Sato Tsutomu, Kouda Masanori, Hoshino Tsutomu
Department of Applied Biological Chemistry, Faculty of Agriculture, and Graduate School of Science and Technology, Niigata University, Ikarashi, Japan.
Biosci Biotechnol Biochem. 2004 Mar;68(3):728-38. doi: 10.1271/bbb.68.728.
To provide insight into the catalytic mechanism for the final deprotonation reaction of squalene-hopene cyclase (SHC) from Alicyclobacillus acidocaldarius, mutagenesis experiments were conducted for the following ten residues: Thr41, Glu45, Glu93, Arg127, Trp133, Gln262, Pro263, Tyr267, Phe434 and Phe437. An X-ray analysis of SHC has revealed that two types of water molecules ("front water" and "back waters") were involved around the deprotonation site. The results of these mutagenesis experiments allow us to propose the functions of these residues. The two residues of Gln262 and Pro263 probably work to keep away the isopropyl group of the hopanyl cation intermediate from the "front water molecule," that is, to place the "front water" in a favorable position, leading to the minimal production of by-products, i.e., hopanol and hop-21(22)-ene. The five residues of Thr41, Glu45, Glu93, Arg127 and Trp133, by which the hydrogen-bonded network incorporating the "back waters" is constructed, increase the polarization of the "front water" to facilitate proton elimination from the isopropyl moiety of the hopanyl cation, leading to the normal product, hop-22(29)-ene. The three aromatic residues of Tyr267, Phe434 and Phe437 are likely to play an important role in guiding squalene from the enzyme surface to the reaction cavity (substrate channeling) by the strong affinity of their aromatic residues to the squalene substrate.
为深入了解嗜酸 Alicyclobacillus 酸热菌鲨烯 - 藿烯环化酶(SHC)最终去质子化反应的催化机制,对以下十个残基进行了诱变实验:苏氨酸41、谷氨酸45、谷氨酸93、精氨酸127、色氨酸133、谷氨酰胺262、脯氨酸263、酪氨酸267、苯丙氨酸434和苯丙氨酸437。SHC的X射线分析表明,去质子化位点周围涉及两种类型的水分子(“前侧水分子”和“后侧水分子”)。这些诱变实验的结果使我们能够提出这些残基的功能。谷氨酰胺262和脯氨酸263这两个残基可能起到使藿烷基阳离子中间体的异丙基远离“前侧水分子”的作用,即让“前侧水分子”处于有利位置,从而使副产物(即藿醇和藿 - 21(22)-烯)的产生量降至最低。苏氨酸41、谷氨酸45、谷氨酸93、精氨酸127和色氨酸133这五个残基构建了包含“后侧水分子”的氢键网络,增强了“前侧水分子”的极化,以促进从藿烷基阳离子的异丙基部分消除质子,从而生成正常产物藿 - 22(29)-烯。酪氨酸267、苯丙氨酸434和苯丙氨酸437这三个芳香族残基可能通过其芳香族残基与鲨烯底物的强亲和力,在将鲨烯从酶表面引导至反应腔(底物通道化)中发挥重要作用。