The Hsp100 family of protein disaggregases plays important roles in maintaining protein homeostasis in cells. E. coli ClpB is an Hsp100 protein that solubilizes protein aggregates. ClpB is proposed to couple the energy from ATP binding and hydrolysis to processively unfold and translocate protein substrates through its axial channel in the hexameric ring structure. However, many of the details of this reaction remain obscure. We have recently developed a transient state kinetics approach to study ClpB catalyzed protein unfolding and translocation. In the work reported here we have used the approach to examine how ATP is coupled to the protein unfolding reaction. Here we show that at saturating [ATP], ClpB induces the cooperative unfolding of a complete Titin I27 domain of 98 amino acids, which is represented by our measured kinetic step size m ∼ 100 amino acids. This unfolding event is followed by rapid and undetected translocation up to the next folded domain. At subsaturating [ATP], ClpB induces cooperative unfolding of a complete Titin I27 domain but translocation becomes partially rate limiting, which leads to an apparent reduced kinetic step size as small as ∼50 amino acids. Furthermore, we show that ClpB exhibits an unfolding processivity of P = 0.74 ± 0.06 independent of [ATP]. These findings advance our understanding of the ATP coupling to enzyme catalyzed protein unfolding by E. coli ClpB and present a strategy that is broadly applicable to a variety of Hsp100 family members and AAA+ superfamily members.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.bpj.2025.01.016DOI Listing

Publication Analysis

Top Keywords

protein unfolding
12
amino acids
12
protein
9
hsp100 protein
8
hsp100 family
8
e coli clpb
8
catalyzed protein
8
[atp] clpb
8
clpb induces
8
induces cooperative
8

Similar Publications

Protein constitutes the primary nutrient in soy, and its modifications are intricately linked to the properties of the soy milk powder. This study employed six main commercial enzymes (bromelain, neutrase, papain, trypsin, flavourzyme, and alcalase) to investigate the impact of enzymatic hydrolysis on the structural and functional properties of soy protein isolate (SPI), as well as its influence on the physicochemical properties of soy milk powder. The findings indicated that each of enzymes exhibits distinct specificity, with the degree of hydrolysis following the order: alcalase > flavourzyme > papain > bromelain > neutrase > trypsin.

View Article and Find Full Text PDF

Peanut protein is a byproduct of peanut oil extraction with limited applications within the food sector due to its low solubility and emulsifying properties. This study investigated the influences and mechanisms of high-intensity ultrasound (HIU, 200~600 W) and pH-shifting (pH 12), either individually or jointly, on the structure, solubility, and emulsifying properties of PP. Results indicated that the solubility of PP significantly increased after the combined treatment, particularly when the HIU power was 300 W ( < 0.

View Article and Find Full Text PDF

Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein.

Foods

February 2025

Jiangsu Key Laboratory for Food Quality and Safety State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China.

Medium-chain triglycerides (MCTs) have been known to have multiple health benefits in treating metabolic disorders and reducing the incidence of obesity. In the present study, the partial replacement of lard with MCTs assisted by ultrasound treatment on the emulsifying stability and adsorption behavior of myofibrillar protein (MP) was investigated. The results revealed that ultrasound-assisted MCT emulsion had better emulsifying activity and emulsion stability than other groups.

View Article and Find Full Text PDF

Effect of Wet Fractionation Conditions and Pulsed Electric Field on Arabinoxylan and Protein Recovery from Maize.

Foods

February 2025

Department of Biotechnology and Food Science, Institute of Food Science, BOKU University, Muthgasse 18, 1190 Vienna, Austria.

Maize wet fractionation by-products are primarily used as feed but offer potential for food applications. Arabinoxylans (AXs) and proteins are particularly valuable due to their network-forming properties, which depend on their molecular structure. This study assessed the effect of the steeping conditions (acid type and pH variation) combined with a pulsed electric field (PEF) as a strategy for recovering these polymers, while also evaluating their effect on the recovery yield, fraction composition, and key AX characteristics.

View Article and Find Full Text PDF

Delayed-Onset Muscle Soreness Begins with a Transient Neural Switch.

Int J Mol Sci

March 2025

Department of Health Sciences and Sport Medicine, Hungarian University of Sports Science, 1123 Budapest, Hungary.

Unaccustomed and/or strenuous eccentric contractions are known to cause delayed-onset muscle soreness. In spite of this fact, their exact cause and mechanism have been unknown for more than 120 years. The exploration of the diverse functionality of the Piezo2 ion channel, as the principal proprioceptive component, and its autonomously acquired channelopathy may bring light to this apparently simple but mysterious pain condition.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!