Ionic strength and pH effect on the Fe(III)-imidazolate bond in the heme pocket of horseradish peroxidase: an EPR and UV-visible combined approach

The effects of chloride, dihydrogenphosphate and ionic strength on the spec troscopic properties of horseradish peroxidase in aqueous solution at pH=3. 0 were investigated. A red-shift (lambda =408 nm) of the Soret band was obs erved in the presence of 40 mM chloride; 500 mM dihydrogenphosphate or chlo ride brought about a blue shift of the same band (lambda =370 nm). The EPR spectrum of the native enzyme at pH 3.0 was characterized by the presence o f two additional absorption bands in the region around g=6, with respect to pH 6.5. Chloride addition resulted in the loss of these features and in a lower rhombicity of the signal. A unique EPR band at g=6.0 was obtained as a result of the interaction between HRP and dihydrogenphosphate, both in th e absence and presence of 40 mM Cl-. We suggest that a synergistic effect o f low pH, Cl- and ionic strength is responsible for dramatic modifications of the enzyme conformation consistent with the Fe(III)-His170 bond cleavage . Dihydrogenphosphate as well as high chloride concentrations are shown to display an unspecific effect, related to ionic strength. A mechanistic expl anation for the acid transition of HRP, previously observed by Smulevich et al. [Biochemistry 36 (1997) 640] and interpreted as a pure pH effect, is p roposed. (C) 2000 Elsevier Science S.A. All rights reserved.