Evolution Reveals Missing Link Between DNA and Protein Shape

Fifty years after the pioneering discovery that a protein's three-dimensional structure is determined solely by the sequence of its amino acids, an international team of researchers has taken a major step toward fulfilling the tantalizing promise: predicting the structure of a protein from its DNA alone.
The team at Harvard Medical School (HMS), Politecnico di Torino / Human Genetics Foundation Torino (HuGeF) and Memorial Sloan-Kettering Cancer Center in New York (MSKCC) has reported substantial progress toward solving a classical problem of molecular biology: the computational protein folding problem.
The results will be published Dec. 7 in the journal PLoS ONE.
In molecular biology and biomedical engineering, knowing the shape of protein molecules is key to understanding how they perform the work of life, the mechanisms of disease and drug design. Normally the shape of protein molecules is determined by expensive and complicated experiments, and for most proteins these experiments have not yet been done. Computing the shape from genetic information alone is possible in principle. But despite limited success for some smaller proteins, this challenge has remained essentially unsolved. The difficulty lies in the enormous complexity of the search space, an astronomically large number of possible shapes. Without any shortcuts, it would take a supercomputer many years to explore all possible shapes of even a small protein.
"Experimental structure determination has a hard time keeping up with the explosion in genetic sequence information," said Debora Marks, a mathematical biologist in the Department of Systems Biology at HMS, who worked closely with Lucy Colwell, a mathematician, who recently moved from Harvard to Cambridge University. They collaborated with physicists Riccardo Zecchina and Andrea Pagnani in Torino in a team effort initiated by Marks and computational biologist Chris Sander of the Computational Biology Program at MSKCC, who had earlier attempted a similar solution to the problem, when substantially fewer sequences were available.
"Collaboration was key," Sander said. "As with many important discoveries in science, no one could provide the answer in isolation."
The international team tested a bold premise: That evolution can provide a roadmap to how the protein folds. Their approach combined three key elements: evolutionary information accumulated for many millions of years; data from high-throughput genetic sequencing; and a key method from statistical physics, co-developed in the Torino group with Martin Weigt, who recently moved to the University of Paris.
Using the accumulated evolutionary information in the form of the sequences of thousands of proteins, grouped in protein families that are likely to have similar shapes, the team found a way to solve the problem: an algorithm to infer which parts of a protein interact to determine its shape. They used a principle from statistical physics called "maximum entropy" in a method that extracts information about microscopic interactions from measurement of system properties.
"The protein folding problem has been a huge combinatorial challenge for decades," said Zecchina, "but our statistical methods turned out to be surprisingly effective in extracting essential information from the evolutionary record."
With these internal protein interactions in hand, widely used molecular simulation software developed by Axel Brunger at Stanford University generated the atomic details of the protein shape. The team was for the first time able to compute remarkably accurate shapes from sequence information alone for a test set of 15 diverse proteins, with no protein size limit in sight, with unprecedented accuracy.
"Alone, none of the individual pieces are completely novel, but apparently nobody had put all of them together to predict 3D protein structure," Colwell said.
To test their method, the researchers initially focused on the Ras family of signaling proteins, which has been extensively studied because of its known link to cancer. The structure of several Ras-type proteins has already been solved experimentally, but the proteins in the family are larger-with about 160 amino acid residues-than any proteins modeled computationally from sequence alone.
"When we saw the first computationally folded Ras protein, we nearly went through the roof," Marks said. To the researchers' amazement, their model folded within about 3.5 angstroms of the known structure with all the structural elements in the right place. And there is no reason, the authors say, that the method couldn't work with even larger proteins.
The researchers caution that there are other limits, however: Experimental structures, when available, generally are more accurate in atomic detail. And, the method works only when researchers have genetic data for large protein families. But advances in DNA sequencing have yielded a torrent of such data that is forecast to continue growing exponentially in the foreseeable future.
