Cited by 37Protein Structure and DynamicsLipid Membrane Structure and BehaviorRNA and protein synthesis mechanisms

Structural stability of proteins in aqueous and nonpolar environments

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Yasuda, Satoshi, Oshima, Hiraku, Kinoshita, Masahiro·2012·The Journal of Chemical Physics

Abstract

A protein folds into its native structure with the α-helix and/or β-sheet in aqueous solution under the physiological condition. The relative content of these secondary structures largely varies from protein to protein. However, such structural variability is not exhibited in nonaqueous environment. For example, there is a strong trend that alcohol induces a protein to form α-helices, and many of the membrane proteins within the lipid bilayer consists of α-helices. Here we investigate the structural stability of proteins in aqueous and nonpolar environments using our recently developed free-energy function F = (Λ − TS)/(kBT0) = Λ/(kBT0) − S/kB (T0 = 298 K and the absolute temperature T is set at T0) which is based on statistical thermodynamics. Λ/(kBT0) and S/kB are the energetic and entropic components, respectively, and kB is Boltzmann's constant. A smaller value of the positive quantity, −S, represents higher efficiency of the backbone and side-chain packing promoted by the entropic effect arising from the translational displacement of solvent molecules or the CH2, CH3, and CH groups which constitute nonpolar chains of lipid molecules. As for Λ, in aqueous solution, a transition to a more compact structure of a protein accompanies the break of protein-solvent hydrogen bonds: As the number of donors and acceptors buried without protein intramolecular hydrogen bonding increases, Λ becomes higher. In nonpolar solvent, lower Λ simply implies more intramolecular hydrogen bonds formed. We find the following. The α-helix and β-sheet are advantageous with respect to −S as well as Λ and to be formed as much as possible. In aqueous solution, the solvent-entropy effect on the structural stability is so strong that the close packing of side chains is dominantly important, and the α-helix and β-sheet contents are judiciously adjusted to accomplish it. In nonpolar solvent, the solvent-entropy effect is substantially weaker than in aqueous solution. Λ is crucial and the α-helix is more stable than the β-sheet in terms of Λ, which develops a tendency that α-helices are exclusively chosen. For a membrane protein, α-helices are stabilized as fundamental structural units for the same reason, but their arrangement is performed through the entropic effect mentioned above.

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Crossref · 10.1063/1.4755755

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Authors
Yasuda, S., Oshima, H., & Kinoshita, M.
Affiliations
Kyoto University (JP)
Venue
The Journal of Chemical Physics
Published
2012-10-03
Volume
137
Issue
13
Pages
135103-135103
ISSN
  • 0021-9606 (ISSN-L)
  • 1089-7690
OpenAlex
W2061520646
Cited by
37
References
60
Citations by year
2026: 1 · 2025: 3 · 2024: 2 · 2022: 1 · 2021: 1 · 2020: 5 · 2019: 3 · 2018: 3 · 2017: 2 · 2016: 6 · 2015: 4 · 2014: 3 · 2013: 3
FWCI
1.28
Type
journal article
Language
en
Locations
  • The Journal of Chemical Physics (publishedVersion)
  • PubMed (publishedVersion)
  • Institutional Repositories DataBase (IRDB) (submittedVersion)
  • Kyoto University Research Information Repository (Kyoto University) (submittedVersion)
Funders
Japan Society for the Promotion of Science (22300100)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Structure and Dynamics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Lipid Membrane Structure and Behavior
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › RNA and protein synthesis mechanisms
Keywords
protein folding, protein stability, alpha-helix, beta-sheet, secondary structure, solvent entropy, nonpolar solvents, membrane proteins, lipid bilayers, free energy function, entropic effects, side-chain packing, intramolecular hydrogen bonding, statistical mechanics
MeSH terms
Hydrogen Bonding, Models, Molecular, Proteins, Solvents, Thermodynamics, Water, Protein Structure, Secondary, Protein Stability

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