Self-aggregation of surfactant protein A

Environmental factors of physiological relevance such as pH, calcium, ionic strength, and temperature can affect the state of self-aggregation of surfactant protein A (SP-A). We have studied the secondary structure of different SP-A aggregates and analyzed their fluorescence characteristics. (a) We found that self-aggregation of SP-A can be Ca2+-dependent. The concentration of Ca2+ needed for half-maximal self-association (KaCa2+) depended on the presence of salts. Thus, at low ionic strength, KaCa2+ was 2.3 mM, whereas at physiological ionic strength, KaCa2+ was 2.35 mu M Circular dichroism and fluorescence measurements of Ca2+-dependent SP-A aggregates indicated that those protein aggregates formed in the absence of NaCl are structurally different from those formed in its presence. (b) We found that self-aggregation of SP-A can be pH-dependent. Self-aggregation of SP-A induced by H+ was highly influenced by the presence of salts, which reduced the extent of self-association of the protein. The presence of both salts and Ca2+ attenuated even more the effects of acidic media on SP-A self-aggregation. (c) We found that self-aggregation of SP-A can be temperature-dependent. At 20 degrees C, SP-A underwent self-aggregation at physiological but not at low ionic strength, in the presence of EDTA. All of these aggregates were dissociated by either adding EDTA (a), increasing the pH to neutral pH (b), or increasing the temperature to 37 degrees C (c). Dissociation of Ca2+-induced protein aggregates at low ionic strength was accompanied by an irreversible loss of both SP-A secondary structure and SP-A-dependent lipid aggregation properties. On the other hand, temperature-dependent experiments indicated that a structurally intact collagen-like domain was required for either Ca2+- or Ca2+/Na+-induced SP-A self-aggregation but not for H+-induced protein aggregation.