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在α-淀粉酶催化中,蛋白质柔性在稳定反应过渡态形成中的关键作用。

Crucial role of protein flexibility in formation of a stable reaction transition state in an α-amylase catalysis.

机构信息

Department of Chemistry, Graduate School of Science, Kyoto University, Kyoto 606-8502, Japan.

出版信息

J Am Chem Soc. 2012 Apr 25;134(16):7045-55. doi: 10.1021/ja212117m. Epub 2012 Apr 11.

Abstract

Conformational flexibility of proteins provides enzymes with high catalytic activity. Although the conformational flexibility is known to be pivotal for the ligand binding and release, its role in the chemical reaction process of the reactive substrate remains unclear. We determined a transition state of an enzymatic reaction in a psychrophilic α-amylase by a hybrid molecular simulation that allows one to identify the optimal chemical state in an extensive conformational ensemble of protein. The molecular simulation uncovered that formation of the reaction transition state accompanies a large and slow movement of a loop adjacent to the catalytic site. Free energy calculations revealed that, although catalytic electrostatic potentials on the reactive moiety are formed by local and fast reorganization around the catalytic site, reorganization of the large and slow movement of the loop significantly contributes to reduction of the free energy barrier by stabilizing the local reorganization.

摘要

蛋白质的构象灵活性为酶提供了高催化活性。尽管构象灵活性对于配体的结合和释放至关重要,但它在反应性底物的化学反应过程中的作用尚不清楚。我们通过混合分子模拟确定了一种嗜冷 α-淀粉酶的酶反应过渡态,该模拟允许在蛋白质的广泛构象集合中识别最佳化学状态。分子模拟揭示了反应过渡态的形成伴随着邻近催化位点的环的大而缓慢的运动。自由能计算表明,尽管反应部分上的催化静电势是通过围绕催化位点的局部和快速重组形成的,但环的大而缓慢运动的重组通过稳定局部重组显著有助于降低自由能势垒。

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