Pathways in two-state protein folding

Asymptotic Hitting Time for a Simple Evolutionary Model of Protein Folding

We consider two versions of a simple evolutionary algorithm (EA) model for protein folding at zero temperature, namely the (1 + 1)-EA on the LeadingOnes problem. In this schematic model, the structure of the protein, which is encoded as a bit-string of length n, is evolved to its native conformation through a stochastic pathway of sequential contact bindings. We study the asymptotic behavior of the hitting time, in the mean case scenario, under two different mutations: the one-flip, which flips a unique bit chosen uniformly at random in the bit-string, and the Bernoulli-flip, which flips each bit in the bit-string independently with probability c/n, for some c ∈ ℝ+ (0 ≤ c ≤ n). For each algorithm, we prove a law of large numbers, a central limit theorem, and compare the performance of the two models.

Exact partition function zeros of the Wako-Saitô-Muñoz-Eaton protein model

I compute exact partition function zeros of the Wako-Saitô-Muñoz-Eaton model for various secondary structural elements and for two proteins, 1BBL and 1I6C, by using both analytic and numerical methods. Two-state and barrierless downhill folding transitions can be distinguished by a gap in the distribution of zeros at the positive real axis.

Is it always possible to distinguish two- and three-state systems by evaluating the van't Hoff enthalpy?

Many small globular proteins are traditionally classified as thermodynamical two-state systems, i.e., the protein is either in the native, active state (folded) or in the denatured state (unfolded). We challenge this view and show that there may exist (protein) systems for which a van't Hoff analysis of experimental data cannot determine whether the system corresponds to two or three thermodynamical states when only temperatures in a narrow temperature region around the transition are considered. We generalize a widely employed two-state protein folding model to include a third, transition state. For this three-state system we systematically study the deviation of the calorimetric enthalpy (heat of transition) from the van't Hoff enthalpy, a measure of the two-stateness of a transition. We show that under certain conditions the heat capacity of the three-state system can be almost indistinguishable from the heat capacity for the two-state system over a broad temperature interval. The consequence may be that some three-state (or even more than three-states) systems have been misinterpreted as two-state systems when the conclusion is drawn solely upon the van't Hoff enthalpy. These findings are important not only for proteins, but also for the interpretation of thermodynamical systems in general.

Asymptotic Hitting Time for a Simple Evolutionary Model of Protein Folding

We consider two versions of a simple evolutionary algorithm (EA) model for protein folding at zero temperature, namely the (1 + 1)-EA on the LeadingOnes problem. In this schematic model, the structure of the protein, which is encoded as a bit-string of lengthn, is evolved to its native conformation through a stochastic pathway of sequential contact bindings. We study the asymptotic behavior of the hitting time, in the mean case scenario, under two different mutations: theone-flip, which flips a unique bit chosen uniformly at random in the bit-string, and theBernoulli-flip, which flips each bit in the bit-string independently with probabilityc/n, for somec∈ℝ+(0 ≤c≤n). For each algorithm, we prove a law of large numbers, a central limit theorem, and compare the performance of the two models.

Solvation effects and driving forces for protein thermodynamic and kinetic cooperativity: how adequate is native-centric topological modeling?

What energetic and solvation effects underlie the remarkable two-state thermodynamics and folding/unfolding kinetics of small single-domain proteins? To address this question, we investigate the folding and unfolding of a hierarchy of continuum Langevin dynamics models of chymotrypsin inhibitor 2. We find that residue-based additive Gō-like contact energies, although native-centric, are by themselves insufficient for protein-like calorimetric two-state cooperativity. Further native biases by local conformational preferences are necessary for protein-like thermodynamics. Kinetically, however, even models with both contact and local native-centric energies do not produce simple two-state chevron plots. Thus a model protein's thermodynamic cooperativity is not sufficient for simple two-state kinetics. The models tested appear to have increasing internal friction with increasing native stability, leading to chevron rollovers that typify kinetics that are commonly referred to as non-two-state. The free energy profiles of these models are found to be sensitive to the choice of native contacts and the presumed spatial ranges of the contact interactions. Motivated by explicit-water considerations, we explore recent treatments of solvent granularity that incorporate desolvation free energy barriers into effective implicit-solvent intraprotein interactions. This additional feature reduces both folding and unfolding rates vis-à-vis that of the corresponding models without desolvation barriers, but the kinetics remain non-two-state. Taken together, our observations suggest that interaction mechanisms more intricate than simple Gō-like constructs and pairwise additive solvation-like contributions are needed to rationalize some of the most basic generic protein properties. Therefore, as experimental constraints on protein chain models, requiring a consistent account of protein-like thermodynamic and kinetic cooperativity can be more stringent and productive for some applications than simply requiring a model heteropolymer to fold to a target structure.

Apolar and polar solvation thermodynamics related to the protein unfolding process

Thermodynamics related to hydrated water upon protein unfolding is studied over a broad temperature range (5-125 degrees C). The hydration effect arising from the apolar interior is modeled as an increased number of hydrogen bonds between water molecules compared with bulk water. The corresponding contribution from the polar interior is modeled as a two-step process. First, the polar interior breaks hydrogen bonds in bulk water upon unfolding. Second, due to strong bonds between the polar surface and the nearest water molecules, we assume quantization using a simplified two-state picture. The heat capacity change upon hydration is compared with model compound data evaluated previously for 20 different proteins. We obtain good correspondence with the data for both the apolar and the polar interior. We note that the effective coupling constants for both models have small variations among the proteins we have investigated.

Heat capacity of protein folding

We construct a Hamiltonian for a single domain protein where the contact enthalpy and the chain entropy decrease linearly with the number of native contacts. The hydration effect upon protein unfolding is included by modeling water as ideal dipoles that are ordered around the unfolded surfaces, where the influence of these surfaces, covered with an "ice-like" shell of water, is represented by an effective field that directs the water dipoles. An intermolecular pair interaction between water molecules is also introduced. The heat capacity of the model exhibits, the common feature of small globular proteins, two peaks corresponding to cold and warm unfolding, respectively. By introducing ad hoc vibrational modes, we obtain quantitatively good accordance with experiments on myoglobin.

Thermodynamical implications of a protein model with water interactions

We refine a protein model that reproduces fundamental aspects of protein thermodynamics. The model exhibits two transitions, hot and cold unfolding. The number of relevant parameters is reduced to three: (1) binding energy of folding relative to the orientational energy of bound water, (2) ratio of degrees of freedom between the folded and unfolded protein chain, and (3) the number of water molecules that can access the hydrophobic parts of the protein interior upon unfolding. By increasing the number of water molecules in the model, the separation between the two peaks in the heat capacity curve comes closer, which is more consistent with experimental data. In the end we show that if we, as a speculative assumption, assign only two distinct energy levels for the bound water molecules, better correspondence with experiments can be obtained.

Two-state protein model with water interactions: influence of temperature on the intrinsic viscosity of myoglobin

We describe a single-domain protein as a two-state system with water interactions. Around the unfolded apolar parts of the protein we incorporate the hydration effect by introducing hydrogen bonds between the water molecules in order to mimic the "icelike" shell structure. Intrinsic viscosity, proportional to the effective hydrodynamic volume, for sperm whale metmyoglobin is assigned from experimental data in the folded and in the denaturated state. By weighing statistically the two states against the degree of folding, we express the total intrinsic viscosity. The temperature dependence of the intrinsic viscosity, for different chemical potentials, is in good correspondence with experimental data [P. L. Privalov et al., J. Mol. Biol. 190, 487 (1986)]. Cold and warm unfolding, common to small globular proteins, is also a result of the model.