A method is described for the inclusion of the effects of hydration in empirical conformational energy computations on polypeptides. The free energy of hydration is composed of additive contributions of various functional groups. The hydration of each group is assumed to be proportional to the accessible surface area of the group. The constants of proportionality, representing the free energy of hydration per unit area of accessible surface, have been evaluated for seven classes of groups (occurring in peptides) by least-squares fitting to experimental free energies of solution of small monofunctional aliphatic and aromatic molecules. The same method has also been applied to the modeling of the enthalpy and heat capacity ofhydration, each of which is computed from the accessible surface area.The free energy of folding of a protein consists of the sum of contributions from the energy of its intramolecular interactions (1, 2) and from the free energy of interaction of the molecule with the surrounding solvent water. Exact computation of the latter contribution still poses problems (3). As a practical approach, hydration-shell models have been used. In these models, the free energy of interaction of water molecules with the solute is expressed in the form of an averaged effective potential of interaction of atoms (and functional groups) of a solute molecule with a layer of solvent around each atom (4-10)-i.e., in terms ofa potential ofmean force (3). An empirical free energy of hydration is assigned to every atom and group. When the conformation of the protein changes, some water is eliminated from the hydration shell whenever groups on the protein approach each other. The free energy change accompanying this process depends on the total free energy of hydration of the groups and on the amount of water being eliminated from the hydration shells. This amount, in turn, depends on the size and distance of separation of the groups that approach each other, and it can be computed by geometrical methods from the volumes of overlapping spheres (4-6, 10, 11).The hydration-shell model contains several approximations, which may be sources of error and also reduce the speed of computer-based numerical computations (8), such as the thickness of the shell, the apportioning of the free energy between overlapping hydration shells of covalently connected atoms, and the calculation of the volume of overlap of three or more hydration spheres that belong to nearby atoms. The latter problem can be overcome, however, by modifying the computing procedures (10, 11).We have initiated an alternative approach, in order to avoid these problems. We assume that the extent of interaction of any functional group i of a solute with the solvent is proportional to the solvent-accessible surface area Ai of group i (12-14) because the group can interact directly only with the water molecules that are in contact with the group at this surface. Thus, the total free energy of hydration of a solute molecule is given by Eq. 1: AGh = E Ai [1] where...

The folding types of 135 proteins, the three-dimensional structures of which are known, were analyzed in terms of the amino acid composition. The amino acid composition of a protein was expressed as a point in a multidimensional space spanned with 20 axes, on which the corresponding contents of 20 amino acids in the protein were represented. The distribution pattern of proteins in this composition space was examined in relation to five folding types, alpha, beta, alpha/beta, alpha + beta, and irregular type. The results show that amino acid compositions of the alpha, beta, and alpha/beta types are located in different regions in the composition space, thus allowing distinct separation of proteins depending on the folding types. The points representing proteins of the alpha + beta and irregular types, however, are widely scattered in the space, and the existing regions overlap with those of the other folding types. A simple method of utilizing the "distance" in the space was found to be convenient for classification of proteins into the five folding types. The assignment of the folding type with this method gave an accuracy of 70% in the coincidence with the experimental data.

An immunosorbent assay system was integrated into a glass microchip. Polystyrene beads were introduced into a microchannel, and then human secretory immunoglobulin A (s-IgA) adsorbed on the bead surface was reacted with colloidal gold conjugated anti-s-IgA antibody and detected by a thermal lens microscope. The scale merits of liquid microspace on the molecular behavior remarkably contributed to reduced assay time. The integration cut the time necessary for the antigen-antibody reaction by 1/90, thus shortening the overall analysis time from 24 h to less than 1 h. Moreover, troublesome operations required for conventional immunosorbent assays could be replaced by simple operations.