1. The unusual dodecameric ferritin fromListeria innocuadissociates below pH 2.0
- Author
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Stefano Cavallo, Andrea Ilari, Emilia Chiancone, Simonetta Stefanini, Valerio Consalvi, and Roberta Chiaraluce
- Subjects
biology ,Chemistry ,Dimer ,Biochemistry ,Acid dissociation constant ,Protein tertiary structure ,Dissociation (chemistry) ,Hydrophobic effect ,Ferritin ,Crystallography ,chemistry.chemical_compound ,Dodecameric protein ,biology.protein ,Protein secondary structure - Abstract
The stability of the dodecameric Listeria innocua ferritin at low pH values has been investigated by spectroscopic methods and size-exclusion chromatography. The dodecamer is extremely stable in comparison to the classic ferritin tetracosamer and preserves its quaternary assembly at pH 2.0, despite an altered tertiary structure. Below pH 2.0, dissociation into dimers occurs and is paralleled by the complete loss of tertiary structure and a significant decrease in secondary structure elements. Dissociation of dimers into monomers occurs only at pH 1.0. Addition of NaCl to the protein at pH 2.0 induces structural changes similar to those observed upon increasing the proton concentration, although dissociation proceeds only to the dimer stage. Addition of sulfate at pH values ≥ 1.5 prevents the dissociation of the dodecamer. The role played by hydrophilic and hydrophobic interactions in determining the resistance to dissociation of L. innocua ferritin at low pH is discussed in the light of its three-dimensional structure.
- Published
- 2000
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