Inhibition of the Peroxygenase Lytic Polysaccharide Monooxygenase by Carboxylic Acids and Amino Acids.

activity density functional theory effector inhibitor lytic polysaccharide molecular dynamics simulations monooxygenase peroxygenase photometry quantum mechanical calculations turbidimetry

Journal

Antioxidants (Basel, Switzerland)
ISSN: 2076-3921
Titre abrégé: Antioxidants (Basel)
Pays: Switzerland
ID NLM: 101668981

Informations de publication

Date de publication:
31 May 2022
Historique:
received: 14 04 2022
revised: 23 05 2022
accepted: 27 05 2022
entrez: 24 6 2022
pubmed: 25 6 2022
medline: 25 6 2022
Statut: epublish

Résumé

Lytic polysaccharide monooxygenases (LPMOs) are widely distributed in fungi, and catalyze the oxidative degradation of polysaccharides such as cellulose. Despite their name, LPMOs possess a dominant peroxygenase activity that is reflected in high turnover numbers but also causes deactivation. We report on the influence of small molecules and ions on the activity and stability of LPMO during catalysis. Turbidimetric and photometric assays were used to identify LPMO inhibitors and measure their inhibitory effect. Selected inhibitors were employed to study LPMO activity and stability during cellulose depolymerization by HPLC and turbidimetry. It was found that the fungal metabolic products oxalic acid and citric acid strongly reduce LPMO activity, but also protect the enzyme from deactivation. QM calculations showed that the copper atom in the catalytic site could be ligated by bi- or tridentate chelating compounds, which replace two water molecules. MD simulations and QM calculations show that the most likely inhibition pattern is the competition between the inhibitor and reducing agent in the oxidized Cu(II) state. A correlation between the complexation energy and the IC

Identifiants

pubmed: 35739992
pii: antiox11061096
doi: 10.3390/antiox11061096
pmc: PMC9220355
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : FWF Austrian Science Fund
ID : I 2385-N28
Organisme : FWF Austrian Science Fund
ID : W1224
Organisme : Austrian Agency for International Cooperation in Education and Research
ID : HR 12/2016

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Auteurs

Erik Breslmayr (E)

Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria.
Institute of Molecular Modeling and Simulation, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria.

Peter Poliak (P)

Institute of Molecular Modeling and Simulation, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria.
Department of Chemical Physics, Faculty of Chemical and Food Technology, Slovak University of Technology, 812 37 Bratislava, Slovakia.

Alen Požgajčić (A)

Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria.
Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia.

Roman Schindler (R)

Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria.

Daniel Kracher (D)

Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria.
Institute of Molecular Biotechnology, Graz University of Technology, Petersgasse 14, 8010 Graz, Austria.

Chris Oostenbrink (C)

Institute of Molecular Modeling and Simulation, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria.

Roland Ludwig (R)

Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), 1190 Vienna, Austria.

Classifications MeSH