Effects of small heat shock proteins on the thermal denaturation and aggregation of F-actin

Effect of recombinant chicken small heat shock protein with molecular mass 24 kDa (Hsp24) and recombinant human small heat shock protein with molecular mass 27 kDa (Hsp27) on the heat-induced denaturation and aggregation of skeletal F-actin was analyzed by means of differential scanning calorimetry and light scattering. All small heat shock proteins did not affect thermal unfolding of F-actin measured by differential scanning calorimetry, but effectively prevented aggregation of thermally denatured actin. Small heat shock protein formed stable complexes with denatured (but not with intact) F-actin. The size of these highly soluble complexes was smaller than the size of intact F-actin filaments. It is supposed that protective effect of small heat shock proteins on the cytoskeleton is at least partly due to prevention of aggregation of denatured actin.     

On the role of reversible denaturation (unfolding) in the irreversible thermal inactivation of enzymes

The contribution of the reversible thermal unfolding of an enzyme toward the overall irreversible thermoinactivation process has been examined both theoretically and experimentally. Using bovine pancreatic ribonuclease as a model, we have studied the effect of such variables as pH and salts both on the equilibrium constant of reversible denaturation and on the rate constant of the overall irreversible process. It has been demonstrated that at temperatures where a significant fraction of the enzyme molecules are in the native conformation, there is a correlation between the enzyme thermostabilities with respect to the reversible and irreversible inactivations: greater stability against the former is accompanied by greater stability against the latter. On the other hand, at very high temperatures (where essentially all of the enzyme molecules are unfolded), such a correlation does not exist. These findings are considered in terms of a kinetic model for irreversible enzyme thermoinactivation, and the implications of the derived relationship are discussed.     

Unfolding and aggregation during the thermal denaturation of streptokinase.

The thermal denaturation of streptokinase from Streptococcus equisimilis (SK) together with that of a set of fragments encompassing each of its three domains has been investigated using differential scanning calorimetry (DSC). Analysis of the effects of pH, sample concentration and heating rates on the DSC thermograms has allowed us to find conditions where thermal unfolding occurs unequivocally under equilibrium. Under these conditions, pH 7.0 and a sample concentration of less than approximately 1.5 mg x mL(-1), or pH 8.0, the heat capacity curves of intact SK can be quantitatively described by three independent two-state transitions, each of which compares well with the two-state transition observed for the corresponding isolated SK domain. The results indicate that each structural domain of SK behaves as a single cooperative unfolding unit under equilibrium conditions. At pH 7.0 and high sample concentration, or at pH 6.0 at any concentration investigated, the thermal unfolding of domain A was accompanied by the time-dependent formation of aggregates of SK. This produces a severe deformation of the DSC curves, which become concentration dependent and kinetically controlled, and thus precludes their proper analysis by standard deconvolution methods. A simple model involving time-dependent, high-order aggregation may account for the observed effects. Limited-proteolysis experiments suggest that in the aggregates the N-terminal segment 1-63 and the whole of SK domain C are at least partially structured, while domain B is highly unstructured. Unfolding of domain A, under conditions where the N-terminal segment 1-63 has a high propensity for beta sheet structure and a partially formed hydrophobic core, gives rise to rapid aggregation. It is likely that this region is able to act as a nucleus for the aggregation of the full-length protein.     

pH dependence of the reversible and irreversible thermal denaturation of gamma interferons

Heated at pH 6.0 and at 50 degrees C, human interferon gamma (HuIFN-gamma) is inactivated via the formation of insoluble aggregates. At pH 6.0, the aggregation rate increases with temperature from 40 to 65 degrees C. There is a temperature-dependent time lag to aggregate formation observed in the generation of light-scattering particles at pH 6.0, and this correlates with the fast phase observed in the kinetics of reversible thermal unfolding. In addition, the dependence of aggregation kinetics on temperature closely follows the reversible melting curve. These observations suggest that at pH 6.0 irreversible thermal denaturation and aggregation depend on partial or complete unfolding of the molecule. At pH 5.0, also at 50 degrees C, the molecule is stable to irreversible aggregation. In reversible unfolding in 0.25 M guanidine hydrochloride, the Tm for HuIFN-gamma increases from 30.5 degrees C at pH 4.75 to 41.8 degrees C at pH 6.25, in analogy to the behavior of other globular proteins. These observations suggest that the relative instability of HuIFN-gamma to irreversible denaturation via aggregation at pH 6.0 compared to pH 5.0 is not due to an increased stability toward unfolding at the lower pH. Alternatively, stability at pH 5.0 must be due either to the improved solution properties of the unfolded state or to the improved solubility/decreased kinetic lifetime of an unfolding intermediate. Aggregation of HuIFN-gamma at 50 degrees C is half-maximal at pH 5.7, suggesting that protonation of one or both of the histidine residues may be involved in this stabilization.(ABSTRACT TRUNCATED AT 250 WORDS)     

