1. 생화학 (BIOCHEMISTRY) 제 4 주차 2014. 3. 28. 생명환경과학대학 김 창 규

2. CHAPTER 3 Amino Acids, Peptides, Proteins Structure and naming of amino acids Structure and properties of peptides Ionization behavior of amino acids and peptides Methods to characterize peptides and proteins Learning goals:

3. Proteins: Main Agents of Biological Function Catalysis – enolase (in the glycolytic pathway) – DNA polymerase (in DNA replication) Transport – hemoglobin (transports O 2 in the blood) – lactose permease (transports lactose across the cell membrane) Structure – collagen (connective tissue) – keratin (hair, nails, feathers, horns) Motion – myosin (muscle tissue) – actin (muscle tissue, cell motility)

4. Proteins serve a wide range of biological functions

5. Amino Acids: Building Blocks of Protein Proteins are linear heteropolymers of  -amino acids Amino acids have properties that are well-suited to carry out a variety of biological functions –Capacity to polymerize –Useful acid-base properties –Varied physical properties –Varied chemical functionality

6. Amino acids share many features, differing only at the R substituent

7. Most  -amino acids are chiral The  -carbon always has four substituents and is tetrahedral All (except proline) have: –an acidic carboxyl group –a basic amino group –an  -hydrogen connected to the  -carbon The fourth substituent (R) is unique –In glycine, the fourth substituent is also hydrogen

8. Amino Acids: Atom Naming Organic nomenclature: start from one end Biochemical designation: –start from  -carbon and go down the R-group

9. All amino acids are chiral (except gl ycine) Proteins only contain L amino acids

10. Amino Acids: Classification Common amino acids can be placed in five basic groups depending on their R substituents: Nonpolar, aliphatic (7) Aromatic (3) Polar, uncharged (5) Positively charged (3) Negatively charged (2)

12. These amino acid side chains absorb UV light at 270–280 nm

13. These amino acids side chains can form hydrogen bonds. Cysteine can form disulfide bonds.

16. Uncommon Amino Acids in Proteins Not incorporated by ribosomes  except for Selenocysteine Arise by post-translational modifications of proteins Reversible modifications, especially phosphorylation, are important in regulation and signaling

17. Modified Amino Acids Found in Proteins

18. Reversible Modifications of Amino Acids

19. Ionization of Amino Acids At acidic pH, the carboxyl group is protonated and the amino acid is in the cationic form. At neutral pH, the carboxyl group is deprotonated but the amino group is protonated. The net charge is zero; such ions are called Zwitterions. At alkaline pH, the amino group is neutral –NH 2 and the amino acid is in the anionic form.

20. Cation  Zwitterion  Anion

21. Chemical Environment Affects pK a Values  -carboxy group is much more acidic than in carboxylic acids  -amino group is slightly less basic than in amines

22. Amino acids can act as buffers Amino acids with uncharged side chains, such as glycine, have two pK a values: The pK a of the  -carboxyl group is 2.34 The pK a of the  -amino group is 9.6 It can act as a buffer in two pH regimes.

23. Buffer Regions

24. Amino acids carry a net charge of zero at a specific pH (the pI) Zwitterions predominate at pH values between the pK a values of the amino and carboxyl groups For amino acids without ionizable side chains, the Isoelectric Point (equivalence point, pI) is At this point, the net charge is zero – AA is least soluble in water – AA does not migrate in electric field

25. Ionizable side chains can show up in titration curves Ionizable side chains can be also titrated Titration curves are now more complex pK a values are discernible if two pK a values are more than two pH units apart Why is the side chain pK a so much higher?

27. How to Calculate the pI When the Side Chain is Ionizable Identify species that carries a net zero charge Identify pK a value that defines the acid strength of this zwitterion: (pK 2 ) Identify pK a value that defines the base strength of this zwitterion: (pK 1 ) Take the average of these two pK a values What is the pI of histidine?

