Studies on the subsite structure of amylases. I. Interaction of glucoamylase with substrate and analogues studied by difference-spectrophotometry

Starch-binding domain of Aspergillus glucoamylase-I. Interaction with beta-cyclodextrin and maltoheptaose

The characterization is reported of two peptide fragments (SBD106 and SBD122) containing the starch-binding domain (SBD) of Aspergillus sp. glucoamylase I. The starch-binding peptides were produced in Escherichia coli as fusion proteins of the maltose-binding protein (MBP). SBD106 (11.9 kDa) and SBD122 (13.8 kDa) were purified from the factor Xa digest of MBP fusion proteins. The amino acid compositions were similar to those deduced from their amino acid sequences. The interactions of beta-cyclodextrin and maltoheptaose with purified SBD peptides were investigated by UV difference spectroscopy. SBD106 and SBD122 bound specifically beta-cyclodextrin with a dissociation constant (Kd) of 34 microM and 23.5 microM, respectively. Maltoheptaose binding to SBD106 and SBD122 was weaker than that of beta-cyclodextrin; dissociation constants were 0.57 and 0.50 mM, respectively. The results indicate that the intramolecular disulfide bonding is not required for the domain functioning and that O-glycosylation is not critical for the functioning of the starch-binding domain, but may affect its conformation and dynamics.

Roles of the aromatic side chains in the binding of substrates, inhibitors, and cyclomalto-oligosaccharides to the glucoamylase from Aspergillus niger probed by perturbation difference spectroscopy, chemical modification, and mutagenesis

The roles of the aromatic side chains of the glucoamylase from Aspergillus niger in the binding of ligands, as determined by difference spectroscopy using four types of inhibitors (a) valienamine-derived, (b) 1-deoxynojirimycins, (c) D-glucono-1,5-lactone, and (d) maltitol, two types of disaccharide substrates (a) alpha-(1----4)-linked and (b) alpha-(1----6)-linked, and three cyclomalto-oligosaccharides (cyclodextrins, CDs) are discussed. An unusual change in absorbance from 300 to 310-320 nm, obtained only with the valienamine-derived inhibitors or when D-glucono-1,5-lactone and maltose are combined, is concluded to arise when subsite 2 is occupied in a transition-state-type of complex. The single mutations of two residues thought to be involved in binding, namely, Tyr116----Ala and Trp120----Phe, alter, but do not abolish this perturbation. The perturbations in the spectra also suggest that maltose and isomaltose have different modes of binding. The following Kd values (M) were determined: acarbose, less than 6 x 10(-12); methyl acarviosinide, 1.6 x 10(-6); and the D-gluco and L-ido forms of hydrogenated acarbose, 1.4 x 10(-8) and 5.2 x 10(-6), respectively. Therefore, both the valienamine moiety and the chain length of acarbose are important for tight binding. In contrast to the valienamine-derived inhibitors, none of the 1-deoxynojirimycin type protected glucoamylase against inactivating oxidation of tryptophanyl residues, although each had a Kd value of approximately 4 x 10(-6) M. There are two distinct carbohydrate-binding areas in glucoamylase, namely, the active site in the catalytic domain and a starch-granule-binding site in the C-terminal domain. The alpha-, beta-, and gamma-CDs have high affinity for the starch-binding domain and low affinity for the active site, whereas the reverse was found for acarbose.

Binding of isomaltose and maltose to the glucoamylase from Aspergillus niger, as studied by fluorescence spectrophotometry and steady-state kinetics

The binding of maltose, isomaltose, and D-glucono-1,5-lactone to the glucoamylase [E.C.3.2.1.3] from Aspergillus niger was monitored by the fluorescence-intensity change (delta F) based on the tryptophan residues of the enzyme, and the binding parameters (Kd and delta Fmax) were evaluated from the dependence of delta F on the concentration of substrate and analogue. Maltose caused the fluorescence-intensity change, but isomaltose did not, although it is hydrolyzed by the enzyme. Both substrates bind to the glucoamylase of Rhizopus niveus and cause delta F, suggesting that some difference exists in the conformation of the isomaltose-binding subsites between the two glucoamylases.

