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通过反复热扰动对淀粉样纤维的构象控制

Conformation Control of Amyloid Filaments by Repeated Thermal Perturbation.

作者信息

Lee Sang Won, Choi Hyunsung, Lee Gyudo, Choi Yeseong, Lee Hyungbeen, Kim Geehyuk, Lee Hyeyoung, Lee Wonseok, Park Jinsung, Yoon Dae Sung

机构信息

School of Biomedical Engineering, Korea University, Seoul 02841, South Korea.

Center for Molecular Spectroscopy and Dynamics, Institute for Basic Science (IBS), Seoul 02841, South Korea.

出版信息

ACS Macro Lett. 2021 Dec 21;10(12):1549-1554. doi: 10.1021/acsmacrolett.1c00525. Epub 2021 Nov 19.

DOI:10.1021/acsmacrolett.1c00525
PMID:35549127
Abstract

We report that repeated thermal perturbation by thermal cycling (TC) accelerates the formation rate of amyloid filaments at microliter volumes (10-200 μL) and produces a new conformation of zigzag-shaped filaments. The amyloid filaments have been synthesized under different TC conditions, such as temperature variations (Δ = 0-86 °C) and the number of cycles ( = 30-90). In particular, the filament formation was promoted by TC with Δ ≥ 30 °C. This indicates that the change in binding energy of β-sheets and the breakage of disulfide bonds induced by TC with large Δ contributed to the increased filament growth. This molecular interaction was investigated by molecular dynamics simulation. We also found that TC leads to the formation of amyloid filaments with peculiar conformation (zigzag-shaped filaments). Moreover, key structural parameters (tortuosity, segment length, and joint angle) of the amyloid filaments could be fine-tuned by selecting certain Δ conditions. Taken together, we confirmed that the TC not only promotes the formation of amyloid filaments but also affects the conformational changes of the filaments.

摘要

我们报告称,通过热循环(TC)进行的反复热扰动会加速微升体积(10 - 200μL)下淀粉样蛋白丝的形成速率,并产生一种新的之字形丝构象。淀粉样蛋白丝是在不同的热循环条件下合成的,例如温度变化(Δ = 0 - 86°C)和循环次数( = 30 - 90)。特别地,当Δ≥30°C时,热循环促进了丝的形成。这表明,具有较大Δ的热循环所诱导的β - 折叠结合能变化和二硫键断裂有助于丝生长的增加。通过分子动力学模拟研究了这种分子相互作用。我们还发现,热循环导致形成具有特殊构象的淀粉样蛋白丝(之字形丝)。此外,通过选择特定的Δ条件,可以微调淀粉样蛋白丝的关键结构参数(曲折度、片段长度和连接角)。综上所述,我们证实热循环不仅促进淀粉样蛋白丝的形成,还影响丝的构象变化。

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