Literature DB >> 2661226

Structure-function relationships of elongation factor Tu. Isolation and activity of the guanine-nucleotide-binding domain.

M Jensen1, R H Cool, K K Mortensen, B F Clark, A Parmeggiani.   

Abstract

The guanine-nucleotide-binding domain (G domain) of elongation factor Tu(EF-Tu) consisting of 203 amino acid residues, corresponding to the N-terminal half of the molecule, has been recently engineered by deleting part of the tufA gene and partially characterized [Parmeggiani, A., Swart, G. W. M., Mortensen, K. K., Jensen, M., Clark, B. F. C., Dente, L. and Cortese, R. (1987) Proc. Natl Acad. Sci. USA 84, 3141-3145]. In an extension of this project we describe here the purification steps leading to the isolation of highly purified G domain in preparative amounts and a number of functional properties. The G domain is a relatively stable protein, though less stable than EF-Tu towards thermal denaturation (t50% = 41.3 degrees C vs. 46 degrees C, respectively). Unlike EF-Tu, its affinity for GDP and GTP, as well as the association and dissociation rates of the relative complexes are similar, as determined under a number of different experimental conditions. Like EF-Tu, the GTPase of the G domain is strongly enhanced by increasing concentrations of Li+, K+, Na+ or NH+4, up to the molar range. The effects of the specific cations shows similarities and diversities when compared to the effects on EF-Tu. K+ and Na+ are the most active followed by NH+4 and Li+ whilst Cs+ is inactive. In the presence of divalent cations, optimum stimulation occurs in the range 3-5 mM, Mg2+ being more effective than Mn2+ and Ca2+. Monovalent and divalent cations are both necessary components for expressing the intrinsic GTPase activity of the G domain. The pH curve of the G domain GTPase displays an optimum at pH 7-8, similar to that of EF-Tu. The 70-S ribosome is the only EF-Tu ligand affecting the G domain in the same manner as that observed with the intact molecule, although the extent of the stimulatory effect is lower. The rate of dissociation of the G domain complexes with GTP and GDP as well as the GTPase activity are also influenced by EF-Ts and kirromycin, but the effects evoked are small and in most cases different from those exerted on EF-Tu. The inability of the G domain to sustain poly(Phe) synthesis is in agreement with the apparent lack of formation of a ternary complex between the G domain.GTP complex and aa-tRNA.(ABSTRACT TRUNCATED AT 400 WORDS)

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Year:  1989        PMID: 2661226     DOI: 10.1111/j.1432-1033.1989.tb14824.x

Source DB:  PubMed          Journal:  Eur J Biochem        ISSN: 0014-2956


  8 in total

1.  Truncated elongation factor G lacking the G domain promotes translocation of the 3' end but not of the anticodon domain of peptidyl-tRNA.

Authors:  C Borowski; M V Rodnina; W Wintermeyer
Journal:  Proc Natl Acad Sci U S A       Date:  1996-04-30       Impact factor: 11.205

2.  Specific peptide-activated proteolytic cleavage of Escherichia coli elongation factor Tu.

Authors:  T Georgiou; Y N Yu; S Ekunwe; M J Buttner; A Zuurmond; B Kraal; C Kleanthous; L Snyder
Journal:  Proc Natl Acad Sci U S A       Date:  1998-03-17       Impact factor: 11.205

3.  GTP-binding proteins in rat liver nuclear envelopes.

Authors:  J B Rubins; J O Benditt; B F Dickey; N Riedel
Journal:  Proc Natl Acad Sci U S A       Date:  1990-09       Impact factor: 11.205

4.  Thermostability of multidomain proteins: elongation factors EF-Tu from Escherichia coli and Bacillus stearothermophilus and their chimeric forms.

Authors:  Hana Sanderová; Marta Hůlková; Petr Malon; Markéta Kepková; Jirí Jonák
Journal:  Protein Sci       Date:  2004-01       Impact factor: 6.725

5.  Role of Internal Water on Protein Thermal Stability: The Case of Homologous G Domains.

Authors:  Obaidur Rahaman; Maria Kalimeri; Simone Melchionna; Jérôme Hénin; Fabio Sterpone
Journal:  J Phys Chem B       Date:  2014-10-15       Impact factor: 2.991

6.  The structural and functional basis for the kirromycin resistance of mutant EF-Tu species in Escherichia coli.

Authors:  J R Mesters; L A Zeef; R Hilgenfeld; J M de Graaf; B Kraal; L Bosch
Journal:  EMBO J       Date:  1994-10-17       Impact factor: 11.598

7.  The effect of protein composition on hydration dynamics.

Authors:  O Rahaman; S Melchionna; D Laage; F Sterpone
Journal:  Phys Chem Chem Phys       Date:  2013-02-04       Impact factor: 3.676

8.  How conformational flexibility stabilizes the hyperthermophilic elongation factor G-domain.

Authors:  Maria Kalimeri; Obaidur Rahaman; Simone Melchionna; Fabio Sterpone
Journal:  J Phys Chem B       Date:  2013-10-24       Impact factor: 2.991

  8 in total

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