Characterization of the unfolding pathway of hen egg white lysozyme

被引:56
|
作者
Laurents, DV [1 ]
Baldwin, RL [1 ]
机构
[1] STANFORD UNIV,SCH MED,BECKMAN CTR,DEPT BIOCHEM,STANFORD,CA 94305
关键词
D O I
10.1021/bi962198z
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
After the recent discovery of a ribonuclease A unfolding intermediate [Kiefhaber, T,, et al. (1995) Nature 375, 513-515], we investigated the unfolding pathway of hen egg white lysozyme. At pH* 4.00 with D2O at 10 degrees C and 6 M guanidinium chloride, unfolding shows a single, slow kinetic phase, with a relaxation time of 3300 s when monitored by circuiar dichroism (CD). Exchange of the tryptophan indole nitrogen protons shows that buried Trp residues 123, 111, and 108 lose tight packing and become solvent-exposed simultaneously, with a mean relaxation time of 3300 s, similar to the CD-monitored unfolding rate. Unfolding monitored by Trp fluorescence shows, moreover, that 90% of the amplitude change occurs in a slow phase, with a relaxation time of 2400 s. Faster-unfolding phases with minor amplitudes are detected by Trp indole hydrogen exchange and by fluorescence. It is likely that these changes are caused by Trp 62 and Trp 63, active site residues which are not buried in the hydrophobic core, Lysozyme unfolding was further monitored by the histidine 15 C is an element of 1 proton, which gives resolved lines for the native and unfolded species in one-dimensional H-1-NMR spectra. The majority of the unfolding reaction, 70%, occurs in a slow phase with a relaxation time of 3600 s, but there is also a rapid unfolding phase, 30% of the His 15 C is an element of 1 proton resonance intensity is found at the unfolded chemical shift within tens of seconds after the start of unfolding. The amplitude of the rapid unfolding phase increases proportionally with the concentration of GdmCl denaturant present. These results show that a partially buried residue of lysozyme, histidine 15, takes part in forming an unfolding intermediate similar to the one observed earlier for valine 63 in ribonuclease A. The tryptophan side chains buried in the hydrophobic core of lysoyzme, in contrast, do not participate in forming the unfolding intermediate, as judged by proton chemical shifts. The buried tryptophan residues of dihydrofolate reductase, monitored by F-19-NMR, do participate in forming an unfolding intermediate [Hoeltzli, S. D., & Frieden, C. (1995) Proc. Natl. Acad. Sci. U.S.A. 92, 9318-9322]; the difference between that study and ours may reside in the greater sensitivity of F-19 to the detection of motional differences.
引用
收藏
页码:1496 / 1504
页数:9
相关论文
共 50 条
  • [1] Unfolding Pathways of Hen Egg-White Lysozyme in Ethanol
    Walker, Alice R.
    Baddam, Nikhil
    Cisneros, G. Andres
    [J]. JOURNAL OF PHYSICAL CHEMISTRY B, 2019, 123 (15): : 3267 - 3271
  • [2] Modelling protein unfolding: hen egg-white lysozyme
    Williams, MA
    Thornton, JM
    Goodfellow, JM
    [J]. PROTEIN ENGINEERING, 1997, 10 (08): : 895 - 903
  • [3] Pressure effect on denaturant-induced unfolding of hen egg white lysozyme
    Sasahara, K
    Sakurai, M
    Nitta, K
    [J]. PROTEINS-STRUCTURE FUNCTION AND GENETICS, 2001, 44 (03): : 180 - 187
  • [4] Are there equilibrium intermediate states in the urea-induced unfolding of hen egg-white lysozyme?
    IbarraMolero, B
    SanchezRuiz, JM
    [J]. BIOCHEMISTRY, 1997, 36 (31) : 9616 - 9624
  • [5] The stability curve of hen egg white lysozyme
    Younvanich, Saronya S.
    Britt, B. Mark
    [J]. PROTEIN AND PEPTIDE LETTERS, 2006, 13 (08): : 769 - 772
  • [6] Dynamics of hydration in hen egg white lysozyme
    Sterpone, F
    Ceccarelli, M
    Marchi, M
    [J]. JOURNAL OF MOLECULAR BIOLOGY, 2001, 311 (02) : 409 - 419
  • [7] ANTIGENIC DETERMINANTS OF HEN EGG WHITE LYSOZYME
    SHINKA, S
    IMANISHI, M
    MIYAGAWA, N
    AMANO, T
    INOUYE, M
    TSUGITA, A
    [J]. PROCEEDINGS OF THE JAPAN ACADEMY, 1967, 43 (06): : 505 - &
  • [8] THE SOLUBILITY OF HEN EGG-WHITE LYSOZYME
    HOWARD, SB
    TWIGG, PJ
    BAIRD, JK
    MEEHAN, EJ
    [J]. JOURNAL OF CRYSTAL GROWTH, 1988, 90 (1-3) : 94 - 104
  • [10] Characterization of the interaction between hen egg white lysozyme and ovalbumin Interaction between lysozyme and ovalbumin
    Jin, Yongguo
    Zeng, Qi
    Geng, Fang
    Ma, Meihu
    [J]. FOOD BIOSCIENCE, 2020, 36