Proteome-wide landscape of solubility limits in a bacterial cell

Proteins are prone to aggregate when expressed above their solubility limits. Aggregation may occur rapidly, potentially as early as proteins emerge from the ribosome, or slowly, following synthesis. However, in vivo data on aggregation rates are scarce. Here, we classified the Escherichia coli prot...

Teljes leírás

Elmentve itt :
Bibliográfiai részletek
Szerzők: Györkei Ádám
Daruka Lejla
Balogh Dávid
Őszi Erika
Magyar Zoltán
Szappanos Balázs
Fekete Gergely
Fuxreiter Mónika
Horváth Péter
Pál Csaba
Kintses Bálint
Papp Balázs
Dokumentumtípus: Cikk
Megjelent: 2022
Sorozat:SCIENTIFIC REPORTS 12 No. 1
Tárgyszavak:
doi:10.1038/s41598-022-10427-1

mtmt:32813213
Online Access:http://publicatio.bibl.u-szeged.hu/25266
Leíró adatok
Tartalmi kivonat:Proteins are prone to aggregate when expressed above their solubility limits. Aggregation may occur rapidly, potentially as early as proteins emerge from the ribosome, or slowly, following synthesis. However, in vivo data on aggregation rates are scarce. Here, we classified the Escherichia coli proteome into rapidly and slowly aggregating proteins using an in vivo image-based screen coupled with machine learning. We find that the majority (70%) of cytosolic proteins that become insoluble upon overexpression have relatively low rates of aggregation and are unlikely to aggregate co-translationally. Remarkably, such proteins exhibit higher folding rates compared to rapidly aggregating proteins, potentially implying that they aggregate after reaching their folded states. Furthermore, we find that a substantial fraction (similar to 35%) of the proteome remain soluble at concentrations much higher than those found naturally, indicating a large margin of safety to tolerate gene expression changes. We show that high disorder content and low surface stickiness are major determinants of high solubility and are favored in abundant bacterial proteins. Overall, our study provides a global view of aggregation rates and hence solubility limits of proteins in a bacterial cell.
Terjedelem/Fizikai jellemzők:13
ISSN:2045-2322