Literature DB >> 8494892

Interaction of barnase with its polypeptide inhibitor barstar studied by protein engineering.

G Schreiber1, A R Fersht.   

Abstract

Barnase, an extracellular ribonuclease of Bacillus amyloliquefaciens, forms a very tight complex with its intracellular polypeptide inhibitor barstar. At pH 8, the values for the rate constants k1 (association) and k-1 (dissociation) are 6.0 x 10(8) s-1 M-1 and 8.0 x 10(-6) s-1, respectively. The value of Ki, the dissociation constant of barstar and barnase, calculated from the ratio k-1/k1 is 1.3 x 10(-14) M, which corresponds to a delta G of -18.9 kcal/mol at 25 degrees C. The dissociation constant increases with decreasing pH according to the ionization of an acid in free barnase of pKa 6.4, with very weak, if any, binding to the protonated form. This pH dependence for dissociation of the complex can be attributed almost entirely to residue His102 in barnase, as determined by a His102-->Ala mutation. Analysis of the pH dependence of the kinetic constants indicates that binding is, at least, a two-step process. The first, and rate-determining, step is association at close to the diffusion-controlled rate. There is then the precise docking of the complex. The value of Ki increases to 2.4 x 10(-11) M in the presence of 500 mM NaCl, and to 1.6 x 10(-11) M at pH 5 (100 mM NaCl). The binding site of barstar on barnase was mapped by measuring the values of Ki for a broad range of site-specific mutants of barnase. Mutagenesis of residues Lys27, Arg59, Arg87, and His102 to Ala increases the values of Ki by a factor of 10(4).(ABSTRACT TRUNCATED AT 250 WORDS)

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Year:  1993        PMID: 8494892     DOI: 10.1021/bi00070a025

Source DB:  PubMed          Journal:  Biochemistry        ISSN: 0006-2960            Impact factor:   3.162


  93 in total

1.  Dynamical view of the positions of key side chains in protein-protein recognition.

Authors:  S R Kimura; R C Brower; S Vajda; C J Camacho
Journal:  Biophys J       Date:  2001-02       Impact factor: 4.033

2.  Optimization of binding electrostatics: charge complementarity in the barnase-barstar protein complex.

Authors:  L P Lee; B Tidor
Journal:  Protein Sci       Date:  2001-02       Impact factor: 6.725

3.  Effect of the protein import machinery at the mitochondrial surface on precursor stability.

Authors:  S Huang; S Murphy; A Matouschek
Journal:  Proc Natl Acad Sci U S A       Date:  2000-11-21       Impact factor: 11.205

4.  Effect of local molecular shape and anisotropic reactivity on the rate of diffusion-controlled reactions.

Authors:  A I Shushin; A V Barzykin
Journal:  Biophys J       Date:  2001-12       Impact factor: 4.033

5.  Directed evolution of antibody fragments with monovalent femtomolar antigen-binding affinity.

Authors:  E T Boder; K S Midelfort; K D Wittrup
Journal:  Proc Natl Acad Sci U S A       Date:  2000-09-26       Impact factor: 11.205

6.  Conformational changes of FtsZ reported by tryptophan mutants.

Authors:  Yaodong Chen; Harold P Erickson
Journal:  Biochemistry       Date:  2011-05-03       Impact factor: 3.162

7.  Comparison of calculation and experiment implicates significant electrostatic contributions to the binding stability of barnase and barstar.

Authors:  Feng Dong; M Vijayakumar; Huan-Xiang Zhou
Journal:  Biophys J       Date:  2003-07       Impact factor: 4.033

8.  Association and dissociation kinetics of colicin E3 and immunity protein 3: convergence of theory and experiment.

Authors:  Huan-Xiang Zhou
Journal:  Protein Sci       Date:  2003-10       Impact factor: 6.725

9.  How optimal are the binding energetics of barnase and barstar?

Authors:  Ting Wang; Sanja Tomic; Razif R Gabdoulline; Rebecca C Wade
Journal:  Biophys J       Date:  2004-09       Impact factor: 4.033

10.  Protein microchips: analysis of the expression of the recombinant barstar.

Authors:  E I Dementieva; A Yu Rubina; A A Stomakhin; S M Ivanov; E Ya Kreindlin; D S Ivanov; D V Rodin; S M Deev; V S Prasolov; A D Mirzabekov
Journal:  Dokl Biochem Biophys       Date:  2003 Nov-Dec       Impact factor: 0.788

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