Sinha, Sharmistha and Surolia, Avadhesha (2005) Oligomerization Endows Enormous Stability to Soybean Agglutinin: A Comparison of the Stability of Monomer and Tetramer of Soybean Agglutinin. In: Biophysical Journal, 88 . pp. 4243-4251.
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Soybean agglutinin is a tetrameric legume lectin, each of whose subunits are glycosylated. This protein shows a very high degree of stability when compared to the other proteins of the same family. In a previous work, it was shown that the unusual stability of the protein is due to a high degree of subunit interactions. In this study we present the thermodynamic parameters for the stability of soybean agglutinin monomer. The monomeric species is found at pH 2 and below which it is most populated at pH 1.9, as evident from size-exclusion chromatographic and dynamic light scattering studies. The analyses of circular dichroism and fluorescence spectroscopy suggest that the monomer is well folded, and that it has certain characteristic features when compared to its tetrameric counterpart. The conformational stabilities of the tetramer and the monomer at the temperature of their maximum stabilities (310 K) are 59.2 kcal/mol and 9.8 kcal/mol, respectively, indicating that oligomerization contributes signi.cantly to the stability of the native molecule. Also, the $T_g$ difference for the two forms of the protein is; ~40 K, whereas the difference in $\Delta C_p$ is only 1.6 kcal/mol/K. This suggests that the major hydrophobic core is present in the monomer itself, and that oligomerization involves mainly ionic interactions.
|Item Type:||Journal Article|
|Additional Information:||Copyright of this item belongs to The Biophysical Society.|
|Department/Centre:||Division of Biological Sciences > Molecular Biophysics Unit|
|Date Deposited:||28 Feb 2006|
|Last Modified:||19 Sep 2010 04:23|
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