Salt Effects on Hydrophobic Interaction and Charge Screening in the Folding of a Negatively Charged Peptide to a Coiled Coil (Leucine Zipper)
- 1 May 1998
- journal article
- Published by American Chemical Society (ACS) in Biochemistry
- Vol. 37 (20) , 7539-7550
- https://doi.org/10.1021/bi972977v
Abstract
The stability of a coiled coil or leucine zipper is controlled by hydrophobic interactions and electrostatic forces between the constituent helices. We have designed a 30-residue peptide with the repeating seven-residue pattern of a coiled coil, (abcdefg)n, and with Glu in positions e and g of each heptad. The glutamate side chains prevented folding at pH values above 6 because of electrostatic repulsion across the helix dimer interface as well as within the individual helices. Protonation of the carboxylates changed the conformation from a random coil monomer to a coiled coil dimer. Folding at alkaline pH where the peptide had a net charge of -7e was promoted by the addition of salts. The nature of the charge screening cation was less important than that of the anion. The high salt concentrations (>1 M) necessary to induce folding indicated that the salt-induced folding resulted from alterations in the protein-water interaction. Folding was promoted by the kosmotropic anions sulfate and fluoride and to a lesser extent by the weak kosmotrope formate, whereas chloride and the strong chaotrope perchlorate were ineffective. Kosmotropes are excluded from the protein surface, which is preferentially hydrated, and this promotes folding by strengthening hydrophobic interactions at the coiled coil interface. Although charge neutralization also contributed to folding, it was effective only when the screening cation was partnered by a good kosmotropic anion. Folding conformed to a two-state transition from random coil monomer to coiled coil dimer and was enthalpy driven and characterized by a change in the heat capacity of unfolding of 3.9 +/- 1.2 kJ mol-1 K-1. The rate of folding was analyzed by fluorescence stopped-flow measurements. Folding occurred in a biphasic reaction in which the rapid formation of an initial dimer (kf = 2 x 10(7) M-1 s-1) was followed by an equally rapid concentration-independent rearrangement to the folded dimer (k > 100 s-1).Keywords
This publication has 11 references indexed in Scilit:
- Speeding up protein folding: mutations that increase the rate at which Rop folds and unfolds by over four orders of magnitudeFolding and Design, 1997
- Charge density-dependent strength of hydration and biological structureBiophysical Journal, 1997
- Thermodynamic Characterization of the Coupled Folding and Association of Heterodimeric Coiled Coils (Leucine Zippers)Journal of Molecular Biology, 1996
- Getting a grip on DNA recognition: structures of the basic region leucine zipper, and the basic region helix-loop-helix DNA-binding domainsCurrent Opinion in Structural Biology, 1994
- The Control of Protein Stability and Association by Weak Interactions with Water: How Do Solvents Affect These Processes?Annual Review of Biophysics, 1993
- A neutral, water-soluble, .alpha.-helical peptide: the effect of ionic strength on the helix-coil equilibriumJournal of the American Chemical Society, 1991
- The Hofmeister effect and the behaviour of water at interfacesQuarterly Reviews of Biophysics, 1985
- [6] Molecular weight determinations from radiation inactivationPublished by Elsevier ,1985
- [4] The calculation of partial specific volumes of proteins in 6 M guanidine hydrochloridePublished by Elsevier ,1979
- THE STRUCTURE OF WATER AND HYDROPHOBIC BONDING IN PROTEINS. III. THE THERMODYNAMIC PROPERTIES OF HYDROPHOBIC BONDS IN PROTEINS1,2The Journal of Physical Chemistry, 1962