牛血清IgG热化学变性和热变性的研究

使用差示扫描量热仪(DSC)和荧光光谱法研究了在pH 7.4时牛血清IgG (bIgG)热变性, 热化学变性和等温化学变性过程(变性剂为尿素和盐酸胍), 首次报道了bIgG在热化学变性和等温化学变性过程中的相关热力学参数. DSC和荧光光谱实验结果表明, bIgG的热变性和热化学变性过程都是较复杂的不可逆过程, 这个过程可被看作一个三态变构过程. DSC实验表明在热化学变性过程中bIgG的变性温度和焓变值会随着环境中的变性剂浓度的升高而降低. 使用荧光光谱法对bIgG在尿素或盐酸胍存在下的等温化学变性过程进行了研究, 结果显示bIgG的化学变性过程也是一个较复杂的非二态过程. 实验数据分析表明, 变性剂尿素和盐酸胍与bIgG之间主要是依靠氢键相互作用的, 而热变性过程中bIgG的凝集是由于bIgG热变性时结构改变后暴露出的疏水结构互相作用造成的. 实验结果还表明单纯的热变性只能导致bIgG的不完全变性, 而即使是在高浓度变性剂存在时的bIgG热化学变性, 尿素和盐酸胍分别导致的bIgG热化学变性的去折叠态也是不同的.     

Ligand-induced biphasic thermal denaturation of RNAase A

DSC measurements have been accomplished in aqueous solutions of bovine pancreatic ribonuclease A (RNAase A) in the presence of subsaturating amounts of 3′ cytidine monophosphate (3′ CMP) and 2′ cytidine monophosphate (2′ CMP) atpH 5.0 and 5.5. In these conditions the experimental profiles do not conform to a one-step unfolding process. It can be emphasized, as a general phenomenon, that a strong linkage between the temperature-induced protein unfolding and the ligand binding, when the ligand is less than the saturation level, causes marked distortions from a two-state transition. A purely equilibrium thermodynamic analysis gives a correct account of this behaviour and allows to simulate calorimetric curves. It is thus possible to obtain, in an indirect manner, information about the thermodynamic parameters concerning the binding process, namely the association constant and the binding enthalpy. The values ofKb and Δ_b H for 3′CMP and 2′CMP, so determined, are consistent with the literature data.     

Thermal denaturation of ribonuclease T1 a DSC study

The thermal denaturation of microbial Ribonuclease T1 (RNAase T1) as a function ofpH, was studied by means of DSC microcalorimetry. The midpoint denaturation temperatures, enthalpy changes and heat capacity changes of Ribonuclease T1 were compared with those obtained for pancreatic Ribonuclease A (RNAase A). It was found that the microbial T1 protein undergoes a more complex conformational transition than the simple two-state transition shown by Ribonuclease A. The hypothesis of the presence of a molten globule form is discussed. The conformational stability of RNAase T1 is lower than that of RNAase A at highpH values. Indeed, the maximum stability of RNAase T1 occurs atpH 5, whereas that of RNAase A occurs atpH 8. AtpH=3.7 an irreversible aggregation phenomenon was indicated by the existence of a reproducible exothermic peak. The conformational transition of RNAase T1 is reversible in the range ofpH 4.5–7.0, whereas it becomes irreversible atpH8.0 as for RNAase A.This work was financed by the National Research Council (C.N.R.-Rome) and by Ministry of University and Scientific and Technological Research.     

The effect ofpH on thermal stability of globular proteins

In this study we try to re-analyze thepH dependence of thermal stability of small globular proteins. From the thermodynamic point of view a long series of calorimetric and spectroscopic investigations has shown that the decreased stability in very acidic conditions can be ascribed to entropic effects. The same conclusion is reached, from a microscopic point of view, by assuming that a binding of protons on equal and noninteracting sites takes place as a consequence of unfolding process. By linking the conformational unfolding equilibrium to the proton binding equilibrium, a model is developed that is able to describe the dependence on thepH of the thermal denaturation processes of small globular protiens. The application of the model to hen lysozyme and T4 lysozyme correctly accounts for the experimental results.     

溶菌酶热变性的DSC研究

用差示扫描量热法研究了固体溶菌酶的热变性以及水溶液中不同变性剂与浓度对溶菌酶变性的影响. 结果表明, 溶剂水的存在及变性剂尿素和盐酸胍的加入使溶菌酶的变性温度降低, 变性焓减小; 同时, 在一定的浓度范围内, 溶菌酶的变性温度和变性焓随变性剂浓度的增大而降低. 盐酸胍的变性效果较尿素强, 这是由于盐酸胍与蛋白质分子间除了氢键作用外还存在着静电作用.     

