Expression of the sucrose binding protein from soybean: renaturation and stability of the recombinant protein

Detalhes bibliográficos
Autor(a) principal: Rocha, Carolina S.
Data de Publicação: 2007
Outros Autores: Luz, Dirce F., Oliveira, Marli L., Baracat-Pereira, Maria C., Medrano, Francisco Javier, Fontes, Elizabeth P.B.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1016/j.phytochem.2006.11.036
http://www.locus.ufv.br/handle/123456789/19322
Resumo: The sucrose binding protein (SBP) belongs to the cupin family of proteins and is structurally related to vicilin-like storage proteins. In this investigation, a SBP isoform (GmSBP2/S64) was expressed in E. coli and large amounts of the protein accumulated in the insoluble fraction as inclusion bodies. The renatured protein was studied by circular dichroism (CD), intrinsic fluorescence, and binding of the hydrophobic probes ANS and Bis-ANS. The estimated content of secondary structure of the renatured protein was consistent with that obtained by theoretical modeling with a large predominance of b-strand structure (42%) over the a-helix (9.9%). The fluorescence emis- sion maximum of 303 nm for SBP2 indicated that the fluorescent tryptophan was completely buried within a highly hydrophobic environment. We also measured the equilibrium dissociation constant (K d ) of sucrose binding by fluorescence titration using the refolded protein. The low sucrose binding affinity (K d = 2.79 ± 0.22 mM) of the renatured protein was similar to that of the native protein purified from soybean seeds. Collectively, these results indicate that the folded structure of the renatured protein was similar to the native SBP protein. As a member of the bicupin family of proteins, which includes highly stable seed storage proteins, SBP2 was fairly stable at high temperatures. Likewise, it remained folded to a similar extent in the presence or absence of 7.6 M urea or 6.7 M GdmHCl. The high stability of the renatured protein may be a reminiscent property of SBP from its evolutionary relatedness to the seed storage proteins.
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spelling Rocha, Carolina S.Luz, Dirce F.Oliveira, Marli L.Baracat-Pereira, Maria C.Medrano, Francisco JavierFontes, Elizabeth P.B.2018-05-03T18:18:24Z2018-05-03T18:18:24Z2007-01-1200319422https://doi.org/10.1016/j.phytochem.2006.11.036http://www.locus.ufv.br/handle/123456789/19322The sucrose binding protein (SBP) belongs to the cupin family of proteins and is structurally related to vicilin-like storage proteins. In this investigation, a SBP isoform (GmSBP2/S64) was expressed in E. coli and large amounts of the protein accumulated in the insoluble fraction as inclusion bodies. The renatured protein was studied by circular dichroism (CD), intrinsic fluorescence, and binding of the hydrophobic probes ANS and Bis-ANS. The estimated content of secondary structure of the renatured protein was consistent with that obtained by theoretical modeling with a large predominance of b-strand structure (42%) over the a-helix (9.9%). The fluorescence emis- sion maximum of 303 nm for SBP2 indicated that the fluorescent tryptophan was completely buried within a highly hydrophobic environment. We also measured the equilibrium dissociation constant (K d ) of sucrose binding by fluorescence titration using the refolded protein. The low sucrose binding affinity (K d = 2.79 ± 0.22 mM) of the renatured protein was similar to that of the native protein purified from soybean seeds. Collectively, these results indicate that the folded structure of the renatured protein was similar to the native SBP protein. As a member of the bicupin family of proteins, which includes highly stable seed storage proteins, SBP2 was fairly stable at high temperatures. Likewise, it remained folded to a similar extent in the presence or absence of 7.6 M urea or 6.7 M GdmHCl. The high stability of the renatured protein may be a reminiscent property of SBP from its evolutionary relatedness to the seed storage proteins.engPhytochemistryv. 68, n. 6, p. 802-810, Março 2007Elsevier Ltdinfo:eu-repo/semantics/openAccessGlycine maxSoybeanLegumesHeterologous expressionProtein renaturationCupin structureSucrose binding proteinExpression of the sucrose binding protein from soybean: renaturation and stability of the recombinant proteininfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf1074994https://locus.ufv.br//bitstream/123456789/19322/1/artigo.pdf79b2f3f610a38596701877dd12be3c37MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/19322/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAILartigo.pdf.jpgartigo.pdf.jpgIM Thumbnailimage/jpeg5159https://locus.ufv.br//bitstream/123456789/19322/3/artigo.pdf.jpg638f484762700b829a175219f3e334a5MD53123456789/193222018-05-03 23:00:44.193oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-05-04T02:00:44LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Expression of the sucrose binding protein from soybean: renaturation and stability of the recombinant protein
title Expression of the sucrose binding protein from soybean: renaturation and stability of the recombinant protein
spellingShingle Expression of the sucrose binding protein from soybean: renaturation and stability of the recombinant protein
Rocha, Carolina S.
