Protein Folding, Misfolding, and Denaturation Flashcards

1
Q

A specific 3D conformation is called a

A

native fold

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2
Q

The native fold has a _____ ______ of ________ ______ within the protein.

A

large number of favorable interactions

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3
Q

What is the final folded configuration/shape of a protein determined by?

A

its amino acid sequence

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4
Q

Proteins that fail to be properly folded are ultimately

A

targeted for destruction

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5
Q

What are the steps to create a protein?

A

Nascent polypeptide –> folding and cofactor binding (non-covalent interactions) –> covalent modification by glycosylation, phosphorylation, acetylation, etc. –> binds to other protein subunits –> a mature functional protein is created

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6
Q

The 5 favorable interactions in proteins are:

A
  1. ionic bonds
  2. H-bonds
  3. van der waal’s forces
  4. hydrophobic effect
  5. disulfide bridges
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7
Q

What are the 3 types of non-covalent bonds needed to stabilize protein folding?

A

ionic bond
hydrogen bond
van der Waals

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8
Q

When is a protein considered misfolded?

A

if it cannot achieve its normal native state

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9
Q

Protein misfolding can be due to:

A
  • mutations in the amino acid sequence

- a disruption of the normal folding process by external factors

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10
Q

Misfolded proteins typically contain

A

B-sheets that are organized in a supramolecular arrangement known as a cross-B structure

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11
Q

These B sheets rich assemblies are very ______ , very _______, and genreally _______ to ________.

A

stable
insoluble
resistant to proteolysis

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12
Q

What can increased levels of aggregated proteins in the cell lead to?

A

the formation of amyloid-like structures which can cause degenerative disorders and cell death

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13
Q

Aggregated proteins are associated with ______-_______ illnesses such as bovine ________ ________ (mad cow disease) or _______-related illnesses such as Alzheimer’s disease.

A

prion-related
spongiform encephalopathy
amyloid

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14
Q

A failure to fold properly can lead to

A

protein aggregation

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15
Q

To denature a protein is to

A

remove its natural characteristics

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16
Q

Denaturation is a process in which proteins or nucleic acids lose the

A

quaternary, tertiary, and secondary structure which is present in their native state

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17
Q

A protein is subject to change depending on its:

A

temperature
pH
exposure to chemicals

18
Q

The weak attractions between amino acids may

A

alter the shape of the protein

19
Q

Although the amino acid sequence ( a protein’s primary structure) ______ ____ _______ the protein’s shape may change so much that it becomes _________, in which case the protein is considered _________.

A

does not change
dysfunctional
denatured

20
Q

When a protein becomes denatured, some of its

A

bonds begin to break, and it unfolds

21
Q

During denaturization, bonds that held the folding ________

and bonds that created the spiral and pleats _______.Covalent bonds that held the amino acids together ______.

A

weaken
weaken
remain

22
Q

In this unfolded state,the protein doesn’t

A

have it’s original nature and characteristics

23
Q

Since a protein’s function is dependent on its _____, a denatured protein is no longer _________.

A

shape

functional

24
Q

A denatured protein is not _________ active, and can’t perform its ________ function.

A

biologically

natural

25
Denaturation: Renaturation:
loss of biological activity | regains activity
26
Normal protein --> denatured protein | Denatured protein --> normal protein
denaturation | renaturation
27
What can happen if the denaturing was very gentle?
when the denaturing agent is removed, the original attractions between the amino acids reshape the protein and it can resume its function
28
Protein Thermal Irreversible Denaturation
native albumen --> denaturation --> cross linking
29
Usually, denaturation is so extreme that it can't be _______. Proteins that have _______ can not become _______.
reversed coagulated renatured
30
Proteins in a slightly beaten egg can ______ | Proteins in a cooked egg _______.
refold | can't
31
pH's effect on denaturation
denaturation is brought about by controlling pH
32
heat's effect on heat
when an egg white is heat @ 600 C , the protein ovalbumin gets denatured as temp increases, coagulation takes place and the egg white separates out as a solid
33
Salts and Chemical's effect on denaturation
when present in a high concentration, it precipitates proteins out of solutions and disperses them e.g. cured ham bake in egg whites
34
Not all proteins react
alike
35
Heating foods can make them
safer to eat
36
Acidic juice keeps
gelatin from setting
37
Acidic tenderizers can help make meat
more tender
38
Another agent of denaturation includes
alcohol/organic solvents
39
How does hand sanitizer work?
it kills germs by denaturing the proteins in them
40
Key Point 1: | Proteins change their shape when ...........
exposed to different pH or temperatures
41
Key Point 2 | The body strictly regulates pH and temperature to ...........
prevent proteins such as enzymes from denaturing
42
Key Point 3: | Some proteins can refold after denaturation while
others cannot