分离纯化中蛋白质的不稳定性及其对策

分离纯化出高纯度有生物活性的蛋白质一直是一项艰巨的工作,在基因工程药物蛋白质的生产中,收率低和纯度低是亟待解决的关键问题。这里除了生物组份复杂、难以分离外,许多目标蛋白质自身活性的丧失也是一个重要原因。由于药物蛋白质昂贵的市场价格,回收率稍有提高就有可能带来巨大的经济效益,所以,有关蛋白质在分离纯化中的失活及其对策在近来受到了极大的关注。１９９７年第十届欧洲生物技术大会上,蛋白质的稳定被单称列为一     

核糖体单链失活蛋白在无细胞体系中的活性

核糖体单链失活蛋白是一类广泛分布于植物中的蛋白质,它能使真核细胞核糖体60S亚基失活。本文报道了一些核糖体单链失活蛋白的制备、纯化以及在兔网织红细胞裂解液中对蛋白质生物合成的抑制活性及它们对完整细胞的毒性。其中多数的核糖体单链失活蛋白是首次被分离纯化并对其毒性进行研究的。     

分离纯化对蛋白质活性的影响

在分离纯化中,蛋白质或多或少的受到与生理条件极不相同的溶液环境的有害影响。此影响也是蛋白质纯化过程中的一个最大问题之一。因而,在蛋白质的具体纯化过程中分析其活性受影响的主要因素以及采取一些相应的措施来对蛋白质的活性进行保护,只有这样才能提高蛋白质的纯度和活性回收率,降低生产成本,保证产品质量。     

黑木耳菌丝体核糖体失活蛋白的研究

目的：由悬浮培养的黑木耳菌丝体中分离纯化黑木耳的核糖体失活蛋白,对其生化性质及生物学活性进行研究。方法：实验中采用了DEAE-离子交换纤维素,Affi-Gel Blue Gel亲和与Bio-Gel 100柱层析方法。结果：从100g悬浮培养黑木耳菌丝体中得到4.14mg的核糖体失活蛋白,命名为Auriculin。同时证明它在家兔网织红细胞裂解系统中具有抑制蛋白质的翻译活性。结论：经试验证明和文献检索,Auriculin为黑木耳菌分离纯化获得的核糖体失活蛋白,一种新蛋白质。     

一种金针菇核糖体失活蛋白的分离纯化研究

获得一种为研究其他菌类核糖体失活蛋白的对照品,并论述一种金针菇核糖体失活蛋白的分离纯化及其活性的研究结果。实验中采用了DEAE和CM-离子交换纤维素与Bio-Gel 100柱层析方法。从1 000 g新鲜金针菇中得到5.58 mg的核糖体失活蛋白-Velutin,并证明其具有明显的抑制蛋白质的翻译作用,同时简要介绍了它的应用及展望。分离纯化到具有活性的Velutin,分子量为13.8 ku。     

蛋白质纯化技术研究进展

蛋白质组学研究的基础就是蛋白质的分离。对于天然蛋白来说,可能需要一系列的纯化步骤才能获得纯度满足研究要求的蛋白质,但是蛋白质在分离过程中常常由于溶液环境变化或外力作用造成构象变化而引起失活。本文首先介绍了常用的蛋白质分离纯化技术及其研究进展,包括膜分离技术、沉淀分离技术、电泳分离技术以及层析分离技术等常用的蛋白质纯化技术,总结了现有技术存在的问题,并对近年来发展的新型蛋白质分离技术--非对称流场流分离技术进行了介绍和展望。     

血浆蛋白分离纯化的进展——亲和技术的重要作用

从血浆中分离纯化各种药用蛋白质仍然是生物技术的重要产业。分离纯化技术的进展使得一血多用成为可能 ,大大降低了产品成本。其中 ,亲和技术扮演了重要的角色。经过 2 0多年的进展 ,亲和层析已经从实验室走进产业化 ,以其高选择性、高活性回收率和高纯度等特点 ,成为纯化蛋白质等生物大分子最有效的技术之一。在血浆分离中 ,以乙醇沉淀或离子交换层析预处理后血浆组分为原料 ,用亲和层析可高效地获得目标血浆蛋白。综述了近年来各种亲和层析在血浆蛋白分离制备中的应用 ,并展望了血浆蛋白分离纯化发展的趋势。     

