Protein Quality Control- Lecture 32 Flashcards
The final structures of proteins are a consequence of the _____ adopting the _____.
primary amino acid sequence
secondary structures
What interactions help to arrange the secondary structures into the most stable form of tertiary structures?
H bonds
salt bridges
Van der Waals
Proteins are easily damaged by forces that are _____ or _____.
physical (eg. heat)
chemical (eg oxidation)
Damage to proteins can result in ______.
degradation, aggregation, or misfolding
What is proteostasis?
the process of cellular quality control that continually monitors the proteome for misfolded or aggregated proteins and target them for degradation and disposal
Proteins fold by the principle of _____.
self-assembly
Why were the results of Anfisen’s experiment not suitable in physiological settings?
higher temperatures and crowding result in aggregations rather than folding
What are the phases of protein folding?
Burst (0-5 us)
Intermediate (5-100 us)
Rate limiting step (100 us- several minutes)
What occurs in the bursting step of protein folding?
hydrophobic collapse and secondary structure formation
What occurs in the intermediate step of protein folding?
tertiary organization (molten globuole)
What occurs in the rate limiting step of protein folding?
final few salt bridges and amino acids re-arrange to lowest free energy state
What do molecular chaperone proteins do?
bind weakly to hydrophobic amino acids of proteins, prevent proteins from aggregating, promote protein folding
dependent on ATP binding, hydrolysis, and nucleotide exchange
DON’T increase rate of folding, just yield
What are molecular chaperone proteins?
proteins that bind to and stabilize an otherwise unstable conformer of another protein and facilitate its correct fate in vivo
What are the families of molecular chaperones?
Hsp70, Hsp60 (chaperonin), and Hsp90
Describe the structure of chaperone proteins using bacterial Chaperonin as an example.
homo-oligomer of 14 subunits arranged into 2 stacked rings each of 7 subunits structured like a donut with 7-fold axis and a chamber as well as a smaller lid structure