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Investigating the binding of β‐1,4‐galactan to Bacillus licheniformis β‐1,4‐galactanase by crystallography and computational modeling
Authors:Jérôme Le Nours  Leonardo De Maria  Ditte Welner  Christel T. Jørgensen  Lars L. H. Christensen  Torben V. Borchert  Sine Larsen  Leila Lo Leggio
Affiliation:1. Biophysical Chemistry Group, Department of Chemistry, University of Copenhagen, DK‐2100 Copenhagen, Denmark;2. Structural Biology Research Group, School of Biological Sciences, University of Auckland, Auckland, New Zealand;3. Novozymes A/S, Sm?rmosevej 25, DK‐2880 Bagsv?rd, Denmark;4. European Synchrotron Radiation Facility (ESRF), 38000 Grenoble, France
Abstract:Microbial β‐1,4‐galactanases are glycoside hydrolases belonging to family 53, which degrade galactan and arabinogalactan side chains in the hairy regions of pectin, a major plant cell wall component. They belong to the larger clan GH‐A of glycoside hydrolases, which cover many different poly‐ and oligosaccharidase specificities. Crystallographic complexes of Bacillus licheniformis β‐1,4‐galactanase and its inactive nucleophile mutant have been obtained with methyl‐β(1→4)‐galactotetraoside, providing, for the first time, information on substrate binding to the aglycone side of the β‐1,4‐galactanase substrate binding groove. Using the experimentally determined subsites as a starting point, a β(1→4)‐galactononaose was built into the structure and subjected to molecular dynamics simulations giving further insight into the residues involved in the binding of the polysaccharide from subsite ?4 to +5. In particular, this analysis newly identified a conserved β‐turn, which contributes to subsites ?2 to +3. This β‐turn is unique to family 53 β‐1,4‐galactanases among all clan GH‐A families that have been structurally characterized and thus might be a structural signature for endo‐β‐1,4‐galactanase specificity. Proteins 2009. © 2008 Wiley‐Liss, Inc.
Keywords:glycoside hydrolase  clan GH‐A  pectinolytic enzymes  molecular dynamics  polysaccharide binding  oligosaccharide
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