Comparative Characterization of Three Homologous Glutathione Transferases from the Weed .

Foods

Laboratory of Enzyme Technology, Department of Biotechnology, School of Applied Biology and Biotechnology, Agricultural University of Athens, 75 Iera Odos Street, GR-11855 Athens, Greece.

Published: November 2024

The comparative analysis of homologous enzymes is a valuable approach for elucidating enzymes' structure-function relationships. Glutathione transferases (GSTs, EC. 2.5.1.18) are crucial enzymes in maintaining the homeostatic stability of plant cells by performing various metabolic, regulatory, and detoxifying functions. They are promiscuous enzymes that catalyze a broad range of reactions that involve the nucleophilic attack of the activated thiolate of glutathione (GSH) to electrophilic compounds. In the present work, three highly homologous (96-98%) GSTs from ryegrass (GSTs) were identified by in silico homology searches and their full-length cDNAs were isolated, cloned, and expressed in cells. The recombinant enzymes were purified by affinity chromatography and their substrate specificity and kinetic parameters were determined. GSTs belong to the tau class of the GST superfamily, and despite their high sequence homology, their substrate specificity displays remarkable differences. High catalytic activity was determined towards hydroxyperoxides and alkenals, suggesting a detoxification role towards oxidative stress metabolites. The prediction of the structure of the most active GST by molecular modeling allowed the identification of a non-conserved residue (Phe215) with key structural and functional roles. Site-saturation mutagenesis at position 215 and the characterization of eight mutant enzymes revealed that this site plays pleiotropic roles, affecting the affinity of the enzyme for the substrates, catalytic constant, and structural stability. The results of the work have improved our understanding of the GST family in , a significant threat to agriculture, sustainable food production, and safety worldwide.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11593036PMC
http://dx.doi.org/10.3390/foods13223584DOI Listing

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