The effects of alcohols on the structure of human glycophorin

Abstract

The effects of alcohols on human glycophorin were monitored by circular dichroism, solvent perturbation of absorption spectra, fluorescence of 8-anilino-1-naphthalene sulfonate, and sedimentation equilibrium in the ultracentrifuge. Both ethanol and 2-chloroethanol gradually increase the α helix in glycophorin and its sialic acid free counterpart. The same alcohols do not cause a cooperative transition in the structure of the polypeptide chain of glycophorin. Other alcohols also increase the α-helix content of glycophorin. Binding of ANS to glycophorin is abolished at relatively low alcohol concentrations. Ethanol at 60% (v/v) reduces the molecular weight ratio of glycophorin and at the same time increases the exposure of tyrosine residues to solvent. These observations indicate a complex mechanism of interaction of weakly protic solvents with this stable membrane protein.