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嗜热脂肪芽孢杆菌DNA结合蛋白HU两个α螺旋之间转角处的甘氨酸-15可解释其热稳定性。

Glycine-15 in the bend between two alpha-helices can explain the thermostability of DNA binding protein HU from Bacillus stearothermophilus.

作者信息

Kawamura S, Kakuta Y, Tanaka I, Hikichi K, Kuhara S, Yamasaki N, Kimura M

机构信息

Laboratory of Biochemistry, Faculty of Agriculture, Kyushu University, Fukuoka, Japan.

出版信息

Biochemistry. 1996 Jan 30;35(4):1195-200. doi: 10.1021/bi951581l.

Abstract

On the basis of sequence comparison of thermophilic and mesophilic DNA binding protein HUs, Bacillus stearothermophilus DNA binding protein HU (BstHU) seems to gain thermostability with a change in amino acid residues present on the molecular surface. To evaluate the contribution of exchange of each amino acid to the thermostability of BstHU, we constructed three mutants, BstHU-T13A (Thr13 to Ala), BstHU-G15E (Gly15 to Glu), and BstHU-T33L (Thr33 to Leu), in which the amino acids in BstHU were changed to the corresponding ones in Bacillus subtilis DNA binding protein HU (BsuHU). Stability of the mutant proteins was determined from thermal-denaturation curves. Replacement of Gly15 located in the turn region between alpha 1 and alpha 2 helices (HTH motif), with Glu (BstHU-G15E), resulted in a decrease in thermostability, and the Tm value was 54.0 degrees C compared to the Tm value of 63.9 degrees C for BstHU. The mutants, BstHU-T13A and BstHU-T33L, were, by contrast, slightly more stable (Tm values of 67.0 and 65.6 degrees C for BstHU-T13A and BstHU-T33L, respectively) than the wild type. We then generated the BsuHU mutant protein BsuHU-E15G, where Glu15 in BsuHU was in turn replaced by Gly, and we analyzed the thermostability. This substitution clearly enhanced the melting temperature by 11.8 degrees C (Tm value: 60.4 degrees C for BsuHU-E15G) compared to the value for BsuHU (Tm: 48.6 degrees C). Thus, Gly15 in the HTH motif of BstHU has an important role in the thermostability of BstHU. Characterization of the structure of the BstHU-G15E by 1H-NMR analysis showed that solvent accessibility of amide proton of Ala21 in the mutant was significantly increased compared with that of wild type, which means that the structure of the HTH motif in the N-terminal region in the mutant was changed to a more open conformation, thereby avoiding the interaction of Ala21 with either Ser17 by hydrogen bond or Ala11 by hydrophobic interaction.

摘要

基于嗜热和嗜温DNA结合蛋白HU的序列比较,嗜热脂肪芽孢杆菌DNA结合蛋白HU(BstHU)似乎通过分子表面存在的氨基酸残基变化获得了热稳定性。为了评估每个氨基酸交换对BstHU热稳定性的贡献,我们构建了三个突变体,BstHU-T13A(Thr13突变为Ala)、BstHU-G15E(Gly15突变为Glu)和BstHU-T33L(Thr33突变为Leu),其中BstHU中的氨基酸被替换为枯草芽孢杆菌DNA结合蛋白HU(BsuHU)中的相应氨基酸。通过热变性曲线确定突变蛋白的稳定性。将位于α1和α2螺旋(HTH基序)之间转角区域的Gly15替换为Glu(BstHU-G15E)导致热稳定性降低,BstHU-G15E的熔点(Tm)值为54.0℃,而BstHU的Tm值为63.9℃。相比之下,突变体BstHU-T13A和BstHU-T33L比野生型稍微更稳定(BstHU-T13A和BstHU-T33L的Tm值分别为67.0℃和65.6℃)。然后我们构建了BsuHU突变蛋白BsuHU-E15G,其中BsuHU中的Glu15又被Gly替换,并分析了其热稳定性。与BsuHU(Tm:48.6℃)相比,这种替换明显将解链温度提高了11.8℃(BsuHU-E15G的Tm值:60.4℃)。因此,BstHU的HTH基序中的Gly15在BstHU的热稳定性中起重要作用。通过1H-NMR分析对BstHU-G15E的结构进行表征表明,与野生型相比,突变体中Ala21酰胺质子的溶剂可及性显著增加,这意味着突变体N端区域HTH基序的结构转变为更开放的构象,从而避免了Ala21通过氢键与Ser17或通过疏水相互作用与Ala11相互作用。

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