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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2005

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Binding of glutamine to glutamine-binding protein from Escherichia coli induces changes in protein structure and increases protein stability.

Anno di pubblicazione: 2005

Autori: D'Auria S., Scirč A., Varriale A., Scognamiglio V., Staiano M., Ausili A., Marabotti A., Rossi M., Tanfani F.

Affiliazioni autori: Institute of Protein Biochemistry, CNR, Naples, Italy Institute of Biochemistry, Faculty of Sciences, Universita` Politecnica delle Marche, Ancona, Italy Laboratory of Bioinformatics, Institute of Food Science, CNR, Avellino, Italy

Autori CNR:


Abstract: Glutamine-binding protein (GlnBP) from Escherichia coli is a monomeric protein localized in the periplasmic space of the bacterium. It is responsible for the first step in the active transport of L-glutamine across the cytoplasmic membrane. The protein consists of two similar globular domains linked by two peptide hinges, and X-ray crystallographic data indicate that the two domains undergo large movements upon ligand binding. Fourier transform infrared spectroscopy (FTIR) was used to analyze the structure and thermal stability of the protein in detail. The data indicate that glutamine binding induces small changes in the secondary structure of the protein and that it renders the structure more thermostable and less flexible. Detailed analyses of IR spectra show a lower thermal sensitivity of alpha-helices than beta-sheets in the protein both in the absence and in the presence of glutamine. Generalized two-dimensional (2D) analyses of IR spectra reveal the same sequence of unfolding events in the protein in the absence and in the presence of glutamine, indicating that the amino acid does not affect the unfolding pathway of the protein. The data give new insight into the structural characteristics of GlnBP that are useful for both basic knowledge and biotechnological applications.

Pagine da: 80

Pagine a: 87


Proteins John Wiley & Sons
Paese di pubblicazione: Stati Uniti d'America
Lingua: inglese
ISSN: 1097-0134

Numero volume: 58

DOI: 10.1002/prot.20289

Altre informazioni: 6

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