Snider M J, Gaunitz S, Ridgway C, Short S A, Wolfenden R
Department of Biochemistry and Biophysics, University of North Carolina, Chapel Hill, North Carolina 27599-7260, USA.
Biochemistry. 2000 Aug 15;39(32):9746-53. doi: 10.1021/bi000914y.
To obtain a clearer understanding of the forces involved in transition state stabilization by Escherichia coli cytidine deaminase, we investigated the thermodynamic changes that accompany substrate binding in the ground state and transition state for substrate hydrolysis. Viscosity studies indicate that the action of cytidine deaminase is not diffusion-limited. Thus, K(m) appears to be a true dissociation constant, and k(cat) describes the chemical reaction of the ES complex, not product release. Enzyme-substrate association is accompanied by a loss of entropy and a somewhat greater release of enthalpy. As the ES complex proceeds to the transition state (ES), there is little further change in entropy, but heat is taken up that almost matches the heat that was released with ES formation. As a result, k(cat)/K(m) (describing the overall conversion of the free substrate to ES is almost invariant with changing temperature. The free energy barrier for the enzyme-catalyzed reaction (k(cat)/K(m)) is much lower than that for the spontaneous reaction (k(non)) (DeltaDeltaG = -21.8 kcal/mol at 25 degrees C). This difference, which also describes the virtual binding affinity of the enzyme for the activated substrate in the transition state (S), is almost entirely enthalpic in origin (DeltaDeltaH = -20.2 kcal/mol), compatible with the formation of hydrogen bonds that stabilize the ES complex. Thus, the transition state affinity of cytidine deaminase increases rapidly with decreasing temperature. When a hydrogen bond between Glu-91 and the 3'-hydroxyl moiety of cytidine is disrupted by truncation of either group, k(cat)/K(m) and transition state affinity are each reduced by a factor of 10(4). This effect of mutation is entirely enthalpic in origin (DeltaDeltaH approximately 7.9 kcal/mol), somewhat offset by a favorable change in the entropy of transition state binding. This increase in entropy is attributed to a loss of constraints on the relative motions of the activated substrate within the ES complex. In an Appendix, some objections to the conventional scheme for transition state binding are discussed.
为了更清楚地了解大肠杆菌胞苷脱氨酶在过渡态稳定化过程中涉及的作用力,我们研究了底物水解基态和过渡态中底物结合时伴随的热力学变化。黏度研究表明,胞苷脱氨酶的作用不受扩散限制。因此,K(m)似乎是一个真正的解离常数,而k(cat)描述的是ES复合物的化学反应,而非产物释放。酶与底物的结合伴随着熵的损失和稍大的焓释放。当ES复合物转变为过渡态(ES)时,熵几乎没有进一步变化,但会吸收热量,这几乎与ES形成时释放的热量相匹配。结果,k(cat)/K(m)(描述游离底物向ES的总体转化)几乎不随温度变化。酶催化反应的自由能垒(k(cat)/K(m))远低于自发反应的自由能垒(k(non))(25℃时ΔΔG = -21.8 kcal/mol)。这种差异也描述了酶对过渡态中活化底物的虚拟结合亲和力(S),其几乎完全源于焓(ΔΔH = -20.2 kcal/mol),这与稳定ES复合物的氢键形成相一致。因此,胞苷脱氨酶的过渡态亲和力随温度降低而迅速增加。当Glu-91与胞苷的3'-羟基部分之间的氢键因任何一个基团的截断而被破坏时,k(cat)/K(m)和过渡态亲和力均降低10^4倍。这种突变效应完全源于焓(ΔΔH约为7.9 kcal/mol),并因过渡态结合熵的有利变化而有所抵消。这种熵的增加归因于ES复合物中活化底物相对运动限制的丧失。在附录中,讨论了对传统过渡态结合方案的一些异议。