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细菌烯醇化酶的2-磷酸甘油酸依赖性自修饰与它们的输出有关吗?

Is 2-phosphoglycerate-dependent automodification of bacterial enolases implicated in their export?

作者信息

Boël Grégory, Pichereau Vianney, Mijakovic Ivan, Mazé Alain, Poncet Sandrine, Gillet Sylvie, Giard Jean-Christophe, Hartke Axel, Auffray Yanick, Deutscher Josef

机构信息

Microbiologie et Génétique Moléculaire, CNRS/INRA/INA-PG, UMR 2585, F-78850, Thiverval-Grignon, France.

出版信息

J Mol Biol. 2004 Mar 19;337(2):485-96. doi: 10.1016/j.jmb.2003.12.082.

Abstract

We observed that in vivo and in vitro a small fraction of the glycolytic enzyme enolase became covalently modified by its substrate 2-phosphoglycerate (2-PG). In modified Escherichia coli enolase, 2-PG was bound to Lys341, which is located in the active site. An identical reversible modification was observed with other bacterial enolases, but also with enolase from Saccharomyces cerevisiae and rabbit muscle. An equivalent of Lys341, which plays an important role in catalysis, is present in enolase of all organisms. Covalent binding of 2-PG to this amino acid rendered the enzyme inactive. Replacement of Lys341 of E.coli enolase with other amino acids prevented the automodification and in most cases strongly reduced the activity. As reported for other bacteria, a significant fraction of E.coli enolase was found to be exported into the medium. Interestingly, all Lys341 substitutions prevented not only the automodification, but also the export of enolase. The K341E mutant enolase was almost as active as the wild-type enzyme and therefore allowed us to establish that the loss of enolase export correlates with the loss of modification and not the loss of glycolytic activity.

摘要

我们观察到,在体内和体外,一小部分糖酵解酶烯醇化酶会被其底物2-磷酸甘油酸(2-PG)共价修饰。在修饰后的大肠杆菌烯醇化酶中,2-PG与位于活性位点的赖氨酸341结合。在其他细菌烯醇化酶中也观察到了相同的可逆修饰,酿酒酵母和兔肌肉中的烯醇化酶也有此现象。在所有生物体的烯醇化酶中都存在一个与赖氨酸341等效的氨基酸,它在催化过程中起重要作用。2-PG与该氨基酸的共价结合使酶失活。用其他氨基酸替换大肠杆菌烯醇化酶的赖氨酸341可防止自身修饰,并且在大多数情况下会大幅降低酶的活性。正如其他细菌的报道一样,发现相当一部分大肠杆菌烯醇化酶会分泌到培养基中。有趣的是,所有赖氨酸341的替换不仅阻止了自身修饰,还阻止了烯醇化酶的分泌。K341E突变体烯醇化酶的活性几乎与野生型酶相同,因此我们可以确定烯醇化酶分泌的丧失与修饰的丧失相关,而不是与糖酵解活性的丧失相关。

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