Single channel activity of OmpF-like porin from Yersinia pseudotuberculosis

被引:7
|
作者
Rokitskaya, Tatyana I. [1 ]
Kotova, Elena A. [1 ]
Naberezhnykh, Gennadiy A. [2 ]
Khomenko, Valentina A. [2 ]
Gorbach, Vladimir I. [2 ]
Firsov, Alexander M. [1 ,3 ]
Zelepuga, Elena A. [2 ]
Antonenko, Yuri N. [1 ]
Novikova, Olga D. [2 ]
机构
[1] Moscow MV Lomonosov State Univ, Belozersky Inst Physicochem Biol, Leninskie Gory 1-40, Moscow 119991, Russia
[2] Russian Acad Sci, Elyakov Pacific Inst Bioorgan Chem, Far Eastern Branch, Prospect 100 Let Vladivostoku 159, Vladivostok 690022, Russia
[3] Moscow MV Lomonosov State Univ, Fac Bioengn & Bioinformat, Leninskie Gory 1-73, Moscow 119991, Russia
来源
基金
俄罗斯基础研究基金会;
关键词
Bacterial porin; Outer membrane protein; Planar bilayer lipid membrane; Ionic current; Ion channel; pH dependence; Lysophosphatidylcholine; Liposome; ESCHERICHIA-COLI; OUTER-MEMBRANE; LIPID BILAYERS; FUNCTIONAL-PROPERTIES; TOROIDAL PORE; IN-VIVO; PH; PROTEIN; VOLTAGE; DEPENDENCE;
D O I
10.1016/j.bbamem.2016.02.005
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
To gain a mechanistic insight in the functioning of the OmpF-like porin from Yersinia pseudotuberculosis (YOmpF), we compared the effect of pH variation on the ion channel activity of the protein in planar lipid bilayers and its binding to lipid membranes. The behavior of YOmpF channels upon acidification was similar to that previously described for Escherichia coli OmpF. In particular, a decrease in pH of the bathing solution resulted in a substantial reduction of YOmpF single channel conductance, accompanied by the emergence of sub conductance states. Similar subconductance substates were elicited by the addition of lysophosphatidylcholine. This observation, made with porin channels for the first time, pointed to the relevance of lipid-protein interactions, in particular, the lipid curvature stress, to the appearance of subconductance states at acidic pH. Binding of YOmpF to membranes displayed rather modest dependence on pH, whereas the channel-forming potency of the protein tremendously decreased upon acidification. (C) 2016 Elsevier B.V. All rights reserved.
引用
收藏
页码:883 / 891
页数:9
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