麻疯树核糖体失活蛋白基因的克隆和表达

麻疯树(Jatropha curcas L.)核糖体失活蛋白(curcin)是存在于麻疯树种子中的一种毒性较强的蛋白,它与蓖麻毒蛋白和相思子毒蛋白的性质相似,属Ⅰ型核糖体失活蛋白。从麻疯树种子中分离得到一种分子量为28.2kD的蛋白质,其对无细胞系统中蛋白质合成的抑制活性较强,IC_(50)为(0.19±0.01)nmol/L,具有RNA N-糖苷酶活性。依据curcin的N端部分氨基酸设计简并引物,通过RT-PCR和5′-RACE技术从未成熟种子总RNA中克隆到curcin全长cDNA序列。该cDNA全长由1 173个碱基组成,包含一个编码293个氨基酸的前体蛋白,前42个氨基酸为信号肽。推测的多肽序列与测定的蛋白质N端序列相同,与多种已发表的Ⅰ型核糖体失活蛋白和Ⅱ型核糖体失活蛋白的A链有一定的同源性。将curcin的编码区与表达载体pQE-30相连后,转入大肠杆菌(Escherichia coil)M15菌株中得到了有效的表达。将表达的融合蛋白纯化后发现,它具有抑制无细胞系统蛋白质合成的能力。     

麻疯树核糖体失活蛋白基因的克隆和表达

麻疯树(Jatropha curcas L.)核糖体失活蛋白(curcin)是存在于麻疯树种子中的一种毒性较强的蛋白,它与蓖麻毒蛋白和相思子毒蛋白的性质相似,属Ⅰ型核糖体失活蛋白.从麻疯树种子中分离得到一种分子量为28.2 kD的蛋白质,其对无细胞系统中蛋白质合成的抑制活性较强,IC50为(0.19±0.01)nmol/L,具有RNA N-糖苷酶活性.依据curcin的N端部分氨基酸设计简并引物,通过RT-PCR和5'-RACE技术从未成熟种子总RNA中克隆到curcin全长cDNA序列.该cDNA全长由1 173个碱基组成,包含一个编码293个氨基酸的前体蛋白,前42个氨基酸为信号肽.推测的多肽序列与测定的蛋白质N端序列相同,与多种己发表的Ⅰ型核糖体失活蛋白和Ⅱ型核糖体失活蛋白的A链有一定的同源性.将curcin的编码区与表达载体pQE-30相连后,转入大肠杆菌(Escherichia coil)M15菌株中得到了有效的表达.将表达的融合蛋白纯化后发现,它具有抑制无细胞系统蛋白质合成的能力.     

姜老师信箱

蛋白质研讨班学员问:姜老师,您好!我是刚结束的"第13期蛋白质分离纯化技术专题研讨班"学员,向您请教关于乳酸菌发酵液中分离小分子生物活性物质的问题。活性物质目前未知,初步猜测可能为环二肽,手性未知。我们合成后未检测到生物活性,所以需要重新进行分离纯化。     

Comparison of denaturation of tryptophan synthase alpha-subunits from Escherichia coli, Salmonella typhimurium, and an interspecies hybrid

Guanidine hydrochloride-induced denaturation and thermal denaturation of three kinds of tryptophan synthase alpha subunit have been compared by circular dichroism measurements. The three alpha subunits are from Escherichia coli, Salmonella typhimurium, and an interspecies hybrid in which the C-terminal domain comes from E. coli (alpha-2 domain) and the N-terminal domain comes from S. typhimurium (alpha-1 domain). Analysis of denaturation by guanidine hydrochloride at 25 degrees C showed that the alpha-2 domain of S. typhimurium was more stable than the alpha-2 domain of E. coli, but the alpha-1 domain of S. typhimurium was less stable than the alpha-1 domain of the E. coli protein; overall, the hybrid protein was slightly less stable than the two original proteins. It is concluded that the stability to guanidine hydrochloride denaturation of each of the domains of the interspecies hybrid is similar to the stability of the domain of the species from which it originated. The E. coli protein was more stable to thermal denaturation than the other proteins near the denaturation temperature, but the order of their thermal stability was reversed at 25 degrees C and coincided with that obtained from guanidine hydrochloride-induced denaturation.     

