2015
DOI: 10.1021/acs.biochem.5b00138
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Electrostatic Energetics of Bacillus subtilis Ribonuclease P Protein Determined by Nuclear Magnetic Resonance-Based Histidine pKa Measurements

Abstract: The pKa values of ionizable groups in proteins report the free energy of site-specific proton binding and provide a direct means of studying pH-dependent stability. We measured histidine pKa values (H3, H22, and H105) in the unfolded (U), intermediate (I), and sulfate-bound folded (F) states of RNase P protein, using an efficient and accurate nuclear magnetic resonance-monitored titration approach that utilizes internal reference compounds and a parametric fitting method. The three histidines in the sulfate-bo… Show more

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Cited by 2 publications
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“…These p K a ’s are significantly perturbed from model-compound values, but, when used in eq , yield a pH dependence of the folding free energy consistent with direct measurement. p K a ’s have now been determined for the unfolded state of at least one other marginally stable protein and for several intrinsically disordered proteins (or fragments). Using a new NMR methodology, it is even possible to determine p K a ’s for a sparsely populated folding intermediate and deduce its pH-dependent stability relative to the folded state . Again, in all these cases, perturbed p K a ’s implicate charge–charge interactions.…”
Section: Protein Folding Stabilitymentioning
confidence: 99%
“…These p K a ’s are significantly perturbed from model-compound values, but, when used in eq , yield a pH dependence of the folding free energy consistent with direct measurement. p K a ’s have now been determined for the unfolded state of at least one other marginally stable protein and for several intrinsically disordered proteins (or fragments). Using a new NMR methodology, it is even possible to determine p K a ’s for a sparsely populated folding intermediate and deduce its pH-dependent stability relative to the folded state . Again, in all these cases, perturbed p K a ’s implicate charge–charge interactions.…”
Section: Protein Folding Stabilitymentioning
confidence: 99%