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酿酒酵母肉豆蔻酰辅酶A:蛋白质N-肉豆蔻酰转移酶的等温滴定量热研究。酰基辅酶A和肽配体之间结合能和催化识别的决定因素。

Isothermal titration calorimetric studies of Saccharomyces cerevisiae myristoyl-CoA:protein N-myristoyltransferase. Determinants of binding energy and catalytic discrimination among acyl-CoA and peptide ligands.

作者信息

Bhatnagar R S, Jackson-Machelski E, McWherter C A, Gordon J I

机构信息

Department of Molecular Biology and Pharmacology, Washington University School of Medicine, St. Louis, Missouri 63110.

出版信息

J Biol Chem. 1994 Apr 15;269(15):11045-53.

PMID:8157630
Abstract

Saccharomyces cerevisiae myristoyl-CoA:protein N-myristoyltransferase (Nmt1p) is an essential, monomeric enzyme that catalyzes the transfer of myristate from CoA to the amino-terminal Gly residue of cellular proteins. Product inhibition studies indicate that Nmt1p has an ordered Bi Bi reaction mechanism with myristoyl-CoA binding to the apo-enzyme to form a high affinity binary complex followed by binding of peptide with subsequent release of CoA and then the myristoylpeptide product. We have used isothermal titration calorimetry to quantify the effects of varying acyl chain length and removing the 3'-phosphate group of CoA on the energetics of interaction between Nmt1p and acyl-CoA ligands. Myristoyl-CoA binds to apo-Nmt1p with an affinity of 15 nM, corresponding to a binding free energy of -10.9 kcal/mol. This free energy is composed of a large favorable enthalpy of -24 kcal/mol and a large unfavorable entropic term. This large negative delta H degrees is consistent with a conformational change in the enzyme upon ligation, allowing synthesis of a functional peptide binding site. Binding of palmitoyl-CoA and lauroyl-CoA is driven by an exothermic enthalpy change which is much smaller than the corresponding parameter for myristoyl-CoA binding. The large differences in binding enthalpy and entropy (delta delta H degrees and T delta delta S degrees = 8-9 kcal/mol) demonstrate that the "off-length" acyl-CoAs bind to Nmt1p in a significantly different energetic fashion from myristoyl-CoA, even though the enzyme does not have a great deal of specificity among these ligands in terms of binding free energy (delta delta G degrees < or = 1 kcal/mol). The effect of removing the CoA 3'-phosphate group from myristoyl-CoA is similar to the effect of a two-carbon change in acyl chain length: i.e. an enthalpy dominated reduction in binding affinity. However, kinetic studies reveal that removing the 3'-phosphate from myristoyl-CoA has little effect on Nmt1p's catalytic efficiency, indicating that the 3'-phosphate group contributes binding free energy but little catalytic destabilization. The greater delta delta G degrees, with smaller delta delta H degrees and delta delta S degrees components, produced by removing the 3'-phosphate compared to increasing chain length suggests that it is not primarily the interactions of the 3'-phosphate which are disrupted when palmitoyl-CoA is substituted for myristoyl-CoA. No detectable interactions were noted between apo-Nmt1p and the substrate peptide, GAAPSKIV-NH2, providing additional support for the preferred ordered reaction mechanism.(ABSTRACT TRUNCATED AT 400 WORDS)

摘要

酿酒酵母肉豆蔻酰辅酶A:蛋白质N-肉豆蔻酰基转移酶(Nmt1p)是一种必需的单体酶,可催化肉豆蔻酸从辅酶A转移至细胞蛋白质的氨基末端甘氨酸残基上。产物抑制研究表明,Nmt1p具有有序的双双反应机制,肉豆蔻酰辅酶A先与脱辅基酶结合形成高亲和力二元复合物,随后肽结合,接着辅酶A释放,最后肉豆蔻酰肽产物释放。我们利用等温滴定量热法来量化不同酰基链长度以及去除辅酶A的3'-磷酸基团对Nmt1p与酰基辅酶A配体之间相互作用能量学的影响。肉豆蔻酰辅酶A以15 nM的亲和力与脱辅基Nmt1p结合,对应结合自由能为-10.9 kcal/mol。该自由能由-24 kcal/mol的大量有利焓变和大量不利熵变组成。这种大的负ΔH°与连接时酶的构象变化一致,从而允许合成功能性肽结合位点。棕榈酰辅酶A和月桂酰辅酶A的结合由放热焓变驱动,该焓变远小于肉豆蔻酰辅酶A结合时的相应参数。结合焓和熵的巨大差异(ΔΔH°和TΔΔS° = 8 - 9 kcal/mol)表明,“非最佳长度”的酰基辅酶A与Nmt1p结合的能量方式与肉豆蔻酰辅酶A显著不同,尽管该酶在这些配体之间的结合自由能方面没有很大的特异性(ΔΔG°≤1 kcal/mol)。从肉豆蔻酰辅酶A中去除辅酶A的3'-磷酸基团的效果类似于酰基链长度发生两个碳变化的效果:即结合亲和力的降低以焓变为主。然而,动力学研究表明,从肉豆蔻酰辅酶A中去除3'-磷酸基团对Nmt1p的催化效率影响很小,这表明3'-磷酸基团贡献结合自由能,但对催化稳定性影响很小。与增加链长度相比,去除3'-磷酸基团产生的更大的ΔΔG°,其ΔΔH°和ΔΔS°分量较小,这表明当棕榈酰辅酶A替代肉豆蔻酰辅酶A时,主要不是3'-磷酸基团的相互作用被破坏。未检测到脱辅基Nmt1p与底物肽GAAPSKIV-NH2之间有可检测的相互作用,这为首选的有序反应机制提供了额外支持。(摘要截短至400字)

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