Structure-sweetness relationship in egg white lysozyme: role of lysine and arginine residues on the elicitation of lysozyme sweetness.
Structure-sweetness relationship in egg white lysozyme: role of lysine and arginine residues on the elicitation of lysozyme sweetness.
复制标题
蛋清溶菌酶的结构-甜味关系：赖氨酸和精氨酸残基对溶菌酶甜味的作用。
DOI：
--
复制
发表时间：
2005
期刊：
影响因子：
--
通讯作者：
N. Kitabatake
中科院分区：
文献类型：
--
作者：
T. Masuda;N. Ide;N. Kitabatake
溶菌酶是一种甜味蛋白质。为了阐明溶菌酶的结构-甜度关系和碱性-甜度关系，我们利用毕赤酵母系统制备了溶菌酶突变体。赖氨酸残基的丙氨酸取代表明，六个赖氨酸残基中的两个，Lys 13和Lys 96，是溶菌酶甜度所需的，而其余四个赖氨酸残基在甜度感知中不起重要作用。赖氨酸残基的精氨酸取代揭示了侧链的碱性而不是形状在甜味中起着重要作用。精氨酸残基的单丙氨酸取代表明，三个精氨酸残基，Arg 14，Arg 21，和Arg 73，在溶菌酶的甜度发挥重要作用，而Arg 45，Arg 68，Arg 125和化学修饰的1，2-环己二酮没有影响甜度。从调查的电荷特异性突变，我们发现，由5个带正电荷的残基，Lys 13，Lys 96，Arg 14，Arg 21，和Arg 73形成的广泛的表面区域的碱性，是必需的溶菌酶的甜味。甜味蛋白质之间阈值的差异可能是由蛋白质表面上带电残基的宽度和/或密度引起的。
Lysozyme is one of the sweet-tasting proteins. To clarify the structure-sweetness relationship and the basicity-sweetness relationship in lysozyme, we have generated lysozyme mutants with Pichia systems. Alanine substitution of lysine residues demonstrated that two out of six lysine residues, Lys13 and Lys96, are required for lysozyme sweetness, while the remaining four lysine residues do not play a significant role in the perception of sweetness. Arginine substitution of lysine residues revealed that the basicity, but not the shape, of the side chain plays a significant role in sweetness. Single alanine substitutions of arginine residues showed that three arginine residues, Arg14, Arg21, and Arg73, play significant roles in lysozyme sweetness, whereas Arg45, Arg68, Arg125 and chemical modification by 1,2-cyclohexanedione did not affect sweetness. From investigation of the charge-specific mutations, we found that the basicity of a broad surface region formed by five positively charged residues, Lys13, Lys96, Arg14, Arg21, and Arg73, is required for lysozyme sweetness. Differences in the threshold values among sweet-tasting proteins might be caused by the broadness and/or the density of charged residues on the protein surface.
影响因子：
3.9
作者：
Assadi-Porter, FM;Aceti, DJ;Markley, JL
通讯作者：
Markley, JL
影响因子：
3.9
作者：
Assadi-Porter, FM;Aceti, DJ;Markley, JL
通讯作者：
Markley, JL