Distinguishing foldable proteins from nonfolders:: When and how do they differ?

被引:11
作者
Sosnick, TR
Berry, RS
Colubri, A
Fernández, A
机构
[1] Univ Chicago, Dept Biochem & Mol Biol, Chicago, IL 60637 USA
[2] Univ Chicago, Inst Biophys Dynam, Chicago, IL 60637 USA
[3] Univ Chicago, Dept Chem, Chicago, IL 60637 USA
[4] Univ Chicago, James Franck Inst, Chicago, IL 60637 USA
[5] Univ Nacl Sur, Consejo Nacl Invest Cient & Tecn, Inst Matemat, RA-8000 Bahia Blanca, Argentina
关键词
protein folding; burst phase; transition state; folding pathway; nucleation; folding intermediate; Ramachandran basin; Shannon entropy;
D O I
10.1002/prot.10193
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
When a denatured polypeptide is put into refolding conditions, it undergoes conformational changes on a variety of times scales. We set out here to distinguish the fast events that promote productive folding from other processes that may be generic to any non-folding polypeptide. We have apply an ab initio folding algorithm to model the folding of various proteins and their compositionally identical, random-sequence analogues. In the earliest stages, proteins and their scrambled-sequence counterparts undergo indistinguishable reductions in the extent to which they explore conformation space. For both polypeptides, an early contraction occurs but does not involve the formation of a distinct intermediate. Following this phase, however, the naturally-occurring sequences are distinguished by an increase in the formation of three-body correlations wherein a hydrophobic group desolvates and protects an intra-molecular hydrogen bond. These correlations are manifested in a mild but measurable reduction of the accessible configuration space beyond that of the random-sequence peptides, and portend the folding to the native structure. Hence, early events reflect a generic response of the denatured ensemble to a change in solvent condition, but the wild-type sequence develops additional correlations as its structure evolves that can reveal the protein's foldability. (C) 2002 Wiley-Liss, Inc.
引用
收藏
页码:15 / 23
页数:9
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