首页> 外文会议>36th International Conference on Infrared, Millimeter, and Terahertz Waves >Picosecond time scale solvent fluctuations and enzymatic regulation in hen egg white lysozyme ligand reactions
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Picosecond time scale solvent fluctuations and enzymatic regulation in hen egg white lysozyme ligand reactions

机译:蛋清溶菌酶配体反应中的皮秒级时间尺度溶剂波动和酶调节

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Experimental THz experiments on hen egg-white lysozyme (HEWL) with and without the ligand NAG3 has revealed that the protein's solvent structure on the picosecond time scale is in integral part of the regulation mechanism of the enzyme. Our investigation into the low frequency dynamics of the protein has uncovered that the counterions in the solvent shell mediate the collective dynamics of both the water and the protein in the system. As a result, we find that the lysozyme fast dynamics is strongly influenced by fast water (H — bonding) dynamics. Both the activity and structure of the water change with addition of the ligand. Perhaps most intriguing is that we find that the long range correlation between distant parts of protein are broken with the addition of the inhibitor; which coincides with the disruption of energy dispersion in the solvent hydrogen bonding network.
机译:在有和没有配体NAG 3 的鸡蛋清溶菌酶(HEWL)上进行的THz实验表明,该蛋白质在皮秒级的溶剂结构是该酶调节机制不可或缺的一部分。我们对蛋白质的低频动力学的研究发现,溶剂壳中的抗衡离子介导了系统中水和蛋白质的共同动力学。结果,我们发现溶菌酶的快速动力学受到快速水(H键)动力学的强烈影响。水的活性和结构都随配体的添加而变化。也许最令人着迷的是,我们发现添加抑制剂会破坏蛋白质遥远部分之间的长距离相关性。这与破坏溶剂氢键网络中的能量分散相吻合。

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