Hydrogen-deuterium exchange in free and prodomain-complexed subtilisin.
Hydrogen-deuterium exchange in free and prodomain-complexed subtilisin.
复制标题
游离和前结构域复合枯草杆菌蛋白酶中的氢-氘交换。
DOI:
10.1021/bi061601r
复制
发表时间:
2007
期刊:
影响因子:
2.9
通讯作者:
Bryan,PhilipN
中科院分区:
文献类型:
--
作者:
Sari,Nese;Ruan,Biao;Fisher,KathrynE;Alexander,PatrickA;Orban,John;Bryan,PhilipN
Residue-specific exchange rates of 223 amide protons in free and prodomain-complexed subtilisin were determined in order to understand how the prodomain binding affects the energetics of subtilisin folding. In free subtilisin, amide protons can be categorized according to exchange rate: 74 fast exchangers (rates ≥1 h-1); 52 medium exchangers (rates between 1 h-1and 1 day-1); 31 slow exchangers (rates between 1 day-1and 0.001 day-1). The remaining 66 amide proteins did not exchange detectibly over 9 months (kobs< year-1) and were denoted as core protons. Core residues occur throughout the main structural elements of subtilisin. Prodomain binding results in high protection factors (100−1000) in the central β-sheet, particularly in the vicinity of β-strands S5, S6, and S7 and the connecting loops between them. These connecting loops provide the ligands to the cation at metal site B. Overall, prodomain binding seems to facilitate the organization of the entire central β-sheet and α-helix C in the left-handed crossover connection between β-strands two and three. It also appears to facilitate the isomerization of multiple prolines late in folding, allowing the formation of metal site B. The gain of stability region around site B comes at the cost of stability in regions more distal to prodomain binding: theC-terminal α-helix H and theN-terminal α-helices A and B. The acceleration of exchange in these regions by prodomain binding reveals an antagonism between the folding intermediate and the full native structure. This antagonism helps to explain why the prodomain is needed to stabilize the folding intermediate as well as why the unfolding of free subtilisin seldom occurs via this intermediate.