Glycine max
Soybean
Legumes
Heterologous expression
Protein renaturation
Cupin structure
Sucrose binding protein
title_short Expression of the sucrose binding protein from soybean: renaturation and stability of the recombinant protein
title_full Expression of the sucrose binding protein from soybean: renaturation and stability of the recombinant protein
title_fullStr Expression of the sucrose binding protein from soybean: renaturation and stability of the recombinant protein
title_full_unstemmed Expression of the sucrose binding protein from soybean: renaturation and stability of the recombinant protein
title_sort Expression of the sucrose binding protein from soybean: renaturation and stability of the recombinant protein
author Rocha, Carolina S.
author_facet Rocha, Carolina S.
Luz, Dirce F.
Oliveira, Marli L.
Baracat-Pereira, Maria C.
Medrano, Francisco Javier
Fontes, Elizabeth P.B.
author_role author
author2 Luz, Dirce F.
Oliveira, Marli L.
Baracat-Pereira, Maria C.
Medrano, Francisco Javier
Fontes, Elizabeth P.B.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Rocha, Carolina S.
Luz, Dirce F.
Oliveira, Marli L.
Baracat-Pereira, Maria C.
Medrano, Francisco Javier
Fontes, Elizabeth P.B.
dc.subject.pt-BR.fl_str_mv Glycine max
Soybean
Legumes
Heterologous expression
Protein renaturation
Cupin structure
Sucrose binding protein
topic Glycine max
Soybean
Legumes
Heterologous expression
Protein renaturation
Cupin structure
Sucrose binding protein
description The sucrose binding protein (SBP) belongs to the cupin family of proteins and is structurally related to vicilin-like storage proteins. In this investigation, a SBP isoform (GmSBP2/S64) was expressed in E. coli and large amounts of the protein accumulated in the insoluble fraction as inclusion bodies. The renatured protein was studied by circular dichroism (CD), intrinsic fluorescence, and binding of the hydrophobic probes ANS and Bis-ANS. The estimated content of secondary structure of the renatured protein was consistent with that obtained by theoretical modeling with a large predominance of b-strand structure (42%) over the a-helix (9.9%). The fluorescence emis- sion maximum of 303 nm for SBP2 indicated that the fluorescent tryptophan was completely buried within a highly hydrophobic environment. We also measured the equilibrium dissociation constant (K d ) of sucrose binding by fluorescence titration using the refolded protein. The low sucrose binding affinity (K d = 2.79 ± 0.22 mM) of the renatured protein was similar to that of the native protein purified from soybean seeds. Collectively, these results indicate that the folded structure of the renatured protein was similar to the native SBP protein. As a member of the bicupin family of proteins, which includes highly stable seed storage proteins, SBP2 was fairly stable at high temperatures. Likewise, it remained folded to a similar extent in the presence or absence of 7.6 M urea or 6.7 M GdmHCl. The high stability of the renatured protein may be a reminiscent property of SBP from its evolutionary relatedness to the seed storage proteins.
publishDate 2007
dc.date.issued.fl_str_mv 2007-01-12
dc.date.accessioned.fl_str_mv 2018-05-03T18:18:24Z
dc.date.available.fl_str_mv 2018-05-03T18:18:24Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv https://doi.org/10.1016/j.phytochem.2006.11.036
http://www.locus.ufv.br/handle/123456789/19322
dc.identifier.issn.none.fl_str_mv 00319422
identifier_str_mv 00319422
url https://doi.org/10.1016/j.phytochem.2006.11.036
http://www.locus.ufv.br/handle/123456789/19322
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv v. 68, n. 6, p. 802-810, Março 2007
dc.rights.driver.fl_str_mv Elsevier Ltd
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Elsevier Ltd
eu_rights_str_mv openAccess
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publisher.none.fl_str_mv Phytochemistry
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