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Contributo in rivista
Tipo: Articolo in rivista
Titolo: Binding of glucose to the D-galactose/D-glucose-binding protein from Escherichia coli restores the native protein secondary structure and the thermostability that are lost upon calcium depletion.
Anno di pubblicazione: 2006
Autori: D'Auria S., Ausili A., Varriale A., Scognamiglio V., Staiano M., Bertoli E., Rossi M., Tanfani F.
Abstract: The effect of the depletion of calcium on the structure and thermal stability of the D-galactose/D-glucose–binding protein (GGBP) from Escherichia coli was studied by fluorescence spectroscopy and Fourier-transform infrared spectroscopy. The calciumdepleted protein (GGBP-Ca) was also studied in the presence of glucose (GGBP-Ca/Glc). The results show that calcium depletion has a small effect on the secondary structure of GGBP, and, in particular it affects a population of a-helices with a low exposure to solvent. Alternatively, glucose-binding to GGBP-Ca eliminates the effect induced by calciumdepletion byrestoring a secondary structure similar to that of the native protein. In addition, the infrared and fluorescence data obtained reveal that calcium depletion markedly reduces the thermal stability of GGBP.In particular, the spectroscopic experiments show that the depletion of calcium mainly affects the stability of the C-terminal domain of the protein. However, the binding of glucose restores the thermal stability of GGBP-Ca. The thermostability of GGBP and GGBP-Ca was also studied by molecular dynamics simulations. The simulation data support the spectroscopic results. New insights into the role of calcium in the thermal stability of GGBP contribute to a better understanding of the protein function and constitute important information for the development of biotechnological applications of this protein. Mutations and/or labelling ofaminoacidresidueslocated intheproteinC-terminaldomainmayaffectthestability of the whole protein structure.
Pagine da: 213
Pagine a: 221
Journal of Biochemistry
Japanese Biochemical Society in association with Oxford University Press
Numero volume: 139
Altre informazioni: 5
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