Structural and Thermodynamic Insights into Dimerization Interfaces of Drosophila Glutathione Transferases.

Delta GST Drosophila melanogaster Epsilon GST GST dimerization interface glutathione transferases protein stability

Journal

Biomolecules
ISSN: 2218-273X
Titre abrégé: Biomolecules
Pays: Switzerland
ID NLM: 101596414

Informations de publication

Date de publication:
26 Jun 2024
Historique:
received: 24 05 2024
revised: 17 06 2024
accepted: 23 06 2024
medline: 27 7 2024
pubmed: 27 7 2024
entrez: 27 7 2024
Statut: epublish

Résumé

This study presents a comprehensive analysis of the dimerization interfaces of fly GSTs through sequence alignment. Our investigation revealed GSTE1 as a particularly intriguing target, providing valuable insights into the variations within Delta and Epsilon GST interfaces. The X-ray structure of GSTE1 was determined, unveiling remarkable thermal stability and a distinctive dimerization interface. Utilizing circular dichroism, we assessed the thermal stability of GSTE1 and other Drosophila GSTs with resolved X-ray structures. The subsequent examination of GST dimer stability correlated with the dimerization interface supported by findings from X-ray structural analysis and thermal stability measurements. Our discussion extends to the broader context of GST dimer interfaces, offering a generalized perspective on their stability. This research enhances our understanding of the structural and thermodynamic aspects of GST dimerization, contributing valuable insights to the field.

Identifiants

pubmed: 39062472
pii: biom14070758
doi: 10.3390/biom14070758
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : National Research Foundation of Korea
ID : 2022R1A2C1006090
Organisme : Basic Research Program in Science and Engineering by the Ministry of Education, Korea
ID : 2022R1A2C1006090

Auteurs

Mathieu Schwartz (M)

Flavour Perception: Molecular Mechanisms (Flavours), INRAE, CNRS, Université de Bourgogne, 21000 Dijon, France.

Nicolas Petiot (N)

Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Université de Bourgogne Franche-Comté, 21078 Dijon, France.

Jeanne Chaloyard (J)

Flavour Perception: Molecular Mechanisms (Flavours), INRAE, CNRS, Université de Bourgogne, 21000 Dijon, France.

Véronique Senty-Segault (V)

Flavour Perception: Molecular Mechanisms (Flavours), INRAE, CNRS, Université de Bourgogne, 21000 Dijon, France.

Frédéric Lirussi (F)

UMR 1231, Lipides Nutrition Cancer, INSERM, 21000 Dijon, France.
UFR des Sciences de Santé, Université de Bourgogne Franche-Comté, 25000 Besançon, France.
Plateforme PACE, Laboratoire de Pharmacologie-Toxicologie, Centre Hospitalo-Universitaire Besançon, 25000 Besançon, France.

Patrick Senet (P)

Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Université de Bourgogne Franche-Comté, 21078 Dijon, France.

Adrien Nicolai (A)

Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Université de Bourgogne Franche-Comté, 21078 Dijon, France.

Jean-Marie Heydel (JM)

Flavour Perception: Molecular Mechanisms (Flavours), INRAE, CNRS, Université de Bourgogne, 21000 Dijon, France.

Francis Canon (F)

Independent Researcher, 21000 Dijon, France.

Sanjiv Sonkaria (S)

Soft Foundry Institute, Seoul National University, Kwanak-gu, Seoul 39-131, Republic of Korea.

Varsha Khare (V)

Soft Foundry Institute, Seoul National University, Kwanak-gu, Seoul 39-131, Republic of Korea.

Claude Didierjean (C)

CRM2 Laboratory, CNRS, Université de Lorraine, 54000 Nancy, France.

Fabrice Neiers (F)

Flavour Perception: Molecular Mechanisms (Flavours), INRAE, CNRS, Université de Bourgogne, 21000 Dijon, France.

Classifications MeSH