Electrostatic effects on the spectral and redox properties of Clostridium pasteurianum flavodoxin: effects of salt concentration and polylysine.

When polylysine is complexed to flavodoxin at low ionic strength, the electrostatic potential of the region which is involved in electron transfer is modified such that positively charged oxidants react more slowly with flavodoxin semiquinone, and negatively charged oxidants react more rapidly. The reaction rate of the uncharged benzoquinone molecule is unaffected. An especially strong effect (approximately 200-fold) occurs with ferricyanide. This is interpreted in terms of electrostatic control of the reaction site. Complexation also changes the conformation of the region around the FMN prosthetic group, which is reflected in the fluorescence and circular dichroism spectra of the protein.