We used pressure perturbation calorimetry (PPC), a relatively new and efficient technique, to study the solvation and volumetric properties of amino acids and peptides as well as of proteins in their native and unfolded state. In PPC, the coefficient of thermal expansion of the partial volume of the protein is deduced from the heat consumed or produced after small isothermal pressure jumps, which strongly depends on the interaction of the protein with the solvent or cosolvent at the protein-solvent interface. Furthermore, the effects of various chaotropic and kosmotropic cosolvents on the volume and expansivity changes of proteins were measured over a wide concentration range with high precision. Depending on the type of cosolvent and its concentration, specific differences were found for the solvation properties and unfolding behaviour of the proteins, and the volume change upon unfolding may even change sign. To yield a molecular interpretation of the different terms contributing to the partial protein volume and its temperature dependence, and hence a better understanding of the PPC data, molecular dynamics computer simulations on SNase were also carried out and compared with the experimental data. The PPC studies introduced aim to obtain more insight into the basic thermodynamic properties of protein solvation and volume effects accompanying structural transformations of proteins in various cosolvents on one hand, as these form the basis for understanding their physiological functions and their use in drug designing and formulations, but also to initiate further valuable applications in studies of other biomolecular and chemical systems.

Here we introduce an approach to mapping the folding transition state ensemble of proteins based on the pressure dependence of protein stability. Previously, we have shown that the activation volume for folding of wild type (WT) SNase is large and positive, and hence that the rate-limiting step in folding involves significant dehydration. In contrast, variants bearing buried ionizable residues at position 66 were shown recently to fold through a highly hydrated transition state ensemble (TSE). We present the effects on the pressure-jump folding kinetics of Lys substitutions in different internal positions throughout the structure. We calculate the V i value of the variants as the activation volume for folding relative to that of the wild type. We find that the structure of the SNase WT includes part of the β-barrel and part of the first α-helix. The unique advantage of V i -value analysis is that it conveys direct information about the state of hydration of the TSE, which has been recognized as a key factor in the protein folding transition.

Herein, we probe by pressure perturbation calorimetry (PPC) the coefficient of thermal expansion, the volumetric and the hydration properties of variants of a hyperstable variant of staphylococcal nuclease (SNase), Delta+PHS. The temperature-dependent volumetric properties of the folded and unfolded states of the wild-type protein are calculated with previously published data. The present PPC results are used to interpret the volume diagram and expansivity at a molecular level. We conclude that the expansivity of the unfolded state is, to a first approximation, temperature independent, while that of the folded state decreases with increasing temperature. Our data suggest that at low temperature the defining contribution to DeltaV comes mainly from excluded volume differences and DeltaV for unfolding is negative. In contrast, at high temperatures, differential solvation due to the increased exposed surface area of the unfolded state and, in particular, its larger thermal volume linked to the increased conformational dynamics of the unfolded state ensemble takes over and DeltaV for unfolding eventually becomes positive.

The intrinsic volume and the intrinsic coefficient of thermal expansion of alanine tripeptides of different chirality are obtained from densimetric and pressure-perturbation calorimetric measurements by using the volumetric properties of water of hydration obtained from computer simulations. The aim of this study is to provide better understanding of the different contributions to the volumetric properties of peptides in solution. Water of hydration makes a major contribution to the volumetric properties measured experimentally. The intrinsic thermal expansivity of the peptides is found to be negative despite positive apparent values of thermal expansivity due to the large positive expansivity of the water of hydration, which notably exceeds the bulk value. The different volumetric behavior of the isomers is discussed in relation to their structural characteristics.

No abstract