Study of thermal properties and heat-induced denaturation and aggregation of soy proteins by modulated differential scanning calorimetry

The thermal properties and heat-induced denaturation and aggregation of soy protein isolates (SPI) were studied using modulated differential scanning calorimetry (MDSC). Reversible and non-reversible heat flow signals were separated from the total heat flow signals in the thermograms. In the non-reversible profiles, two major endothermic peaks (at around 100 and 220 degrees C, respectively) associated with the loss of residual water were identified. In the reversible profiles, an exothermic peak associated with thermal aggregation was observed. Soy proteins denatured to various extents by heat treatments showed different non-reversible and reversible heat flow patterns, especially the exothermic peak. The endothermic or exothermic transition characteristics in both non-reversible and reversible signals were affected by the thermal history of the samples. The enthalpy change of the exothermic (aggregation) peak increased almost linearly with increase in relative humidity (RH) in the range between 8 and 85%. In contrast, the onset temperature of the exotherm decreased progressively with increase in RH. These results suggest that the MDSC technique could be used to study thermal properties and heat-induced denaturation/aggregation of soy proteins at low moisture contents. Associated functional properties such as water holding and hydration property can also be evaluated.     

A theory of aggregation in the thermal denaturation region of multistrand biopolymers

A theory explicitly allowing the possibility of aggregation of multistrand biopolymers is proposed. It is found that the same secondary bonds responsible for stabilizing the native structure at low temperature will promote aggregation in the thermal denaturation region for sufficiently long chains. A requirement for both open and zippered regions dictates that the aggregation region does not extend far below T_m. However, its width, or extension on the high-temperature side of T_m, is a strongly increasing function of chain length and also of the cooperativity parameter. The present theoretical results obtained for DNA and collagen with almost no adjustable parameters are in good qualitative agreement with a number of previously poorly understood experimental observations. The significance of such a spontaneous aggregation phenomenon for genetic recombination is noted.     

Surface denaturation of proteins: the thermal inactivation of beta-galactosidase (Escherichia coli) on wall-liquid surfaces.

Irreversible inactivation of dilute beta-galactosidase (Escherichia coli) at relatively low temperatures was found to occur as a result of interactions of beta-galactosidase with wall-liquid surfaces. The rate of inactivation was directly proportional to the wall-liquid surface area, but independent of the air-liquid surface area, and the rate was also dependent on the wall composition. A small portion of the beta-galactosidase molecules was found to bind strongly to the surfaces of vessels in which the beta-galactosidase was stored. Bovine serum albumin eliminated the inactivation and it also eliminated the binding of beta-galactosidase to the wall. On the other hand, EDTA eliminated the inactivation, but it did not decrease the amount of beta-galactosidase bound. The addition of some transition metals increased the rate of inactivation. Protection of beta-galactosidase from surface inactivation by EDTA is not, therefore, a result of decreased binding of the enzyme to the walls of the vessels, but is probably a result of the ability of EDTA to scavenge certain trace metal ions present in solution, which are needed for the inactivation. The content of protein in the solution did not change as a result of the inactivation and, thus, the inactive enzyme does not accumulate at the surface. Since beta-galactosidase is often stored for long periods of time and since it is used to decrease the lactose content of milk for lactose intolerant individuals, this study may have practical significance. The presence of metal chelators and extraneous proteins should improve the stability of the enzyme, especially for processes that are carried out at elevated temperatures.     

