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Differential lipid specificities of the repeated domains of annexin IV

机译:膜联蛋白IV重复域的脂质差异特异性

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The roles of the four domains of annexin IV in binding to phospholipids and glycolipids were assessed by analyzing the binding of a group of mutant annexins IV in which one or more of the four domains was inactivated by replacing a critical amino residue(s) (Asp or Glu) with the neutral residue Ala. The data reveal that individual annexin domains may have characteristic affinities for different lipids. In particular, inactivation of the fourth domain inhibits the binding to phosphatidylserine (PS) and phosphatidylinositol (PI) but not to phosphatidylglycerol (PG), suggesting that this domain specifically can accommodate the larger head groups of PS and PI whereas the other three domains may form more restricted binding pockets. In order to block binding to PG, domain 1, or both domains 2 and 3 must be inactivated in addition to domain 4, suggesting that all four domains may be able to accommodate the headgroup of PG to some extent. Binding to acidic glycolipids (sulfatides) was also sensitive to inactivation of domain 4. However, in the case of sulfatides the nature of the binding reaction is fundamentally different compared with the binding to phospholipids since the interaction with sulfatides was highly sensitive to an increase in ionic strength. The binding to sulfatides may depend therefore on charge-charge interactions whereas the binding to phospholipid may involve a more specific interaction between the lipid headgroup and the protein surface, and/or interaction of the protein with the hydrophobic portion of a lipid bilayer.
机译:膜联蛋白IV的四个结构域在结合磷脂和糖脂中的作用是通过分析一组突变膜联蛋白IV的结合来评估的,其中四个结构域中的一个或多个通过替换关键的氨基残基而被灭活了(Asp数据显示单个膜联蛋白结构域可能对不同脂质具有亲和力。特别地,第四结构域的失活抑制了与磷脂酰丝氨酸(PS)和磷脂酰肌醇(PI)的结合,但不与磷脂酰甘油(PG)的结合,这表明该结构域可以特异性地容纳PS和PI的较大头部,而其他三个结构域可以形成更多受限的装订袋。为了阻止与PG的结合,除域4外,域1或域2和3都必须被灭活,这表明所有四个域都可能在一定程度上适应PG的头基。与酸性糖脂(硫化物)的结合也对域4的失活敏感。但是,在硫化物的情况下,与磷脂的结合相比,结合反应的本质是根本不同的,因为与硫化物的相互作用对硫酸根的增加高度敏感。离子强度。因此,与硫化物的结合可取决于电荷-电荷相互作用,而与磷脂的结合可涉及脂质头基与蛋白质表面之间的更特异性相互作用,和/或蛋白质与脂质双层的疏水部分的相互作用。

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