ENGINEERING THE N-TERMINAL SEQUENCE OF GLYCINE MAX SOYBEAN FORMATE DEHYDROGENASE

Author:

Shaposhnikov Leonid A.1,Savin Svyatoslav S.1,Atroshenko Denis L.1,Chubar Tatyana A.1,Pometun Evgenii V.2,Tishkov Vladimir I.3,Pometun Anastasia A.3

Affiliation:

1. Lomonosov Moscow State University

2. Sechenov First Moscow State Medical University

3. Lomonosov Moscow State University; Bach Institute of Biochemistry, Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences

Abstract

NAD(P)+ -dependent formate dehydrogenase (FDH, EC 1.2.1.2.) catalyzes the oxidation of formate ion with the coupled reduction of NAD(P)+ to NAD(P)H. Previously, in our laboratory, a genetic construct was obtained with the soyfdh2 gene encoding isoenzyme 2 of formate dehydrogenase from soybean Glycine max (SoyFDH). In this construct the nucleotide sequence encoding the signal peptide responsible for the transport of the pro-enzyme into the mitochondria of plant cells (the SoyFDH_L enzyme) was deleted. In this work, a second variant of SoyFDH_S was obtained, in which, compared to SoyFDH_L, the sequence at the N-terminus was reduced and changed to mimic the N-terminus sequence in FDH from Pseudomonas sp.101 bacteria. Next, a sequence of six histidine residues (His-tag) was added to the N-terminus of the long and short forms of SoyFDH. All four SoyFDH variants were expressed in E. coli BL21(DE3)CodonPlus, these enzymes were purified, their kinetic parameters were determined, and thermal stability was studied. In the case of SoyFDH_L, which is similar to the natural variant of the enzyme, both with and without His-tag, the expression level is two times higher compared to the truncated variant. The addition of His-tag to the N-terminus of enzymes reduces the level of expression. Changing the sequence of the N-terminus, as well as introducing the His-tag sequence to the N-terminus, does not significantly affect thermal stability of the enzymes at temperatures of 50–56 °C. However, due to the higher values of the activation enthalpy ΔH≠ of the thermal inactivation process, the shortened form at normal temperatures is 3 times more stable than the natural one. A comparison of the kinetic parameters of the two SoyFDH variants shows that the catalytic constants are the same, but the long version of SoyFDH_L has lower values KM HCOO– , and the short version has lower KM NAD+ values. The introduction of His-tag into the N-terminus of enzymes does not affect their kinetic parameters.

Funder

Russian Foundation for Basic Research

Publisher

Moscow University Press

Subject

General Chemistry

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