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Effect of the UV Modification of α-Crystallin on Its Ability to Suppress Nonspecific Aggregation
Authors:Aziza R Ellozy  Patricia Ceger  Ren H Wang  James Dillon
Institution:Fordham University at Lincoln Center, New York, NY, USA;Department of Ophthalmology, Columbia University, New York, NY, USA
Abstract:Recent studies have shown that structural modifications of α-crystallin during lens aging decrease it's effectiveness as a molecular chaperone. Some of these posttranslational modifications have been linked to UV radiation, and this study was undertaken to investigate the effect of UV irradiation on the ability of α-crystallin to suppress nonspecific aggregation. The effect of 3-hydroxykynurenine (3-HK) was also investigated as a model for its glucoside (3-HKG), a main lens chromophore that has been linked to photochemical changes in the human lens. Alpha- and γ-crystallin solutions (1 mg/mL, 1:0.125 wt/wt) were photolyzed (transmission above 295 nm) for various time intervals. Thermal denaturation of γ-crystallin with or without α-crystallin was carried out at 70°C and increases in light scattering were measured at 360 nm. We found that (1) irradiation of γ-crystallin increased its susceptibility to heat-induced scattering. The addition of α-crystallin protects it against thermal denaturation, although its ability to do so decreases the longer γ-crystallin is irradiated and (2) irradiation of α-crystallin decreases its ability to suppress nonspecific aggregation and the presence of 3-HK during irradiation decreases it further. Our results indicate that posttranslational modifications of α-crystallin due to UV irradiation affect the sites and mechanisms by which it interacts with γ-crystallin. The kinetics of γ-crystallin unfolding during thermal denaturation were also analyzed. We found that a simple two state model applies for nonirradiated γ-crystallin. This model does not hold when γ-crystallin is irradiated in the presence or absence of α-crystallin. In these cases, two step or multistep mechanisms are more likely.
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