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Oligomerization Endows Enormous Stability to Soybean Agglutinin: A Comparison of the Stability of Monomer and Tetramer of Soybean Agglutinin

Molecular Biophysics Unit, Indian Institute of Science, Bangalore, India

Correspondence: Address reprint requests to A. Surolia, Molecular Biophysics Unit, Indian Institute of Science, Bangalore-560012, India. Tel.: 91-80-229-3-2714; Fax: 91-80-236-00-535; E-mail: surolia{at}mbu.iisc.ernet.in.

Soybean agglutinin is a tetrameric legume lectin, each of whose subunits are glycosylated. This protein shows a very high degree of stability when compared to the other proteins of the same family. In a previous work, it was shown that the unusual stability of the protein is due to a high degree of subunit interactions. In this study we present the thermodynamic parameters for the stability of soybean agglutinin monomer. The monomeric species is found at pH 2 and below which it is most populated at pH 1.9, as evident from size-exclusion chromatographic and dynamic light scattering studies. The analyses of circular dichroism and fluorescence spectroscopy suggest that the monomer is well folded, and that it has certain characteristic features when compared to its tetrameric counterpart. The conformational stabilities of the tetramer and the monomer at the temperature of their maximum stabilities (310 K) are 59.2 kcal/mol and 9.8 kcal/mol, respectively, indicating that oligomerization contributes significantly to the stability of the native molecule. Also, the T_g difference for the two forms of the protein is 40 K, whereas the difference in C_p is only 1.6 kcal/mol/K. This suggests that the major hydrophobic core is present in the monomer itself, and that oligomerization involves mainly ionic interactions.

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				S. Sinha and A. Surolia Attributes of Glycosylation in the Establishment of the Unfolding Pathway of Soybean Agglutinin Biophys. J., January 1, 2007; 92(1): 208 - 216. [Abstract] [Full Text] [PDF]