Matthews C R
Department of Chemistry, Pennsylvania State University, University Park 16802.
Annu Rev Biochem. 1993;62:653-83. doi: 10.1146/annurev.bi.62.070193.003253.
Advances in spectroscopy, protein engineering, and peptide synthesis have had a dramatic impact on the understanding of the structures and stabilities of transient folding intermediates. The data available from a variety of proteins point to the existence of three common stages of folding. 1. Initially, the unfolded protein collapses to a presumably more compact form containing substantial nonpolar surfaces and secondary structure. This species has little thermodynamic stability and encompasses an ensemble of conformations that are in dynamic equilibrium and may contain non-native elements of structure. This reaction occurs in less than 5 ms and, from a thermodynamic perspective, may be a noncooperative transition. The relatively high content of secondary structure implies that this manifold of states must be far smaller than the manifold for the unfolded protein. 2. The next phase involves the further development of secondary and the beginnings of specific tertiary structure throughout the protein as well as of measurable stability. Nativelike elements of structure appear, possibly in the form of subdomains that are yet to be properly docked. In many instances, the packing is not as tight as is ultimately found in the native conformation, suggesting that the side chains are in general more mobile. Some elements of surface structure, such as loops and the peripheries of sheets and helices, are not yet well defined. This stage, which may consist of more than a single kinetic step, occurs in the 5-1000 ms time range. The ensemble of conformations is much reduced from the first stage; however, it is far from a single, highly populated form. 3. The final stage in folding corresponds to the concerted formation of many noncovalent interactions throughout the protein. The solidlike interior packing is achieved; the final secondary structure forms and the surface structures settle into place. The breadth of these conformational changes reflects the global cooperativity characteristic of protein folding reactions. A pictorial representation of the kinetic and thermodynamic aspects of this process is shown in Figure 1. This folding scheme emphasizes the progressive development of structure and stability through an ever-slowing set of reactions. Because the product of each stage of folding, with the exception of the final step, is an ensemble of related but not identical species, it is an oversimplification to describe the process as a pathway. Perhaps it is better described as a series of transitions between manifolds of structures that are in dynamic equilibrium within any given set.(ABSTRACT TRUNCATED AT 400 WORDS)
光谱学、蛋白质工程和肽合成方面的进展对理解瞬时折叠中间体的结构和稳定性产生了巨大影响。来自多种蛋白质的现有数据表明折叠存在三个常见阶段。1. 最初,未折叠的蛋白质折叠成一种可能更紧凑的形式,包含大量非极性表面和二级结构。这种物种几乎没有热力学稳定性,包含一组处于动态平衡的构象,可能含有非天然结构元素。该反应在不到5毫秒内发生,从热力学角度来看,可能是一个非协同转变。相对较高的二级结构含量意味着这种状态的多样性必须远小于未折叠蛋白质的多样性。2. 下一阶段涉及整个蛋白质二级结构的进一步发展以及特定三级结构的开始形成以及可测量的稳定性。出现了类似天然结构的结构元素,可能以尚未正确对接的子域形式存在。在许多情况下,堆积不像最终在天然构象中那样紧密,这表明侧链通常更具流动性。一些表面结构元素,如环以及片层和螺旋的周边,尚未明确界定。这个阶段可能由多个动力学步骤组成,发生在5 - 1000毫秒的时间范围内。构象的多样性比第一阶段大大减少;然而,它远不是单一的、高度占优势的形式。3. 折叠的最后阶段对应于整个蛋白质中许多非共价相互作用的协同形成。实现了类似固体的内部堆积;最终的二级结构形成,表面结构也固定到位。这些构象变化的广度反映了蛋白质折叠反应的全局协同性特征。图1展示了该过程动力学和热力学方面的图示。这种折叠模式强调了通过一组不断减慢的反应逐步发展结构和稳定性。因为除了最后一步之外,折叠每个阶段的产物都是一组相关但不相同的物种,将这个过程描述为一条途径是一种过度简化。也许更好的描述是在任何给定集合内处于动态平衡的结构多样性之间的一系列转变。(摘要截取自400字)