H. Morii et al., Shape and energetics of a cavity in c-Myb probed by natural and non-natural amino acid mutations, J MOL BIOL, 292(4), 1999, pp. 909-920
The shape and the energetics of a functional cavity in the R2 subdomain (90
-141) of the c-Myb DNA-binding domain were investigated by spectroscopy and
thermodynamic analysis. We focused on the valine 103 residue located in fr
ont of the cavity. Nine mutants, in which valine 103 was substituted with a
lanine, 2-aminobutyric acid, norvaline, norleucine, leucine, isoleucine, al
lo-isoleucine, cyclohexylglycine, and cyclohexylalanine, were chemically sy
nthesized and analyzed. These mutants provided a wide distribution of sizes
which ranged from forming additional cavity space to filling and overflowi
ng the cavity space. Temperature-scanning circular dichroism measurements a
nd differential scanning calorimetry revealed a linear relationship between
the van't Hoff enthalpy and the thermal transition temperature for the cav
ity-filling mutations. On the other hand, the mutants with side-chains larg
er than the side-chain of leucine resulted in a relatively low transition e
nthalpy and temperature, most likely due to the exposure of the side-chain
to solvent and the increase in the entropy of the folded states. Branching
at the beta-carbon atom reduced the unfolding free energy due to the steric
constraint in the cavity. In particular, the mutational elongation of the
side-chain from beta-carbon to the trans-to-CO direction proved to be more
hindered than that from beta-carbon to the trans-to-NH. The unfolding free
energy versus side-chain volume formed a bell-shaped plot with a maximum fr
ee energy for the leucine mutant. The difference in the transition free ene
rgy for cavity-filling mutants with beta-unbranched side-chains were two to
four times larger than the difference in the transfer energy from organic
solvent to water. Therefore, the increase in unfolding free energy would mo
st likely be attributed to van der Waals interactions in the cavity wall, w
hich would be a origin of stabilization by the sliding of tryptophan 95 int
o the cavity upon DNA binding. (C) 1999 Academic Press.