Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/119738
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Type: Journal article
Title: Discovery of processive catalysis by an exo-hydrolase with a pocket-shaped active site
Author: Streltsov, V.
Luang, S.
Peisley, A.
Varghese, J.
Ketudat Cairns, J.
Fort, S.
Hijnen, M.
Tvaroška, I.
Ardá, A.
Jiménez-Barbero, J.
Alfonso-Prieto, M.
Rovira, C.
Mendoza, F.
Tiessler-Sala, L.
Sánchez-Aparicio, J.
Rodríguez-Guerra, J.
Lluch, J.
Maréchal, J.
Masgrau, L.
Hrmova, M.
Citation: Nature Communications, 2019; 10(1):2222
Publisher: Nature
Issue Date: 2019
ISSN: 2041-1723
2041-1723
Statement of
Responsibility: 
Victor A. Streltsov, Sukanya Luang, Alys Peisley, Joseph N. Varghese, James R. Ketudat Cairns ... Maria Hrmova ... et al.
Abstract: Substrates associate and products dissociate from enzyme catalytic sites rapidly, which hampers investigations of their trajectories. The high-resolution structure of the native Hordeum exo-hydrolase HvExoI isolated from seedlings reveals that non-covalently trapped glucose forms a stable enzyme-product complex. Here, we report that the alkyl β-D-glucoside and methyl 6-thio-β-gentiobioside substrate analogues perfused in crystalline HvExoI bind across the catalytic site after they displace glucose, while methyl 2-thio-β-sophoroside attaches nearby. Structural analyses and multi-scale molecular modelling of nanoscale reactant movements in HvExoI reveal that upon productive binding of incoming substrates, the glucose product modifies its binding patterns and evokes the formation of a transient lateral cavity, which serves as a conduit for glucose departure to allow for the next catalytic round. This path enables substrate-product assisted processive catalysis through multiple hydrolytic events without HvExoI losing contact with oligo- or polymeric substrates. We anticipate that such enzyme plasticity could be prevalent among exo-hydrolases.
Keywords: Nuclear Magnetic Resonance, Biomolecular
Rights: © Crown 2019. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/ licenses/by/4.0/.
RMID: 0030116665
DOI: 10.1038/s41467-019-09691-z
Grant ID: http://purl.org/au-research/grants/arc/DP120100900
Appears in Collections:Agriculture, Food and Wine publications

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