Unfolding studies on soybean agglutinin and concanavalin a tetramers: a comparative account.


Abstract

The unfolding pathway of two very similar tetrameric legume lectins soybean agglutinin (SBA) and Concanavalin A (ConA) were determined using GdnCl-induced denaturation. Both proteins displayed a reversible two-state unfolding mechanism. The analysis of isothermal denaturation data provided values for conformational stability of the two proteins. It was found that the DeltaG of unfolding of SBA was much higher than ConA at all the temperatures at which the experiments were done. ConA had a T(g) 18 degrees C less than SBA. The higher conformational stability of SBA in comparison to ConA is largely due to substantial differences in their degrees of subunit interactions. Ionic interactions at the interface of the two proteins especially at the noncanonical interface seem to play a significant role in the observed stability differences between these two proteins. Furthermore, SBA is a glycoprotein with a GlcNac2Man9 chain attached to Asn-75 of each subunit. The sugar chain in SBA lies at the noncanonical interface of the protein, and it is found to interact with the amino acid residues in the adjacent noncanonical interface. These interactions further stabilize SBA with respect to ConA, which is not glycosylated. Study holds ProTherm entries: 19171, 19172, 19173, 19174, 19175, 19176, 19177, 19178, 19179, 19180, 19181, 19182, 19183, 19184, 19185, 19186, 19187, 19188, 19189, 19190, 19191, 19192, 19193 Extra Details: lectins; two-state unfolding; noncanonical interface

Submission Details

ID: hpi5vyYB3

Submitter: Connie Wang

Submission Date: April 24, 2018, 8:51 p.m.

Version: 1

Publication Details
Sinha S;Mitra N;Kumar G;Bajaj K;Surolia A,Biophys. J. (2005) Unfolding studies on soybean agglutinin and concanavalin a tetramers: a comparative account. PMID:15542553
Additional Information

Number of data points 48
Proteins Lectin ; Lectin ; Concanavalin-A ; Concanavalin-A
Unique complexes 2
Assays/Quantities/Protocols Experimental Assay: dCp ; Experimental Assay: Tm ; Experimental Assay: dHvH ; Experimental Assay: m temp:312 K ; Experimental Assay: dG_H2O temp:312 K ; Experimental Assay: m temp:294 K ; Experimental Assay: dG_H2O temp:294 K ; Experimental Assay: m temp:291 K ; Experimental Assay: dG_H2O temp:291 K ; Experimental Assay: m temp:285 K ; Experimental Assay: dG_H2O temp:285 K ; Experimental Assay: m temp:280 K ; Experimental Assay: dG_H2O temp:280 K ; Experimental Assay: m temp:323 K ; Experimental Assay: dG_H2O temp:323 K ; Experimental Assay: m temp:318 K ; Experimental Assay: dG_H2O temp:318 K ; Experimental Assay: m temp:313 K ; Experimental Assay: dG_H2O temp:313 K ; Experimental Assay: m temp:306 K ; Experimental Assay: dG_H2O temp:306 K ; Experimental Assay: m temp:303 K ; Experimental Assay: dG_H2O temp:303 K ; Experimental Assay: m temp:300 K ; Experimental Assay: dG_H2O temp:300 K ; Experimental Assay: m temp:298 K ; Experimental Assay: dG_H2O temp:298 K ; Experimental Assay: m temp:295 K ; Experimental Assay: dG_H2O temp:295 K ; Experimental Assay: m temp:293 K ; Experimental Assay: dG_H2O temp:293 K ; Experimental Assay: m temp:288 K ; Experimental Assay: dG_H2O temp:288 K ; Experimental Assay: m temp:283 K ; Experimental Assay: dG_H2O temp:283 K ; Experimental Assay: m temp:281 K ; Experimental Assay: dG_H2O temp:281 K
Libraries Mutations for sequence ADTIVAVELDTYPNTDIGDPSYPHIGIDIKSVRSKKTAKWNMQNGKVGTAHIIYNSVDKRLSAVVSYPNADSATVSYDVDLDNVLPEWVRVGLSASTGLYKETNTILSWSFTSKLKSNSTHETNALHFMFNQFSKDQKDLILQGDATTGTDGNLELTRVSSNGSPQGSSVGRALFYAPVHIWESSAVVASFEATFTFLIKSPDSHPADGIAFFISNIDSSIPSGSTGRLLGLFPDAN ; Mutations for sequence AETVSFSWNKFVPKQPNMILQGDAIVTSSGKLQLNKVDENGTPKPSSLGRALYSTPIHIWDKETGSVASFAASFNFTFYAPDTKRLADGLAFFLAPIDTKPQTHAGYLGLFNENESGDQVVAVEFDTFRNSWDPPNPHIGINVNSIRSIKTTSWDLANNKVAKVLITYDASTSLLVASLVYPSQRTSNILSDVVDLKTSLPEWVRIGFSAATGLDIPGESHDVLSWSFASNLPHASSNIDPLDLTSFVLHEAI
Sequence Assay Result Units