Molecular dynamics of hinge-bending motion of IgG vanishing with hydrolysis by papain.
Molecular dynamics of hinge-bending motion of IgG vanishing with hydrolysis by papain.
复制标题
IgG 铰链弯曲运动随木瓜蛋白酶水解而消失的分子动力学。
DOI：
10.1016/s0006-3495(00)76356-9
复制
发表时间：
2000
影响因子：
3.4
通讯作者：
S. Yagihara
中科院分区：
文献类型：
--
作者：
Y. Hayashi;N. Miura;Junya Isobe;N. Shinyashiki;S. Yagihara
我们已经进行了介电弛豫测量通过时域反射法（TDR）的方法来研究动态行为的免疫球蛋白G（IgG）在水溶液中的片段的灵活性没有抗原结合。一般来说，在25°C下，在100 MHz左右观察到由于结合水引起的中间弛豫过程，这是由于自由水的整体旋转和重新取向引起的两个弛豫过程之间的常见蛋白质。然而，在6 MHz附近观察到的IgG的中间过程是由于结合水和铰链弯曲运动。表观活化能为33 kJ/mol，大于仅结合水的表观活化能27 kJ/mol，弛豫强度约为结合水的5倍。松弛曲线的形状非常宽且不对称。由IgG的铰链弯曲运动引起的这些特征性差异对于由木瓜蛋白酶水解的IgG分解的片段消失，因为铰链弯曲运动在这种情况下不存在。通过柯克伍德的相关参数和铰链弯曲运动的活化能34 kJ/mol，分离了IgG的铰链弯曲运动和结合水的弛豫过程，得到IgG的Fab-Fab角约为130°。
We have performed dielectric relaxation measurements via a time domain reflectometry (TDR) method to study dynamic behaviors of the segmental flexibility of immunoglobulin G (IgG) in aqueous solution without antigen binding. In general, an intermediate relaxation process due to bound water is observed around 100MHz at 25°C for common proteins between two relaxation processes due to overall rotation and reorientation of free water. However, the intermediate process observed around 6MHz for IgG was due to both bound water and hinge-bending motion. The apparent activation energy of 33kJ/mol was larger than 27kJ/mol for only bound water, and the relaxation strength was about five times as large as expected for bound water. The shape of the relaxation curve was very broad and asymmetric. These characteristic differences arising from the hinge-bending motion of IgG disappeared for fragments decomposed from IgG hydrolyzed by papain, since the hinge-bending motion did not exist in this case. We have separated the relaxation processes due to hinge-bending motion and bound water for IgG and obtained the Fab-Fab angle of IgG as about 130° by Kirkwood's correlation parameter and the activation energy of 34kJ/mol for hinge-bending motion.
人免疫球蛋白的质子核磁共振研究：IgG1 免疫球蛋白铰链区的构象。
影响因子：
2.9
作者：
Arata,Y;Honzawa,M;Shimizu,A
通讯作者：
Shimizu,A
影响因子：
2.9
作者：
Mchaourab, HS;Oh, KJ;Hubbell, WL
通讯作者：
Hubbell, WL
影响因子：
2.9
作者：
NICHOLSON, LK;KAY, LE;TORCHIA, DA
通讯作者：
TORCHIA, DA