Test of cold denaturation mechanism for proteins as a function of water's structure

In order to understand the nuclei which develop during the course of protein folding and unfolding, we examine phase segregation of a single heteropolymer chain which occurs in equilibrium. These segregated conformations are characterized by a nucleus of monomers which are superimposable upon the native conformation. We computationally generate the phase segregation by applying a ``folding pressure,'' or adding an energetic bonus for native monomer-monomer contacts. The compu...

We argue that the first order folding transitions of proteins observed at physiological chemical conditions end in a critical point for a given temperature and chemical potential of the surrounding water. We investigate this critical point using a hierarchical Hamiltonian and determine its universality class. This class differs qualitatively from those of other known models.

The ability of water to dissolve biomolecules is crucial for our life. It has been shown that protein has a profound effect on the behavior of water in its hydration shell, which in turn affects the structure and function of the protein. However, there is still no consensus on whether protein promotes or destroys the structural order of water in its hydration shell until today, because of the lack of proper structural descriptor incorporating hydrogen-bond (H-bond) informatio...

We analyze the dependence of thermal denaturation transition and folding rates of globular proteins on the number of amino acid residues, N. Using lattice Go models we show that DeltaT/T_F ~ N^-1, where T_F is the folding transition temperature and DeltaT is the folding transition width. This finding is consistent with finite size effects expected for the systems undergoing a phase transition from a disordered to an ordered phase. The dependence of the folding rates k_F on N ...

The asymmetry in the shapes of folded and unfolded states are probed using two parameters, one being a measure of the sphericity and the other that describes the shape. For the folded states, whose interiors are densely packed, the radii of gyration (Rg) and these two parameters are calculated using the coordinates of the experimentally determined structures. Although Rg scales as expected for maximally compact structures, the distributions of the shape parameters show that t...

We investigate the microscopic origin of water's anomalies by inspecting the hydrogen bond network (HBN) and the spatial organization of low-density-liquid (LDL) like and high-density-liquid (HDL) like environments. Specifically, we simulate --via classical molecular dynamics simulations-- the isobaric cooling of a sample composed by 512 water molecules from ambient to deeply undercooled conditions at three pressures, namely 1 bar, 400 bar and 1000 bar. \emph{In correspondenc...

We examined O:H-O bond relaxation under compression,heating,molecular undercoordination and claimed a universal resolution to the best-known mysteries of water ice such as ice foating, ice slipperiness, relegation and warm water cools faster. progress shows that O:H-O bond segmental disparity and O-O repulsivity form the soul dictating the extraordinary adaptivity, cooperativity, recoverability, and sensitivity of water and ice.

In this manuscript, we present a general computational method for characterizing the molecular structure of liquid water interfaces as sampled from atomistic simulations. With this method, the interfacial structure is quantified based on the statistical analysis of the orientational configurations of interfacial water molecules. The method can be applied to generate position dependent maps of the hydration properties of heterogeneous surfaces. We present an application to the...

Exploring and understanding the protein-folding problem has been a long-standing challenge in molecular biology. Here, using molecular dynamics simulation, we reveal how parallel distributed adjacent planar peptide groups of unfolded proteins fold reproducibly following explicit physical folding codes in aqueous environments due to electrostatic attractions. Superfast folding of protein is found to be powered by the contribution of the formation of hydrogen bonds. Temperature...

We study theoretically the thermodynamics, over a broad temperature range (5 C to 125 C), related to hydrated water upon protein unfolding. The hydration effect is modeled as interacting dipoles in an external field, mimicking the influence from the unfolded surfaces on the surrounding water compared to bulk water. The heat capacity change upon hydration is compared with experimental data from Privalov and Makhatadze on four different proteins: myoglobin, lysozyme, cytochrome...