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真正的 hSAA 与 AA 淀粉样变性相关:新的纯化、折叠和淀粉样多态性方法。

Authentic hSAA related with AA amyloidosis: New method of purification, folding and amyloid polymorphism.

机构信息

Branch of the Institute of Bioorganic Chemistry RAS, Prospekt Nauki, 6, Pushchino, 142290, Russia; Institute of Protein Research RAS, Institutskaya, 4, Pushchino, 142290, Russia.

Institute of Protein Research RAS, Institutskaya, 4, Pushchino, 142290, Russia.

出版信息

Biophys Chem. 2024 Oct;313:107293. doi: 10.1016/j.bpc.2024.107293. Epub 2024 Jul 10.

Abstract

The secondary amyloidosis of humans is caused by the formation of hSAA fibrils in different organs and tissues. Until now hSAA was thought to have low amyloidogenicity in vitro and the majority of SAA aggregation experiments were done using murine protein or hSAA non-pathogenic isoforms. In this work a novel purification method for recombinant hSAA was introduced, enabling to obtain monomeric protein capable of amyloid aggregation under physiological conditions. The stability and amyloid aggregation of hSAA have been examined using a wide range of biophysical methods. It was shown that the unfolding of monomeric protein occurs through the formation of molten globule-like intermediate state. Polymorphism of hSAA amyloids was discovered to depend on the solution pH. At pH 8.5, rapid protein aggregation occurs, which leads to the formation of twisted short fibrils. Even a slight decrease of the pH to 7.8 results in delayed aggregation with the formation of long straight amyloids composed of laterally associated protofilaments. Limited proteolysis experiments have shown that full-length hSAA is involved in the formation of intermolecular interactions in both amyloid polymorphs. The results obtained, and the experimental approach used in this study can serve as a basis for further research on the mechanism of authentic hSAA amyloid formation.

摘要

人类的继发性淀粉样变是由不同器官和组织中 hSAA 原纤维的形成引起的。到目前为止,人们认为 hSAA 在体外具有低淀粉样变性,并且大多数 SAA 聚集实验都是使用鼠蛋白或 hSAA 非致病性同工型进行的。在这项工作中,引入了一种新的重组 hSAA 纯化方法,能够获得在生理条件下能够聚集的单体蛋白。使用广泛的生物物理方法研究了 hSAA 的稳定性和淀粉样聚集。结果表明,单体蛋白的展开是通过形成类似无定形的中间状态发生的。发现 hSAA 淀粉样蛋白的多晶型取决于溶液 pH 值。在 pH 8.5 时,快速发生蛋白质聚集,导致形成扭曲的短原纤维。即使 pH 值略有下降到 7.8,也会导致聚合延迟,形成由侧向缔合原纤维组成的长直淀粉样蛋白。有限的蛋白水解实验表明,全长 hSAA 参与了两种淀粉样多晶型中分子间相互作用的形成。本研究中获得的结果和使用的实验方法可以为进一步研究真实 hSAA 淀粉样形成的机制提供基础。

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