title: How ion properties determine the stability of a lipase enzyme in ionic liquids: a molecular dynamics study.
abstract: The influence of eight different ionic liquid (IL) solvents on the stability of the lipase Candida antarctica lipase B (CAL-B) is investigated with molecular dynamics (MD) simulations. Considered ILs contain cations that are based either on imidazolium or guanidinium as well as nitrate, tetrafluoroborate or hexafluorophosphate anions. Partial unfolding of CAL-B is observed during high-temperature MD simulations and related changes of CAL-B regarding its radius of gyration, surface area, secondary structure, amount of solvent close to the backbone and interaction strength with the ILs are evaluated. CAL-B stability is influenced primarily by anions in the order NO(3)(-)≪ BF(4)(-) < PF(6)(-) of increasing stability, which agrees with experiments. Cations influence protein stability less than anions but still substantially. Long decyl side chains, polar methoxy groups and guanidinium-based cations destabilize CAL-B more than short methyl groups, other non-polar groups and imidazolium-based cations, respectively. Two distinct causes for CAL-B destabilization are identified: a destabilization of the protein surface is facilitated mostly by strong Coulomb interactions of CAL-B with anions that exhibit a localized charge and strong polarization as well as with polar cation groups. Surface instability is characterized by an unraveling of α-helices and an increase of surface area, radius of gyration and protein-IL total interaction strength of CAL-B, all of which describe a destabilization of the folded protein state. On the other hand, a destabilization of the protein core is facilitated when direct core-IL interactions are feasible. This is the case when long alkyl chains are involved or when particularly hydrophobic ILs induce major conformational changes that enable ILs direct access to the protein core. This core instability is characterized by a disintegration of β-sheets, diffusion of ions into CAL-B and increasing protein-IL van der Waals interactions. This process describes a stabilization of the unfolded protein state. Both of these processes reduce the folding free energy and thus destabilize CAL-B. The results of this work clarify the impact of ions on CAL-B stabilization. An extrapolation of the observed trends enables proposing novel ILs in which protein stability could be enhanced further.
authors.affiliation: Institute of High Performance Computing, 1 Fusionopolis Way, #16-16, Connexis, Singapore 138632, Republic of Singapore. marco@ihpc.a-star.edu.sg
authors.forename: Marco
authors.initials: M
authors.lastname: Klähn
authors.forename: Geraldine S
authors.initials: GS
authors.lastname: Lim
authors.forename: Ping
authors.initials: P
authors.lastname: Wu
mesh_terms: D002175:Candida / Q000201:enzymology; D005656:Fungal Proteins; D057927:Hydrophobic and Hydrophilic Interactions; D052578:Ionic Liquids / Q000737:chemistry*; D007477:Ions / Q000737:chemistry; D008049:Lipase / Q000737:chemistry*; D056004:Molecular Dynamics Simulation; D055550:Protein Stability; D017434:Protein Structure, Tertiary; D013816:Thermodynamics
chemical_list: D005656:Fungal Proteins; D052578:Ionic Liquids; D007477:Ions; D008049:Lipase; C431349:lipase B, Candida antarctica