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SHEAR INDUCED DENATURATION OF PROTEINS

剪切引起的蛋白质变性

基本信息

批准号：
EP/F007922/1
负责人：
Ewan Blanch
金额：
$ 41.19万
依托单位：
University of Manchester
依托单位国家：
英国
项目类别：
Research Grant
财政年份：
2007
资助国家：
英国
起止时间：
2007 至无数据
项目状态：
已结题

来源：
https://gtr.ukri.org/projects?ref=EP%2FF007922%2F1
关键词：
SHEAR INDUCED DENATURATION PROTEINS

项目摘要

Proteins are fundamentally important molecules crucial for life and are now becoming widely used in industrial and medical applications. The protein drug industry alone is worth $US300billion per year and is growing quickly. Proteins are highly complex polymers and they have to fold into their correct structures to function effectively. This is not simple and the importance of protein folding has been long recognised and has led to decades of research into protein unfolding (or protein denaturation), with spin offs including medical applications (unfolded proteins can cause deadly diseases such as Alzheimer's and Parkinson's) and scientific technologies (protein unfolding tools are routinely used in biology and chemistry).Although protein unfolding by chemical and thermal means are areas of intensive research, and now mechanical unfolding is being utilised as a new tool in nanobioengineering, virtually nothing is known about unfolding by shear forces in fluids. Any new tool for controlling protein structure and unfolding will be a major breakthrough and the possibility of doing this using fluids (the natural environment for most proteins and most stages of protein preparation in industry), makes shear-flow an incredibly promising tool. However, we must discover the natural laws governing this phenomenon and develop the practical tools to measure and control shear-induced unfolding before we can make use of it.We will conduct the most comprehensive examination of the effects of shear flow on protein structure yet attempted, covering a diverse range of proteins of different shapes and stabilities, investigate the effects of experimental conditions and solvent properties, and use far more sensitive tools than have previously been brought to this problem. Our aim is to not only identify which proteins do or do not undergo unfolding under shear, but to identify and quantify which parts of the protein structure change (this is more physiologically important than just saying a protein does or doesn't unfold), learn the mechanisms of how shear-induced denaturation occurs and develop the methods to control and manipulate protein unfolding. This study will also involve the first comprehensive analysis of laminar and shear flow parameters in relation to proteins, which is required to obtain a true mechanistic understanding of the process.First, we will characterise and quantify the shear parameters of the flow cells to be used (both macro- and micro-fluidic devices) and then identify which proteins, from a widely varied set of targets, do or do not unfold in fluid flows. Different proteins can have greatly different structures and stabilities and it is likely that some proteins will not unfold under our experimental conditions, some will unfold, while others may need assistance to unfold by controlling experimental parameters (pH, viscosity etc.). It will be important to examine a number of very different proteins with different shapes and inherent stabilities to identify general trends or rules, and to identify favourable targets for the second phase of the project.We will then conduct more intensive studies for those proteins found to unfold under shear, with the aim of determining which parts of the protein structure change (which is more important than just knowing if the protein unfolds or not), quantifying these changes, detailing the mechanisms responsible and learning how to manipultae protein unfolding by controlling the solution characteristics (flow rate, viscosity, pH, chemical additives). In this way we will learn which types of proteins are most susceptible to shear flows and why, and we will develop the tools and techniques to control shear induced denaturation, making it a new addition to the protein engineering toolkit.

蛋白质是对生命至关重要的分子，现在被广泛应用于工业和医疗领域。仅蛋白质药物行业每年就价值3000亿美元，而且还在迅速增长。蛋白质是高度复杂的聚合物，它们必须折叠成正确的结构才能有效地发挥作用。这并不简单，蛋白质折叠的重要性早已被认识到，并导致了数十年来对蛋白质展开（或蛋白质变性）的研究，其衍生产品包括医学应用（未折叠的蛋白质可导致致命疾病，如阿尔茨海默氏症和帕金森症）和科学技术（蛋白质展开工具在生物学和化学中经常使用）。虽然通过化学和热手段展开蛋白质是深入研究的领域，现在机械展开正被用作纳米生物工程的新工具，但实际上对流体中剪切力展开蛋白质一无所知。任何控制蛋白质结构和展开的新工具都将是一个重大突破，使用流体（大多数蛋白质和工业中大多数蛋白质制备阶段的自然环境）实现这一目标的可能性使剪切流成为一个令人难以置信的有前途的工具。然而，我们必须发现控制这一现象的自然规律，并开发出实用的工具来测量和控制剪切引起的展开，然后才能利用它。我们将对剪切流对蛋白质结构的影响进行迄今为止最全面的检查，涵盖不同形状和稳定性的各种蛋白质，研究实验条件和溶剂性质的影响，并使用比以前更敏感的工具来解决这个问题。我们的目标不仅是确定哪些蛋白质在剪切作用下会或不会展开，而且要确定和量化蛋白质结构的哪些部分会发生变化（这在生理学上比仅仅说蛋白质会或不会展开更重要），了解剪切诱导变性发生的机制，并开发控制和操纵蛋白质展开的方法。这项研究还将首次全面分析与蛋白质相关的层流和剪切流参数，这是获得对该过程的真正机制理解所必需的。首先，我们将描述和量化要使用的流细胞的剪切参数（宏观和微流体装置），然后从广泛不同的靶标中确定哪些蛋白质在流体流动中展开或不展开。不同的蛋白质可以有很大不同的结构和稳定性，很可能有些蛋白质在我们的实验条件下不会展开，有些会展开，而另一些可能需要通过控制实验参数（pH，粘度等）来帮助展开。重要的是要检查许多具有不同形状和固有稳定性的非常不同的蛋白质，以确定总体趋势或规则，并为项目的第二阶段确定有利的目标。然后，我们将对那些被发现在剪切下展开的蛋白质进行更深入的研究，目的是确定蛋白质结构的哪些部分发生了变化（这比仅仅知道蛋白质是否展开更重要），量化这些变化，详细说明负责的机制，并学习如何通过控制溶液特性（流速、粘度、pH值、化学添加剂）来操纵蛋白质展开。通过这种方式，我们将了解哪种类型的蛋白质最容易受到剪切流的影响，以及为什么，我们将开发控制剪切诱导变性的工具和技术，使其成为蛋白质工程工具包的新成员。