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Bushueva TL, Tonevitskiĭ AG, Kindt A, et al. Struktura toksichnogo belka-lektina iz omely-pri razlichnykh pH: issledovanie metodom sobstvennoĭ fluorestsentsii. [The structure of toxic protein, the mistletoe lectin, at different pH: the study using intrinsic fluorescence method]. Mol Biol (Mosk). 1988;22(3):628-34
Bushueva, T. L., Tonevitskiĭ, A. G., Kindt, A., & Franz, H. (1988). Struktura toksichnogo belka-lektina iz omely-pri razlichnykh pH: issledovanie metodom sobstvennoĭ fluorestsentsii. [The structure of toxic protein, the mistletoe lectin, at different pH: the study using intrinsic fluorescence method]. Molekuliarnaia biologiia, 22(3), 628-34.
Bushueva, T L, et al. "Struktura toksichnogo belka-lektina iz omely-pri razlichnykh pH: issledovanie metodom sobstvennoĭ fluorestsentsii." [The structure of toxic protein, the mistletoe lectin, at different pH: the study using intrinsic fluorescence method]. Molekuliarnaia biologiia vol. 22,3 (1988): 628-34.
Bushueva TL, Tonevitskiĭ AG, Kindt A, Franz H. Struktura toksichnogo belka-lektina iz omely-pri razlichnykh pH: issledovanie metodom sobstvennoĭ fluorestsentsii. [The structure of toxic protein, the mistletoe lectin, at different pH: the study using intrinsic fluorescence method]. Mol Biol (Mosk). 1988 May-Jun;22(3):628-34. Russian. PMID: 3185523.
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Mol Biol (Mosk). 1988 May-Jun;22(3):628-34.

[The structure of toxic protein, the mistletoe lectin, at different pH: the study using intrinsic fluorescence method].

Molekuliarnaia biologiia

[Article in Russian]
T L Bushueva, A G Tonevitskiĭ, A Kindt, H Franz

PMID: 3185523

Abstract

The effects of pH on the conformation of mistletoe lectin I and its isolated A- and B-subunits has been investigated by using the methods of intrinsic fluorescence. By the denaturating action of guanidine hydrochloride and the influence of the quenchers (I-, Cs+, acrylamide) the structural stability of the native protein and its isolated subunits was estimated. Treatment of the protein with the denaturant and quenchers revealed its different structure at pH 7.0 and 4.0. At pH 4.0 tryptophan residues become more accessible to quenchers, positive charge of the surrounding area increases and the protein becomes more stable to the action of denaturant. The structure of the isolated A- and B-chains of mistletoe lectin I differs considerably from that of the whole protein: a) its stability to the action of guanidine hydrochloride is lower; b) it depends on the ionic strength of the solvent; c) it is characterized by increased accessibility of tryptophan residues to quenchers (for B-chain). Differences between the conformations of the isolated chains at pH 7.0 and 4.0 are marked more strongly; moreover, at pH 4.5 the B-chain undergoes structural transition. The possible relationship between structural peculiarities of mistletoe lectin I and the mechanism of its transmembrane transfer is discussed.

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