Stability Profiles of Nepenthesin in Urea and Guanidine Hydrochloride

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Stability Profiles of Nepenthesin in Urea and Guanidine Hydrochloride Biosci. Biotechnol. Biochem., 74 (11), 2323–2326, 2010 Note Stability Profiles of Nepenthesin in Urea and Guanidine Hydrochloride: Comparison with Porcine Pepsin A Keiko KUBOTA,1;* Yuya METOKI,1 Senarath B. P. ATHAUDA,1;2 y Chiaki SHIBATA,3 and Kenji TAKAHASHI1; 1Laboratory of Molecular Biochemistry, School of Life Sciences, Tokyo University of Pharmacy and Life Sciences, 1432-1 Horinouchi, Hachioji, Tokyo 192-0392, Japan 2Department of Biochemistry, Faculty of Medicine, University of Peradeniya, Peradeniya, Sri Lanka 3Department of Biology, School of Life Dentistry, The Nippon Dental University, Chiyoda-ku, Tokyo 102-8159, Japan Received May 20, 2010; Accepted July 26, 2010; Online Publication, November 7, 2010 [doi:10.1271/bbb.100391] Nepenthesin, an aspartic endopeptidase from the When a crude digestive fluid of N. alata was pitcher fluid of Nepenthes, was found to be markedly incubated at different temperatures for 1 h, activity was less stable than porcine pepsin A when treated with urea stable up to about 53 C. Then it started to decrease, and or guanidine hydrochloride. This is in sharp contrast was lost completely at about 80 C.4) This result is with its remarkably high pH/temperature stability as similar to those obtained with nepenthesin I and crude compared with porcine pepsin A. No protein with such a fluid from N. distillatoria.2,3) On the other hand, when stability profile has been reported to date. crude fluid of N. alata was incubated at pH 2.9 at 37 C, activity decreased only very slowly on longer incuba- Key words: denaturation; guanidine hydrochloride; tion. About 60% and 30% of the original activity were nepenthesin; porcine pepsin A; urea retained after 30 d and 65 d of incubation respectively.4) Thus, the activity of nepenthesins in the crude digestive Nepenthesin is a novel aspartic endopeptidase pro- fluid of N. alata was also rather stable under the duced by the carnivorous plant Nepenthes (MEROPS conditions examined. Recently, nepenthesin I was also subfamily A1B).1,2) Previously, we purified two iso- cloned from N. alata and sequenced.5) The sequence forms of nepenthesin, nepenthesin I and II, to homoge- identity was 94.7% for nepenthesin I from N. gracilis. neity from the pitcher fluid of Nepenthes distillatoria, It also has 12 residues of cysteine per molecule,5) and determined their enzymatic and structural character- like those from N. gracilis. In order to obtain more istics, including cloning and sequencing of cDNAs of information on the stability of nepenthesins, in this study nepenthesins from N. gracilis.2,3) Although the enzymes we investigated the effects of the denaturing agents share active site motifs, including two catalytic aspartic urea and guanidine hydrochloride (HCl) on the stability acid residues and the flap tyrosine residue, with pepsin- of nepenthesins purified from the pitcher fluid of type aspartic peptidases (MEROPS subfamily A1A), N. alata by measuring changes in activity toward they are different in several other respects. Among hemoglobin. these, a higher content of cysteine residues and Nepenthesin was purified from the pitcher fluid of remarkable stability at relatively high temperatures over N. alata essentially as described previously2) for the a wide range of pH levels are notable. When nepenthe- enzymes from N. distillatoria, with various modifica- sin I from N. distillatoria was incubated at pH 3.0 at tions. Batchwise treatment with DEAE-cellulose and 60 C for 30 d, about 30% of the original activity chromatography on Sephacryl S-200 were omitted. In remained, whereas porcine pepsin A was completely DEAE-cellulose chromatography on a DE-32 column inactivated at pH 3.0 at 50 C within 7 d. Furthermore, (5:0 Â 15:0 cm), nepenthesin II was partially separated when incubated at pH 3.0–10.0 at 37 C for 30 d, into two peaks, designated nepenthesins IIa and IIb, and nepenthesin I retained 80% or more of activity, whereas these were purified separately in the following steps of porcine pepsin A was completely inactivated under the chromatography on a pepstatin-agarose column (1:5 Â same conditions. Porcine pepsin A was extremely 3:0 cm) and a MonoQ column (0:5 Â 5:0 cm). Thus unstable at 7.0 and above, at which it was irreversibly 4.25 mg, 0.47 mg, and 0.35 mg of purified nepenthesins inactivated almost instantly. Nepenthesin II was also I, IIa, and IIb respectively were obtained from 500 ml of very stable, although it was slightly less stable than crude digestive fluid. Nepenthesins IIa and IIb showed nepenthesin I. Nepenthesins contain 12 residues of the same behavior on pepstatin-agarose chromatography cysteine per molecule, twice as many as porcine pepsin and native polyacrylamide gel electrophoresis followed A, that presumably form six disulfide bonds, and these by activity