Nukaga M, Taniguchi K, Washio Y, Sawai T
Division of Microbial Chemistry, Faculty of Pharmaceutical Sciences, Chiba University, 1-33, Yayoicho, Inage-ku, Chiba 263, Japan.
Biochemistry. 1998 Jul 21;37(29):10461-8. doi: 10.1021/bi980184i.
The extended-substrate specificity of Enterobacter cloacae GC1 beta-lactamase is entirely due to a three amino acid insertion after position 207. To clarify the reason for the extended-substrate specificity, Ala, Ala-Ala, Ala-Ala-Ala, and Ala-Ala-Ala-Ala were inserted after position 207 on the basis of the class C beta-lactamase from E. cloacae P99, respectively. The kcat and Km values of all the mutant enzymes for cephalothin, benzylpenicillin and ampicillin were almost the same as those of the wild-type enzyme, except for those of P99-210-4A which were decreased 4-15-fold. On the other hand, the kcat and Km values for oxyimino beta-lactams such as cefuroxime, ceftazidime, and aztreonam increased with increasing numbers of inserted alanines. The kcat values of the mutant enzymes for cefroxime increased 140-7400-fold compared with that of the wild-type. The Km values also increased with almost the same magnitude, resulting in about the same kcat/Km values as that of the wild-type. On progressive inhibition analysis of aztreonam of the mutant enzymes, two kinds of inactive acyl-enzyme with distinct stabilities were observed, and the proportion of the less stable inactive enzyme increased with increasing numbers of inserted alanines. This suggests that the extension of the substrate specificity is due to instability of the acyl-intermediate caused by an increased deacylation rate in the reaction process.
阴沟肠杆菌GC1β-内酰胺酶的扩展底物特异性完全归因于207位之后的三个氨基酸插入。为了阐明扩展底物特异性的原因,分别在阴沟肠杆菌P99的C类β-内酰胺酶的207位之后插入了丙氨酸、丙氨酸-丙氨酸、丙氨酸-丙氨酸-丙氨酸和丙氨酸-丙氨酸-丙氨酸-丙氨酸。除了P99-210-4A的kcat和Km值降低了4-15倍外,所有突变酶对头孢噻吩、苄青霉素和氨苄青霉素的kcat和Km值与野生型酶几乎相同。另一方面,对于肟基β-内酰胺类如头孢呋辛、头孢他啶和氨曲南,突变酶的kcat和Km值随着插入丙氨酸数量的增加而增加。与野生型相比,突变酶对头孢肟的kcat值增加了140-7400倍。Km值也以几乎相同的幅度增加,导致kcat/Km值与野生型大致相同。对突变酶氨曲南进行逐步抑制分析时,观察到两种具有不同稳定性的无活性酰基酶,并且稳定性较差的无活性酶的比例随着插入丙氨酸数量的增加而增加。这表明底物特异性的扩展是由于反应过程中脱酰化速率增加导致酰基中间体不稳定所致。