28. Formation of Peptides Peptides are small condensation products of amino acids They are “small” compared to proteins (M w < 10 kDa)

29. Peptide ends are not the same Numbering (and naming) starts from the amino terminus AA 1 AA 2 AA 3 AA 4 AA 5

30. Naming peptides: start at the N-terminus Using full amino acid names –Serylglycyltyrosylalanylleucine Using the three-letter code abbreviation –Ser-Gly-Tyr-Ala-Leu For longer peptides (like proteins) the one- letter code can be used –SGYAL

31. Peptides: A Variety of Functions Hormones and pheromones – insulin (think sugar) – oxytocin (think childbirth) – sex-peptide (think fruit fly mating) Neuropeptides – substance P (pain mediator) Antibiotics – polymyxin B (for Gram – bacteria) – bacitracin (for Gram + bacteria) Protection, e.g., toxins – amanitin (mushrooms) – conotoxin (cone snails) – chlorotoxin (scorpions)

32. Proteins are: Polypeptides ( covalently linked  -amino acids ) + possibly: cofactors  functional non-amino acid component  metal ions or organic molecules coenzymes  organic cofactors  NAD + in lactate dehydrogenase prosthetic groups  covalently attached cofactors  heme in myoglobin other modifications

33. Polypeptide size and number varies greatly in proteins

34. Classes of Conjugated Proteins

35. What to Study about Peptides and Proteins What is its sequence and composition? What is its three-dimensional structure? How does it find its native fold? How does it achieve its biochemical role? How is its function regulated? How does it interacts with other macromolecules? How is it related to other proteins? Where is it localized within the cell? What are its physico-chemical properties?

36. A mixture of proteins can be separated Separation relies on differences in physical and chemical properties –Charge –Size –Affinity for a ligand –Solubility –Hydrophobicity –Thermal stability Chromatography is commonly used for preparative separation

37. Column Chromatography

38. Separation by Charge

39. Separation by Size

40. Separation by Affinity

41. Electrophoresis for Protein Analysis Separation in analytical scale is commonly done by electrophoresis –Electric field pulls proteins according to their charge –Gel matrix hinders mobility of proteins according to their size and shape

43. SDS PAGE: Molecular Weight SDS – sodium dodecyl sulfate – a detergent SDS micelles bind to and unfold all the proteins –SDS gives all proteins an uniformly negative charge –The native shape of proteins does not matter –Rate of movement will only depend on size: small proteins will move faster

45. SDS-PAGE can be used to calculate the molecular weight of a protein

46. Isoelectric focusing can be used to determine the pI of a protein

47. Isoelectric focusing and SDS-PAGE are combined in 2D electrophoresis

48. Spectroscopic Detection of Aromatic Amino Acids The aromatic amino acids absorb light in the UV region Proteins typically have UV absorbance maxima around 275 – 280 nm Tryptophan and tyrosine are the strongest chromophores Concentration can be determined by UV-visible spectrophotometry using Beers law: A =  ·c·l

50. Specific activity (activity/total protein) can be used to assess protein purity

51. Protein Sequencing It is essential to further biochemical analysis that we know the sequence of the protein we are studying Actual sequence generally determined from DNA sequence Edman Degradation (Classical method) –Successive rounds of N-terminal modification, cleavage, and identification –Can be used to identify protein with known sequence Mass Spectrometry (Modern method) –MALDI MS and ESI MS can precisely identify the mass of a peptide, and thus the amino acid sequence –Can be used to determine post-translational modifications

52. Edman’s Degradation

53. MS Procedures for Sequence IDs

54. Protein Sequences as Clues to Evolutionary Relationships Sequences of homologous proteins from a wide range of species can be aligned and analyzed for differences Differences indicate evolutionary divergences Analysis of multiple protein families can indicate evolutionary relationships between organisms, ultimately the history of life on Earth

55. Chapter 3: Summary In this chapter, we learned about: The many biological functions of peptides and proteins The structures and names of amino acids found in proteins The ionization properties of amino acids and peptides The methods for separation and analysis of proteins