staining. Part of each pooled fraction was disulfide bonds are thought to contribute greatly to their dialyzed against 0.1 M glycine/HCl buffer, pH 2.0, in unusual pH/temperature stability. the subsequent studies. y To whom correspondence should be addressed. Fax: +81-49-297-8168; E-mail: [email protected] * Present address: Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan Abbreviations: DTT, dithiothreitol; 3D, three-dimensional 2324 K. KUBOTA et al. Figure 1b shows the effects of guanidine HCl on the a activity of nepenthesins and porcine pepsin A. Porcine pepsin A was fairly stable. It was stable up to 3.6 M guanidine HCl, and then started to lose activity, and was completely inactivated at 5.0 M guanidine HCl. These results are also consistent with those reported previously.14) On the other hand, nepenthesins were found to be much less stable, and were completely inactivated at 3.0 M guanidine HCl. The midpoints of denaturation were estimated to be 4.3 M, 0.4 M, 1.2 M, and 1.8 M guanidine HCl for porcine pepsin A and nepenthesins I, IIa, and IIb respectively. The midpoints b of denaturation of nepenthesins I, IIa, and IIb are different as between urea and guanidine HCl. The reason for this difference is not clear at present. Further molecular characterization of these enzymes is neces- sary in this regard. DTT, a typical reducing agent for proteins, was found more or less to enhance denaturation of the various enzymes. In the absence of urea or guanidine HCl, however, DTT alone did not much affect their stability. On the other hand, in the presence of urea or guanidine HCl, denaturation of the enzymes was markedly accerelated by DTT. Porcine pepsin A and nepenthesins Fig. 1. Effects of Urea (a) and Guanidine HCl (b) on the Activity of I, IIa, and IIb retained over 90% of the original activity Nepenthesins and Porcine Pepsin A. in the presence of 3.59 M guanidine HCl, 0.67 M urea, , Nepenthesin I; , nepenthesin IIa; , nepenthesin IIb; , 1.46 M urea, and 0.67 M urea respectively, as shown in crude digestive fluid; , porcine pepsin A. Fig. 1. These activities were completely or almost completely lost when 40–70 mM DTT was present (data The enzyme assay was performed at pH 2.0 with not shown). This is clearly due to breakage of the hemoglobin as substrate, essentially as described pre- disulfide bonds by DTT in the presence of urea or viously.2) Urea, guanidine HCl, and dithiothreitol (DTT) guanidine HCl, and it shows their importance for were purchased from Wako Pure Chemical Industries stability. It also confirms that the cysteine residues in (Tokyo), and porcine pepsin A from Sigma (St. Louis, nepenthesins form disulfide bonds in the native state. Mo). Other reagents used were of analytical grade. From these results, however, it is difficult to evaluate the The effects of urea and guanidine HCl on activity relative importance of the disulfide bonds for protein were measured by incubating the enzyme (approximately stability as between porcine pepsin A and nepenthesins. 3–7 ng/500 ml) at pH 2.0 at room temperature (about Nepenthesins have been found to exhibit marked pH/ 25 C) for 15 min in the presence of various concen- temperature stability as compared with porcine pepsin trations of urea or guanidine HCl, followed by enzyme A.2,3) The higher content of disulfide bonds is thought to assay. When necessary, various concentrations of DTT contribute greatly to stabilization of the native con- were added to the mixtures. In the assays, the hemo- formation by rendering the enzymes more resistant to globin assay mixture contained the same concentration denaturation. Figure 2 shows the location of the disul- of various denaturants and/or DTT as in the preceding fide bonds in the 3D structures of nepenthesin I (Fig. 2a, incubation, and the time of digestion was prolonged to model structure) and porcine pepsin A15) (Fig. 2b, PDB 3 h. Porcine pepsin A was treated in the same manner ID PEP5). It is notable that five disulfide bonds were for comparison. present in the N-terminal lobe (the right half of the The three-dimensional (3D) structure of nepenthesin I molecule) of nepenthesin I, whereas only one disulfide was predicted by the homology modeling method of bond was present in that of porcine pepsin A. As for CPHmodels,6) using the crystal structure of human porcine pepsin A, it was reported that in the course of gastricsin (pepsin C, PDB ID lavf).7) The secondary thermal denaturation disruption of the N-terminal lobe structures were predicted by the GOR4 program8,9) and (residues 1–179, 307–327) is the first event, which leads according to Chou and Fasman.10) A hydropathy plot to subsequent desruption of the C-terminal lobe (the left was obtained by the method of Kyte and Doolittle.11,12) half of the molecule, residues 180–306).16) Since the Figure 1a shows the effects of urea on the activity of N-terminal lobe of nepenthesin I is thought to be much nepenthesins and porcine pepsin A.
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