Difference-derivative absorbance spectrophotometry as a technique to measure state changes of phenylalanine residues in proteins.

The first derivatives of difference absorbance spectra of several proteins were measured to examine the applicability of this technique as a tool to investigate state changes of phenylalanine residues in proteins. It was found by this technique that phenylalanine residues in insulin and those in lysozyme are exposed to more aqueous environment by denaturation with guanidine hydrochloride. Heat denaturation of collagen caused similar changes of some of its phenylalanine residues. It was thus demonstrated that difference-derivative absorbance spectrophotometry gives the information about state changes of phenylalanine residues in native proteins, which are hardly detected by common difference spectrophotometry.     

Novel microscale approaches for easy,rapid determination of protein stability in academic and commercial settings

Chemical denaturant titrations can be used to accurately determine protein stability. However, data acquisition is typically labour intensive, has low throughput and is difficult to automate. These factors, combined with high protein consumption, have limited the adoption of chemical denaturant titrations in commercial settings. Thermal denaturation assays can be automated, sometimes with very high throughput. However, thermal denaturation assays are incompatible with proteins that aggregate at high temperatures and large extrapolation of stability parameters to physiological temperatures can introduce significant uncertainties. We used capillary-based instruments to measure chemical denaturant titrations by intrinsic fluorescence and microscale thermophoresis. This allowed higher throughput, consumed several hundred-fold less protein than conventional, cuvette-based methods yet maintained the high quality of the conventional approaches. We also established efficient strategies for automated, direct determination of protein stability at a range of temperatures via chemical denaturation, which has utility for characterising stability for proteins that are difficult to purify in high yield. This approach may also have merit for proteins that irreversibly denature or aggregate in classical thermal denaturation assays. We also developed procedures for affinity ranking of protein–ligand interactions from ligand-induced changes in chemical denaturation data, and proved the principle for this by correctly ranking the affinity of previously unreported peptide–PDZ domain interactions. The increased throughput, automation and low protein consumption of protein stability determinations afforded by using capillary-based methods to measure denaturant titrations, can help to revolutionise protein research. We believe that the strategies reported are likely to find wide applications in academia, biotherapeutic formulation and drug discovery programmes.     

Interpretation of thermograms of protein denaturation in non-equilibrium conditions

Data are presented concerning the effect of heating rate on the denaturation parameters of small and oligomeric globular proteins: Kunitz trypsin inhibitor from soybeans and 1,5-Ribulose Bisphosphate Carboxylase from tobacco leaves. Substantional dependence of denaturation temperature on the heating rate reflects non-equilibrium pattern of denaturation of these proteins under experimental conditions. To interpret these data a kinetic approach is proposed, which permits determination of equilibrium value of the denaturation temperature and of the constant of de- and renaturation rate. The conformation transitions in the proteins studied are shown to be relatively slow processes. Their rate is comparable to the velocity of temperature change in a calorimeter, which is the cause of non-equilibrium effects in a calorimetric experiment.     

The error catastrophe hypothesis with reference to aging and the evolution of the protein synthesizing machinery.

Recent investigations of the thermodynamics of protein denaturation, in particular of pressure effects, have questioned the fundamental importance, hitherto assumed, of hydrophobic interactions in the native conformations of proteins. The volume changes observed on protein denaturation are incompatible with the volume changes estimated on the basis of volume effects observed in low molecular weight model systems of the aliphatic groups. In the present paper the model systems generally considered are critically discussed. It is concluded, that solutions of low molecular weight alkanes may not be any adequate models of aliphatic groups in proteins. Studies of more appropriate model systems suggest that the volume changes to be expected, when buried aliphatic groups of proteins are exposed to water, are small and positive, and mainly due to structural changes of the water. These volume changes are in accordance with the volume changes actually measured of protein denaturation, and the latter volume effects are taken as supporting evidence of the importance of hydrophobic interactions in protein confonriations.     

