Lecture note in the structure of protein

1. PROTEIN ISOLATION AND PURIFICATION
Protein purification is a series of processes intended to isolate one or a few
proteins from a complex mixture, usually cells, tissues or whole organisms.
Protein purification is vital for the characterization of the function,
structure and interactions of the protein of interest. The purification
process may separate the protein and non-protein parts of the mixture, and
finally separate the desired protein from all other proteins.
Separation of one protein from all others is typically the most laborious
aspect of protein purification. Separation steps usually exploit differences in
protein size, physico-chemical properties, binding affinity and biological
activity. The pure result may be termed protein isolate.

2. Protein purification is either preparative or analytical. Preparative
purifications aim to produce a relatively large quantity of purified proteins
for subsequent use.
Examples include the preparation of commercial products such as
enzymes (e.g. lactase), nutritional proteins (e.g. soy protein isolate), and
certain biopharmaceuticals (e.g. insulin).
Several preparative purifications steps are often deployed to remove bi-
products, such as host cell proteins, which poses as a potential threat to
the patient’s health.
Analytical purification produces a relatively small amount of a protein for
a variety of research or analytical purposes, including identification,
quantification, and studies of the protein’s structure, post-translational
modifications and function.
Pepsin and urease were the first proteins purified to the point that they
could be crystallized.

3. Extraction
If the protein of interest is not secreted by the organism into the surrounding
solution, the first step of each purification process is the disruption of the cells
containing the protein.
Depending on how fragile the protein is and how stable the cells are, one could, for
instance, use one of the following methods: i) repeated freezing and thawing, ii)
sonication, iii) homogenization by high pressure (French press), iv) homogenization
by grinding (bead mill), and v) permeabilization by detergents (e.g. Triton X-100)
and/or enzymes (e.g. lysozyme).
Finally, the cell debris can be removed by centrifugation so that the proteins and
other soluble compounds remain in the supernatant.
Also proteases are released during cell lysis, which will start digesting the proteins
in the solution. If the protein of interest is sensitive to proteolysis, it is
recommended to proceed quickly, and to keep the extract cooled, to slow down
the digestion.
Alternatively, one or more protease inhibitors can be added to the lysis buffer
immediately before cell disruption. Sometimes it is also necessary to add DNAse in
order to reduce the viscosity of the cell lysate caused by a high DNA content.

4. Precipitation and Differential Solubilization
In bulk protein purification, a common first step to isolate proteins is
precipitation using a salt such as ammonium sulfate (NH4)2SO4. This process
is called Salting In or Salting Out.
This is performed by adding increasing amounts of ammonium sulfate and
collecting the different fractions of precipitate protein.
Ammonium sulfate is often used as it is highly soluble in water, has relative
freedom from temperature effects and typically is not harmful to most
proteins. Furthermore, ammonium sulfate can be removed by dialysis.
The hydrophobic groups on the proteins get exposed to the atmosphere,
attract other protein hydrophobic groups and get aggregated. Protein
precipitated will be large enough to be visible.
One advantage of this method is that it can be performed inexpensively
with very large volumes.

5. The first proteins to be purified are water-soluble proteins.
Purification of integral membrane proteins requires disruption of
the cell membrane in order to isolate any one particular protein
from others that are in the same membrane compartment.
Sometimes a particular membrane fraction can be isolated first,
such as isolating mitochondria from cells before purifying a protein
located in a mitochondrial membrane.
A detergent such as sodium dodecyl sulfate (SDS) can be used to
dissolve cell membranes and keep membrane proteins in solution
during purification; however, because SDS causes denaturation,
milder detergents such as Triton X-100 or CHAPS can be used to
retain the protein’s native conformation during complete
purification.

6. Dialysis. The process of dialysis separates dissolved molecules by their size. The biological
sample is placed inside a closed membrane, where the protein of interest is too large to
pass through the pores of the membrane, but through which smaller ions can easily pass. As
the solution comes to equilibrium, the ions become evenly distributed throughout the
entire solution, while the protein remains concentrated in the membrane. This reduces the
overall salt concentration of the suspension.

7. Ultracentrifugation
Centrifugation is a process that uses centrifugal force to separate mixtures of particles of
varying masses or densities suspended in a liquid.
When a vessel (typically a tube or bottle) containing a mixture of proteins or other
particulate matter, such as bacterial cells, is rotated at high speeds, the inertia of each
particle yields a force in the direction of the particles velocity that is proportional to its
mass.
The tendency of a given particle to move through the liquid because of this force is offset
by the resistance the liquid exerts on the particle. The net effect of “spinning” the sample
in a centrifuge is that massive, small, and dense particles move outward faster than less
massive particles or particles with more “drag” in the liquid.
When suspensions of particles are “spun” in a centrifuge, a “pellet” may form at the
bottom of the vessel that is enriched for the most massive particles with low drag in the
liquid.
Non-compacted particles remain mostly in the liquid called “supernatant” and can be
removed from the vessel thereby separating the supernatant from the pellet.
The rate of centrifugation is determined by the angular acceleration applied to the sample,
typically measured in comparison to the g. If samples are centrifuged long enough, the
particles in the vessel will reach equilibrium wherein the particles accumulate specifically at
a point in the vessel where their buoyant density is balanced with centrifugal force. Such an
“equilibrium” centrifugation can allow extensive purification of a given particle.

8. Purification Strategy
Choice of a starting material is key to the design of a purification process. In
a plant or animal, a particular protein usually isn’t distributed
homogeneously throughout the body; different organs or tissues have
higher or lower concentrations of the protein.
Use of only the tissues or organs with the highest concentration decreases
the volumes needed to produce a given amount of purified protein.
If the protein is present in low abundance, or if it has a high value, scientists
may use recombinant DNA technology to develop cells that will produce
large quantities of the desired protein (this is known as an expression
system).
Recombinant expression allows the protein to be tagged, e.g. by a His-tag
or Strep-tag to facilitate purification, reducing the number of purification
steps required.

9. An analytical purification generally utilizes three properties to separate
proteins.
First, proteins may be purified according to their isoelectric points by
running them through a pH graded gel or an ion exchange column.
Second, proteins can be separated according to their size or molecular
weight via size exclusion chromatography or by SDS-PAGE (sodium dodecyl
sulfate-polyacrylamide gel electrophoresis) analysis.
Proteins are often purified by using 2D-PAGE and are then analysed by
peptide mass fingerprinting to establish the protein identity. This is very
useful for scientific purposes and the detection limits for protein are
nowadays very low and nanogram amounts of protein are sufficient for their
analysis.
Thirdly, proteins may be separated by polarity/hydrophobicity via high
performance liquid chromatography or reversed-phase chromatography. Gel
electrophoresis techniques are discussed in more detail in Section 3.2. This
section will focus predominantly on chromatographic separations.

10. For preparative protein purification, the purification protocol
generally contains one or more chromatographic steps.
The basic procedure in chromatography is to flow the solution
containing the protein through a column packed with various
materials.
Different proteins interact differently with the column material,
and can thus be separated by the time required to pass the
column, or the conditions required to elute the protein from the
column.
Usually proteins are detected as they are coming off the column
by their absorbance at 280 nm.

11. Assignment
• Many different (6) chromatographic
methods exist for protein separation.
Clearly explain four of these methods
with their principles and diagram to
support your answers

12. PROTEIN IDENTIFICATION AND VISUALIZATION
Analytical techniques that can be used to positively identify or visualize a protein of interest
within a mixture can also be a valuable tool to understanding the biological activity and
significance of a protein within a living system and can also be used to help guide protein
purification schemes.
Gel Electrophoresis
Agarose is a natural linear polymer extracted from seaweed that forms a gel matrix by
hydrogen-bonding when heated in a buffer and allowed to cool. For most applications, only a
single-component agarose is needed and no polymerization catalysts are required.
Therefore, agarose gels are simple and rapid to prepare. They are the most popular medium
for the separation of moderate and large-sized nucleic acids and have a wide range of
separation but a relatively low resolving power, since the bands formed in the gels tend to be
fuzzy and spread apart.
This is a result of pore size and cannot be largely controlled. These and other advantages and
disadvantages of using agarose gels for electrophoresis are summarized in the table below.
Agarose gels are not typically used for protein samples and won’t be discussed in this slide
further.

14. Gel electrophoresis of proteins with a polyacrylamide matrix, commonly called
polyacrylamide gel electrophoresis (PAGE) is undoubtedly one of the most widely
used techniques to characterize complex protein mixtures.
It is a convenient, fast and inexpensive method because they require only the order
of micrograms quantities of protein. They are usually run in a vertical format and the
gel rigs contain an upper and lower buffer reservoir
The samples are loaded in wells that contact the upper buffer reservoir which will
house the negative cathode. The proteins migrate towards the positive anode when
the electric current is applied.
Note that proteins have a net electrical charge if they are in a medium having a pH
different from their isoelectric point and therefore have the ability to move when
subjected to an electric field. The migration velocity is proportional to the ratio
between the charges of the protein and its mass.
The higher charge per unit of mass the faster the migration. Proteins do not have a
predictable structure as nucleic acids, and thus their rates of migration are not
similar to each other. Furthermore, they will not migrate when applying an
electromotive force, when the pH of the system is the same as isoelectric point.

