Structural and thermodynamic consequences of introducing alpha-aminoisobutyric acid in the S peptide of ribonuclease S

Citation
Gs. Ratnaparkhi et al., Structural and thermodynamic consequences of introducing alpha-aminoisobutyric acid in the S peptide of ribonuclease S, PROTEIN ENG, 13(10), 2000, pp. 697-702
Citations number
30
Categorie Soggetti
Biochemistry & Biophysics
Journal title
PROTEIN ENGINEERING
ISSN journal
02692139 → ACNP
Volume
13
Issue
10
Year of publication
2000
Pages
697 - 702
Database
ISI
SICI code
0269-2139(200010)13:10<697:SATCOI>2.0.ZU;2-Y
Abstract
The S protein-S peptide interaction is a model system to study binding ther modynamics in proteins. We substituted alanine at position 4 in S peptide b y a-aminoisobutyric acid (iiib) to investigate the effect of this substitut ion on the conformation of free S peptide and on its binding to S protein. The thermodynamic consequences of this replacement were studied using isoth ermal titration calorimetry, The structures of the free and complexed pepti des were studied using circular dichroic spectroscopy and X-ray crystallogr aphy, respectively. The alanine4Aib replacement stabilizes the free S pepti de helix and does not perturb the tertiary structure of RNase S, Surprising ly, and in contrast to the wild-type S peptide, the DeltaG degrees of bindi ng of peptide to S pro, over the temperature range 5-30 degreesC, is virtua lly independent of temperature, At 25 degreesC, the Delta DeltaG degrees, D elta DeltaH degrees, Delta DeltaS and Delta DeltaC(p) of binding are 0.7 kc al/mol, 2.8 kcal/mol, 6 kcal/mol.K and -60 kcal/mol.K, respectively. The po sitive value of MS is probably due to a decrease in the entropy of uncomple xed alanine4Aib relative to the wild-type peptide. The positive value of De lta DeltaH degrees is unexpected and is probably due to favorable interacti ons formed in uncomplexed alanine4Aib, This study addresses the thermodynam ic and structural consequences of a replacement of alanine by Aib both in t he unfolded and complexed states in proteins.