Análise estrutural e funcional da interação física entre eIF5A e suas enzimas modificadoras em Saccharomyces cerevisiae

Em um rastreamento por duplo-híbrido, dois parceiros físicos de eIF5A foram identificados: Dys1 e Lia1 (Ligante de eIF5A). Lia1 foi identificada mais tarde como desoxihipusina hidroxilase. As interações físicas evidenciadas por duplo-híbrido foram confirmadas por copurificação. Mapeamento do sítios de ligação de eIF5A revelou que ambos os domínios N- e C-terminal podem ligar-se a Dys1, enquanto que o domínio Cterminal é suficiente para a ligação com Lia1. Pela primeira vez foi demonstrado in vivo que a estrutura secundária em -hélice, presente na extremidade N-terminal da proteína Dys1, pode modular a atividade da enzima através do impedimento estérico da entrada do substrato eIF5A no sítio ativo. Experimentos de inativação gênica mostraram que, em contraste com eIF5A e Dys1, Lia1 não é essencial para a viabilidade celular. Superexpressão do gene LIA1 não suprime o fenótipo temperatura-sensível de mutantes condicionais de eIF5A. Além disso, os alelos de TIF51A não são sinteticamente letais com a deleção de LIA1. Assim como previamente demonstrado para a enzima humana DOHH, o ferro também é essencial para a atividade hidroxilásica de Lia1. O sítio ativo de Lia1 é compreendido pelos resíduos de aminoácidos H79, E80, H112, E113, E116, H237, E238, H270 e E271. A proteína recombinante é uma mistura de formas ligada e não ligada ao metal, as quais foram separadas por gel nativo ou gel filtração, sugerindo um raio hidrodinâmico maior para a apoenzima. A forma mais alongada adotada por Lia1 na ausência do metal foi confirmada por ensaios de “quenching” da fluorescência do triptofano por acrilamida e SAXS. Além da alteração conformacional e inativação da enzima, a perda do metal levou à maior instabilidade de Lia1 na desnaturação térmica ou química. Os resultados obtidos em conjunto mostram que, além de manter a estabilidade da proteína...In a two-hybrid screen, two eIF5A binding partners were identified: Dys1 and Lia1 (Ligand of eIF5A). Lia1 was further identified as deoxyhypusine hydroxylase. The two-hybrid interactions were confirmed by GST pulldown. Mapping binding sites for these proteins revealed that both eIF5A domains can bind to Dys1, whereas the C-terminal domain is sufficient to bind Lia1. We demonstrate for the first time in vivo that the N-terminal α-helix of Dys1 can modulate enzyme activity by impairing eIF5A interaction. Gene disruption studies showed that, in contrast to the essential nature of eIF5A and Dys1, Lia1 is not essential for cell viability. Overexpression of LIA1 gene does not suppress temperature-sensitivity of eIF5A mutants. Moreover, these TIF51A alleles are not synthetically lethal with a knockout strain of LIA1. Recently, It was shown that LIA1 encodes the enzyme responsible for the final step of hypusine formation, the metalloenzyme deoxyhypusine hydroxylase. As the hydroxylation step in hypusine synthesis is not required for eIF5A activity, lack of genetic interactions between these two genes is expected. As previously demonstrated for the human enzyme DOHH, iron is also essential for Lia1 hydroxylase activity. Lia1 active site is formed by aminoa cid residues H79, E80, H112, E113, E116, H237, E238, H270 and E271. The recombinat protein is a mixture of iron-bound and iron-free forms, which were separated by native gel or gel filtration, suggesting a bigger hydrodynamic radius for the apoenzyme. The elongated shape adopted by Lia1 in the absence of the metal was confirmed by acrylamide quenching of tryptophan intrinsic fluorescence and SAXS. In addition to the conformational change and enzyme inactivation, loss of iron led to higher instability of Lia1 during thermal or chemical unfolding. Taken together, the results show that, besides the ability of iron to keep the stability of the protein...(Complete abstract click electronic access below)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Effect of ingestion of soy yogurt on intestinal parameters of rats fed on a beef-based animal diet

The aim of this study was to investigate whether the ingestion of soy yogurt fermented with Enterococcus faecium CRL 183 would modify the intestinal count of enterococci, fecal pH and ammonia content in rats fed on a diet containing red meat. The rats were placed in 4 groups: for 60 days, group I was given a standard casein-based rodent feed and groups II-IV, the beef-based feed. From day 30, groups III-IV also received the following products: III) soy yogurt; IV) suspension of E. faecium CRL 183. At the start and on days 30 and 60, feces were collected for the determination of pH, ammonia content, count of enterococci and identification of their species. on day 60, rats were sacrificed and their colons also removed for count of enterococci and identification of their species. Rats that ingested soy yogurt showed no significant change (P<0.05) in fecal counts of Enterococcus spp., but, this rat group showed a higher count of E. faecium than rats that ingested suspension of E. faecium CRL 183. The ingestion of soy yogurt and E. faecium culture caused a significant rise (P < 0.05) in fecal pH and ammonia content. Our results suggest that consumption of soy yogurt fermented with E. faecium CRL 183 and L. helveticus subsp. jugurti could change the species of Enterococcus spp. present in the feces and colon of rats fed on a beef-based diet. However, the fermented soy product and the pure culture of E. faecium CRL 183 also induced undesirable effects such as the increase of fecal pH and ammonia content in the feces of rats fed on a beef-based diet.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP