Herzfeld J, Das Gupta S K, Farrar M R, Harbison G S, McDermott A E, Pelletier S L, Raleigh D P, Smith S O, Winkel C, Lugtenburg J
Francis Bitter National Magnet Laboratory, Massachusetts Institute of Technology, Cambridge 02139.
Biochemistry. 1990 Jun 12;29(23):5567-74. doi: 10.1021/bi00475a022.
Solid-state 13C MAS NMR spectra were obtained for dark-adapted bacteriorhodopsin (bR) labeled with [4'-13C]Tyr. Difference spectra (labeled minus natural abundance) taken at pH values between 2 and 12, and temperatures between 20 and -90 degrees C, exhibit a single signal centered at 156 ppm, indicating that the 11 tyrosines are protonated over a wide pH range. However, at pH 13, a second line appears in the spectrum with an isotropic shift of 165 ppm. Comparisons with solution and solid-state spectra of model compounds suggest that this second line is due to the formation of tyrosinate. Integrated intensities indicate that about half of the tyrosines are deprotonated at pH 13. This result demonstrates that deprotonated tyrosines in a membrane protein are detectable with solid-state NMR and that neither the bR568 nor the bR555 form of bR present in the dark-adapted state contains a tyrosinate at pH values between 2 and 12. Deprotonation of a single tyrosine in bR568 would account for 3.6% of the total tyrosine signal, which would be detectable with the current signal-to-noise ratio. We observe a slight heterogeneity and subtle line-width changes in the tyrosine signal between pH 7 and pH 12, which we interpret to be due to protein environmental effects (such as changes in hydrogen bonding) rather than complete deprotonation of tyrosine residue(s).
用[4'-13C]酪氨酸标记的暗适应细菌视紫红质(bR)获得了固态13C MAS NMR光谱。在pH值2至12以及温度20至 -90摄氏度之间采集的差分光谱(标记减去天然丰度)显示,有一个以156 ppm为中心的单一信号,这表明11个酪氨酸在很宽的pH范围内被质子化。然而,在pH 13时,光谱中出现了第二条线,各向同性位移为165 ppm。与模型化合物的溶液和固态光谱的比较表明,这条第二条线是由于酪氨酸盐的形成。积分强度表明,在pH 13时约一半的酪氨酸被去质子化。这一结果表明,膜蛋白中去质子化的酪氨酸可用固态NMR检测到,并且在暗适应状态下存在的bR的bR568和bR555形式在pH值2至12之间均不含有酪氨酸盐。bR568中单个酪氨酸的去质子化将占总酪氨酸信号的3.6%,这在当前的信噪比下是可以检测到的。我们观察到在pH 7至pH 12之间酪氨酸信号存在轻微的异质性和细微的线宽变化,我们将其解释为是由于蛋白质环境效应(如氢键变化)而非酪氨酸残基的完全去质子化所致。