The next step, the researchers say, is to predict the structures of unsolved proteins currently being investigated by structural biologists, before exploring the large uncharted territory of currently unknown protein structures.
"Synergy between computational prediction and experimental determination of structures is likely to yield increasingly valuable insight into the large universe of protein shapes that crucially determine their function and evolutionary dynamics," Sander said.
This research was funded by the National Cancer Institute and the Engineering and Physical Sciences Research Council of the United Kingdom.
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Weight Loss Weapon Carb-cutting Enzyme Stopped By Bean Extract, Endocrinologists Say

UCLA researchers have found an extract in white kidney beans may help the body stop carbs from breaking down into sugars. A digestive enzyme in the body normally acts like scissors, literally cutting starches into little sugars. Phase 2 stops the enzyme from cutting, so the starches stay in the body as long fibers and are burned off quicker. Patients in the clinical studies who took Phase 2 lost body fat, not lean muscle.
Americans are getting fatter. In fact, more than 60 percent are overweight and 18 million have type 2 diabetes. It's an epidemic that's becoming more of a problem with each passing year. Now, a new discovery could help you shed those dangerous pounds and live a healthier life.
Pastas ... breads ... cereals ... We know them well. And doctors say it's carbs like these that are making us fat.
"The problem is that starches are broken down immediately into sugars. When starch breaks down into sugar, it stays in the bloodstream, but is eventually stored as fat," Steven Rosenblatt, a family practice doctor in Los Angeles, tells DBIS.
But if you can't bear to give up your favorite foods, there's a new option. UCLA researchers have found an extract in white kidney beans may help the body stop carbs from breaking down into sugars.
"By lowering the amount of starches in our diet and the amount of carbohydrates in our diet, we allow the body to slowly start to burn off that stored energy," says Rosenblatt. He with the bean extract, known as Phase 2, which is sold in pill form and is now even added to certain foods. Here's how Phase 2 works: A digestive enzyme in the body normally acts like scissors, literally cutting starches into little sugars. Phase 2 stops the enzyme from cutting, so the starches stay in the body as long fibers and are burned off quicker -- making losing weight and keeping a normal blood sugar much easier.
Doctors say patients in the clinical studies who took Phase 2 lost body fat, not lean muscle. The extract is not recommended for pregnant women or type one diabetics because their blood sugar could get too low. Mild nausea is the only known side effect. Nora Cosgrove's struggled with her weight all her life. She admits to probably having been on every diet, but nothing worked. But when her doctor said she was on the fast-track to developing type 2 diabetes, she tried Phase 2.
After three months, she lost 30 pounds and six dress sizes! "I'm not tired anymore," Cosgrove says. "That's the main thing."
The FDA recognizes Phase 2, but doctors say it isn't a miracle pill. Patients still need to watch what they eat and exercise. But at least they don't have to give up carbs for good. It is available over the counter at health food stores for about $25 a bottle.

BACKGROUND: Scientists at the University of California, Los Angeles, examines the effect of white kidney bean extract (called Phase 2) on food and Glycemic Index (GI) levels. The research has resulted in the development of many new products for people on special GI diets, including a new pasta. It could especially benefit patients with diabetes, who need to closely monitor and control blood sugar levels, as well as serious athletes and overweight people.
ABOUT THE STUDY: Previous clinical trials found that 1 gram of the Phase 2 kidney bean extract affects blood glucose levels, while the new study shows that 2-3 grams affect GI levels. White kidney bean extract neutralizes the digestive enzyme necessary for starch to turn into glucose. It slows the digestion of starches and sugars, which can cause a rapid rise in blood sugar after eating. A previous UCLA study found that Phase 2 reduced starch absorption by 66%.
