Extensive modifications for methionine enhancement in the beta-barrels do not alter the structural stability of the bean seed storage protein phaseolin

J Protein Chem. 1995 Nov;14(8):665-78. doi: 10.1007/BF01886905.

Abstract

Common beans are widely utilized as a food source, yet are low in the essential amino acid methionine. As an initial step to overcome this defect the methionine content of the primary bean seed storage protein phaseolin was increased by replacing 20 evolutionarily variant hydrophobic residues with methionine and inserting short, methionine-rich sequences into turn and loop regions of the protein structure. Methionine enhancement ranged from 5 to 30 residues. An Escherichia coli expression system was developed to characterize the structural stability of the mutant proteins. Proteins of expected sizes were obtained for all constructs except for negative controls, which were rapidly degraded in E. coli. Thermal denaturation of the purified proteins demonstrated that both wild-type and mutant phaseolin proteins denatured reversibly at approximately 61 degrees C. In addition, urea denaturation experiments of the wild-type and a mutant protein (with 30 additional methionines) confirmed that the structural stability of the proteins was very similar. Remarkably, these results indicate that the phaseolin protein tolerates extensive modifications, including 20 substitutions and two loop inserts for methionine enhancement in the beta-barrel and loop structures, with extremely small effects on protein stability.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Amino Acid Sequence
  • Amino Acids, Essential
  • Cloning, Molecular
  • Computer Graphics
  • Electrophoresis, Polyacrylamide Gel
  • Escherichia coli / genetics
  • Methionine / chemistry*
  • Models, Molecular
  • Molecular Sequence Data
  • Mutagenesis, Site-Directed
  • Plant Proteins / chemistry*
  • Plant Proteins / isolation & purification
  • Protein Conformation*
  • Protein Denaturation
  • Protein Engineering*
  • Protein Structure, Secondary
  • Recombinant Fusion Proteins / chemistry
  • Recombinant Fusion Proteins / isolation & purification
  • Temperature
  • Thermodynamics
  • Urea

Substances

  • Amino Acids, Essential
  • Plant Proteins
  • Recombinant Fusion Proteins
  • phaseolin protein, Phaseolus vulgaris
  • Urea
  • Methionine