The role of membrane properties in Mistic folding and dimerisation.
The role of membrane properties in Mistic folding and dimerisation.
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膜特性在 Mistic 折叠和二聚化中的作用。
DOI：
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发表时间：
2011
期刊：
影响因子：
--
通讯作者：
D. Otzen
中科院分区：
文献类型：
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作者：
D. Debnath;R. Basaiawmoit;K. Nielsen;D. Otzen
膜不仅提供细胞区隔化，而且通过多种不同的脂质类型影响蛋白质的行为和折叠。我们研究了脂质组成对枯草芽孢杆菌膜相关蛋白Mistic折叠的影响。我们通过单个Cys3残基使用二聚化作为正确折叠程度的监视器，因为错误或展开将暴露否则隐藏的Cys3。我们发现，在脂质如何影响蛋白质的生产和二聚化方面存在很大的差异，从高产量和低二聚化，通过增加产量和高二聚化，到低产量和低二聚化。磷脂（PC）囊泡，特别是二油基磷脂囊泡，导致最高的生产水平。较短的链长导致产量降低，但二聚化水平较高。不同的脂类可能在不同程度上促进Mistic的正确折叠，这是由适当的疏水匹配（长链而非短链PC囊泡）和流体相的存在介导的（凝胶相减少了Mistic的产生和二聚化，可能是通过将Mistic固定在表面）。事实上，不同的脂质都有影响，这表明Mistic的行为就像一个真正的膜蛋白，对一定厚度和柔韧性的膜有明显的偏好。
Membranes not only provide cellular compartmentalization but influence protein behavior and folding by virtue of the multitude of different lipid types. We have studied the impact of lipid composition on the folding of the membrane-associated protein Mistic from B. subtilis. We use dimerisation via the single Cys3 residue as monitor for the degree of correct folding, since mis- or unfolding will expose the otherwise buried Cys3. We find great variability in how lipids affect protein production and dimerization, ranging from high production and low dimerization via increased production and higher dimerization to low production and low dimerization. Phosphocholine (PC) vesicles, in particular di-oleoyl-PC, lead to the highest production levels. Shorter chain lengths lead to reduced production but higher levels of dimerization. Different lipids may promote correct folding of Mistic to different extents, mediated by proper hydrophobic matching (attained for long-chain but not short-chain PC vesicles) and the existence of a fluid phase (the gel phase reduces production as well as dimerization, probably by immobilizing Mistic on the surface). The very fact that different lipids have an effect indicates that Mistic behaves like a bona fide membrane protein with a clear preference for membranes of a certain thickness and flexibility.
影响因子：
2.9
作者：
RODIONOVA, NA;TATULIAN, SA;TAMM, LK
通讯作者：
TAMM, LK