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Peptide Release on the Ribosome Involves Substrate-Assisted Base Catalysis
Stockholm University, Faculty of Science, Department of Organic Chemistry.
Number of Authors: 3
2016 (English)In: ACS Catalysis, ISSN 2155-5435, E-ISSN 2155-5435, Vol. 6, no 12, 8432-8439 p.Article in journal (Refereed) Published
Abstract [en]

Termination of protein synthesis on the ribosome involves hydrolysis of the ester bond between the P-site tRNA and the nascent peptide chain. This reaction occurs in the peptidyl transferase center and is triggered by the class I release factors RF1 and RF2 in prokaryotes. Peptidyl-tRNA hydrolysis is pH-dependent, and experimental results suggest that an ionizable group with pK(a) > 9 is involved in the reaction. The nature of this group is, however, unknown. To resolve this problem, we conducted density functional theory calculations using a large cluster model of the peptidyl transferase center. Our calculations reveal that peptidyl-tRNA hydrolysis occurs via a base-catalyzed mechanism with a predicted activation energy of 15.8 kcal mol(-1), which is in good agreement with experimental data. In this mechanism, the P-site A76 2'-OH group is deprotonated and acts as the general base by activating the nucleophilic water molecule. The energy cost of deprotonating the 2'-hydroxyl group at pH 7.5 is estimated to be about 8 kcal mo1(-1), on the basis of its experimental plc in aqueous solution, and this step is predicted to be the source of the observed pH dependence. The proposed mechanism is consistent not only with experimentally derived activation energies but also with the observed kinetic solvent isotope effect.

Place, publisher, year, edition, pages
2016. Vol. 6, no 12, 8432-8439 p.
Keyword [en]
ribosome, translation termination, release factor, peptidyl-tRNA hydrolysis, density functional theory
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:su:diva-137579DOI: 10.1021/acscatal.6b02842ISI: 000389399400051OAI: oai:DiVA.org:su-137579DiVA: diva2:1063596
Available from: 2017-01-10 Created: 2017-01-09 Last updated: 2017-01-10Bibliographically approved

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