Literature DB >> 11152608

Solution structure of a sweet protein: NMR study of MNEI, a single chain monellin.

R Spadaccini1, O Crescenzi, T Tancredi, N De Casamassimi , G Saviano, R Scognamiglio, A Di Donato , P A Temussi.   

Abstract

The sweet protein MNEI is a construct of 96 amino acid residues engineered by linking, with a Gly-Phe dipeptide, chains B and A of monellin, a sweet protein isolated from Discoreophyllum cuminsii. Here, the solution structure of MNEI was determined on the basis of 1169 nuclear Overhauser enhancement derived distance restraints and 184 dihedral angle restraints obtained from direct measurement of three-bond spin coupling constants. The identification of hydrogen bonded NH groups was obtained by a combination of H/(2)H exchange data and NH resonance temperature coefficients derived from a series of HSQC spectra in the temperature range 278-328 K. The good resolution of the structure is reflected by the Z-score of the quality checking program in WHAT IF (-0.61). The topology of MNEI, like that of natural monellin and of SCM, another single-chain monellin, is typical of the cystatin superfamily: an alpha-helix cradled into the concave side of a five-strand anti-parallel beta-sheet. The high resolution (14 restraints/residue) 3D structure of MNEI shows close similarity to the crystal structures of natural monellin and of SCM but differs from the solution structure of SCM. The structures of SCM in the crystal and in solution differ in some of the secondary structure elements, but most of all in the relative arrangement of the elements: the four main beta-strands that surround the helix in the crystal structure of SCM, are displaced far from the helix in the solution structure of SCM. These differences were attributed to the fact that SCM is a monomer in solution and a dimer in the crystal. This result is at variance with the observation that our solution structure, like that of SCM, corresponds to a monomeric state of the protein, as demonstrated by the insensitivity of HSQC spectra to extreme dilution (down to 20 microM). On the basis of the solution structure of MNEI it is possible to propose that the main glucophores are hosted on loop L34, whereas the N-terminal and C-terminal regions host two other important interaction regions, centered around segments 6-9 and 94-96. Copyright 2001 Academic Press.

Entities:  

Mesh:

Substances:

Year:  2001        PMID: 11152608     DOI: 10.1006/jmbi.2000.4304

Source DB:  PubMed          Journal:  J Mol Biol        ISSN: 0022-2836            Impact factor:   5.469


  13 in total

1.  Probing the surface of a sweet protein: NMR study of MNEI with a paramagnetic probe.

Authors:  N Niccolai; R Spadaccini; M Scarselli; A Bernini; O Crescenzi; O Spiga; A Ciutti; D Di Maro; L Bracci; C Dalvit; P A Temussi
Journal:  Protein Sci       Date:  2001-08       Impact factor: 6.725

2.  Multistep nucleus formation and a separate subunit contribution of the amyloidgenesis of heat-denatured monellin.

Authors:  T Konno
Journal:  Protein Sci       Date:  2001-10       Impact factor: 6.725

3.  Reduced sweetness of a monellin (MNEI) mutant results from increased protein flexibility and disruption of a distant poly-(L-proline) II helix.

Authors:  Catherine M Templeton; Saeideh Ostovar pour; Jeanette R Hobbs; Ewan W Blanch; Steven D Munger; Graeme L Conn
Journal:  Chem Senses       Date:  2011-02-22       Impact factor: 3.160

4.  Characterization of Solanum tuberosum multicystatin and its structural comparison with other cystatins.

Authors:  Mark S Nissen; G N Mohan Kumar; Buhyun Youn; D Benjamin Knowles; Ka Sum Lam; W Jordan Ballinger; N Richard Knowles; Chulhee Kang
Journal:  Plant Cell       Date:  2009-03-20       Impact factor: 11.277

5.  Toward the understanding of MNEI sweetness from hydration map surfaces.

Authors:  Alfonso De Simone; Roberta Spadaccini; Piero A Temussi; Franca Fraternali
Journal:  Biophys J       Date:  2006-02-03       Impact factor: 4.033

6.  Monellin (MNEI) at 1.15 A resolution.

Authors:  J R Hobbs; S D Munger; G L Conn
Journal:  Acta Crystallogr Sect F Struct Biol Cryst Commun       Date:  2007-02-13

7.  Acetate: friend or foe? Efficient production of a sweet protein in Escherichia coli BL21 using acetate as a carbon source.

Authors:  Serena Leone; Filomena Sannino; Maria Luisa Tutino; Ermenegilda Parrilli; Delia Picone
Journal:  Microb Cell Fact       Date:  2015-07-25       Impact factor: 5.328

8.  High-level production of single chain monellin mutants with enhanced sweetness and stability in tobacco chloroplasts.

Authors:  Daniela Castiglia; Serena Leone; Rachele Tamburino; Lorenza Sannino; Jole Fonderico; Chiara Melchiorre; Andrea Carpentieri; Stefania Grillo; Delia Picone; Nunzia Scotti
Journal:  Planta       Date:  2018-05-18       Impact factor: 4.116

9.  Modification of the Sweetness and Stability of Sweet-Tasting Protein Monellin by Gene Mutation and Protein Engineering.

Authors:  Qiulei Liu; Lei Li; Liu Yang; Tianming Liu; Chenggu Cai; Bo Liu
Journal:  Biomed Res Int       Date:  2016-01-10       Impact factor: 3.411

10.  Molecular Dynamics Driven Design of pH-Stabilized Mutants of MNEI, a Sweet Protein.

Authors:  Serena Leone; Delia Picone
Journal:  PLoS One       Date:  2016-06-24       Impact factor: 3.240

View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.