
7.4 Blood Clotting: Poised at the Cusp of Insolubility
293
Furthermore, as seen in Figure 7.28, the EA
site is approximately at right angles to and
shares a common edge with the end-to-end
DoubleD association site such that these sites
could cooperate in initiation of the hydropho-
bic associations for soft fibrin clot formation.
7.4.2.3.2 Removal of Peptide B (14 Residues)
Allows for Further Intermolecular
Hydrophobic Association
Removal of the first 14 residues of Bp-
fibrinogen activates fibrinogen for fibrin forma-
tion by removing the repulsive effect of three
negative charges of carboxylates, -COO", from
two glutamic acid (Glu, E) residues and one
aspartic acid (Asp, D) residue. Removal of the
B peptide creates or exposes a GHRP site near
the central domain defined in Figure 7.27 that
associates with the carboxyl-terminal end of
the p-fibrinogen, the EB site, chain of another
fibrinogen molecule.^^ This sequence has not
been specifically delineated as above for y-
fibrinogen. Nonetheless, based on the structural
homology between y-fibrinogen and p-
fibrinogen, as demonstrated by the P-chain and
y-chain topologies given in Figure 3a of Sprag-
gon et
al.,^"*
and particularly based on the mean
residue plot of the y-chain (Figure 7.29B) with
its striking similarity to the mean residue plot
of the p-chain (Figure 7.30B), the correspond-
ing sequence for association with the EB site
would involve residues within the sequence
from residues 401 through 448. The mean
residue hydrophobicity plot for residues 401
through 448 in B P-fibrinogen demonstrates
hydrophobic homology to sequences 337 to 379
of y-fibrinogen (Figure 7.29B). Accordingly, by
simple inspection of a mean hydrophobicity
plot, this time for P-fibrinogen, we again see a
dominantly hydrophobic sequence and recog-
nize hydrophobic association as the basis for
soft fibrin clot formation.
7.4.2,4
Hydrophobic Associations of
Fragment DoubleD from Human Fibrin
When the fibrin clot is cleaved by the protease
plasmin, it fragments into two parts, a D frag-
ment and a smaller E fragment. Although no
crystal structures have been obtained for the E
fragment, DooUttle and coworkers have
obtained crystal structures for a factor XIII
(thrombin-activated transglutaminase) cross-
linked DoubleD fragment in which D frag-
ments are attached end to end.^"^ Fortunately,
these crystal have been obtained and the struc-
tures solved with bound GPRP and GHRP
peptides such that the EA and EB sites have
been identified.^^ With these accomplishments
of the Doolittle group, it becomes possible to
characterize the associations of chains that
result in blood clotting. The objective is to
assess the hydrophobicity of the association
sites to challenge further our perspective that
"biology thrives at the cusp of insolubiUty,"
which cusp of insolubility represents the
process of hydrophobic association.
7.4.2.4.1 Hydrophobicity of the Points
of Association
Three key points of association become clear.
They are the EA and
EB
sites identified on the
fibrinogen molecule of Figures 7.27B and 7.28
and demonstrated in the human fragment
DoubleD of Figure 7.31 A,B and the end-to-end
docking site found in the human fragment
DoubleD. This provides the opportunity to
examine directly the hydrophobicity of these
three sites of aggregation for soft fibrin clot for-
mation and to estimate hydrophobicity in terms
of estimates of relative values for the Gibbs
free energy of hydrophobic association, AGHA,
of the contact faces or prominences.
7.4.2.4.2 End-to-End Docking Uses the
Carboxyl-terminal Globular Component
of the y-chain
With the crystal structure, the end-to-end
docking prominence becomes defined. The
docking site is shown in side views in Figure
7.31A,B and end on in Figure 7.31C. This is a
site of modest hydrophobicity that involves
using only about half of the end observed in
Figure 7.31C. One estimates the Gibbs free
energy of hydrophobic association,
AGHA,
to
be -8kcal/mole of contact surface. It should
be appreciated that this is a gross estimate
that should be improved once appropriate
programs have been prepared. The calculation