Stopped-flow chemical modification with N-bromosuccinimide: a good probe for changes in the microenvironment of the Trp 62 residue of chicken egg white lysozyme

The stopped-flow chemical modification with N-bromosuccinimide (NBS) of Trp 62 of hen (chicken) egg white lysozyme (EC 3.2.1.17) was found to depend greatly on pH: it was not observed at pH's above 7, but it was observed at pH's lower than 6. In addition, at pH's between 6 and 7 the NBS modification showed a delta epsilon pH profile similar to a "titration curve," giving a pK (congruent to 6.5) nearly equal to the pK (congruent to 6.2) of a catalytic residue, Glu 35. The stopped-flow chemical (NBS) modification of N-acetyl-L-tryptophan ethyl ester, a model compound of Trp 62, does not depend on pH at the pH's examined, approximately 3.5-8.5. These experimental results suggest that a change in the state of Trp 62 at Subsite C is induced by protonation-deprotonation of an ionizable residue, which could be Glu 35 (catalytic site), indicating that stopped-flow NBS modification is a good probe for detection of changes in the micorenvironment around the tryptophan residue(s) of enzymes.

Subsite structure and ligand binding mechanism of glucoamylase

1. The basic concept and outline of the subsite theory were described, which correlates quantitatively the subsite structure (the arrangement of subsite affinities) to the action pattern of amylases in a unified manner. 2. The subsite structures of several amylases including glucoamylase were summarized. 3. In parallel with the theoretical prediction obtained therefrom, the binding subsites of glucose, gluconolactone and linear substrates to Rhizopus glucoamylase were investigated experimentally, by using steady-state inhibition kinetics, difference absorption spectrophotometry, and fluorometric titration. 4. From several lines of evidence, it was concluded that gluconolactone, a transition state analogue, is bound at Subsite 1 (nonreducing end side) where a tryptophan residue is located. 5. The stopped-flow kinetic studies have revealed that all the ligand bindings studied consist of two-step mechanism in which a bimolecular association between the enzyme and a ligand to form a loosely bound complex (EL) followed by the unimolecular isomerization process in which EL converts to the final firmly bound EL complex. For substrates the EL may be the productive complex and the fluorescence of the tryptophan located at Subsite 1 is quenched in their isomerization process, most probably a relocation of ligand to occupy this subsite.

Studies on carbohydrate binding to a lectin purified from Streptomyces sp

The anti-B specific lectin produced by Streptomyces sp. was shown to have two carbohydrate-binding sites with binding constants of 8.3 . 10(3) M-1 (15 degrees C) and 2.2 . 10(3) M-1 (4 degrees C) for L-rhamnose and D-galactose, respectively, calculated according to Scatchard plots. The binding of specific sugars to the lectin not only induced a peculiar ultraviolet difference spectrum showing a blue shift of tryptophan absorption, but also caused crystallization of the lectin at a concentration of 1 mg per ml or more. The solvent-perturbation studies on the lectin showed that the number of solvent-exposed tryptophan (or average extent of exposure) was two in the absence of L-rhamnose, and three in the presence of the sugar. This suggests that one tryptophan residue appears outside as the result of sugar-binding to the lectin, which is reflected by the difference spectra. Oxidation of two tryptophan residues with N-bromosuccinimide led to complete loss of carbohydrate-binding activity of the lectin, indicating that these residues are important for retaining the activity.

Amylases: enzymatic mechanisms

Many types of amylases are found throughout the animal, vegetable and microbial kingdoms. They have evolved along different pathways to enable the organism to convert insoluble starch (or glycogen) into low molecular weight, water soluble dextrins and sugars. Alpha amylases are dextrinogenic and can attack the interior of starch molecules. The products retain the alpha anomeric configuration. Beta amylases act only at the non-reducing chain ends and liberate only beta maltose. Both alpha and beta amylases exhibit multiple (repetitive) attack, that is, after the initial catalytic cleavage, the enzyme may remain attached to the substrate and lead to several more cleavages before dissociation of the enzyme-substrate complex. Amylases have extended substrate binding sites, in the range 4-9 glucose units. This enables the enzyme to stress the substrate and lower the activation energy for hydrolysis. Similarly the enzyme exerts a torsion on the glucose unit at the catalytic site, inducing a transition state conformation (oxycarbonium ion). Alpha and beta amylases differ in the stereospecific hydration of the oxycarbonium ion, in the sequence of liberation of the right-hand vs the left-hand product, and the direction of motion of the retained substrate to give multiple attack.