Title
Molecular mechanisms of 33-mer gliadin peptide oligomerisation
Author
María Julia Amundarain, María Georgina Herrera, Fernando Zamarreño, Juan Francisco Viso, Marcelo D. Costabel, Verónica I. Dodero
Year
2019
Journal
Physical Chemistry Chemical Physics
Abstract
The proteolytic resistant 33-mer gliadin peptide is an immunodominant fragment in gluten and responsible for the celiac disease and other gluten-related disorders. Meanwhile, the primary structure of the 33-mer is associated with the adaptive immune response in celiac patients, and the structural transformation of the 33-mer into protofilaments activates a primordial innate immune response in human macrophages. This means that accumulation, oligomerisation and structural transformation of the 33-mer could be the unknown first event that triggers the disease. Herein, we reveal the early stepwise mechanism of 33-mer oligomerisation by combining multiple computational simulations, tyrosine cross-linking, fluorescence spectroscopy and circular dichroism experiments. Our theoretical findings demonstrated that the partial charge distribution along the 33-mer molecule and the presence of glutamine that favours H-bonds between the oligomers are the driving forces that trigger oligomerisation. The high content of proline is critical for the formation of the flexible PPII secondary structure that led to a β structure transition upon oligomerisation. Experimentally, we stabilised the 33-mer small oligomers by dityrosine cross-linking, detecting from dimers to higher molecular weight oligomers, which confirmed our simulations. The relevance of 33-mer oligomers as a trigger of the disease as well as its inhibition may be a novel therapeutic strategy for the treatment of gluten-related disorders.
Instrument
FP-8300, J-810
Keywords
Fluorescence, Protein structure, Kinetics, Aggregation, Chemical stability, Circular dichroism, Secondary structure, Thermal stability, Biochemistry