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arXiv 0905.4893cond-mat.soft
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蛋白质水化壳层的深度相关动力学

Depth dependent dynamics in the hydration shell of a protein

J. Servantie, C. Atilgan, A. R. Atilgan

摘要:

以溶菌酶和肌红蛋白为例,我们研究了折叠蛋白质中水合水/蛋白质缔合的动力学。进行广泛的分子动力学模拟,以确定潜在的机制的动力学转变,对应于放大的原子波动蛋白质的发病。在每个残基的截止距离内的水分子的数量与蛋白质深度指数成线性比例,并且不受骨架的局部动力学的影响。保持跟踪的水分子内的截止球,我们观察到一个有效的停留时间,在生理温度下的深度指数成反比缩放,而扩散逃逸是高度减少以下的过渡。当蛋白质是功能性的时,对于球体内的水分子的平均偶极矢量,获得与深度无关的取向记忆损失。当低于转变温度时,溶剂处于玻璃态,作为蛋白质周围的固体外壳,抑制任何大规模的构象波动。在转变过程中,大部分水化壳解冻,水分子共同使蛋白质更具弹性。

英文摘要:

We study the dynamics of hydration water/protein association in folded proteins, using lysozyme and myoglobin as examples. Extensive molecular dynamics simulations are performed to identify underlying mechanisms of the dynamical transition that corresponds to the onset of amplified atomic fluctuations in proteins. The number of water molecules within a cutoff distance of each residue scales linearly with protein depth index and is not affected by the local dynamics of the backbone. Keeping track of the water molecules within the cutoff sphere, we observe an effective residence time, scaling inversely with depth index at physiological temperatures while the diffusive escape is highly reduced below the transition. A depth independent orientational memory loss is obtained for the average dipole vector of the water molecules within the sphere when the protein is functional. While below the transition temperature, the solvent is in a glassy state, acting as a solid crust around the protein, inhibiting any large scale conformational fluctuations. At the transition, most of the hydration shell unfreezes and water molecules collectively make the protein more flexible.

机构、总结、中文摘要均由AI分析而来,可能存在错误,请以论文正文为准。

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