2003
DOI: 10.1016/s0022-2836(03)00211-0
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Local Secondary Structure Content Predicts Folding Rates for Simple, Two-state Proteins

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Cited by 108 publications
(112 citation statements)
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“…Presumably then, the molten globule also is robust to changes in sequence. Additionally, it has been shown that the fraction of the protein involved in local hydrogen-bonded scaffold elements, ␣-helices, ␤-hairpins, and ␤-turns, is highly correlated with the folding rate: the larger this fraction, the faster the protein folds (102). This correlation implies that formation of the molten globule is unlikely to be a slow step in folding.…”
Section: What Anfinsen Could Not Have Knownmentioning
confidence: 99%
“…Presumably then, the molten globule also is robust to changes in sequence. Additionally, it has been shown that the fraction of the protein involved in local hydrogen-bonded scaffold elements, ␣-helices, ␤-hairpins, and ␤-turns, is highly correlated with the folding rate: the larger this fraction, the faster the protein folds (102). This correlation implies that formation of the molten globule is unlikely to be a slow step in folding.…”
Section: What Anfinsen Could Not Have Knownmentioning
confidence: 99%
“…[However, examining a whole set of proteins studied up to now, we saw that the reported equation, which works well for the two-state proteins (8), is much worse at predicting folding rates of multistate proteins and short peptides. ]…”
mentioning
confidence: 98%
“…It has been noticed that a high helical content is the main structural feature that decreases the contact order and accelerates folding of two-state proteins (7), and, for this group of proteins, a folding rate prediction method based on the content of secondary structure in their 3D structures has been suggested recently (8).…”
mentioning
confidence: 99%
“…Baker's group made an important observation in 1998 that the folding rates of twostate folding proteins correlate with the native topologies and proposed a concept of contact order (CO) (Plaxco et al 1998a) to predict the protein folding rates. Since then, a great deal of studies Fiebig and Dill 1993;Plaxco and Baker 1998b;Alm and Baker 1999;Debe and Goddard 1999;Mounoz and Eaton 1999;Dinner and Karplus 2001;Gromiha and Selvaraj 2001;Mirny and Shakhnovich 2001;Zhou and Zhou 2002;Gong et al 2003;Ivankov et al 2003;Nölting et al 2003;Zhang et al 2003;Ivankov and Finkelstein 2004) has shown that the protein folding rates correlated significantly with protein's three-dimensional or secondary structures. However, these conclusions are all based on the knowledge of the native structure of proteins.…”
Section: Introductionmentioning
confidence: 99%