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核黄素与粟酒裂殖酵母6,7-二甲基-8-核糖基芦竹碱合酶结合的结构基础。

The structural basis of riboflavin binding to Schizosaccharomyces pombe 6,7-dimethyl-8-ribityllumazine synthase.

作者信息

Gerhardt Stefan, Haase Ilka, Steinbacher Stefan, Kaiser Jens T, Cushman Mark, Bacher Adelbert, Huber Robert, Fischer Markus

机构信息

Max-Planck-Institut für Biochemie, Abteilung Strukturforschung, Martinsried, Germany.

出版信息

J Mol Biol. 2002 May 17;318(5):1317-29. doi: 10.1016/s0022-2836(02)00116-x.

Abstract

Riboflavin is an essential cofactor in all organisms. Its direct biosynthetic precursor, 6,7-dimethyl-8-ribityllumazine, is synthesised by the enzyme 6,7-dimethyl-8-ribityllumazine synthase. Recently, we have found that the enzyme from Schizosaccharomyces pombe binds riboflavin, the final product of the pathway with a relatively high affinity with a KD of 1.2 microM. Here, we report on the crystal structure of lumazine synthase from S. pombe with bound riboflavin and compare the binding mode with those of the substrate analogue inhibitor 5-nitro-6-(D-ribitylamino)-2,4(1H,3H)-pyrimidinedione and of the product analogue 6-carboxyethyl-7-oxo-8-ribityllumazine. In all complexes the pyrimidinedione moieties of each respective ligand bind in a very similar orientation. Binding of riboflavin additionally involves a stacking interaction of the dimethylbenzene moiety with the side-chain of His94, a highly conserved residue in all lumazine synthases. The enzyme from Bacillus subtilis showed a KD of at least 1 mM whereas the very homologous enzyme from Saccharomyces cerevisiae had a comparable KD of 3.9 microM. Structural comparison of the S. cerevisiae, the S. pombe, and the mutant enzymes suggests that fine tuning of affinity is achieved by influencing this stacking interaction.

摘要

核黄素是所有生物体内的一种必需辅因子。其直接生物合成前体6,7-二甲基-8-核糖基卢马嗪由6,7-二甲基-8-核糖基卢马嗪合酶合成。最近,我们发现粟酒裂殖酵母中的这种酶能结合该途径的最终产物核黄素,其亲和力相对较高,解离常数KD为1.2微摩尔。在此,我们报道了结合核黄素的粟酒裂殖酵母卢马嗪合酶的晶体结构,并将其结合模式与底物类似物抑制剂5-硝基-6-(D-核糖基氨基)-2,4(1H,3H)-嘧啶二酮以及产物类似物6-羧乙基-7-氧代-8-核糖基卢马嗪的结合模式进行了比较。在所有复合物中,各相应配体的嘧啶二酮部分以非常相似的方向结合。核黄素的结合还涉及二甲基苯部分与His94侧链的堆积相互作用,His94是所有卢马嗪合酶中高度保守的残基。枯草芽孢杆菌中的酶显示KD至少为1毫摩尔,而酿酒酵母中与之非常同源的酶的KD为3.9微摩尔。酿酒酵母、粟酒裂殖酵母和突变酶的结构比较表明,亲和力的微调是通过影响这种堆积相互作用实现的。

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