Carbohydrate-protein complexes are often characterized by interactions via aromatic amino acid residues. Several mechanisms have been proposed to explain these stacking-like interactions between pyranose sugars and aromatic moieties. The physical basis of these interactions is being explained as either dispersion CH/π or hydrophobic. In order to elucidate the nature of these interactions, we performed a series of molecular dynamics simulation of hevein domain (HEV32) in complex with (β-D-GlcNAc)3. Selected OH/O and CH/π hydrogen bonds involved in carbohydrate recognition were artificially weakened in 100 ns molecular dynamics simulations. Separate weakening of either OH/O or CH/π hydrogen bonds was not sufficient to destabilize the complex. This indicates that other effects, not solely CH/π dispersion interactions, contribute significantly to the stability of the complex. Significant destabilization of complexes was reached only by simultaneous weakening of OH/O and CH/π hydrogen bonds. This also shows that classical hydrogen bonds and CH/π interactions are working in concert to stabilize this carbohydrate-protein test case.

Department of Biochemistry and Microbiology University of Chemistry and Technology Prague Technická 3 Prague 6 166 28 Czech Republic

Department of Structure and Function of Saccharides Institute of Chemistry Center for Glycomics Slovak Academy of Sciences Dúbravska cesta 9 84538 Bratislava Slovak Republic

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Atomistic simulation of carbohydrate-protein complex formation: Hevein-32 domain

CH/π Interactions in Carbohydrate Recognition