参数Z对疏水色谱中胍变蛋白质分子构象变化的表征

用计量置换参数Ｚ对疏水色谱流动相中存在盐酸胍时蛋白质分子构象变化进行了表征。除溶菌酶外，其余４种蛋白质的Ｚ值随盐酸胍浓度的增大先增大，而后减小。将盐酸胍和脲对蛋白质Ｚ值的影响进行了比较后发现，在疏水色谱中Ｚ值作为蛋白质分子构象变化表征的一个重要的结论是随变性剂浓度的增大，埋藏在蛋白质分子内部的疏水性氨基酸残基暴露到分子表面的程度逐渐增大，造成了Ｚ值随蛋白质分子构象变化程度的增大而减小。蛋白质的Ｚ值随盐酸胍及脲浓度变化的不同特点，反映了两者对蛋白质变性机理的不同。     

Denaturation of Adenosine Deaminase with Urea and Guanidine Hydrochloride

The denaturation effect of urea and guanidine hydrochloride on (lie adenosine deaminase has been investigated spectrophotometrically at the two temperatures of 27 °C and 37 °C at pH = 7.50, phosphate buffer (55 mM). A simple, reversible two stale transition, N ?? D, was used to analyze the denaturation process from which conformational stability was estimated using three different methods, namely, the linear extrapolation method (LEM), Tanford's model (TM), and the denaturant binding method (DBM). A good agreement was observed among these methods. The results from free energy of denaturation at zero concentration of denaturant, ΔG°_H2O, show the fragile conformation for adenosine deaminase molecule.     

蛋白质变性机理与变性时的热力学参数研究进展

生物大分子是近年来生命科学的研究热点和难点之一,而对蛋白质变性的研究有助于深刻揭示生命现象的机理.利用光谱学和热力学可以分别从微观和宏观角度对蛋白质变性进行研究,并由此得到表征蛋白质变性的热力学参数.这对深入了解蛋白质的折叠与伸展、变性机理、结构稳定性及生命体的新陈代谢等问题具有很大意义.近年来,国内外学者在此方面做了大量的工作,主要涉及蛋白质在水溶液中的变性机理、在有变性剂存在下水溶液中的变性机理及在含有其它物质水溶液中的变性机理.用来表征蛋白质变性的热力学参数有热容、变性自由能、变性焓和变性熵等.本文对这些研究进行了概述.     

Spectral Studies on the Conformational Transitions of Bovine Insulin During Denaturant-induced Unfolding

Transitions among various molecule states and conformational changes of bovine insulin were investigated under different denaturing conditions by means of fluorescence phase diagrams,fluorescence quenching,1-anilinonaphthalene-8-sulfonate（ANS） binding assay and circular dichroism（CD） spectra.In both guanidine hydrochloride（GuHCl）-and urea-denatured procedures,the spatial structure of insulin molecules changed from ordered states to relative unordered ones with the increasing of denaturant concentration.The GuHCl-denatured process followed a four-state model,for there were two intermediates existed in 2.0 and 6.0 mol/L GuHC1,respectively.Intermediate I1 is more compact than the normal protein.And intermediate I2 has lost most of the secondary structures.When GuHCl concentration was above 6.0 mol/L,the fluorophores originally existed in the internal of insulin molecules would expose to the surface.However,the urea-denatured process followed a three-state model,only one intermediate existed in 2.5 mol/L urea.During the urea-denatured procedure,the fluorophores originally existed in theinternal of insulin molecules didn＇t expose to the surface.     

On the partial reversibility of the Β-lactoglobulin heat denaturation

The thermal behavior ofΒ-lactoglobulin (Β-lg) disperesed in distilled water (pH=3.2) is studied dy differential scanning calorimetry (DSC) in the temperature range 20?C–120?C and within a concentration region of 3.5% to 24%. Recently [1] we have determined by DSC the kinetic parameters for the heat-denaturation ofΒ-lg. The effect of the protein concentration and of the thermal treatment on transition temperature (T _trs), half-widths of the peak (δT _1/2), of apparent enthalpy changes (δ_app H) and of Van't Hoff enthalpies (δ_VH H) have been examined for the concentrations of 8.8% and 24%. In this study we have undertaken complementary experiments for the concentrations 3.5% and 10.8%. The half-widths of the peaks, which depend on the cooperativity of the denaturation process [2], decrease with increasing concentration. The ratio δ_app H/δ_VH H tends to 1, with low values of the protein concentration and with high scanning rates. This implies the hypothesis of a reversible step for the denaturation process ofΒ-lg.     

