Protein denaturation at the air-water interface and how to prevent it
- PMID: 30932812
- PMCID: PMC6443348
- DOI: 10.7554/eLife.42747
Protein denaturation at the air-water interface and how to prevent it
Abstract
Electron cryo-microscopy analyzes the structure of proteins and protein complexes in vitrified solution. Proteins tend to adsorb to the air-water interface in unsupported films of aqueous solution, which can result in partial or complete denaturation. We investigated the structure of yeast fatty acid synthase at the air-water interface by electron cryo-tomography and single-particle image processing. Around 90% of complexes adsorbed to the air-water interface are partly denatured. We show that the unfolded regions face the air-water interface. Denaturation by contact with air may happen at any stage of specimen preparation. Denaturation at the air-water interface is completely avoided when the complex is plunge-frozen on a substrate of hydrophilized graphene.
Keywords: CryoEM; CryoET; Graphene; Protein denaturation; S. cerevisiae; molecular biophysics; structural biology.
© 2019, D'Imprima et al.
Conflict of interest statement
ED, DF, MJ, RS, MG No competing interests declared, WK Reviewing editor, eLife
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