Ghelis C, Labouesse J, Labouesse B
Eur J Biochem. 1975 Nov 1;59(1):159-66. doi: 10.1111/j.1432-1033.1975.tb02437.x.
In delta-chymotrypsin the reactivity of methionine-192 towards p-nitrophenacyl bromide is strongly reduced when the alpha-amino group of isoleucine-16 has been acetylated. Since acetylation of isoleucine-16 brings delta-chymotrypsin to a conformation similar to its alkaline one this suggests that methionine-192 should present an impaired reactivity in the alkaline conformation of the protein. It is indeed observed that its chemical reactivity as a function of pH depends on the ionization state of the alpha-amino group of isoleucine-16 (pKapp 9 at 15 degrees C) as does the structure of the enzyme. Reciprocally, after chemical reaction of methionine-192 with hydrogen peroxide, isoleucine-16 presents a slower rate of reaction with fluorescamine than when methionine-192 is free. As a result of methionine-192 oxidation the apparent pK of the alkaline transition is shifted from 9 to about 11 at 15 degrees C. This is reflected in the disappearance of the lag phase previously observed for the initial activity of the enzyme when it is incubated at alkaline pH [Eur. J. Biochem. (1973) 39,293-300]. The absence of chemical reactivity of methionine-192 in the alkaline state of the enzyme is confirmed by the appearance of a lag phase in the reaction of the protein with iodoacetate after an incubation at alkaline pH. Such a lag phase does not appear when this incubation is carried out at neutral pH. Since this lag phase is similar to that which shows up in the activity during the isomerization of the enzyme from its alkaline to its neutral state, the present data are interpreted as implying a concerted movement of isoleucine-16 and methionine-192 during this isomerization process. They also indicate that in the alkaline form of the enzyme methionine-192 has moved back into the interior of the protein. Since the spectroscopic properties of the zymogen and of the high-pH form of the enzyme are similar they suggest that methionine-192 occupies in the alkaline conformation of the enzyme a similar position as it does in the zymogen.
在δ-胰凝乳蛋白酶中,当异亮氨酸-16的α-氨基被乙酰化时,甲硫氨酸-192对对硝基苯甲酰溴的反应活性会大幅降低。由于异亮氨酸-16的乙酰化使δ-胰凝乳蛋白酶呈现出与其碱性构象相似的构象,这表明甲硫氨酸-192在蛋白质的碱性构象中反应活性应受损。确实观察到,其作为pH函数的化学反应活性取决于异亮氨酸-16的α-氨基的电离状态(15℃时的表观pK为9),酶的结构也是如此。相反,在甲硫氨酸-192与过氧化氢发生化学反应后,异亮氨酸-16与荧光胺的反应速率比甲硫氨酸-192游离时要慢。由于甲硫氨酸-192被氧化,碱性转变的表观pK在15℃时从9移至约11。这反映在当酶在碱性pH下孵育时,先前观察到的酶初始活性的滞后阶段消失了[《欧洲生物化学杂志》(1973年)39卷,293 - 300页]。在碱性pH下孵育后,蛋白质与碘乙酸的反应中出现滞后阶段,证实了甲硫氨酸-192在酶的碱性状态下没有化学反应活性。当在中性pH下进行这种孵育时,不会出现这样的滞后阶段。由于这个滞后阶段与酶从碱性状态异构化为中性状态期间活性中出现的滞后阶段相似,目前的数据被解释为意味着在这个异构化过程中异亮氨酸-16和甲硫氨酸-192协同移动。它们还表明,在酶的碱性形式中,甲硫氨酸-192已移回到蛋白质内部。由于酶原和酶的高pH形式的光谱特性相似,它们表明甲硫氨酸-192在酶的碱性构象中占据的位置与其在酶原中占据的位置相似。