Studies on gelation of soybean globulin solutions

Thermal denaturation of soybean globulin fraction (SBGF) in diluted solution (protein concentration 0.15–0.63%) has been studied by the method of differential adiabatic scanning calorimetry. SBGF thermograms have two maxima. The low temperature maximum is consistent with denaturation of 7S component, while the high temperature maximum with denaturation of 11S components of this fraction. In the investigated range of protein concentrations the thermodynamic parameters (temperature and enthalpy) of denaturation of SBGF and its main components are constant. This fact suggests that differential adiabatic scanning calorimetry gives information purporting a change in the protein state at molecular level. The temperatures and enthalpies of denaturation of the main SBGF components linearly rise with increase of NaCl concentration. The slope of dependences of denaturation temperature on salt concentration,K _s, is extremely large (nearly 20 K · l/mole). The elementary thermodynamic theory of lyotropic effects in thermal denaturation of proteins has been developed based on the two-state model and linear approximation of protein-salt interactions by means of the corresponding second virial coefficient. It shows that the dependences of thermodynamic parameters of thermal denaturation on salt concentration should be linear in the initial section. This conclusion is consistent with the experiment. The differences of enthalpies and entropies of transferring denatured and native forms of the main SBGF components from water into NaCl solution have been determined. They are positive and their quantity increases linearly with salt concentration. This fact is consistent with the concept to the effect that the main factor of salt influence on thermal denaturation of SBGF is confined to a decrease of protein hydration. The effect of protein nature on the quantity of lyotropic effect in thermal denaturation has been considered. Using simple considerations as a basis, the dependence of the ratio betweenK _s and the denaturation temperature in water has been obtained, which characterizes the lyotropic effect, on the molar fraction of hydrophobic residues in the protein molecule. This dependence is linear and the lyotropic effect rises with increase in the content of hydrophobic residues. It is satisfactorily consistent with the experimental data on NaCl effect on thermal denaturation temperature for ichthyocol gelatin, ribonuclease, lysozyme, 7S and 11S SBGF components. An extraordinary strong influence of NaCl on thermal denaturation temperatures for the main SBGF components can be accounted for by a relatively high content of hydrophobic residues.     

A review on the ligand binding studies by isothermal titration calorimetry

Thermodynamics of biomacromolecule ligand interaction is very important to understand the structure function relationship in proteins. One of the most powerful techniques useful to obtain additional information about the structure of proteins in biophysical chemistry field is isothermal titration calorimetry (ITC). An ITC experiment is a titration of a biomacromolecule solution by a solution containing a reactant (ligand) at constant temperature to obtain the exchanged heat of the reaction. The total concentration of ligand is the independent variable under experimental control. There are many reports on data analysis for ITC to find the number of binding sites (g), the equilibrium constant (K), the Gibbs free energy of binding process (ΔG), the enthalpy of binding (ΔH) and the entropy of binding (ΔS). Moreover, ITC gives information about the type of reaction, electrostatic and hydrophobic interactions, including determination of cooperativity characterization in binding process by calculating the Hill coefficient (n). A double reciprocal plot and a graphical fitting method are two simple methods used in the enzyme inhibition and metal binding to a protein. Determination of a binding isotherm needs more ITC experiments and more complex data analysis. Protein denaturation by ligand includes two processes of binding and denaturation so that ITC data analysis are more complex. However, the enthalpy of denaturation process obtained by ITC help to understand the fine structure of a protein.     

Distribution and Transition of Native and Completely Unfolded Conformations in the Unfolding of Bovine Heart Cytochrome c Induced by Urea and Guanidine Hydrochloride

The unfolding of bovine heart cytochrome c induced by urea and guanidine hydrochloride was first studied through intrinsic fluorescence emission spectra and fluorescence phase diagram and the results showed that both of them separately followed a two‐state model. As the simplest sample of the unfolding of protein molecules induced by denaturants, an equation was presented to show the effect of the denaturant concentrations in denaturation solution on the residual activity ratios of bovine heart cytochrome c in their two‐state unfolding. There are two characteristic unfolding parameters K and m in this equation. The former is the thermodynamic equilibrium constant of the unfolding of bovine heart cytochrome c induced by denaturants, the latter is the number of denaturant molecules associated with a bovine heart cytochrome c molecule during the unfolding procedure, and through them the distribution and transition of native and completely unfolded bovine heart cytochrome c conformations under different concentrations of urea or guanidine hydrochloride in denaturation solution can be accurately described.     