15. PAGE gels that are run in this fashion are called Native PAGE, as the
proteins are still folded in their native state found in vivo. In this situation,
proteins migrate according to their charge, size and shape. Alternatively,
proteins may be denatured prior to electrophoresis.
The most common way to denature the proteins is by adding a detergent
such as sodium dodecyl sulfate (SDS).
This not only denatures the proteins, but it also coats the protein with a
negative charge, such that all of the proteins will run towards the positive
lead when placed into an electric field.
This type of electrophoresis is referred to as SDS-PAGE and separates
proteins exclusively according to molecular weight. A reducing agent that
breaks disulfide bonds, such as dithiothreitol (DTT) is often added to the
loading buffer as well, causing proteins to fully denature and dissociate into
the monomer subunits.
This ensures that the proteins migrate through the gel in direct relation to
their size, rather than by charge or shape.

16. DETECTION OF PROTEINS IN GELS
Proteins separated on a polyacrylamide gel can be detected by various methods, for instance
dyes and silver staining
Dyes
The Coomassie blue staining allows detecting up to 0.2 to 0.6 µg of protein, and is
quantitative (linear) up to 15 to 20 µg. It is often used in methanol-acetic acid solutions and is
discolored in isopropanol-acetic acid solutions (Fig. 1 A). For staining of 2-DE gels it is
recommended to remove ampholytes by adding trichloroacetic (TCA) to the dye and
subsequently discolor with acetic acid.
Silver staining
It is an alternative to routine staining protein gels (as well as nucleic acids and
lipopolysaccharides) because its ease use and high sensitivity (50 to 100 times more sensitive
than Coomassie blue staining) (Fig. 1 B). This staining technique is particularly suitable for
two-dimensional gels.
Detection of radioactive proteins by autoradiography
The autoradiography is a detection technique of radioactively labeled molecules that uses
photographic emulsions sensitive to radioactive particles or light produced by an
intermediate molecule. The emulsion containing silver is sensitive to particulate radiation
(alpha, beta) or electromagnetic radiation (gamma, light…), so that it precipitates as metallic
silver.
The emulsion will develop as dark precipitates in the region in which radioactive proteins are
detected.

17. SECONDARY STRUCTURE OF PROTEINS
The polypeptide backbone does not assume a random three-
dimensional structure, but instead generally forms regular
arrangements of amino acids that are located near to each other in
the linear sequence. These arrangements are termed the secondary
structure of the polypeptide.
The α-helix, β-sheet, and β-bend (β-turn) are examples of secondary
structures frequently encountered in proteins.
secondary structure, refers to local folded structures that form
within a polypeptide due to interactions between atoms of the
backbone. (The backbone just refers to the polypeptide chain apart
from the R groups – so all we mean here is that secondary structure
does not involve R group atoms.)

19. α-Helix
Several different polypeptide helices are found in nature, but the α-helix is the most
common. It is a spiral structure, consisting of a tightly packed, coiled polypeptide
backbone core, with the side chains of the component amino acids extending
outward from the central axis to avoid interfering sterically with each other
They are a major component of tissues such as hair and skin, and their rigidity is
determined by the number of disulfide bonds between the constituent polypeptide
chains. In contrast to keratin, myoglobin, whose structure is also highly α-helical, is a
globular, flexible molecule.
In an α helix, the carbonyl (C=O) of one amino acid is
hydrogen bonded to the amino H (N-H) of an amino
acid that is four down the chain. (E.g., the carbonyl
of amino acid 1 would form a hydrogen bond to the
N-H of amino acid 5.)
This pattern of bonding pulls the polypeptide chain
into a helical structure that resembles a curled
ribbon, with each turn of the helix containing 3.6
amino acids. The R groups of the amino acids stick
outward from the α helix, where they are free to
interact

20. β-Sheet
The β-sheet is another form of secondary structure in which all of the peptide bond
components are involved in hydrogen bonding. The surfaces of β-sheets appear “pleated,”
and these structures are, therefore, often called “β-pleated sheets.” When illustrations are
made of protein structure, β-strands are often visualized as broad arrows.
Comparison of a β-sheet and an α-helix: Unlike the α-helix, β-sheets are composed of two
or more peptide chains (β-strands), or segments of polypeptide chains, which are almost
fully extended. Note also that in β-sheets the hydrogen bonds are perpendicular to the
polypeptide backbone.
In a β pleated sheet, two or more segments of a polypeptide chain line up next to each
other, forming a sheet-like structure held together by hydrogen bonds. The hydrogen
bonds form between carbonyl and amino groups of backbone, while the R groups extend
above and below the plane of the sheet‍
The strands of a β pleated sheet may be
parallel, pointing in the same direction
(meaning that their N- and C-termini
match up), or antiparallel, pointing in
opposite directions (meaning that the N-
terminus of one strand is positioned next
to the C-terminus of the other).

