P. Finotti et S. Manente, HEPARIN-INDUCED STRUCTURAL AND FUNCTIONAL ALTERATIONS OF BOVINE TRYPSIN, Biochimica et biophysica acta. Protein structure and molecular enzymology, 1207(1), 1994, pp. 80-87
To investigate the mechanism whereby heparin can modulate the activity
of serine proteinases, bovine trypsin was chosen as reference and tre
ated with heparin at 10, 100 and 200 mu g/ml, in buffer solvents, with
and without incubation at 37 degrees C. Heparin caused rapid, buffer-
and pH-dependent decrease in trypsin solubility due to the generation
of insoluble fragments from proteinase. Desalting treatments variousl
y restored solubility by removing insoluble material. UV absorption an
d fluorescence emission spectra revealed significant heparin-induced c
onformational alterations in the trypsin molecule, the maximal effect
being apparent at a proteinase-to-heparin molar ratio ranging from 1.6
to 1.0. The involvement of the catalytic sites of trypsin by heparin
was further confirmed by the significant reduction in the difference a
bsorption spectra of proflavine. Both proteolytic and esterolytic acti
vities of trypsin were shown to be markedly decreased by heparin, espe
cially after 5 h incubation at 37 degrees C. However, when the proteol
ytic and esterolytic activities of trypsin were measured on fresh solu
tions not submitted to desalting treatments, variable activation inste
ad of inhibition of both activities was observed in the presence of he
parin, this effect waning spontaneously in time or after desalting tre
atment. The paradoxical increase in functional activities was not inhi
bited by soybean trypsin inhibitor and was accompanied by denaturation
and fragmentation of the proteinase as demonstrated by spectroscopic
analyses and SDS-PAGE of fresh solutions. The results obtained indicat
e that heparin causes a rapid, time- and temperature-dependent conform
ational alteration of trypsin with irreversible denaturation and degra
dation of the proteinase. The underlying mechanism appears to be hepar
in-catalyzed oxidative degradation of trypsin due to liberation of oxy
gen radicals which are also responsible for the temporary increase in
catalytic functions.