Kheirollahi Asma, Khajeh Khosro, Golestani Abolfazl
Department of Clinical Biochemistry, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran.
Department of Biochemistry, Faculty of Biological Sciences, Tarbiat Modares University, Tehran, Iran.
Int J Biol Macromol. 2017 Apr;97:270-278. doi: 10.1016/j.ijbiomac.2017.01.027. Epub 2017 Jan 9.
The stability of chondroitin ABC lyase I (cABC I) at physiological temperature is one of the current obstacles to its clinical application. In this study, we used a protein engineering approach; rigidify flexible sites, to improve stability of cABC I. B-factor analysis showed a flexible loop at the N-terminal domain of cABC I which may be involved in its thermal instability and five residues in this region were replaced with proline. Thermal inactivation and thermal denaturation analysis revealed that Glu138Pro mutation increased half-life and Tm of enzyme, respectively. The K values of mutated enzymes were slightly increased compared to the wild type enzyme. The results of limited proteolysis indicated that Glu138Pro mutant was more resistant against trypsinolysis and this variant was less quenched in both acrylamide and KI quenching experiments. Moreover, intrinsic fluorescence intensity of Glu138Pro variant was increased and its ANS fluorescence intensity was decreased, whereas no considerable changes were observed in the far-UV CD spectra. The structural analyses indicated compactness of structure of Glu138Pro enzyme which can be related to moderately enhanced stability of this mutant. This study demonstrated that rigidifying flexible residues can be considered as a possible approach to increase the stability of the protein.
软骨素ABC裂解酶I(cABC I)在生理温度下的稳定性是其临床应用目前面临的障碍之一。在本研究中,我们采用了一种蛋白质工程方法;使柔性位点刚性化,以提高cABC I的稳定性。B因子分析表明,cABC I的N端结构域存在一个柔性环,这可能与其热不稳定性有关,并且该区域的五个残基被脯氨酸取代。热失活和热变性分析表明,Glu138Pro突变分别增加了酶的半衰期和熔解温度。与野生型酶相比,突变酶的K值略有增加。有限蛋白酶解的结果表明,Glu138Pro突变体对胰蛋白酶解更具抗性,并且在丙烯酰胺和KI猝灭实验中,该变体的猝灭程度更低。此外,Glu138Pro变体的固有荧光强度增加,其ANS荧光强度降低,而在远紫外圆二色光谱中未观察到明显变化。结构分析表明Glu138Pro酶的结构紧凑,这可能与其稳定性适度增强有关。本研究表明,使柔性残基刚性化可被视为提高蛋白质稳定性的一种可能方法。