Folding of Right- and Left-Handed Three-Helix Proteins
Abstract
We are the first to investigate the relationship between protein handedness and the rate of protein folding. Our findings demonstrate that small three-helix, left-handed proteins are less densely packed and should result in faster folding than that of right-handed, three-helix proteins. At the same time, right-handed, three-helix proteins have higher mechanical stability than the left-handed proteins. Moreover, from our analysis we have revealed that bacterial three-helix proteins have some advantages in packing over eukaryotic right-handed, three-helix proteins, which should result in faster folding.