Eberini Ivano, Baptista António M, Gianazza Elisabetta, Fraternali Franca, Beringhelli Tiziana
Gruppo di Studio per la Proteomica e la Struttura delle Proteine, Dipartimento di Scienze Farmacologiche, Università degli Studi di Milano, Milano, Italy.
Proteins. 2004 Mar 1;54(4):744-58. doi: 10.1002/prot.10643.
Molecular dynamics (MD) simulations starting from crystallographic data allowed us to directly account for the effects of the protonation state of Glu89 on the conformational stability of apo- and holo-beta-lactoglobulin (BLG). In apo-BLG simulations starting from the protonated crystal structure, we observe a long-lived H-bond interaction between the protonated Glu89 and Ser116. This interaction, sequestering the proton from the aqueous medium, explains a pK(half) value evaluated at pH 7.3 by continuum electrostatics/Monte Carlo computation on MD data, using linear response approximation. A very large root-mean-square deviation (RMSD; 5.11 A) is observed for the EF loop between protonated and unprotonated apo-BLG. This results from a quite different orientation of the EF loop that acts either as a closed or as an open lid above the protein calyx. Proton exchange by Glu89 in apo- but not in holo-BLG is associated with a reorganization energy of 4.7 kcal/mol. A 3-ns MD simulation starting from the crystal structure of protonated apo-BLG, but considering the Glu89 as unprotonated, shows the progressive opening of the lid giving rise to the Tanford transition. In both holo-BLG forms, the lid is most probably held in place by hydrophobic interactions of amino acid side-chains of the EF loop with the palmitate hydrocarbon tail.
基于晶体学数据开展的分子动力学(MD)模拟,使我们能够直接探究谷氨酸89(Glu89)的质子化状态对脱辅基和全蛋白态β-乳球蛋白(BLG)构象稳定性的影响。在从质子化晶体结构开始的脱辅基BLG模拟中,我们观察到质子化的Glu89与丝氨酸116(Ser116)之间存在持久的氢键相互作用。这种相互作用将质子从水介质中隔离出来,这解释了通过对MD数据采用线性响应近似进行连续静电/蒙特卡罗计算,在pH 7.3时评估得到的pK(半)值。对于质子化和未质子化的脱辅基BLG,EF环的均方根偏差(RMSD;5.11 Å)非常大。这是由于EF环的取向截然不同,它在蛋白质花萼上方既可以作为封闭的盖子,也可以作为开放的盖子。脱辅基BLG中Glu89发生质子交换,但全蛋白态BLG中不发生,这与4.7千卡/摩尔的重组能相关。从质子化脱辅基BLG的晶体结构开始进行的3纳秒MD模拟,但将Glu89视为未质子化,结果显示盖子逐渐打开,引发了坦福德转变。在两种全蛋白态BLG形式中,盖子很可能是通过EF环的氨基酸侧链与棕榈酸烃尾的疏水相互作用而固定在位的。