pH modulates friction memory effects in protein folding

Abstract

We study the non-Markovian folding dynamics of the $\alpha$3D protein under low- and neutral-pH conditions. Recently published all-atom simulations of $\alpha$3D by the Shaw group reveal that lowering the pH significantly reduces both native and non-native salt-bridge interactions, which dominate the folding dynamics. Here, we demonstrate that this physiochemical modulation directly perturbs the folding friction, which we evaluate using non-Markovian memory-kernel-extraction techniques. In doing so, we find that the reduction in pH not only decreases the magnitude of the time-dependent friction acting on the protein but also more dramatically shortens the time scale of the friction memory effects. As a result, the folding dynamics in the low pH system are well described by a purely Markovian model. In the neutral pH system, however, the memory time scale is of the same order as the folding time and is accelerated by a factor of 6 compared to a Markovian model prediction. We demonstrate that this memory-induced barrier-crossing speed-up is predicted by non-Markovian reaction-kinetic theories, confirming that non-Markovian models are, in general, necessary for a quantitative description of protein folding dynamics.

4 pages, 4 figures