Factors stabilizing pyrroline-5-carboxylate synthase of rat intestine mucosa at a physiological temperature.

Mammalian pyrroline-5-carboxylate (PC) synthase in the mitochondrial membrane of rat small intestine mucosa possesses marked thermal instability at temperatures of 30 to 37 degrees C [Y. Wakabayashi, J. G. Henslee, and M. E. Jones (1983) J. Biol. Chem. 258, 3873-3882]. Factors stabilizing the enzyme activity at 37 degrees C were extensively examined by incubating the enzyme with various compounds before assay. In the presence of 60% sorbitol, the enzyme retained full activity for 30 min. Xylitol, glycerol, and fructose were also effective, although sucrose, ethylene glycol, polyethylene glycol and dimethyl sulfoxide were ineffective. AMP, GMP, IMP, and UMP (15 mM) were completely protective while ATP and adenosine were not. Phosphate and arsenate at 10 mM maintained 90 and 82%, respectively, of the original activity after 10 min. NADPH and NADP (3 mM) were protective whereas 3 mM NADH was not. The possibility that phosphate and NADPH are stabilizing PC synthase in vivo was discussed. Addition of 0.13 mM p-chloromercuriphenylsulfonic acid or 0.55 mM 5,5'-dithiobis-(2-nitrobenzoic acid) to the enzyme resulted in complete loss of activity, but prior addition of excess dithiothreitol to the enzyme prevented the inactivation, suggesting that a sulfhydryl group is involved in the activity.