Thermodynamics of thermal denaturation of ribonuclease A and cytochrome c in the presence of 1,1,1,3,3,3-hexafluoro-2-propanol

The thermal denaturation of ribonuclease A and cytochrome c has been studied by differential scanning calorimetry (d.s.c.) and u.v.-visible spectrophotometry in the presence of 1,1,1,3,3,3-hexafluoro-2-propanol (HFIP) at pH  =  5.5 and pH  =  4.0, respectively. The quantitative thermodynamic parameters accompanying the thermal transitions from native to denatured state have been evaluated. The results of the reversible thermal denaturations have been fitted with a two-state native-to-denatured mechanism. A comparison has been made of the relative effect of HFIP on the thermal stability of ribonuclease A and cytochrome c. It has been observed that the denaturation capacity of HFIP tends more towards cytochrome c compared with ribonuclease A. The results have been explained on the basis of a fine balance between the preferential exclusion and binding that take place during the course of the denaturation reaction and the structuring of water around the groups of the protein exposed upon denaturation. Using the thermodynamic data obtained from calorimetric and spectroscopic measurements, we have calculated the changes in preferential solvation of ribonuclease A and cytochrome c upon heat denaturation. It is observed that the preferential solvation of these two proteins is specific, indicating that the solvation mechanism is not the same for them.     

Thermal stability of chemically denatured green fluorescent protein (GFP): A preliminary study

Green fluorescent protein (GFP) is a light emitter in the bioluminescence reaction of the jellyfish Aequorea victoria. The protein consist of 238 amino acids and produces green fluorescent light (λ_max=508 nm), when irradiated with near ultraviolet light. The fluorescence is due to the presence of chromophore consisting of an imidazolone ring, formed by a post-translational modification of the tripeptide –Ser⁶⁵–Tyr⁶⁶–Gly⁶⁷–, which buried into β-barrel.

GFP is extremely compact and heat stable molecule. In this work, we present data for the effect of chemical denaturing agent on the thermal stability of GFP. When denaturing agent is applied, global thermal stability and the melting point of the molecule is decreases, that can be monitored with differential scanning calorimetry. The results indicate, that in 1–6 M range of GuHCl the melting temperature is decreasing continuously from 83 to 38 °C. Interesting finding, that the calculated calorimetric enthalpy decreases with GuHCl concentration up to 3 M (5.6–0.2 kJ mol⁻¹), but at 4 M it jumps to 8.4 and at greater concentration it is falling down to 1.1 kJ mol⁻¹. First phenomena, i.e. the decrease of melting point with increasing GuHCl concentration can be easily explained by the effect of the extended chemical denaturation, when less and less amount of heat required to diminish the remaining hydrogen bonds in β-barrel. The surprising increase of calorimetric enthalpy at 4 M concentration of GuHCl could be the consequence of a dimerization or a formation of stable complex between GFP and denaturing agent as well as a precipitation at an extreme GuHCl concentration. We are planning further experiments to elucidate fluorescent consequence of these processes.     

DSC study of cold and heat denaturation processes of β-lactoglobulin A with guanidine hydrochloride

The cold and heat denaturations of bovine P-lactoglobulin A ((β-lg A) has been studied in solutions of guanidine hydrochloride (GuHCI) by differential scanning calorimetry (DSC). The experimental results are presented and discussed. It is shown that the number of protons bound by the monomeric molecules of β-lg A was unchanged before and after its heat denaturation below pH 3, and that the activation energy of the heat denaturation was depressed owing to the presence of GuHCI. In the solutions with 2.50 and 3.06 mol/L of GuHCI, both the cold and heat denaturations of P-lg A were observed. In comparison with the heat denaturation, the activation energy of cold denaturation was far lower and the number of GuHCl molecules bound by the unfolded polypeptide chains after culd denaturation increased a lot. The absolute value of the enthalpy of cold denaturation was larger than that of heat denaturation. It was found by the analysis that the contribution to the total denaturational enthalpy of conformational change itself of the monomeric molecules of β-lg A was the lowest among the globulins, according to the average of the number of heavy atoms. Project supported by the National Natural Science Foundation of China, and by the fund for excellent items under Director of the Institute of Chemistry.     

