Literature DB >> 25662390

The water network in galectin-3 ligand binding site guides inhibitor design.

Jiyong Su1, Tao Zhang1, Peiqi Wang1, Fengjian Liu1, Guihua Tai1, Yifa Zhou2.   

Abstract

Galectin-3 (Gal-3) which shows affinity of β-galactosides is a cancer-related protein. Thus, it is important to understand its ligand binding mechanism and then design its specific inhibitor. It was suggested that the positions of water molecules in Gal-3 ligand-binding site could be replaced by appropriate chemical groups of ideal inhibitors. However, the reported structures of Gal-3 carbohydrate recognition domain (CRD) complexed with lactose showed that the number of water molecules are different and the water positions are inconsistent in the ligand-binding site. This study reported four high-resolution (1.24-1.19 Å) structures of Gal-3 CRD complexed with lactose, and accurately located 12 conserved water molecules in the water network of Gal-3 CRD ligand-binding site by merging these structures. These water molecules either directly stabilize the binding of Gal-3 CRD and lactose, or hold the former water molecules at the right place. In particular, water molecule 4 (W4) which only coordinates with water molecule 5 (W5) and water molecule 6 (W6) plays a key role in stabilizing galactose residue. In addition, by three-dimensional alignment of the positions of all residues, 14 flexible parts of Gal-3 CRD were found to dynamically fluctuate in the crystalline environment.
© The Author 2015. Published by ABBS Editorial Office in association with Oxford University Press on behalf of the Institute of Biochemistry and Cell Biology, Shanghai Institutes for Biological Sciences, Chinese Academy of Sciences.

Entities:  

Keywords:  co-crystal structure; drug design; galectin-3; lactose; water molecule

Mesh:

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Year:  2015        PMID: 25662390     DOI: 10.1093/abbs/gmu132

Source DB:  PubMed          Journal:  Acta Biochim Biophys Sin (Shanghai)        ISSN: 1672-9145            Impact factor:   3.848


  9 in total

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  9 in total

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