Mah T L, Szundi I, Lewis J W, Jäger S, Kliger D S
Department of Chemistry and Biochemistry, University of California, Santa Cruz 95064, USA.
Photochem Photobiol. 1998 Nov;68(5):762-70.
Membrane suspensions of unperturbed rhodopsin and rhodopsin perturbed with 2.5 mM octanol were photolyzed with 477 nm laser pulses at 20 degrees C and 35 degrees C. Changes in absorbance were monitored at times ranging from 1 microsecond to 80 ms after excitation. The data were analyzed using singular value decomposition, global exponential fitting and kinetic modeling. A recently proposed model involving the photointermediate Meta-I380 (T. E. Thorgeirsson, J. W. Lewis, S. E. Wallace-Williams, and D. S. Kliger, Biochemistry 32, 13861-13872, 1993) fits data for samples with and without octanol. Comparison of the microscopic rates shows this alcohol accelerates the formation of Meta-II via Meta-I380. Activation and equilibrium thermodynamic parameters obtained from Arrhenius plots suggest that octanol reduces the entropy increase in forming both Meta-I380 and Meta-II. It also lowers the enthalpy of Meta-I380 relative to Lumi and of Meta-II relative to Meta-I480. To help determine whether octanol affects the protein directly or indirectly through the lipid bilayer, similar experiments were conducted using rhodopsin solubilized in 0.13% dodecyl maltoside with and without octanol. Spectral shifts in the presence of octanol suggest that a direct protein interaction exists in addition to previously reported effects dependent on membrane free volume.
在20摄氏度和35摄氏度下,用477纳米激光脉冲对未受干扰的视紫红质以及用2.5毫摩尔正辛醇干扰后的视紫红质的膜悬浮液进行光解。在激发后1微秒至80毫秒的时间范围内监测吸光度的变化。使用奇异值分解、全局指数拟合和动力学建模对数据进行分析。最近提出的一个涉及光中间体Meta-I380的模型(T. E. 索尔吉尔松、J. W. 刘易斯、S. E. 华莱士 - 威廉姆斯和D. S. 克利格,《生物化学》32,13861 - 13872,1993)适用于有正辛醇和无正辛醇的样品数据。微观速率的比较表明,这种醇通过Meta-I380加速了Meta-II的形成。从阿伦尼乌斯图获得的活化和平衡热力学参数表明,正辛醇降低了形成Meta-I380和Meta-II时的熵增加。它还降低了相对于Lumi的Meta-I380的焓以及相对于Meta-I480的Meta-II的焓。为了帮助确定正辛醇是直接影响蛋白质还是通过脂质双层间接影响蛋白质,使用溶解在0.13%十二烷基麦芽糖苷中的视紫红质在有和没有正辛醇的情况下进行了类似的实验。正辛醇存在时的光谱位移表明,除了先前报道的依赖于膜自由体积的影响外,还存在直接的蛋白质相互作用。