The Implications of (2<i>S</i>,4<i>S</i>)-Hydroxyproline 4-<i>O</i>-Glycosylation for Prolyl Amide Isomerization
作者:Neil W. Owens、Adrian Lee、Kirk Marat、Frank Schweizer
DOI:10.1002/chem.200900844
日期:2009.10.12
delineated by the proline side chain. The enthalpic contributions to the stabilization of the trans amide isomer may be due to disruption of intramolecular interactions present in hyp; the change in enthalpy is balanced by a decrease in entropy incurred upon glycosylation. Because the different stereoisomers—Hyp and hyp—project the O‐linked carbohydrates in opposite spatial orientations, these glycosylated
肽和蛋白质的构象通常受与丝氨酸(Ser)或苏氨酸(Thr)连接的聚糖O的影响。(2 S,4 R)‐4‐脯氨酸(Hyp)与L‐脯氨酸(Pro)一起是O‐糖基化的有趣目标,因为它们对肽和蛋白质构象有独特的影响。在以前的工作中,我们发现Hyp的糖基化作用不会影响模型酰胺中N末端酰胺的反式/顺式比(K反式/顺式)或酰胺异构化速率。Hyp-(2 S,4 S)-4-羟基脯氨酸(hyp)-在自然界中很少见,并且对吡咯烷环的构型和K反式/顺式具有不同的影响。附着在hyp上的聚糖预计会从脯氨酸侧链相对于hyp的相反面突出;这对K反式/顺式的影响尚不清楚。测量3个Ĵ偶合常数表明聚糖具有影响不大的C γ -内型构象由HYP制备。其结果是,人们发现,在d半乳糖残基从C延伸的γ -内切皱褶会同时影响ķ反式/顺式和异构化的速率,这是没有找到时,它选自C投影到发生γ -外型皱褶; 这反映了脯氨酸侧链所描绘的不同环境。焓