Relationship between functional activity and protein stability in the presence of all classes of stabilizing osmolytes.
We report the effects of stabilizing osmolytes (low molecular mass organic compounds that raise the midpoint of thermal denaturation) on the stability and function of RNase-A under physiological conditions (pH 6.0 and 25 degrees C). Measurements of Gibbs free energy change at 25 degrees C (DeltaG(D) degrees ) and kinetic parameters, Michaelis constant (K(m)) and catalytic constant (k(cat)) of the enzyme mediated hydrolysis of cytidine monophosphate, enabled us to classify stabilizing osmolytes into three different classes based on their effects on kinetic parameters and protein stability. (a) Polyhydric alcohols and amino acids and their derivatives do not have significant effects on DeltaG(D) degrees and functional activity (K(m) and k(cat)). (b) Methylamines increase DeltaG(D) degrees and k(cat), but decrease K(m). (c) Sugars increase DeltaG(D) degrees , but decrease both K(m) and k(cat). These findings suggest that, among the stabilizing osmolytes, (a) polyols, amino acids and amino acid derivatives are compatible solutes in terms of both stability and function, (b) methylamines are the best refolders (stabilizers), and (c) sugar osmolytes stabilize the protein, but they apparently do not yield functionally active folded molecules.
Jamal
Shazia
S
Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, New Delhi, India.
Poddar
Nitesh K
NK
Singh
Laishram R
LR
Dar
Tanveer A
TA
Rishi
Vikas
V
Ahmad
Faizan
F
D003568:Cytidine Monophosphate / Q000494:pharmacology; D008744:Methylamines / Q000494:pharmacology; D011108:Polymers / Q000494:pharmacology; D011489:Protein Denaturation / Q000187:drug effects; D055550:Protein Stability / Q000187:drug effects; D011506:Proteins / Q000737:chemistry* / Q000187:drug effects
D008744:Methylamines; D011108:Polymers; D011506:Proteins; C024617:polyol; D003568:Cytidine Monophosphate