核糖体降低了蛋白质折叠的性惩罚
Julian O Streit1, Ivana V Bukvin1, Sammy H S Chan2
1Institute of Structural and Molecular Biology, Department of Structural and Molecular Biology, University College London, London, UK.
Nature
|August 7, 2024
概括
核糖体扩大新生的蛋白质,增加溶解并减少折叠的罚. 这种共同翻译折叠机制对蛋白质结构和进化至关重要.
科学领域:
- 生物化学
- 分子生物学
- 结构生物学
背景情况:
- 蛋白质主要在核糖体上的生物合成过程中折叠.
- 同翻译折叠与体外再折叠研究有显著差异.
- 核糖体对蛋白质折叠热力学的影响以前是未知的.
研究的目的:
- 阐明核糖体介导蛋白质折叠调节的结构和能量基础.
- 了解核糖体如何影响新生多链的折叠路径.
- 研究蛋白质折叠对核糖体的热力学影响.
主要方法:
- 在核糖体内和外部的未折叠状态下确定模型蛋白的原子结构.
- 使用定量的19F核磁共振实验来测量折叠能量.
- 与折叠热力学相关的新生链结构和动力学.
主要成果:
- 核糖体在结构上扩展了未展开的新生链,增加了它的溶解.
- 这种扩张导致了核糖体上新生链的态不稳定.
- 核糖体诱导的不稳定性将折叠的热量降低高达30kcal/mol.
- 促进部分折叠的中间体的形成,对某些蛋白质的活性构成至关重要.
- 提供对突变诱导的展开的保护, 支持蛋白质进化.
结论:
- 建立了独特的共翻译蛋白折叠热力学的物理基础.
- 证明了核糖体在调节蛋白质折叠能量中的积极作用.
- 突出了对蛋白质结构,功能和进化的共同翻译折叠的重要性.
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