THE GLYCEMIC INDEX: Developed in the 1980s, the glycemic index (GI) ranks various foods according to how they affect blood sugar levels two to three hours after eating. Foods high in fat or protein don't raise levels very much, while certain carbohydrates are so easily broken down in intestine that blood sugar levels rise too quickly. The GI only tells you how rapidly a particular carbohydrate turns into glucose; it doesn't tell you how much of that carbohydrate is in a given serving of a particular food, or what percentage are 'available' carbohydrates, i.e., those that provide energy (starch and sugar, as opposed to fiber). You need to know both to fully understand how a given food affects blood sugar levels. The glycemic load (GL) measures the latter. A GI if 70 or more is high; 56 to 59 is medium; and 55 or less is low. A GL of 20 or more is high; 11 to 19 is medium; and 10 or less is low.
HOW DIGESTION WORKS: Food and drink must be changed into smaller molecules of nutrients to be absorbed into the blood and carried to cells throughout the body. It does this via the digestion process. Food is travels through the esophagus into the stomach, where it is dissolved and emptied into the small intestine. The digested nutrients are absorbed through the intestinal walls, while the rest is expelled as waste.
Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.
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Wood Biofuel Could Be a Competitive Industry by 2020

Fuel made from wood could become a competitive commercial alternative to fuel made from corn by 2020 if the wood biofuel industry is supported, according to a new University of British Columbia study.
Corn ethanol is currently blended with gasoline to satisfy government-mandated targets to include renewable content in transportation fuel. Compared to corn, wood-based biofuel is considered more sustainable but is not currently produced in large commercial quantities in Canada and the United States because the costs are too great.
The study, published in the most recent issue of the journal Biofuels Bioproducts & Biorefining, identifies several opportunities for reducing these costs. Researchers in UBC's Faculty of Forestry found that large-scale commercial production of wood-based ethanol, also known as cellulosic ethanol, will reduce capital and operation costs and assist in achieving the improvements necessary for wood-based ethanol to compete, without government support.
"As industrial production increases, cellulosic ethanol is likely to become more competitive with corn ethanol for a share of the renewable fuels market," says Jamie Stephen, a PhD candidate at UBC and lead author of the study.
Stephen's research indicates that the economic competitiveness of wood-based ethanol fuel production could be improved by reducing the capital costs of facilities and equipment, reducing enzyme costs and generating revenue from co-products like electricity. Today, the enzymes needed to breakdown wood products are one of the major costs associated with production. As industrial volumes of biofuel are produced and demand grows, technological learning and economies-of-scale will help reduce the cost.
The 2007 Energy Independence and Security Act in the United States requires that 117 billion litres (31 billion gallons) of ethanol be added to gasoline annually by 2022. In Canada, the federal government mandates that gasoline must include five per cent renewable fuel content.
Wood-based biofuel creates fewer greenhouse gas emissions and requires less water to produce. Cellulose, the main component of wood, is also the most abundant polymer on Earth and unlike the starch and sugars found in corn and sugarcane, people cannot digest it. Production of wood-based ethanol fuel doesn't use food supplies for fuel and competition for agricultural land can be reduced.
"If you do a purely economic production cost comparison between wood and corn today, corn will be the lower cost option," says Stephen. "If we consider other factors, like energy security, the environmental impact and availability of resources, cellulosic ethanol becomes a more competitive option for Canada and the United States."
In Canada, wood waste, corn stover and wheat straw are being considered for wood-based ethanol production.
Stephen notes that 35 years ago Brazil made the decision to invest heavily in sugarcane-ethanol production. Today, Brazil's flex-fuel vehicles run on fuels of up to 100 per cent ethanol and government subsidies for the industry have nearly disappeared.
"Commercial production of wood-based ethanol requires government support to be economically viable," says Stephen. "There has been a lot of investment in the research and development of cellulosic ethanol, especially in the United States and Canada. Huge advancements have been made to reduce the cost of production but there is still a long way to go before the volumes produced by the corn ethanol industry are attainable."
This study was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC) and the British Columbia Innovation Council (BCIC).
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