Mechanistic insights into energy conservation by flavin-based electron bifurcation.
Mechanistic insights into energy conservation by flavin-based electron bifurcation.
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DOI：
10.1038/nchembio.2348
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发表时间：
2017-06
影响因子：
14.8
通讯作者：
Peters JW
中科院分区：
文献类型：
--
作者：
Lubner CE;Jennings DP;Mulder DW;Schut GJ;Zadvornyy OA;Hoben JP;Tokmina-Lukaszewska M;Berry L;Nguyen DM;Lipscomb GL;Bothner B;Jones AK;Miller AF;King PW;Adams MWW;Peters JW
最近通过电子分叉实现能量守恒的生物化学现象为生物学提供了一种最大限度地利用新陈代谢能量的巧妙手段。通过光学和顺磁光谱研究，揭示了单一酶复合体的放能和放能氧化还原反应的协调耦合机理，揭示了前所未有的特征。通过产生低电势、高能量、不稳定的黄素半喹酮，并将电子流引导到具有高度负电势的铁-硫团簇，以克服电化学反应的势垒，电子对在超过1伏的电化学势上分叉。基于黄素的电子分叉产生的前所未有的热力学推动力范围解释了这些酶催化的独特化学反应。
The recently realized biochemical phenomenon of energy conservation through electron bifurcation provides biology with an elegant means to maximize utilization of metabolic energy. The mechanism of coordinated coupling of exergonic and endergonic oxidation-reduction reactions by a single enzyme complex has been elucidated through optical and paramagnetic spectroscopic studies revealing unprecedented features. Pairs of electrons are bifurcated over more than 1 volt of electrochemical potential by generating a low-potential, highly energetic, unstable flavin semiquinone and directing electron flow to an iron-sulfur cluster with a highly negative potential to overcome the barrier of the endergonic half reaction. The unprecedented range of thermodynamic driving force that is generated by flavin-based electron bifurcation accounts for unique chemical reactions that are catalyzed by these enzymes.
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影响因子：
14.9
作者：
Baspinar A;Cukuroglu E;Nussinov R;Keskin O;Gursoy A
通讯作者：
Gursoy A
DOI：
10.1107/s0907444904019158
发表时间：
2004-12-01
影响因子：
2.2
作者：
Emsley, P;Cowtan, K
通讯作者：
Cowtan, K
影响因子：
2.9
作者：
Brereton, PS;Verhagen, MFJM;Adams, MWW
通讯作者：
Adams, MWW
DOI：
10.1107/s0907444909052925
发表时间：
2010-02
期刊：
Acta crystallographica. Section D, Biological crystallography
影响因子：
--
作者：
Adams PD;Afonine PV;Bunkóczi G;Chen VB;Davis IW;Echols N;Headd JJ;Hung LW;Kapral GJ;Grosse-Kunstleve RW;McCoy AJ;Moriarty NW;Oeffner R;Read RJ;Richardson DC;Richardson JS;Terwilliger TC;Zwart PH
通讯作者：
Zwart PH
影响因子：
4.4
作者：
Lipscomb, Gina L.;Stirrett, Karen;Westpheling, Janet
通讯作者：
Westpheling, Janet