Acid-induced reversible unfolding of mitochondrial aspartate aminotransferase

The acid-induced reversible unfolding of several forms of the mitochondrial isoenzyme of mammalian aspartate aminotransferase, including its precursor form, has been characterized under equilibrium conditions. A minimum of two transitions can be detected for the holoenzyme (pyridoxal form). One transition takes place at pH 3.6 and corresponds to the monomerization of the dimeric protein. The second transition is centered at pH 3.3 and represents the disappearance of much of the tertiary and secondary structures. The presequence peptide in the precursor protein does not affect the equilibria nor the rate of unfolding in the pH range from 7.5 to 2.0. The presence of the cofactor, pyridoxal 5'-phosphate, stabilizes the protein against acid denaturation. At pH 2.0, the protein retains significant amounts of secondary structure (26% alpha-helix, 20% beta-structure). Increasing the ionic strength at pH 2.0 results in significant changes in the secondary structure of the unfolded protein that acquires some of the characteristics ascribed to a compact molten globule. According to the circular dichroism spectra these changes are characterized by an increase in beta-structure, although Fourier transform infrared spectroscopy analysis indicates that this increase in beta-structure is due mostly to the formation of intermolecular beta-sheet as a consequence of protein aggregation. The formation of high molecular weight aggregates has been confirmed by analytical ultracentrifugation. Following neutralization of the acid-unfolded state at low ionic strength both mature and precursor proteins refold to their native active state (> 80% yield). By contrast the compact state present at pH 2.0 and high ionic strength is unable to recover its activity following neutralization. Thus, this compact state does not appear to represent an intermediate in the folding pathway of the protein, but rather a dead end product of aggregation, which may reflect the intrinsic tendencies of the unfolded protein to oligomerize at intracellular salt concentrations unless controlled by factors such as chaperones present in the cellular environment.