Quenching of tryptophan phosphorescence in Escherichia coli alkaline phosphatase by long-range transfer mechanisms to external agents in the rapid-diffusion limit.
Quenching of tryptophan phosphorescence in Escherichia coli alkaline phosphatase by long-range transfer mechanisms to external agents in the rapid-diffusion limit.
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通过在快速扩散极限下向外部试剂的长程转移机制来猝灭大肠杆菌碱性磷酸酶中的色氨酸磷光。
DOI:
10.1021/bi00217a012
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发表时间:
1991
期刊:
影响因子:
2.9
通讯作者:
Gafni,A
中科院分区:
文献类型:
--
作者:
Mersol,JV;Steel,DG;Gafni,A
Revised Manuscript Received October 2, 1990 abstract: Quenching of the room-temperature phosphorescence of Escherichia coli alkaline phosphatase by several freely diffusing molecules was studied, each of whose absorption spectrum overlaps thelong-lived emission of this protein and which therefore can quench the excited triplet state by diffusion-enhanced Forster energy transfer. The presence of additional nonresonance transfer mechanisms was also detected, from a lack of linear dependence of quenching rate on spectral overlap. The quenching agentsused were the dye molecules methyl red, methyl orange, and2-[(4-hydroxyphenyl) azo] benzoic acid, as well as the embedded heme groups of myoglobin, metmyoglobin, and the reduced and oxidized forms of cytochrome c. Quenching was found to be greatly diminishedupon reduction of each acceptor, indicating that electron transfer occurs efficiently from theexcited tryptophan to the oxidized form of the acceptors. The elimination of this electron transfer in the reduced form affords the opportunity to separately measure the Forster transfer rates for the heme proteins. When the transfer rate constant thus measured for myoglobin is applied to a model where both donor and acceptor proteins are taken to be spherical with both tryptophan and the heme group placed off center (a model whose quenching rate equation is newly presented here), the depth of the phosphorescent tryptophan beneath the surface of alkaline phosphatase is found to be 16 Á. This value is close to the depth of tryptophan 109 (which is known to be the phosphorescent residue in alkaline phosphatase), showing that with properly chosen probesthis technique is indeed valuable for distance determinations in protein structure studies. The distance calculated from cytochrome c data was found to vary among different buffers and also to depend on buffer concentration, changing from 8 to 12 Á upon increase of Tris-HCl concentration from 50 mM to 1 M. This reflects the need for a model for cytochrome c which better represents its shape and electrostatic properties.Fluorescence quenching is an established and useful spec-troscopic tool for the study of protein structure in solution. However, the short decay time of fluorescence usually limits the applicability of this approach to rapid quenching since the latter process must compete with fluorescence. Recently, tryptophan residues in a large number of proteins have been found to emit room-temperature phosphorescence provided that molecular oxygen is extensively removed (Saviotti & Galley, 1974; Vanderkooi et al., 1987; Papp & Vanderkooi, 1989). The long decay time of this phosphorescence (milli-seconds to seconds) allows thestudy of interactions that occur on this extended time scale through their effects on the phosphorescence decay kinetics. Of particular interest are long-range interactions since these allow the study of trypto-phan residues which are buried inside the protein—residues which, as a rule, are responsible for most proteins’ phosphorescence (Kai & Imakubo, 1979; Strambini & Gonnelli, 1985). These interactions also enable one to use quenchers which are free in solution and not bound to the protein, thereby
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影响因子:
56.9
作者:
J. Vanderkooi;D. B. Calhoun;S. Englander
通讯作者:
J. Vanderkooi;D. B. Calhoun;S. Englander
DOI:
10.1016/1010-6030(89)87107-2
发表时间:
1989
期刊:
Bulletin of the Academy of Sciences of the USSR, Division of chemical science
影响因子:
--
作者:
Y. Malkin;T. Krasieva;V. A. Kuz’min
通讯作者:
V. A. Kuz’min
DOI:
--
发表时间:
2019
期刊:
影响因子:
--
作者:
森川響二朗;竹内智章;北森武彦;西川浩矢
通讯作者:
西川浩矢
影响因子:
2.8
作者:
G. Strambini;M. Gonnelli
通讯作者:
M. Gonnelli
影响因子:
5.6
作者:
Sowadski,JM;Handschumacher,MD;Murthy,HM;Foster,BA;Wyckoff,HW
通讯作者:
Wyckoff,HW