64R 和 I56T 蛋白很容易被蛋白酶 K消化,而 WT 蛋白保持完整。这些结果表明,这两种变体蛋白在短暂地经历类似的部分展开状态,在这种状态下,蛋白酶 K 切割位点对蛋白酶是可及的。此外,W64R 蛋白的体外聚集特性与 I56T 变体相似。总之,这些结果表明,W64R 蛋白的性质与 I56T 变体惊人地相似。它们进一步证实了这样的观点,即与疾病相关的 HuL 变体是那些其稳定性和整体结构协同性降低到足以在生理条件下允许形成易聚集的部分折叠中间体的变体。