21. Certain amino acids are more or less likely to be found in α-helices
or β pleated sheets. For instance, the amino acid proline is
sometimes called a “helix breaker” because its unusual R group
(which bonds to the amino group to form a ring) creates a bend in
the chain and is not compatible with helix formation‍.
Proline is typically found in bends, unstructured regions between
secondary structures. Similarly, amino acids such as tryptophan,
tyrosine, and phenylalanine, which have large ring structures in
their R groups, are often found in β pleated sheets, perhaps
because the β pleated sheet structure provides plenty of space for
the side chains.
Many proteins contain both α helices and β pleated sheets,
though some contain just one type of secondary structure (or do
not form either type).

22. TERTIARY STRUCTURE OF GLOBULAR PROTEINS
The overall three-dimensional structure of a polypeptide is called its
tertiary structure. The tertiary structure is primarily due to interactions
between the R groups of the amino acids that make up the protein.
R group interactions that contribute to tertiary structure include hydrogen
bonding, ionic bonding, dipole-dipole interactions, and London dispersion
forces – basically, the whole gamut of non-covalent bonds.
For example, R groups with like charges repel one another, while those
with opposite charges can form an ionic bond. Similarly, polar R groups can
form hydrogen bonds and other dipole-dipole interactions.
Also important to tertiary structure are hydrophobic interactions, in which
amino acids with nonpolar, hydrophobic R groups cluster together on the
inside of the protein, leaving hydrophilic amino acids on the outside to
interact with surrounding water molecules.

23. Domains are the fundamental functional and three-dimensional structural units of
polypeptides. Polypeptide chains that are greater than 200 amino acids in length generally
consist of two or more domains
The core of a domain is built from combinations of supersecondary structural elements (motifs).
Folding of the peptide chain within a domain usually occurs independently of folding in other
domains.
Therefore, each domain has the characteristics of a small, compact globular protein that is
structurally independent of the other domains in the polypeptide chain.
Interactions stabilizing tertiary structure
The unique three-dimensional structure of each polypeptide is determined by its amino acid
sequence. Interactions between the amino acid side chains guide the folding of the polypeptide
to form a compact structure. The following four types of interactions cooperate in stabilizing the
tertiary structures of globular proteins.

24. Protein folding
Interactions between the side chains of amino acids determine how a long
polypeptide chain folds into the intricate three-dimensional shape of the
functional protein.
Protein folding, which occurs within the cell in seconds to minutes, employs
a shortcut through the maze of all folding possibilities. As a peptide folds,
its amino acid side chains are attracted and repulsed according to their
chemical properties.
For example, positively and negatively charged side chains attract each
other. Conversely, similarly charged side chains repel each other.
In addition, interactions involving hydrogen bonds, hydrophobic
interactions, and disulfide bonds all exert an influence on the folding
process. This process of trial and error tests many, but not all, possible
configurations, seeking a compromise in which attractions outweigh
repulsions.
This results in a correctly folded protein with a low-energy state

25. DENATURATION OF PROTEINS
Protein denaturation results in the unfolding and disorganization of
the protein’s secondary and tertiary structures, which are not
accompanied by hydrolysis of peptide bonds.
Denaturing agents include heat, organic solvents, mechanical mixing,
strong acids or bases, detergents, and ions of heavy metals such as
lead and mercury.
Denaturation may, under ideal conditions, be reversible, in which
case the protein refolds into its original native structure when the
denaturing agent is removed.
However, most proteins, once denatured, remain permanently
disordered. Denatured proteins are often insoluble and, therefore,
precipitate from solution.

26. ROLE OF CHAPERONES IN PROTEIN FOLDING
It is generally accepted that the information needed for correct protein
folding is contained in the primary structure of the polypeptide.
Given that premise, it is difficult to explain why most proteins when
denatured do not resume their native conformations under favorable
environmental conditions. One answer to this problem is that a protein
begins to fold in stages during its synthesis, rather than waiting for synthesis
of the entire chain to be totally completed.
This limits competing folding configurations made available by longer
stretches of nascent peptide. In addition, a specialized group of proteins,
named “chaperones,” are required for the proper folding of many species of
proteins.
The chaperones—also known as “heat shock” proteins—interact with the
polypeptide at various stages during the folding process. Some chaperones
are important in keeping the protein unfolded until its synthesis is finished,
or act as catalysts by increasing the rates of the final stages in the folding
process.

28. Have you ever wondered why egg whites go from clear to opaque when you fry an egg? If
so, this section is for you!
Egg whites contain large amounts of proteins called albumins, and the albumins normally
have a specific 3D shape, thanks to bonds formed between different amino acids in the
protein. Heating causes these bonds to break and exposes hydrophobic (water-hating)
amino acids usually kept on the inside of the protein
‍. The hydrophobic amino acids, trying to get away from the water surrounding them in the
egg white, will stick to one another, forming a protein network that gives the egg white
structure while turning it white and opaque. Ta-da! Thank you, protein denaturation, for
another delicious breakfast.