Department of Cell Biology, Microbiology and Molecular Biology, University of South Florida, 4202 E. Fowler Ave., Tampa, FL 33620, USA.
Physics and Materials Science Research Unit, University of Luxembourg, L-1511 Luxembourg, Luxembourg.
J Mol Biol. 2021 Feb 5;433(3):166745. doi: 10.1016/j.jmb.2020.166745. Epub 2020 Dec 9.
Lysine methylation is a key regulator of protein-protein binding. The amine group of lysine can accept up to three methyl groups, and experiments show that protein-protein binding free energies are sensitive to the extent of methylation. These sensitivities have been rationalized in terms of chemical and structural features present in the binding pockets of methyllysine binding domains. However, understanding their specific roles requires an energetic analysis. Here we propose a theoretical framework to combine quantum and molecular mechanics methods, and compute the effect of methylation on protein-protein binding free energies. The advantages of this approach are that it derives contributions from all local non-trivial effects of methylation on induction, polarizability and dispersion directly from self-consistent electron densities, and at the same time determines contributions from well-characterized hydration effects using a computationally efficient classical mean field method. Limitations of the approach are discussed, and we note that predicted free energies of fourteen out of the sixteen cases agree with experiment. Critical assessment of these cases leads to the following overarching principles that drive methylation-state recognition by protein domains. Methylation typically reduces the pairwise interaction between proteins. This biases binding toward lower methylated states. Simultaneously, however, methylation also makes it easier to partially dehydrate proteins and place them in protein-protein complexes. This latter effect biases binding in favor of higher methylated states. The overall effect of methylation on protein-protein binding depends ultimately on the balance between these two effects, which is observed to be tuned via several combinations of local features.
赖氨酸甲基化是蛋白质-蛋白质结合的关键调节剂。赖氨酸的氨基可以接受多达三个甲基,实验表明蛋白质-蛋白质结合自由能对甲基化程度敏感。这些敏感性可以根据甲基赖氨酸结合域结合口袋中存在的化学和结构特征来合理化。然而,要了解它们的具体作用,需要进行能量分析。在这里,我们提出了一个理论框架,将量子和分子力学方法结合起来,计算甲基化对蛋白质-蛋白质结合自由能的影响。这种方法的优点是,它直接从自洽的电子密度中得出甲基化对诱导、极化和色散的所有局部非平凡效应的贡献,同时使用计算效率高的经典平均场方法确定来自特征明确的水合作用的贡献。讨论了该方法的局限性,并注意到,在十六个案例中的十四个案例中,预测的自由能与实验相符。对这些案例的批判性评估导致了以下驱动蛋白质域识别甲基化状态的总体原则。
甲基化通常会降低蛋白质之间的成对相互作用。这使得结合更倾向于低甲基化状态。然而,同时,甲基化也使得部分去水化蛋白质并将其放置在蛋白质-蛋白质复合物中变得更容易。后一种效应有利于更高的甲基化状态的结合。最终,甲基化对蛋白质-蛋白质结合的整体影响取决于这两种效应之间的平衡,这可以通过几种局部特征的组合来观察到。