On the mechanism of cold denaturation

Shedding light on the extra thermal stability of thermophilic proteins

An entropic stabilization mechanism has recently gained attention and credibility as the physical ground for the extra thermal stability of globular proteins from thermophilic microorganisms. An empirical result, obtained from the analysis of thermodynamic data for a large set of proteins, strengthens the general reliability of the theoretical approach originally devised to rationalize the occurrence of cold denaturation [Graziano, PCCP 2014, 16, 21755-21767]. It is shown that this theoretical approach can readily account for the entropic stabilization mechanism. On decreasing the conformational entropy gain associated with denaturation, the thermal stability of a model globular protein increases markedly.

Hydrostatic pressure effect on PNIPAM cononsolvency in water-methanol solutions

When methanol is added to water at room temperature and 1atm, poly (N-isopropylacrylamide), PNIPAM, undergoes a coil-to-globule collapse transition. This intriguing phenomenon is called cononsolvency. Spectroscopic measurements have shown that application of high hydrostatic pressure destroys PNIPAM cononsolvency in water-methanol solutions. We have developed a theoretical approach that identifies the decrease in solvent-excluded volume effect as the driving force of PNIPAM collapse on increasing the temperature. The same approach indicates that cononsolvency, at room temperature and P=1atm, is caused by the inability of PNIPAM to make all the attractive energetic interactions that it could be engaged in, due to competition between water and methanol molecules. The present analysis suggests that high hydrostatic pressure destroys cononsolvency because the coil state becomes more compact, and the quantity measuring PNIPAM-solvent attractions increases in magnitude due to the solution density increase, and the ability of small water molecules to substitute methanol molecules on PNIPAM surface.

A driving force for polypeptide and protein collapse

Polypeptide collapse is driven by the solvent-excluded volume decrease, the presence of nonpolar side chains is not so important.

Shedding light on the hydrophobicity puzzle

A general theory of hydrophobic hydration and pairwise hydrophobic interaction has been developed in the last years. The main ingredient is the recognition that: (a) cavity creation (necessary to insert a solute molecule into water) causes a solvent-excluded volume effect that leads to a loss in the translational entropy of water molecules; (b) the merging of two cavities (necessary to form the contact minimum configuration of two nonpolar molecules) causes a decrease in the solvent-excluded volume effect and so an increase in the translational entropy of water molecules. The performance of the theoretical approach is tested by reproducing both the hydration thermodynamics of xenon and the thermodynamics associated with the formation of the contact minimum configuration of two xenon atoms, over a large temperature range.

On urea's ability to stabilize the globule state of poly(N-isopropylacrylamide)

Urea stabilizes the PNIPAM globule state because the increase in the solvent-excluded volume effect overwhelms the direct energetic interactions with the PNIPAM surface.

An alternative explanation of the cononsolvency of poly(N-isopropylacrylamide) in water–methanol solutions

Water/methanol competition in the interaction with PNIPAM causes a decrease in the magnitude of attractive energy, leading to cononsolvency.

Statistical thermodynamics of aromatic–aromatic interactions in aqueous solution

To elucidate the interactions between aromatic rings, which are believed to play essential roles in a variety of biological processes, we analyze the water-mediated interactions between toluene molecules along face-to-face stacked (FF) and point-to-face T-shaped (TS) paths using a statistical-mechanical theory of liquids combined with a molecular model for water.

Cold Denaturation Unveiled: Molecular Mechanism of the Asymmetric Unfolding of Yeast Frataxin

What is the mechanism that determines the denaturation of proteins at low temperatures, which is, by now, recognized as a fundamental property of all proteins? We present experimental evidence that clarifies the role of specific interactions that favor the entrance of water into the hydrophobic core, a mechanism originally proposed by Privalov but never proved experimentally. By using a combination of molecular dynamics simulation, molecular biology, and biophysics, we identified a cluster of negatively charged residues that represents a preferential gate for the entrance of water molecules into the core. Even single-residue mutations in this cluster, from acidic to neutral residues, affect cold denaturation much more than heat denaturation, suppressing cold denaturation at temperatures above zero degrees. The molecular mechanism of the cold denaturation of yeast frataxin is intrinsically different from that of heat denaturation.

A Cold Limit to Adaptation in the Sea

Temperature affects biological functions by altering reaction rates. Physiological rates usually double to treble for every 10 °C rise, and 1-4 fold encompasses normal biological functions. However, in polar marine species inhabiting temperatures around 0 °C many processes are slowed beyond the Arrhenius relationships for warmer water species. Growth, embryonic development, Specific dynamic action (SDA) duration, and time to acclimate to altered temperature, are all 5-12 fold slower in species living near 0 °C than at 10 °C. This cold marine physiological transition to slower states is absent, however, in oxygen consumption and SDA factorial scope; processes where capacity is related to aerobic scope. My opinion is that processes involving significant protein modification are impacted, and protein synthesis or folding problems cause the slowing of rates beyond expected temperature effects.

On the Effect of Sodium Chloride and Sodium Sulfate on Cold Denaturation

Both sodium chloride and sodium sulfate are able to stabilize yeast frataxin, causing an overall increase of its thermodynamic stability curve, with a decrease in the cold denaturation temperature and an increase in the hot denaturation one. The influence of low concentrations of these two salts on yeast frataxin stability can be assessed by the application of a theoretical model based on scaled particle theory. First developed to figure out the mechanism underlying cold denaturation in water, this model is able to predict the stabilization of globular proteins provided by these two salts. The densities of the salt solutions and their temperature dependence play a fundamental role.

On the effect of sodium salts on the coil-to-globule transition of poly(N-isopropylacrylamide)

Addition of sodium salts to water increases the density, thereby increasing the magnitude of the solvent-excluded volume effect and stabilizing the globule state of PNIPAM.