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Biochemistry. 2010 Sep 7;49(35):7428-38. doi: 10.1021/bi100386w.

Balance between folding and degradation for Hsp90-dependent client proteins: a key role for CHIP.

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  • 1Department of Molecular Biophysics and Biochemistry, Yale University, New Haven, Connecticut 06520, USA.

Abstract

Cells must regulate the synthesis and degradation of their proteins to maintain a balance that is appropriate for their specific growth conditions. Here we present the results of an investigation of the balance between protein folding and degradation for mammalian chaperone Hsp90-dependent client proteins. The central players are the molecular chaperones Hsp70 and Hsp90, the cochaperone HOP, and ubiquitin ligase, CHIP. Hsp70 and Hsp90 bind to HOP, thus forming a ternary folding complex whereas the binding of CHIP to the chaperones has previously been shown to lead to ubiquitination and ultimately to degradation of the client proteins as well as the chaperones. To understand the folding/degradation balance in more detail, we characterized the stoichiometries of the CHIP-Hsp70 and CHIP-Hsp90 complexes and measured the corresponding dissociation constants to be approximately 1 muM and approximately 4.5 muM, respectively. We quantified the rate of ubiquitination of various substrates by CHIP in vitro. We further determined that the folding and degradation machineries cannot coexist in one complex. Lastly, we measured the in vivo concentrations of Hsp70, Hsp90, HOP, and CHIP under normal conditions and when client proteins are being degraded due to inhibition of the folding pathway. These in vivo measurements along with the in vitro data allowed us to calculate the approximate cellular concentrations of the folding and degradation complexes under both conditions and formulate a quantitative model for the balance between protein folding and degradation as well as an explanation for the shift to client protein degradation when the folding pathway is inhibited.

PMID:
20704274
[PubMed - indexed for MEDLINE]
PMCID:
PMC3141330
Free PMC Article
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