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Influence of drying on the secondary structure of intrinsically disordered and globular proteins.

Identifieur interne : 000225 ( Main/Exploration ); précédent : 000224; suivant : 000226

Influence of drying on the secondary structure of intrinsically disordered and globular proteins.

Auteurs : Michaela Hundertmark [Allemagne] ; Antoaneta V. Popova ; Saskia Rausch ; Robert Seckler ; Dirk K. Hincha

Source :

RBID : pubmed:22155233

Descripteurs français

English descriptors

Abstract

Circular dichroism (CD) spectroscopy of five Arabidopsis late embryogenesis abundant (LEA) proteins constituting the plant specific families LEA_5 and LEA_6 showed that they are intrinsically disordered in solution and partially fold during drying. Structural predictions were comparable to these results for hydrated LEA_6, but not for LEA_5 proteins. FTIR spectroscopy showed that verbascose, but not sucrose, strongly affected the structure of the dry proteins. The four investigated globular proteins were only mildly affected by drying in the absence, but strongly in the presence of sugars. These data highlight the larger structural flexibility of disordered compared to globular proteins and the impact of sugars on the structure of both disordered and globular proteins during drying.

DOI: 10.1016/j.bbrc.2011.11.067
PubMed: 22155233


Affiliations:


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Le document en format XML

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<term>Desiccation (MeSH)</term>
<term>Lactoglobulins (chemistry)</term>
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<term>Serum Albumin, Bovine (chemistry)</term>
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<term>Glucides (composition chimique)</term>
<term>Lactoglobulines (composition chimique)</term>
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<term>Pancreatic ribonuclease (composition chimique)</term>
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<term>Protéines végétales (composition chimique)</term>
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<div type="abstract" xml:lang="en">Circular dichroism (CD) spectroscopy of five Arabidopsis late embryogenesis abundant (LEA) proteins constituting the plant specific families LEA_5 and LEA_6 showed that they are intrinsically disordered in solution and partially fold during drying. Structural predictions were comparable to these results for hydrated LEA_6, but not for LEA_5 proteins. FTIR spectroscopy showed that verbascose, but not sucrose, strongly affected the structure of the dry proteins. The four investigated globular proteins were only mildly affected by drying in the absence, but strongly in the presence of sugars. These data highlight the larger structural flexibility of disordered compared to globular proteins and the impact of sugars on the structure of both disordered and globular proteins during drying.</div>
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