研究了三聚体凝集素BC2L-CN的热稳定性,发现当突变残基83(最初是苏氨酸)时,位于岩藻糖结合环。使用差示扫描量热法和等温微量热法分析突变体。尽管大多数突变降低了蛋白质对寡糖H1型的亲和力,但六个突变使解链温度(Tm)增加了>5°C;一个突变,T83P,将Tm值增加了18.2°C(T83P,Tm=96.3°C)。在分子动力学模拟中,研究的热稳定突变体,T83P,T83A,和T83S,减少了包含残基83的环路中的波动。在T83S突变中,丝氨酸的侧链羟基与附近的残基形成氢键,这表明侧链的有限运动导致更少的波动和增强的热稳定性。剩余物83位于不同质子器中等效回路的界面和上游端附近;因此,这种残留物的波动可能会在整个循环中传播。我们对单个氨基酸突变引起的热稳定性的巨大变化的研究为蛋白质结构的合理设计提供了有用的见解,尤其是寡聚蛋白质的结构。
The thermal stability of trimeric lectin BC2L-CN was investigated and found to be considerably altered when mutating residue 83, originally a threonine, located at the fucose-binding loop. Mutants were analyzed using differential scanning calorimetry and isothermal microcalorimetry. Although most mutations decreased the affinity of the protein for oligosaccharide H type 1, six mutations increased the melting temperature (Tm) by >5 °C; one mutation, T83P, increased the Tm value by 18.2 °C(T83P, Tm = 96.3 °C). In molecular dynamic simulations, the investigated thermostable mutants, T83P, T83A, and T83S, had decreased fluctuations in the loop containing residue 83. In the T83S mutation, the side-chain hydroxyl group of serine formed a hydrogen bond with a nearby residue, suggesting that the restricted movement of the side-chain resulted in fewer fluctuations and enhanced thermal stability. Residue 83 is located at the interface and near the upstream end of the equivalent loop in a different protomer; therefore, fluctuations by this residue likely propagate throughout the loop. Our study of the dramatic change in thermal stability by a single amino acid mutation provides useful insights into the rational design of protein structures, especially the structures of oligomeric proteins.