Folding thermodynamics of PET-hydrolyzing enzyme Cut190 depending on Ca2+ concentration
The enzyme, cutinase from Saccharomonospora viridis AHK190 (Cut190), can hydrolyze the inner block of polyethylene terephthalate (PET). Cut190 has a unique feature that both its activity and thermal stability are increased upon Ca 2+ binding. In consideration of the glass transition temperature of P...
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Published in | Journal of thermal analysis and calorimetry Vol. 135; no. 5; pp. 2655 - 2663 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
Cham
Springer International Publishing
01.03.2019
Springer Nature B.V |
Subjects | |
Online Access | Get full text |
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Summary: | The enzyme, cutinase from
Saccharomonospora viridis
AHK190 (Cut190), can hydrolyze the inner block of polyethylene terephthalate (PET). Cut190 has a unique feature that both its activity and thermal stability are increased upon Ca
2+
binding. In consideration of the glass transition temperature of PET, which is between 60 and 65 °C, the increased activity and thermal stability are of great interest to apply for PET bio-recycling. Our previous mutational analysis showed that the S226P/R228S mutant (Cut190*) has a higher activity and thermal stability than those of the wild type. In this study, we analyzed the folding thermodynamics of the inactive mutant of Cut190*, Cut190*S176A, using circular dichroism and differential scanning calorimetry. The results show that the denaturation temperature increases from 54 to 71 °C due to the addition of 250 mM Ca
2+
, in a Ca
2+
concentration-dependent manner. The increased thermal stability is mainly due to the increased enthalpy change, partially compensated by the increased entropy change. Based on the crystal structure of Cut190*S176A bound to Ca
2+
, molecular dynamics simulations were carried out to analyze the effects of Ca
2+
on the structural dynamics, showing that the Ca
2+
-bound structure fluctuated less than the Ca
2+
-free structure. Structural analysis indicates that Ca
2+
binding increases the intramolecular interactions of the enzyme, while decreasing its fluctuation, which are in good correlation with the experimental results of the folding thermodynamics. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 |
ISSN: | 1388-6150 1588-2926 |
DOI: | 10.1007/s10973-018-7447-9 |