title: Thermodynamics of the acid transition in blue copper proteins.
abstract: The thermodynamic parameters of the conformational transition occurring at low pH (acid transition, AT) in blue copper proteins, involving protonation and detachment from the Cu(I) ion of one histidine ligand, have been determined electrochemically for spinach and cucumber plastocyanins, Rhus vernicifera stellacyanin, cucumber basic protein (CBP), and Paracoccus versutus amicyanin. These data were obtained from direct protein electrochemistry experiments carried out at varying pH and temperature. For all species but CBP, the overall conformational change turns out to be exothermic. The entropy change is remarkably species-dependent. In particular, we found that (i) the balance of bond breaking/formation favors the acid transition in plastocyanins, which show remarkably negative DeltaH degrees '(AT) values, and (ii) the transition enthalpy turns out to be much less negative (or even positive) for the two phytocyanins (stellacyanin and CBP): for these species, the transition turns out to be observable thanks to the favorable (positive) entropy change. Thus, it is apparent that the thermodynamic "driving force" for this transition is enthalpic for the plastocyanins and entropic for the phytocyanins. Amicyanin is an intermediate case in which both enthalpic and entropic terms favor the transition. Under the assumption that the transition entropy originates from solvent reorganization effects, which are known to involve compensative enthalpy and entropy changes, the free energy change of the transition would also correspond to the enthalpy change due to bond breaking/formation in the first coordination sphere of the metal and in its immediate environment. Indeed, this term turns out to be very similar for the proteins investigated, in line with the conservation of the Cu(I)-His bond strengths in these species, except for amicyanin, for which the greater exothermicity of the transition can be ascribed to peculiar features of the active site.
authors.affiliation: Department of Chemistry, University of Modena and Reggio Emilia, Via Campi 183, 41100 Modena, Italy.
authors.forename: Gianantonio
authors.initials: G
authors.lastname: Battistuzzi
authors.forename: Marco
authors.initials: M
authors.lastname: Borsari
authors.forename: Gerard W
authors.initials: GW
authors.lastname: Canters
authors.forename: Ellen
authors.initials: E
authors.lastname: de Waal
authors.forename: Alan
authors.initials: A
authors.lastname: Leonardi
authors.forename: Antonio
authors.initials: A
authors.lastname: Ranieri
authors.forename: Marco
authors.initials: M
authors.lastname: Sola
mesh_terms: D000143:Acids / Q000737:chemistry*; D001426:Bacterial Proteins / Q000737:chemistry*; D003300:Copper / Q000737:chemistry*; D018553:Cucumis sativus; D004563:Electrochemistry; D006863:Hydrogen-Ion Concentration; D008667:Metalloproteins / Q000737:chemistry*; D010230:Paracoccus; D010940:Plant Proteins / Q000737:chemistry; D010970:Plastocyanin / Q000737:chemistry; D029045:Rhus; D018724:Spinacia oleracea; D013696:Temperature; D013816:Thermodynamics
chemical_list: D000143:Acids; D001426:Bacterial Proteins; D008667:Metalloproteins; D010940:Plant Proteins; C017079:mauC protein, Methylobacterium extorquens; C003343:stellacyanin protein, plant; D003300:Copper; D010970:Plastocyanin