| Literature DB >> 21269479 |
Michał Rostkowski1, Mats H M Olsson, Chresten R Søndergaard, Jan H Jensen.
Abstract
BACKGROUND: Charge states of ionizable residues in proteins determine their pH-dependent properties through their pKa values. Thus, various theoretical methods to determine ionization constants of residues in biological systems have been developed. One of the more widely used approaches for predicting pKa values in proteins is the PROPKA program, which provides convenient structural rationalization of the predicted pKa values without any additional calculations.Entities:
Mesh:
Substances:
Year: 2011 PMID: 21269479 PMCID: PMC3038139 DOI: 10.1186/1472-6807-11-6
Source DB: PubMed Journal: BMC Struct Biol ISSN: 1472-6807
Figure 1The PROPKA GUI. (A) The main window of the PROPKA GUI for accessing general pKa information about the ionizable residues and their contributions to the pH-dependent free energy of unfolding. (B) The structure display window of VMD for an interactive access to the pKa data for particular ionizable residues. It depicts the structure of Bacillus circulans xylanase [PDB:1XNB] as it is displayed, by default, after the structure and the pKa data are loaded, using simplified-style drawing method.
Figure 2Ionizable residues and pK. (A) The figure shows four ionizable residues with the most shifted pKa values in the structure of Bacillus circulans xylanase [PDB:1XNB] displayed using the PROPKA GUI. Labels next to each residue give: one-letter residue code with its residue ID, the pKa value and the shift of the pKa from its model value. (B) When an ionizable residue is selected (in this case tyrosine 80), all of its pKa determinants are displayed together with their contributions to the pKa shift shown with the appropriate labels.
Figure 3Comparative study of active site residues. By comparing pKa values of catalytic glutamic acids 172 and 177 together with their determinants, in two homologous xylanase structures [PDB:1XNB] and [PDB:1XYP], respectively, we find that the higher pKa of the former is mainly due to an extra charge-charge interaction with the glutamic acid 78.