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  • Title: Thermodynamics of the coil-alpha-helix transition of amphipathic peptides in a membrane environment: the role of vesicle curvature.
    Author: Wieprecht T, Beyermann M, Seelig J.
    Journal: Biophys Chem; 2002 May 02; 96(2-3):191-201. PubMed ID: 12034440.
    Abstract:
    The binding of peptides or proteins to a bilayer membrane is often coupled with a random coil-->alpha-helix transition. Knowledge of the energetics of this membrane-induced folding event is essential for the understanding of the mechanism of membrane activity. In a recent study [Wieprecht et al., J. Mol. Biol. 294 (1999) 785-794], we have developed an approach which allows an analysis of the energetics of membrane-induced folding. We have systematically varied the helix content of the amphipathic peptide magainin-2-amide by synthesizing analogs where two adjacent amino acid residues were substituted by their corresponding D-enantiomers and have measured their binding to small unilamellar vesicles (SUVs). Correlation of the binding parameters with the helicities allowed the evaluation of the thermodynamic parameters of helix formation. Since SUVs (30 nm in diameter) are characterized by a non-ideal lipid packing due to their high membrane curvature, we have now extended our studies to large unilamellar vesicles (LUVs) (100 nm in diameter) with a lipid packing close to planar membranes. While the free energy of binding was similar for SUVs and LUVs, the binding enthalpies and entropies were distinctly different for the two membrane systems. The thermodynamic parameters of the coil-helix transition were nevertheless not affected by the vesicle size. Helix formation at the membrane surface of LUVs (SUVs) was characterized by an enthalpy change of -0.8 (-0.7) kcal/mol per residue, an entropy change of-2.3 (-1.9) cal/mol K per residue, and a free energy change of -0.12 (-0.14) kcal/mol per residue. Helix formation accounted for approximately 50% of the free energy of binding underlining its major role as a driving force for membrane-binding.
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