Structure and Fluctuation of Proteins as Revealed by Compressibility
| Project/Area Number |
60580218
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
生物物性学
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| Research Institution | Nagoya University |
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Principal Investigator |
GEKKO Kunihiko Faculty of Agriculture, Nagoya University , Assoc. Prof., 農学部, 助教授 (10023467)
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| Project Period (FY) |
1985 – 1986
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| Project Status |
Completed (Fiscal Year 1986)
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| Budget Amount *help |
¥1,500,000 (Direct Cost: ¥1,500,000)
Fiscal Year 1986: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 1985: ¥1,000,000 (Direct Cost: ¥1,000,000)
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| Keywords | Globular proteins / Protein structure / Compressibility / Fluctuation / Hydration and cavity effects / Compressibility-structure relationship |
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| Research Abstract |
The adiabatic compressibility, <bata_s> , of 25 globular proteins in water was determined by means of sound velocity measurements at 25゜C. All the proteins studied except for subtilisin and gelain showed positive <bata_s> values, indicating the large internal compressibility of the protein molecules. The intrinsic compressibility of proteins free from the hydration effect appeared to be comparable to that of normal ice. These compressibility data were analyzed to examine the correlation of the compressibility with some structural parameters and the amino acid compositions of proteins. It was found that <bata_s> increases with increasing partial specific volume and hydrophobicity of proteins. The helix element also seemed to be a dynamic domain to increase <bata_s> . Four amino acid residues (Leu, Glu, Phe, and His) greatly increased <bata_s> , and another four (Asn, Gly, Ser, and Thr) decreased it. Some empirical equations were derived for the estimation of the <bata_s> values of unknown proteins on the basis of their amino acid compositions. The volume fluctuations of proteins revealed by the compressibility data were in the range of 30-200 ml/mol, which corresponded to about 0.3% of the total protein volume. The conformational fluctuation seemed to enhance the thermal stability of proteins. It was also found that <bata_s> increases with increasing the temperature and the glycerol concentration in solvent. These results were ascribed to dehydration of protein molecules.
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Research Products
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