Schreiber G, Fersht A R
MRC Unit for Protein Function and Design, Cambridge Centre for Protein Engineering Medical Research Council Centre, UK.
Biochemistry. 1993 Oct 19;32(41):11195-203. doi: 10.1021/bi00092a032.
Barstar, a small globular protein which undergoes reversible unfolding, is a good candidate for studies on protein folding. It possesses two cysteine residues that complicate folding studies by forming a variable mixture of disulfide-bridged forms. We have constructed and analyzed, therefore, a double mutant Cys40-->Ala,Cys82-->Ala. Equilibrium unfolding with urea follows a simple two-step mechanism. The midpoint for unfolding ([U]1/2) is 3.87 +/- 0.03 M urea, with m(delta delta G/delta [urea]) = 1.25 +/- 0.04 kcal/mol2. The free energy of unfolding, delta GU-FH2O, is 4.84 +/- 0.18 kcal/mol. Identical results were found on monitoring the intrinsic tryptophan fluorescence or the circular dichroism signal at 221 nm, showing that the transition is due to the global denaturation of the protein. Barstar contains two proline residues, one of which (Pro48) has a cis N-aminoacyl bond conformation in the folded state. A transiently generated form of the unfolded protein, which contains the proline residues in their native conformations, has a rate constant for refolding (31 s-1) similar to that for refolding of the equilibrium-unfolded protein, which results in a "misfolded" form of the protein (32 s-1). The two refolded states are different: the free energies of unfolding measured from kinetic constants for the native and misfolded variants are 5.4 +/- 0.3 and 2.85 +/- 0.1 kcal/mol, respectively. The rate constant for the unfolding in water of the misfolded protein is 0.87 s-1, compared with 0.068 s-1 for the unfolding of the native protein. This difference can be explained by a nonnative trans peptidyl-proline bond at position 48 in the misfolded protein.(ABSTRACT TRUNCATED AT 250 WORDS)
巴尔斯塔蛋白是一种能发生可逆去折叠的小型球状蛋白,是蛋白质折叠研究的理想对象。它含有两个半胱氨酸残基,会通过形成二硫键连接形式的可变混合物使折叠研究变得复杂。因此,我们构建并分析了一个双突变体Cys40→Ala、Cys82→Ala。用尿素进行的平衡去折叠遵循简单的两步机制。去折叠的中点([U]1/2)为3.87±0.03 M尿素,m(ΔΔG/Δ[尿素])=1.25±0.04千卡/摩尔²。去折叠的自由能ΔGU-FH2O为4.84±0.18千卡/摩尔。监测内在色氨酸荧光或221 nm处的圆二色性信号时得到了相同的结果,表明该转变是由于蛋白质的整体变性。巴尔斯塔蛋白含有两个脯氨酸残基,其中一个(Pro48)在折叠状态下具有顺式N-氨酰基键构象。一种短暂生成的未折叠蛋白形式,其脯氨酸残基处于天然构象,其重折叠速率常数(31 s-1)与平衡去折叠蛋白重折叠的速率常数相似,这会导致蛋白质形成“错误折叠”形式(32 s-1)。两种重折叠状态不同:从天然和错误折叠变体的动力学常数测得的去折叠自由能分别为5.4±0.3和2.85±0.1千卡/摩尔。错误折叠蛋白在水中的去折叠速率常数为0.87 s-1,而天然蛋白的去折叠速率常数为0.068 s-1。这种差异可以用错误折叠蛋白中48位的非天然反式肽基脯氨酸键来解释。(摘要截短至250字)