Effect of pressure on the secondary structure of coiled coil peptide GCN4-p1

被引:8
作者
Imamura, Hiroshi [2 ]
Isogai, Yasuhiro [3 ]
Takekiyo, Takahiro [4 ]
Kato, Minoru [1 ,2 ]
机构
[1] Ritsumeikan Univ, Dept Pharm, Coll Pharmaceut Sci, Shiga 5258577, Japan
[2] Ritsumeikan Univ, Grad Sch Sci & Engn, Shiga 5258577, Japan
[3] Toyama Prefectural Univ, Fac Engn, Dept Biotechnol, Toyama 9390398, Japan
[4] Natl Def Acad, Dept Appl Chem, Kanagawa 2398686, Japan
来源
BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS | 2010年 / 1804卷 / 01期
关键词
Pressure effect; Coiled coil; GCN4-p1; Infrared spectroscopy; Alpha-helix; CD spectroscopy; TRANSFORM INFRARED-SPECTROSCOPY; LEUCINE-ZIPPER; AQUEOUS-SOLUTION; PROTEIN; HELIX; DENATURATION; STABILITY; SPECTRA; MODEL; ABSORPTION;
D O I
10.1016/j.bbapap.2009.10.003
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
It has recently been demonstrated that pressure induces folding of the alpha-helix of an alanine-based peptide (AK20), which is a monomer in water (Imamura and Kato, Proteins 2009;76:911-918). The present study focused on a coiled coil peptide GCN4-p1, the alpha-helices of which associate via a hydrophobic core, to examine whether the pressure stability of the alpha-helices depends on the hydrophobic core. Fourier transform infrared spectroscopy was used to investigate the effect of pressure on the secondary structures of GCN4-p1, The infrared spectra of GCN4-p1 shows the two amide I' peaks at similar to 1650 and similar to 1630 cm(-1) stemming from the solvent-inaccessible alpha-helix and the solvent-accessible alpha-helix, respectively. The intensities of both the peaks increase with increasing pressure, whereas they decrease with increasing temperature. This indicates that pressure induces both the alpha-helices of GCN4-p1 to fold. The present result suggests that the positive volume change upon unfolding of an alpha-helix is a common characteristic of peptides. The pressure-induced stabilization of the alpha-helices is discussed in comparison with the pressure denaturation of proteins. (C) 2009 Elsevier B.V. All rights reserved.
引用
收藏
页码:193 / 198
页数:6
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