Comparing effects of attractive interactions in crowded systems: nonspecific, hydrophobic, and hydrogen bond interactions

The equilibrium stability of a protein is determined by its amino acid sequence and the solution conditions, such as temperature, pH and presence of chemical denaturant. The stability of a single protein in two identical solutions can nonetheless differ if other macromolecules, termed cosolutes or crowders, are present in one of the solutions at concentrations high enough to occupy a substantial fraction of the solution volume. This effect, due to the presence of the crowders, decreases or increases the stability depending on the interactions between the protein and crowders. Hard-core steric repulsions, which are responsible for the reduction in free volume, are expected to entropically stabilize the protein while attractive interactions can be destabilizing. Here we use a coarse-grained protein model to assess the impact of different types of crowder-protein interactions on the stability of a 35-amino acid model sequence folding into a helical bundle. We find that, for the same interaction strength and concentration, spherical crowders with a hydrophobic character are more destabilizing than crowders interacting nonspecifically with the protein. However, the two types of interactions differ in the degree of association between crowders and protein. At an interaction strength for which the attractive interactions roughly counteracts the stabilizing hard-core repulsions, the nonspecific interactions lead to much stronger crowder-protein association than the hydrophobic interactions. Additionally, we study crowders in the form of polypeptide chains, which are capable of hydrogen bonding with the protein. These peptide crowders have a destabilizing effect even at relatively low crowder concentrations, especially if the sequence of the peptide crowders includes hydrophobic amino acids. Our findings emphasize the importance of the interplay between different types of attractive crowder-protein interactions and entropic effects in determining the net effect on protein stability.