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蛋白质中酪氨酸残基的氧猝灭和荧光去极化

Oxygen quenching and fluorescence depolarization of tyrosine residues in proteins.

作者信息

Lakowicz J R, Maliwal B P

出版信息

J Biol Chem. 1983 Apr 25;258(8):4794-801.

PMID:6833277
Abstract

We examined the dynamics of oxygen quenching and depolarization of tyrosine fluorescence in small peptides and proteins lacking tryptophan. The oxygen-quenching constants and the apparent correlation times for fluorescence depolarization were found to be sensitive to the conformational state of the proteins. For small peptides and random coil proteins, the oxygen bimolecular quenching constants indicated complete accessibility of the tyrosine residues to collisions with oxygen. For folded proteins, the quenching constants were about 2-fold smaller, indicating only limited shielding of the tyrosine residues from oxygen by the protein matrix. We also used the steady state anisotropies, measured under conditions of oxygen quenching, to estimate the motional freedom of the tyrosine residues. For random coil proteins, such as a tyrosine copolymer and histones at low pH, the data clearly indicated that depolarization occurs due to subnanosecond segmental motions of the tyrosine residues which are independent of overall protein rotation. For some folded proteins, including bovine pancreatic trypsin inhibitor, the data are consistent with, but do not unambiguously demonstrate, motional freedom of the residues. In these cases, energy transfer among tyrosine residues may also contribute to the observed depolarization. Overall, these results indicate that the rate and extent of tyrosine rotation in proteins depend upon the conformation of the protein and the specific protein under observation.

摘要

我们研究了缺乏色氨酸的小肽和蛋白质中酪氨酸荧光的氧猝灭和去极化动力学。发现氧猝灭常数和荧光去极化的表观相关时间对蛋白质的构象状态敏感。对于小肽和无规卷曲蛋白,氧双分子猝灭常数表明酪氨酸残基可完全与氧发生碰撞。对于折叠蛋白,猝灭常数约小2倍,表明蛋白质基质对酪氨酸残基的氧屏蔽作用有限。我们还利用在氧猝灭条件下测得的稳态各向异性来估计酪氨酸残基的运动自由度。对于无规卷曲蛋白,如酪氨酸共聚物和低pH值下的组蛋白,数据清楚地表明去极化是由于酪氨酸残基的亚纳秒级片段运动引起的,这些运动与蛋白质的整体旋转无关。对于一些折叠蛋白,包括牛胰蛋白酶抑制剂,数据与之相符,但并未明确证明残基的运动自由度。在这些情况下,酪氨酸残基之间的能量转移也可能导致观察到的去极化。总体而言,这些结果表明蛋白质中酪氨酸旋转的速率和程度取决于蛋白质的构象以及所观察的特定蛋白质。

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