Protein contributions to redox potentials of homologous rubredoxins: an energy minimization study.

Protein contributions to redox potentials of homologous rubredoxins: an energy minimization study.
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蛋白质对同源红氧还蛋白氧化还原电位的贡献:能量最小化研究。

DOI:
10.1016/s0006-3495(97)78302-4
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发表时间:
1997
影响因子:
3.4
通讯作者:
Ichiye,T
Ichiye,T
中科院分区:
生物学3区
文献类型:
--
作者:
Swartz,PD;Ichiye,T

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The energetic contributions of the protein to the redox potential in an iron-sulfur protein are studied via energy minimization, comparing homologous rubredoxins from Clostridium pasteurianum, Desulfovibrio gigas, Desulfovibrio vulgaris, and Pyrococcus furiosus. The reduction reaction was divided into 1) the change in the redox site charge without allowing the protein to respond and 2) the relaxation of the protein in response to the new charge state, focusing on the latter. The energy minimizations predict structural relaxation near the redox site that agrees well with that in crystal structures of oxidized and reduced P. furiosus rubredoxin, but underpredicts it far from the redox site. However, the relaxation energies from the energy-minimized structures agree well with those from the crystal structures, because the polar groups near the redox site are the main determinants and the charged groups are all located at the surface and thus are screened dielectrically. Relaxation energies are necessary for good agreement with experimentally observed differences in reduction energies between C. pasteurianum and the other three rubredoxins. Overall, the relaxation energy is large (over 500 mV) from both the energy-minimized and the crystal structures. In addition, the range in the relaxation energy for the different rubredoxins is large (300 mV), because even though the structural perturbations of the polar groups are small, they are very near the redox site. Thus the relaxation energy is an important factor to consider in reduction energetics.
金属位点还原电位的蛋白质决定因素:巴氏梭菌红氧还蛋白的定点诱变研究☆
DOI: --
发表时间: 1996
期刊:
影响因子: --
作者:
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Fe-S 蛋白氧化还原电位的结构起源:晶体结构的静电电位。
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期刊: Biophysical journal.
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影响因子: 5.6
作者:
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