Comparison of denaturation of tryptophan synthase α-subunits from Escherichia coli,Salmonella typhimurium, and an interspecies hybrid

Guanidine hydrochloride-induced denaturation and thermal denaturation of three kinds of tryptophan synthase α subunit have been compared by circular dichroism measurements. The three α subunits are from Escherichia coli, Salmonella typhimurium, and an interspecies hybrid in which the C-terminal domain comes from E. coli (α-2 domain) and the N-terminal domain comes from S. typhimurium (α-1 domain). Analysis of denaturation by guanidine hydrochloride at 25 °C showed that the α-2 domain of S. typhimurium was more stable than the α-2 domain of E. coli, but the α-1 domain of S. typhimurium was less stable than the α-1 domain of the E. coli protein; overall, the hybrid protein was slightly less stable than the two original proteins. It is concluded that the stability to guanidine hydrochloride denaturation of each of the domains of the interspecies hybrid is similar to the stability of the domain of the species from which it originated. The E. coli protein was more stable to thermal denaturation than the other proteins near the denaturation temperature, but the order of their thermal stability was reversed at 25 °C and coincided with that obtained from guanidine hydrochloride-induced denaturation.     

Comparative study of GuHCl denaturation of globular proteins. II. A phenomenological classification of denaturation profiles of 17 proteins

GuHCl denaturation profiles of 17 proteins were studied by the spectroscopic and chromatographic methods described in the preceding report. The profiles are broadly classified into three types according to their multiphasic characteristics. It seems likely that more complex processes than those previously accepted take place in the denaturational conformation change of proteins.     

Determination of the volume changes induced by ligand binding to heat shock protein 90 using high-pressure denaturation

The volume changes accompanying ligand binding to proteins are thermodynamically important and could be used in the design of compounds with specific binding properties. Measuring the volumetric properties could yield as much information as the enthalpic properties of binding. Pressure-based methods are significantly more laborious than temperature methods and are underused. Here we present a pressure shift assay (PressureFluor, analogous to the ThermoFluor thermal shift assay) that uses high pressure to denature proteins. The PressureFluor method was used to study the ligand binding thermodynamics of heat shock protein 90 (Hsp90). Ligands stabilize the protein against pressure denaturation, similar to the stabilization against temperature denaturation. The equations that relate the ligand dosing, protein concentration, and binding constant with the volumes and compressibilities of unfolding and binding are presented.     

Increased thermostability of thermotolerant CHL V79 cells as determined by differential scanning calorimetry

Heat shock denatures cellular protein and induces both a state of acquired thermotolerance, defined as resistance to a subsequent heat shock, and the synthesis of a category of proteins referred to as heat-shock proteins (HSPs). Thermotolerance may be due to the stabilization of thermolabile proteins that would ordinarily denature during heat shock, either by HSPs or some other factors. We show by differential scanning calorimetry (DSC) that mild heat shock irreversibly denatures a small fraction of Chinese hamster lung V79-WNRE cell protein (i.e., the enthalpy change, which is proportional to denaturation, on scanning to 45 degrees C at 1 degree C/min is approximately 2.3% of the total calorimetric enthalpy). Thermostability, defined by the extent of denaturation during heat shock and determined from DSC scans of whole cells, increases as the V79 cells become thermotolerant. Cellular stabilization appears to be due to an increase in the denaturation temperature of the most thermolabile proteins; there is no increase in the denaturation temperatures of the most thermally resistant proteins, i.e., those denaturing above 65 degrees C. Cellular stabilization is also observed in the presence of glycerol, which is known to increase resistance to heat shock and to stabilize proteins in vitro. A model is presented, based on a direct relationship between the extent of hyperthermic killing and the denaturation or inactivation of a critical target that defines the rate-limiting step in killing, which predicts a transition temperature (Tm) of the critical target for control V79-WNRE cells of 46.0 degrees C and a Tm of 47.3 degrees C for thermotolerant cells. This shift of 1.3 degrees C is consistent with the degree of stabilization detected by DSC.     

ON SOME GENERAL PROPERTIES OF PROTEINS

1. The processes of denaturation and coagulation of hemoglobin are like those of other proteins. 2. When hemoglobin is denatured it is probably depolymerized into hemochromogen. 3. When other proteins are denatured they, too, are probably depolymerized. Conversely, native proteins can be regarded as aggregates of denatured proteins. 4. The globins and histones are to be regarded as denatured proteins rather than as a distinct group of proteins. 5. The factors affecting the equilibrium between native and denatured proteins have been considered. 6. A non-polar group is uncovered when a protein is denatured. 7. It has been shown that judged by the two most sensitive tests for the specificity of proteins, it is only when proteins are in the native form that they are highly specific.