Mah T L, Lewis J W, Sheves M, Ottolenghi M, Kliger D S
Department of Chemistry and Biochemistry, University of California, Santa Cruz 95064, USA.
Photochem Photobiol. 1995 Aug;62(2):356-60. doi: 10.1111/j.1751-1097.1995.tb05282.x.
Alpha-Isorhodopsin, an artificial visual pigment with a 9-cis-4,5-dehydro-5,6-dihydro(alpha)retinal chromophore, was photolyzed at low temperatures and absorption difference spectra were collected as the sample was warmed. A bathorhodopsin (Batho)-like intermediate absorbing at ca 495 nm was detected below 55 K,a blue-shifted intermediate (BSI)-like intermediate absorbing at ca 453 nm was observed when the temperature was raised to 60 K and a lumirhodopsin (Lumi)-like intermediate absorbing at ca 470 nm was found when the sample was warmed to 115 K. Photointermediates from this pigment were compared to those of native rhodopsin and 5,6-dihydroisorhodopsin. As in native rhodopsin, Batho is the first intermediate detected in alpha-isorhodopsin, though unlike native rhodopsin at low temperatures BSI is observed prior to Lumi formation. Alpha-Isohodopsin behaves similarly to 5,6-dihydroisorhodopsin, with the same early intermediates observed in both artificial visual pigments lacking the C5-C6 double bond. The transition temperature for BSI formation is higher in alpha-isorhodopsin, suggesting an interaction involving the chromophore ring in BSI formation. The transition temperature for Lumi formation is similar for these two pigments as well as for native rhodopsin, suggesting comparable changes in the protein environment in that transition.
α-异视紫红质是一种人工视觉色素,其发色团为9-顺式-4,5-脱氢-5,6-二氢(α)视黄醛,在低温下进行光解,并在样品升温过程中收集吸收差光谱。在55K以下检测到一种类似嗜热视紫红质(Batho)的中间体,其吸收峰在约495nm处;当温度升至60K时,观察到一种类似蓝移中间体(BSI)的中间体,吸收峰在约453nm处;当样品升温至115K时,发现一种类似发光视紫红质(Lumi)的中间体,吸收峰在约470nm处。将该色素产生的光中间体与天然视紫红质和5,6-二氢异视紫红质的光中间体进行了比较。与天然视紫红质一样,Batho是在α-异视紫红质中检测到的第一个中间体,不过与低温下的天然视紫红质不同,在Lumi形成之前就观察到了BSI。α-异视紫红质的行为与5,6-二氢异视紫红质相似,在这两种缺乏C5-C6双键的人工视觉色素中观察到相同的早期中间体。α-异视紫红质中BSI形成的转变温度较高,这表明在BSI形成过程中涉及发色团环的相互作用。这两种色素以及天然视紫红质中Lumi形成的转变温度相似,表明在该转变过程中蛋白质环境发生了类似的变化。