Abstract

Classical MD simulations (cMD) are limited by the sampling of relevant states of the peptides. Replica exchange (REMD) methods aim to search the conformational space of proteins more efficiently (reviewed in Ostermeir & Zacharias, 2013). We have developed a Hamiltonian REMD method that takes advantage of an intrinsic property of proteins, the specific Φ ϕ dihedral angle combinations along the polymer backbone. By employing a coupled two-dimensional biasing potential the energy barriers along the polymer backbone are reduced more effectively than by a previous approach based on a one-D biasing potential (Kannan & Zacharias, 2007). Thus, adjacent amino acids along the polymers backbone can easily switch between favourable regions in the Ramachandran plot. Additionally, energy barriers of rotameric states of amino acid side chains of proteins are also biased in the replica runs. The method improves the sampling of conformational substates of proteins at a modest number of replicas (nine replicas in the standard set-up with one replica running without biasing potential) compared to much larger numbers necessary in the case of standard temperature (T)-REMD simulations. A further improvement is achieved by a dynamical adjustment of the penalty potential levels in the replicas such that high exchange rates and improved mixing of conformations between different replicas are guaranteed. The biasing potential (BP)-REMD method turns out to be suitable to speed up both the folding of spaghetti-like test peptides and the refinement of loop decoy structures. Starting from extended structures, an α-helical oligo-alanine and β-hairpin chignolin and the Trp-cage protein fold more rapidly in near-native structures than in cMD simulations. The BP-REMD simulations not only accelerate the folding process of test proteins but also enlarge the variety of sampled configurations in conformational space. Since flexible parts of the protein can be penalized selectively, this method provides a precise tool to investigate regions of interest of the protein.

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