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核糖体调节新生的蛋白质折叠
Christian M Kaiser1, Daniel H Goldman, John D Chodera
1Institute for Quantitative Biosciences , University of California-Berkeley, CA 94720, USA.
概括
核糖体影响蛋白质折叠. 它减缓了原生状态的实现,但防止了新生多的错误折叠和聚合,促进了高效的de novo折叠.
科学领域:
- 分子生物学分子生物学
- 生物物理学的生物物理.
背景情况:
- 蛋白质需要适当的折叠才能在被核糖体合成后变得活跃.
- 核糖体在蛋白质折叠中的作用已被假设,但很难通过实验证明.
研究的目的:
- 为了研究核糖体对新生多的折叠的影响.
- 确定核糖体是否影响蛋白质折叠的动力学和忠实性.
主要方法:
- 使用光学子开发一个实验系统.
- 在体外翻译过程中研究单个核糖体结合的停滞新生的多.
- 使用T4溶酶作为模型蛋白质.
主要成果:
- 与自由蛋白相比,核糖体减缓了稳定的三级相互作用的形成和T4溶酶的原生状态的实现.
- 不完整的聚类容易错误折叠和聚合在溶液中仍然在核糖体附近具有折叠能力.
- 核糖体的表面环境似乎支持折叠能力.
结论:
- 核糖体在合成之外发挥着至关重要的作用,积极促进高效的de novo蛋白质折叠.
- 与自由多相比,与核糖体结合的新生链表现出明显的折叠行为.
- 核糖体有助于实现原生状态,并防止其表面附近出现错折.
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