The question of how proteins manage to organize into a unique three‐dimensional structure has been a major field of study since the first protein structures were determined. For membrane proteins, the question is made more complex because, unlike water‐soluble proteins, the solvent is not homogenous or even unique. Each cell and organelle has a distinct lipid composition that can change in response to environmental stimuli. Thus, the study of membrane protein folding requires not only understanding how the unfolded chain navigates its way to the folded state, but also how changes in bilayer properties can affect that search. Here we review what we know so far about the impact of lipid composition on bilayer physical properties and how those properties can affect folding. A better understanding of the lipid bilayer and its effects on membrane protein folding is not only important for a theoretical understanding of the folding process, but can also have a practical impact on our ability to work with and design membrane proteins.

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双层特性如何影响膜蛋白折叠

自从第一个蛋白质结构被确定以来，蛋白质如何组织成独特的三维结构的问题一直是一个主要的研究领域。对于膜蛋白，问题变得更加复杂，因为与水溶性蛋白不同，溶剂不是同质的，甚至不是唯一的。每个细胞和细胞器都有独特的脂质成分，可以响应环境刺激而改变。因此，膜蛋白折叠的研究不仅需要了解未折叠链如何导航到折叠状态，还需要了解双层特性的变化如何影响该搜索。在这里，我们回顾了迄今为止我们对脂质成分对双层物理特性的影响以及这些特性如何影响折叠的了解。