PH-DEPENDENCE OF THE STABILITY OF BARSTAR TO CHEMICAL AND THERMAL-DENATURATION

Equilibrium unfolding of barstar with guanidine hydrochloride (GdnHCl) and urea as denaturants as well as thermal unfolding have been carrie d out as a function of pH using fluorescence, far-UV and near-UV CD, a nd absorbance as probes. Both GdnHCl-induced and urea-induced denatura tion studies at pH 7 show that barstar unfolds through a two-state F r eversible arrow U mechanism and yields identical values for Delta G(U) , the free energy difference between the fully folded (F) and unfolded (U) forms, of 5.0 +/- 0.5 kcal . mol(-1) at 25 degrees C. Thermal den aturation of barstar also follows a two-state F reversible arrow U unf olding transition at pH 7, and the value of Delta G(U) at 25 degrees C is similar to that obtained from chemical denaturation. The pH depend ence of denaturation by GdnHCl is complex. The C-m value (midpoint of the unfolding transition) has been used as an index for stability in t he pH range 2-10, because barstar does not unfold through a two-state transition on denaturation by GdnHCl at all pH values studied. Stabili ty is maximum at pH 2-3, where barstar exists in a molten globule-like form that forms a large soluble oligomer. The stability decreases wit h an increase in pH to 5, the isoelectric pH of the protein. Above pH 5, the stability increases as the pH is raised to 7. Above pH 8, it ag ain decreases as the pH is raised to 10. The decrease in stability fro m pH 7 to 5 in wild-type (wt) barstar, which is shown to be characteri zed by an apparent pK(a) of 6.2 +/- 0.2, is not observed in H17Q, a Hi s 17 --> Gln 17 mutant form of barstar. This decrease in stability has therefore been correlated with the protonation of His 17 in barstar. The decrease in stability beyond pH 8 in wt barstar, which is characte rized by an apparent pK(a) of 9.2 +/- 0.2, is not detected in BSCCAA, the Cys 40 Cys 82 --> Ala 40 Ala 82 double mutant form of barstar. Thu s, this decrease in stability has been correlated with the deprotonati on of at least one of the two cysteines present in wt barstar. The inc rease in stability from pH 5 to 3 is characterized by an apparent pK(a ) of 4.6 +/- 0.2 for wt barstar and BSCCAA, which is similar to the ap parent pK(a) that characterizes the structural transition leading to t he formation of the A form. The use of C-m as an index of stability ha s been supported by thermal denaturation studies. In the pH range wher e both chemical denaturation and thermal denaturation studies were pos sible, both C-m and T-m, the midpoint of a thermal denaturation curve displays similar trends. Very high pH (pH 12) is shown to completely u nfold the protein in a fully reversible manner.