Effects of substitutions of closely related amino acids at the contact surface in an antigen-antibody complex on thermodynamic parameters

W. Ito, Y. Iba, Y. Kurosawa

研究成果: Article査読

59 被引用数 (Scopus)

抄録

We constructed a library of 512 kinds of Fv fragment, derivatives of a monoclonal antibody, D1.3, specific for hen egg-white lysozyme, in which a total of nine of the original amino acids were replaced by closely related amino acids at positions in the complementarity-determining regions of the H chain. More than 80% of the clones in the library produced Fv fragments in Escherichia coli. Two wild-type and 13 mutant Fv fragments were prepared in large quantities and subjected to analysis by differential titration calorimetry. The association constants of the 15 Fv fragments with hen egg- white lysozyme were distributed between 0.12 x 107 and 1.59 x 108 M-1. The changes in ΔH0 and -TΔS0 caused by one-point mutation at each position did not have intrinsic values for each change. The same changes at one position had different effects on K(A), ΔH0, and -TΔS0 when differences had been introduced in other regions. The Δ(ΔG0) caused by a single-point mutation ranged from -0.56 to 1.56 kcal/mol. By contrast, the Δ(ΔH0) and Δ(-TΔS0) caused by a single-point mutation ranged from -3.5 to 3.4 and from -3.8 to 3.4 kcal/mol, respectively. When antibodies gain the binding energy contributed by the effects of enthalpy, they lose the binding energy contributed by the effects of entropy and vice versa. In general, changes in entropy compensate for changes in enthalpy.

本文言語English
ページ(範囲)16639-16647
ページ数9
ジャーナルJournal of Biological Chemistry
268
22
出版ステータスPublished - 1993

All Science Journal Classification (ASJC) codes

  • 生化学
  • 分子生物学
  • 細胞生物学

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