Thermodynamic Studies of Amino Acid–Denaturant Interactions in Aqueous Solutions at 298.15 K

As proteins and other biomolecules consisting of amino acid residues require external additives for their dissolution and recrystallization, it is important to have information about how such additives interact with amino acids. Therefore we have studied the interactions of simple model amino acids with the additives urea and guanidine hydrochloride in aqueous solutions at 298.15 K, using vapor pressure osmometry. During the measurements, the concentration of urea was fixed as ∼2 mol⋅kg⁻¹ and that of guanidine hydrochloride was fixed as ∼1 mol⋅kg⁻¹ whereas the concentrations of amino acids were varied. The experimental water activity data were processed to get the individual activity coefficients of all the three components in the ternary mixture. Further, the activity coefficients were used to get the excess Gibbs energies of solutions and Gibbs energies for transfer of either amino acids from water to aqueous denaturant solutions or denaturant from water to aqueous amino acid solutions. An application of the McMillan-Mayer theory of solutions through virial expansion of transfer Gibbs energies was made to get pair and triplet interaction parameter whose sign and magnitude yielded information about amino acid–denaturant interactions, relative to their interactions with water. The pair interaction parameters have been further used to obtain salting constants and in turn the thermodynamic equilibrium constant values for the amino acid–denaturant mixing process in aqueous solutions at 298.15 K. The results have been explained in terms of hydrophobic hydration, hydrophobic interactions and amino acid–denaturant binding.     

Molecular energy parameters by solution thermodynamics

The relationships between statistical thermodynamics and equilibrium constants, either cumulative, stepwise or specific site constants are investigated. In order to show the link between equilibrium constants and statistical thermodynamic microscopic properties, a distinction has been introduced between non-reacting and reacting systems. The non-reacting systems are those for which continuous statistical distributions of enthalpies can be assumed. The distribution function can be obtained as an integral of the interparticle potential extended to the whole ensemble. Molecular partition functions ζ_A, are used to describe the properties of the ensembles. The reacting ensemble is represented by distinct distributions of enthalpies, each distribution being grouped around a mean value. Each level is representative of one species. Around each mean level the distribution is continuous as in non-reacting ensembles. The reacting ensemble of particles is described by a grand canonical molar partition function Z_M=(1+kγ(i)[A])^t where k is the specific site constant, γ(i) is the cooperativity function, [A] is the concentration of free ligand, and the power t indicates the maximum number of i sites in one class. The specific site constant k is proportional to the affinity of binding and is related to the depth of the minimum of the potential function. The factor γ_i is the cooperativity factor given by the value of the cooperativity function γ(i) at the ith level and indicates how the depth of the potential function is affected by previous binding of a ligand. The values of the stability constant and cooperativity factor can be optimized by a computer program. The derivatives of the partition function Z_M with respect to ln[A] correspond to the formation function 〈n〉 (first derivative) and to the buffer capacity B_C (second derivative). The derivatives of the partition function Z_M with respect to temperature are reaction enthalpy ΔH (first derivative with −(1/T)) and apparent heat capacity ΔC_p,app (second derivative with ln T). The denaturation heat obtained by integration of ΔC_p,app dT for many proteins explains why the denaturation enthalpy depends linearly upon T.     

A convenient tool for studying the stability of proteins and nucleic acids

The aim of this work is to discuss the thermodynamic properties, obtained by differential scanning calorimetry (DSC), of the thermal transition of proteins and nucleic acids and to analyze these data using statistical thermodynamic relations. The denaturation of the ordered, specific structures of biological macromolecules is a cooperative process and in many cases the macromolecules undergo a two-state transition. Differential scanning calorimetry, giving direct thermodynamic information, has proved to be very useful in clarifying the energetics of macromolecule transitions and in characterizing their thermal stability. Here, various examples are discussed: i) the equilibrium thermal denaturation of ribonuclease A, a model for the use of DSC by following the temperature-unfolding of the proteins, a monomolecular transition; ii) the equilibrium thermal dissociation of a DNA double helix in two strands, an example of how DSC is used to follow a bimolecular process; iii) an example of the use of DSC for studying the melting of unimolecular and tetramolecular DNA quadruple-helices.     

Thermodynamic Characterization of Two Nearly Simultaneous Protein Denaturations

Near-UV circular dichroism and differential scanning calorimetry were used to analyse the thermal denaturation of bovine α-lactalbumin at pH 7.5 and various Ca²⁺ concentrations. Both analyses revealed that the denaturated protein consists of two fractions, a Ca²⁺-loaded and a Ca²⁺-free fraction. Despite this agreement, the two methods afforded significantly different values for the thermodynamic parameters of the denaturations. It was demonstrated that the ellipticity changes were more appropriate than the excess heat capacities for analysis of the two types of denaturation. The values of the thermodynamic parameters obtained with the former method are therefore more reliable.