The effect of salt on the electrostatic
interaction of a protein
is an important issue, because addition of salt affects protein stability
and association/aggregation. Although adding salt is a generally recognized
strategy to improve protein stability, this improvement does not necessarily
occur. The lack of an effect upon the addition of salt was previously
confirmed for the tenth fibronectin type III domain from human fibronectin
(FN3) by thermal stability analysis. However, the detailed molecular
mechanism is unknown. In the present study, by employing the negatively
charged carboxyl triad on the surface of FN3 as a case study, the
molecular mechanism of the inefficient NaCl effect on protein stability
was experimentally addressed using spectroscopic methods. Complementary
analysis using Raman spectroscopy and 8-anilino-1-naphthalenesulfonic
acid fluorescence revealed the three-phase behavior of the salt–protein
interaction between NaCl and FN3 over a wide salt concentration range
from 100 mM to 4.0 M, suggesting that the Na+-specific
binding to the negatively charged carboxyl triad causes a local conformational
change around the binding site with an accompanying structural change
in the overall protein, which contributes to the protein’s
structural destabilization. This spectroscopic evidence clarifies
the molecular understanding of the inefficiency of salt to improve
protein stability. The findings will inform the optimization of formulation
conditions.