Comparison of the chemical and thermal denaturation of proteins by a two-state transition model

The conformational stabilities of eight proteins in terms of the free energy differences between the native "folded" state of the protein and its "unfolded" state were determined at 298 K by two methods: chemical denaturation at 298 K and extrapolation to 298 K of the thermal denaturation results at high temperature. The proteins were expressed in Escherichia coli from the Haemophilus influenzae and E. coli genes at different levels of expression, covered a molecular mass range from 13 to 37 kg mol(-1) per monomeric unit (some exhibiting unique structural features), and were oligomeric up to four subunits. The free energy differences were determined by application of a two-state transition model to the chemical and thermal denaturation results, ranged from 9.4 to 148 kJ mol(-1) at 298 K, and were found to be within the experimental uncertainties of both methods for all of the proteins. Any contributions from intermediate states detectable from chemical and thermal denaturation differences in the unfolding free energy differences in these proteins are within the experimental uncertainties of both methods.     

Cation binding effects on the pH, thermal and urea denaturation transitions in alpha-lactalbumin

The binding of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations to bovine alpha-lactalbumin at 20 and 37 degrees C has been studied by means of intrinsic protein fluorescence. The values of apparent binding constants for these ions obtained at 37 degrees C are about one order of magnitude lower than those measured at 20 degrees C. Urea and alkali (pH greater than 10) induce unfolding transitions which involve stable partially unfolded intermediates for all metal ion-bound forms of alpha-lactalbumin. Heating induces similar partially unfolded states. Nevertheless, the partially unfolded states induced by heating, urea, alkaline or acidic treatments are somewhat different in their tryptophan residue environment properties. The results have been interpreted in terms of a simple scheme of equilibria between metal-free and metal-bound forms in their native, partially unfolded and unfolded states. The scheme provides an approach to the quantitative interpretation of any transition equilibrium shift induced by a low molecular mass species able to be bound by a protein.     

Amyloid-induced aggregation and precipitation of soluble proteins: an electrostatic contribution of the Alzheimer's beta(25-35) amyloid fibril

Amyloid-induced aggregation and precipitation of soluble proteins were investigated in vitro using the amyloid fibrils of the beta(25--35) peptide, a cytotoxic fragment of the Alzheimer's beta-peptide at positions 25--35. The aggregation rate of firefly luciferase was found to be modulated by both a chaperone molecule DnaK and the beta(25--35) amyloid, but their effects were opposite in direction. The amyloid fibril drastically facilitated the luciferase aggregation, which may define a kind of anti-chaperone activity. The effect of the beta(25--35) amyloid to promote protein aggregation and precipitation was further demonstrated for a wide variety of target proteins. The amount of coprecipitation was well correlated with the predicted isoelectric point of the target proteins, indicating that the interaction between the beta(25--35) amyloid and the target was driven by an electrostatic force between them. This view was confirmed by the experiments using an electrically neutral mutant peptide, beta(25--35)KA. It was also found that clustering of the beta(25--35) peptide to form amyloid and the conformation of the target protein are additional factors that determine the strength of the amyloid-protein interaction. Spectroscopic and electron microscopic methods have revealed that the proteins coprecipitated with the beta(25--35) amyloid formed amorphous aggregates deposited together with the amyloid fibrils. The conformation of protein molecules left in the residual soluble fraction was also damaged in the amyloid-containing solution. As a summary, this study has proposed a scheme for events related to the nonspecific amyloid-protein interaction, which may play substantial roles in in vivo conditions.     

Thermal-aggregation suppression of proteins by a structured PEG analogue: Importance of denaturation temperature for effective aggregation suppression

Development of protein stabilizing reagents, that suppress aggregation and assist refolding, is an important issue in biochemical technology related with the synthesis and preservation of therapeutic or other functional proteins. In the precedent research, we have developed a structured poly(ethylene glycol) (PEG) analogue with triangular geometry, which turns into a dehydrated state above ca. 60 °C. Focusing on this rather lower dehydration temperature than that of conventional linear PEGs, a capability of the triangle-PEG to stabilize proteins under thermal stimuli was studied for citrate synthase, carbonic anhydrase, lysozyme and phospholipase. Variable temperature high-tension voltage and circular dichroism spectroscopic studies on the mixtures of these proteins and the triangle-PEG showed that the triangle-PEG stabilizes carbonic anhydrase, lysozyme and phospholipase that exhibit denaturation temperatures higher than 60 °C, while substantially no stabilization was observed for citrate synthase that denatures below 60 °C. Hence, the dehydrated triangle-PEG likely interacts with partially unfolded proteins through the hydrophobic interaction to suppress protein aggregation.     

