Eldridge Aimee M, Wuttke Deborah S
Department of Chemistry and Biochemistry, University of Colorado, Boulder, CO 80309-0215, USA.
Nucleic Acids Res. 2008 Mar;36(5):1624-33. doi: 10.1093/nar/gkn017. Epub 2008 Feb 3.
The Saccharomyces cerevisiae protein Cdc13 tightly and specifically binds the conserved G-rich single-stranded overhang at telomeres and plays an essential role in telomere end-protection and length regulation. The 200 residue DNA-binding domain of Cdc13 (Cdc13-DBD) binds an 11mer single-stranded representative of the yeast telomeric sequence [Tel11, d(GTGTGGGTGTG)] with a 3 pM affinity and specificity for three bases (underlined) at the 5' end. The structure of the Cdc13-DBD bound to Tel11 revealed a large, predominantly aromatic protein interface with several unusual features. The DNA adopts an irregular, extended structure, and the binding interface includes a long ( approximately 30 amino acids) structured loop between strands beta2-beta3 (L(2-3)) of an OB-fold. To investigate the mechanism of ssDNA binding, we studied the free and bound states of Cdc13-DBD using NMR spectroscopy. Chemical shift changes indicate that the basic topology of the domain, including L(2-3), is essentially intact in the free state. Changes in slow and intermediate time scale dynamics, however, occur in L(2-3), while conformational changes distant from the DNA interface suggest an induced fit mechanism for binding in the 'hot spot' for binding affinity and specificity. These data point to an overall binding mechanism well adapted to the heterogeneous nature of yeast telomeres.
酿酒酵母蛋白Cdc13紧密且特异性地结合端粒处保守的富含G的单链突出端,在端粒末端保护和长度调节中起重要作用。Cdc13的200个残基的DNA结合结构域(Cdc13-DBD)以3 pM的亲和力和对5'端三个碱基(下划线)的特异性结合酵母端粒序列的11聚体单链代表序列[Tel11,d(GTGTGGGTGTG)]。与Tel11结合的Cdc13-DBD的结构揭示了一个大的、主要为芳香族的蛋白质界面,具有几个不寻常的特征。DNA呈现不规则的伸展结构,结合界面包括一个OB折叠的β2-β3链之间的长(约30个氨基酸)的结构化环(L(2-3))。为了研究单链DNA结合的机制,我们使用核磁共振光谱研究了Cdc13-DBD的游离态和结合态。化学位移变化表明,该结构域的基本拓扑结构,包括L(2-3),在游离态时基本完整。然而,L(2-3)发生了慢时间尺度和中间时间尺度动力学的变化,而远离DNA界面的构象变化表明在结合亲和力和特异性的“热点”处存在诱导契合的结合机制。这些数据表明了一种总体结合机制,该机制很好地适应了酵母端粒的异质性。