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通过对一个必需表面环进行工程改造来防止乳酸乳球菌SK11细胞包膜蛋白酶的C末端自切割。

Prevention of C-terminal autoprocessing of Lactococcus lactis SK11 cell-envelope proteinase by engineering of an essential surface loop.

作者信息

Bruinenberg P G, de Vos W M, Siezen R J

机构信息

Department of Biophysical Chemistry, NIZO, Ede, The Netherlands.

出版信息

Biochem J. 1994 Sep 15;302 ( Pt 3)(Pt 3):957-63. doi: 10.1042/bj3020957.

Abstract

The catalytic domain of the cell-envelope proteinase from Lactococcus lactis SK11 has various inserts, situated in external loops of the catalytic domain, compared with the related subtilisins. Protein engineering was employed to analyse the necessity and function of one of these extra loops (residues 205-219), that is predicted to be located in close proximity to the substrate-binding region and is susceptible to autoproteolysis. We constructed a deletion mutant which lacks 14 residues of this surface loop and subsequently introduced various insertion cassettes coding either for the original loop with three mutations (E205S/E218T/M219S: triple-mutant proteinase) or for neutral spacers (1, 4, 7 and 16 serine residues). Engineered proteinases were analysed for activity, (auto)processing, and cleavage specificity. The presence of residues 205-219 is shown to be essential for proteolytic activity, as only triple-mutant proteinase retained activity towards casein substrates. The triple-mutant proteinase was found to be defective in C-terminal autoprocessing, and subsequent release from the lactococcal cell envelope in a calcium-free medium, indicative of either an altered proteolytic specificity or altered accessibility of the processing site. The specificity change appears to be subtle, as only small differences were found between wild-type and triple-mutant proteinase in the breakdown of casein substrates.

摘要

与相关枯草杆菌蛋白酶相比,乳酸乳球菌SK11细胞壁蛋白酶的催化结构域有各种插入片段,位于催化结构域的外部环中。采用蛋白质工程分析其中一个额外环(205 - 219位氨基酸残基)的必要性和功能,该环预计靠近底物结合区域且易发生自蛋白酶解。我们构建了一个缺失该表面环14个氨基酸残基的缺失突变体,随后引入各种插入盒,这些插入盒编码原始环的三个突变体(E205S/E218T/M219S:三突变蛋白酶)或中性间隔区(1、4、7和16个丝氨酸残基)。对工程化蛋白酶进行活性、(自)加工和切割特异性分析。结果表明,205 - 219位氨基酸残基的存在对蛋白水解活性至关重要,因为只有三突变蛋白酶对酪蛋白底物保留活性。发现三突变蛋白酶在C端自加工以及随后在无钙培养基中从乳球菌细胞壁释放方面存在缺陷,这表明蛋白水解特异性改变或加工位点的可及性改变。特异性变化似乎很细微,因为在酪蛋白底物分解方面,野生型和三突变蛋白酶之间仅发现微小差异。

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