High resolution derivative denaturation profiles of DNA in the presence of copper(II) ions

Derivative denaturation profiles of calf thymus DNA in the presence of copper(II) ions have been directly obtained from high resolution thermal denaturation profiles recorded in an isoabsorbance wavelength of the AT and GC hyperchromic spectra. The analysis of the very sensitive profiles provides further evidence that the melting temperature (Tm) of DNA decreases in the presence of stoichiometric ratio of copper(II) ions to nucleotide. Also, evidence is given of peculiar behaviour at higher temperatures where a new melting transition is observed. This phenomenon could be in line with the presence of bridging of DNA single strands by copper ions which are disrupted when the temperature is raised.     

Effects of osmolytes on arginine kinase from Euphausia superba: A study on thermal denaturation and aggregation

Investigations of energy-related enzymatic properties may provide valuable information about the mechanisms that are involved in the adaptation to extreme climatic environments. The protective effects of osmolytes on the thermal denaturation and aggregation of arginine kinase from E. superba (ESAK) was investigated. When the concentration of glycine, proline and glycerol increased, the relative activation was significantly enhanced, while the aggregation of ESAK during thermal denaturation was decreased. Spectrofluorometry results showed that the presence of these three osmolytes significantly decreased the tertiary structural changes of ESAK and that thermal denaturation directly induced ESAK aggregation. The results demonstrated that glycine, proline and glycerol not only prevented ESAK from inactivation and unfolding but also inhibited aggregation by stabilizing the ESAK conformation. We measured the ORF gene sequence of ESAK by RACE, and built the 3D structure of ESAK and osmolytes by homology models. The results showed that the docking energy was relatively low and that the clustering groups were spread to the surface of ESAK, indicating that osmolytes directly protect the surface of the protein. Our study provides important insight into the protective effects of osmolytes on ESAK folding.     

The effect of Cr(III) upon the thermal denaturation of DNA

Thermal denaturation studies of Cr-DNA solutions at pH 6.0 were carried out by monitoring the uv absorbance at 260 nm. The melting curves of solutions of calf thymus and Escherichia coli DNA with added Cr(ClO₄)₃ were broadened and shifted to higher temperatures. As the ratio of Cr: DNA increased, the melting temperature increased until it reached a maximum at Cr: DNA ratios of 0.7 (E. coli) and 0.9 (calf thymus). At higher concentrations of Cr³⁺ the melting temperature decreased and then leveled off, but it never fell as low as that of the pure DNA.     

Effect of europium(III) on the thermal denaturation and cleavage of transfer ribonucleic acids

The interaction of tRNA with Eu(III) has been studied by optical and gel electrophoretic tecfhniques. At low levels (less than six metals per tRNA), Eu(III) stabilizes yeast tRNA^Phe against thermal denaturation; however, at higher levels (about eight to ten Eu/tRNA) the tRNA is destabilized by Eu(III). This may have important implications regarding recent attempts to grow crystals of tRNA from solutions containing europium. Comparative studies of the effects of Mg(II) and Eu(III) on tRNA structure confirm that the first four Eu(III) ions are more strongly bound than Mg(II). At slightly elevated temperatures (50°C, pH 7) the binding of Eu(III) catalyzes the hydrolysis of the tRNA backbone. From an analysis of the fragments produced by the hydrolysis and of the variation in the rate of cleavage as a function of the metal per tRNA ratio, we conclude that (i) the addition of Eu(III) to the tRNA is sequential, (ii) the first Eu(III) is bound in close proximity to the two dihydrouridine residues, and (iii) the rate of hydrolysis depends on the number of Eu(III) free in solution. Metals bound at sites 2–4 are relatively much less active in promoting the cleavage but the metal bound at site 5 is again active. The initial cleavage products are shown to be identical with those obtained using magnesium, zinc, or lead.