This paper investigates the thermodynamic and kinetic response of WT* ubiquitin (F45W) and three mutants to high concentrations of glucose, sucrose and dextran under physiological temperature and pH. WT* ubiquitin was stabilised by the same amount when comparing each cosolute on a weight to volume ratio, with cosolute effects largely independent of denaturant concentration. The energy difference between the mutants and WT* ubiquitin also remained the same in high concentrations of cosolute. An apparent decrease in transition-state surface burial in the presence of the cosolutes was attributed to increased compaction of the denatured state, and not to the Hammond effect. Together, these results suggest higher thermodynamic stabilities and folding rates for proteins in vivo compared to in vitro, in addition to more compact denatured states. Because the effects of mutation are the same in dilute solution and crowded conditions used to mimic the cellular environment, there is validity in using measurements of mutant stabilities made in dilute solutions to inform on how the mutations may affect stability in vivo.
Submitter: Connie Wang
Submission Date: Aug. 7, 2017, 5:28 p.m.
|Number of data points||112|
|Assays/Quantities/Protocols||Experimental Assay: ∆G (0 Dextran) ; Experimental Assay: kU (200g/L glucose) ; Experimental Assay: mu-f (0 Dextran) ; Experimental Assay: GdmCl 100 g/L Dextran ; Experimental Assay: ∆G (100 g/L Dextran) ; Experimental Assay: mu-f (100 Dextran) ; Experimental Assay: mkU (0g/L glucose) ; Experimental Assay: GdmCl 0 Dextran ; Experimental Assay: kU (0g/L glucose) ; Experimental Assay: kF (0g/L glucose) ; Experimental Assay: kF (200 g/L glucose) ; Experimental Assay: mkU (200g/L glucose) ; Experimental Assay: mkF (200 g/L glucose) ; Experimental Assay: mkF (0g/L glucose)|
|Libraries||Ubiquitin stability in dextran solution pH7.4, 37Celsius and flucose with GdmCl as denaturant|