U. Scheller et al., CHARACTERIZATION OF THE N-ALKANE AND FATTY-ACID HYDROXYLATING CYTOCHROME-P450 FORMS 52A3 AND 52A4, Archives of biochemistry and biophysics, 328(2), 1996, pp. 245-254
Two enzymes, P450 52A3 (P450Cm1) and 52A4 (P450Cm2), the genes of whic
h belong to the CYP52 multigene family occuring in the alkane-assimila
ting yeast Candida maltosa, have been characterized biochemically and
compared in terms of their substrate specificities. For this purpose,
both the P450 proteins and the corresponding C. maltosa NADPH-cytochro
me P450 reductase were separately produced by expressing their cDNAs i
n Saccharomyces cerevisiae, purified, and reconstituted to active mono
oxygenase systems. Starting from microsomal fractions with a specific
content of 0.75 nmol P450Cm1, 0.34 nmol P450Cm2, and 10.5 units reduct
ase per milligram of protein, respectively, each individual recombinan
t protein was purified to homogeneity. P450 substrate difference spect
ra indicated strong type I spectral changes and high-affinity binding
of n-hexadecane (K-s = 26 mu M) and n-octadecane (K-s = 27 mu M) to P4
50Cm1, whereas preferential binding to P450Cm2 was observed using laur
ic acid (K-s = 127 mu M) and myristic acid (K-s = 134 mu M) as substra
tes. These substrate selectivities were further substantiated by kinet
ic parameters, determined for n-alkane and fatty acid hydroxylation in
a reconstituted system, which was composed of the purified components
and phospholipid, as well as in microsomes obtained after coexpressin
g each of the P450 proteins with the reductase. The highest catalytic
activities within the reconstituted system were measured for n-hexadec
ane hydroxylation to 1-hexadecanol by P450Cm1 (V-max = 27 mu M x min(-
1), K-m = 54 mu M) and oxidation of lauric acid to 16-hydroxylauric ac
id by P450Cm2 (V-max = 30 mu M x min(-1), K-m = 61 mu M). We conclude
that P450Cm1 and P450Cm2 exhibit overlapping but distinct substrate sp
ecificities due to different chain-length dependencies and preferences
for either n-alkanes or fatty acids. (C) 1996 Academic Press, Inc.