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Structural insights into protein folding, stability and activity using in vivo perdeuteration of hen egg-white lysozyme

This structural and biophysical study exploited a method of perdeuterating hen egg-white lysozyme based on the expression of insoluble protein in Escherichia coli followed by in-column chemical refolding. This allowed detailed comparisons with perdeuterated lysozyme produced in the yeast Pichia past...

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Autores principales: Ramos, Joao, Laux, Valerie, Haertlein, Michael, Boeri Erba, Elisabetta, McAuley, Katherine E., Forsyth, V. Trevor, Mossou, Estelle, Larsen, Sine, Langkilde, Annette E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: International Union of Crystallography 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8086161/
https://www.ncbi.nlm.nih.gov/pubmed/33953924
http://dx.doi.org/10.1107/S2052252521001299
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author Ramos, Joao
Laux, Valerie
Haertlein, Michael
Boeri Erba, Elisabetta
McAuley, Katherine E.
Forsyth, V. Trevor
Mossou, Estelle
Larsen, Sine
Langkilde, Annette E.
author_facet Ramos, Joao
Laux, Valerie
Haertlein, Michael
Boeri Erba, Elisabetta
McAuley, Katherine E.
Forsyth, V. Trevor
Mossou, Estelle
Larsen, Sine
Langkilde, Annette E.
author_sort Ramos, Joao
collection PubMed
description This structural and biophysical study exploited a method of perdeuterating hen egg-white lysozyme based on the expression of insoluble protein in Escherichia coli followed by in-column chemical refolding. This allowed detailed comparisons with perdeuterated lysozyme produced in the yeast Pichia pastoris, as well as with unlabelled lysozyme. Both perdeuterated variants exhibit reduced thermal stability and enzymatic activity in comparison with hydrogenated lysozyme. The thermal stability of refolded perdeuterated lysozyme is 4.9°C lower than that of the perdeuterated variant expressed and secreted in yeast and 6.8°C lower than that of the hydrogenated Gallus gallus protein. However, both perdeuterated variants exhibit a comparable activity. Atomic resolution X-ray crystallographic analyses show that the differences in thermal stability and enzymatic function are correlated with refolding and deuteration effects. The hydrogen/deuterium isotope effect causes a decrease in the stability and activity of the perdeuterated analogues; this is believed to occur through a combination of changes to hydrophobicity and protein dynamics. The lower level of thermal stability of the refolded perdeuterated lysozyme is caused by the unrestrained Asn103 peptide-plane flip during the unfolded state, leading to a significant increase in disorder of the Lys97–Gly104 region following subsequent refolding. An ancillary outcome of this study has been the development of an efficient and financially viable protocol that allows stable and active perdeuterated lysozyme to be more easily available for scientific applications.
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spelling pubmed-80861612021-05-04 Structural insights into protein folding, stability and activity using in vivo perdeuteration of hen egg-white lysozyme Ramos, Joao Laux, Valerie Haertlein, Michael Boeri Erba, Elisabetta McAuley, Katherine E. Forsyth, V. Trevor Mossou, Estelle Larsen, Sine Langkilde, Annette E. IUCrJ Research Papers This structural and biophysical study exploited a method of perdeuterating hen egg-white lysozyme based on the expression of insoluble protein in Escherichia coli followed by in-column chemical refolding. This allowed detailed comparisons with perdeuterated lysozyme produced in the yeast Pichia pastoris, as well as with unlabelled lysozyme. Both perdeuterated variants exhibit reduced thermal stability and enzymatic activity in comparison with hydrogenated lysozyme. The thermal stability of refolded perdeuterated lysozyme is 4.9°C lower than that of the perdeuterated variant expressed and secreted in yeast and 6.8°C lower than that of the hydrogenated Gallus gallus protein. However, both perdeuterated variants exhibit a comparable activity. Atomic resolution X-ray crystallographic analyses show that the differences in thermal stability and enzymatic function are correlated with refolding and deuteration effects. The hydrogen/deuterium isotope effect causes a decrease in the stability and activity of the perdeuterated analogues; this is believed to occur through a combination of changes to hydrophobicity and protein dynamics. The lower level of thermal stability of the refolded perdeuterated lysozyme is caused by the unrestrained Asn103 peptide-plane flip during the unfolded state, leading to a significant increase in disorder of the Lys97–Gly104 region following subsequent refolding. An ancillary outcome of this study has been the development of an efficient and financially viable protocol that allows stable and active perdeuterated lysozyme to be more easily available for scientific applications. International Union of Crystallography 2021-03-06 /pmc/articles/PMC8086161/ /pubmed/33953924 http://dx.doi.org/10.1107/S2052252521001299 Text en © Ramos et al. 2021 https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution (CC-BY) Licence, which permits unrestricted use, distribution, and reproduction in any medium, provided the original authors and source are cited.
spellingShingle Research Papers
Ramos, Joao
Laux, Valerie
Haertlein, Michael
Boeri Erba, Elisabetta
McAuley, Katherine E.
Forsyth, V. Trevor
Mossou, Estelle
Larsen, Sine
Langkilde, Annette E.
Structural insights into protein folding, stability and activity using in vivo perdeuteration of hen egg-white lysozyme
title Structural insights into protein folding, stability and activity using in vivo perdeuteration of hen egg-white lysozyme
title_full Structural insights into protein folding, stability and activity using in vivo perdeuteration of hen egg-white lysozyme
title_fullStr Structural insights into protein folding, stability and activity using in vivo perdeuteration of hen egg-white lysozyme
title_full_unstemmed Structural insights into protein folding, stability and activity using in vivo perdeuteration of hen egg-white lysozyme
title_short Structural insights into protein folding, stability and activity using in vivo perdeuteration of hen egg-white lysozyme
title_sort structural insights into protein folding, stability and activity using in vivo perdeuteration of hen egg-white lysozyme
topic Research Papers
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8086161/
https://www.ncbi.nlm.nih.gov/pubmed/33953924
http://dx.doi.org/10.1107/S2052252521001299
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