Jones J G, Otieno S, Barnard E A, Bhargava A K
Biochemistry. 1975 Jun 3;14(11):2396-403. doi: 10.1021/bi00682a020.
The reaction of yeast hexokinase with iodoacetate or iodoacetamide has been investigated in detail, using pure hexodinase B. Of the four thiols in each subunit of the molecule, two (the "apparently essential thiols") are alkylated rapidly at 35 degrees, and the enzymic activity is lost in parallel with their reaction. The other two thiols react subsequently to completion, but at a very much slower rate. In the conditions use, no other uptake of the reagent occurs elsewhere during these thiol alkylations. Electrophoretically homogeneous kialkylated and tetraalkylated protein species are formed, in the two stages of the reaction. The inactivating reaction at 35 degrees with the apparently essential thiols is second order. The rate constant increases with increasing pH, in the range pH 7.0-8.5, in a manner consistent with control of the reaction by a group with pKa of approximately 10. The absolute (pH independent) rate constant is of the same order as that for a normal thiol in model compounds. The availability of the apparently essential thiols appears to be associated with some conformational change in the molecule in the monomer form: it declines at high ionic strengths, is maximal at intermediate values where the dimer first dissociates, but is lowered in the dimer at very low ionic strengths. The reaction also shows a sharp temperature dependence: the dimer at 30 degrees (in constrast to 35 degrees) shows no availability of the apparently essential thiols. A similar transition to a state permitting fast inactivation is found with pH, above pH 8.5. The reaction of the two apparently essential thiols is strongly inhibited by glucose. ATP and ADP, and their Mg complexes, protect significantly, but less effectively than does glucose. The affinities of these substrates at the active site of the enzyme are measured in this protection system. These various reactions appear to be of value for identifying the cysteine-containing regions that are involved in the active center or in its maintenance in the structure.
利用纯己糖激酶B,对酵母己糖激酶与碘乙酸盐或碘乙酰胺的反应进行了详细研究。在该分子的每个亚基中的四个硫醇中,有两个(“明显必需的硫醇”)在35℃时迅速被烷基化,酶活性随着它们的反应而丧失。另外两个硫醇随后反应至完全,但速率要慢得多。在所用条件下,在这些硫醇烷基化过程中,试剂在其他地方没有其他摄取。在反应的两个阶段形成了电泳均一的单烷基化和四烷基化蛋白质种类。在35℃下与明显必需的硫醇的失活反应是二级反应。速率常数在pH 7.0 - 8.5范围内随pH升高而增加,其方式与pKa约为10的基团对反应的控制一致。绝对(与pH无关)速率常数与模型化合物中正常硫醇的速率常数处于同一数量级。明显必需的硫醇的可用性似乎与单体形式分子中的一些构象变化有关:它在高离子强度下下降,在二聚体首次解离的中间值时最大,但在非常低的离子强度下在二聚体中降低。该反应还表现出明显的温度依赖性:30℃(与35℃相比)的二聚体中明显必需的硫醇没有可用性。在pH高于8.5时,发现类似的向允许快速失活状态的转变。两个明显必需的硫醇的反应受到葡萄糖的强烈抑制。ATP和ADP及其镁配合物有显著保护作用,但不如葡萄糖有效。在该保护系统中测量了这些底物在酶活性位点的亲和力。这些各种反应似乎对于鉴定参与活性中心或其结构维持的含半胱氨酸区域有价值。