Toru Tamiya

Experimentally based model of a complex between a snake toxin and the α7 nicotinic receptor

To understand how snake neurotoxins interact with nicotinic acetylcholine receptors, we have elaborated an experimentally based model of the α–cobratoxin–α7 receptor complex. This model was achieved by using (i) a three-dimensional model of the α7 extracellular domain derived from the crystallographic structure of the homologous acetylcholine-binding protein, (ii) the previously solved x-ray structure of the toxin, and (iii) nine pairs of residues identified by cycle-mutant experiments to make contacts between the α-cobratoxin and α7 receptor. Because the receptor loop F occludes entrance of the toxin binding pocket, we submitted this loop to a dynamics simulation and selected a conformation that allowed the toxin to reach its binding site. The three-dimensional structure of the toxin–receptor complex model was validated a posteriori by an additional double-mutant experiment. The model shows that the toxin interacts perpendicularly to the receptor axis, in an equatorial position of the extracellular domain. The tip of the toxin central loop plugs into the receptor between two subunits, just below the functional receptor loop C, the C-terminal tail of the toxin making adjacent additional interactions at the receptor surface. The receptor establishes major contacts with the toxin by its loop C, which is assisted by principal (loops A and B) and complementary (loops D, F, and 1) functional regions. This model explains the antagonistic properties of the toxin toward the neuronal receptor and opens the way to the design of new antagonists.

Freeze denaturation of enzymes and its prevention with additives

Freeze inactivation of LDH, MDH, ADH, G-6-PDH, and PK and its prevention with additives such as sodium glutamate and albumin were studied. LDH, MDH, ADH, G-6-PDH, and PK, each lost their activity during frozen storage at -20 degrees C. The speed of the inactivation differed in each. The stability of the enzymes increased with the increase of the enzyme concentration. Sodium glutamate and albumin prevented the freeze inactivation. While the activity of the LDH solution frozen without additives was almost lost during a day of frozen storage, those frozen with either glutamate (0.2 M) or albumin (0.1%) added decreased less quickly. The residual activity after 1 day was 50% the initial prefreeze value for the former and 10% for the latter, respectively. Combined use of glutamate and albumin prevented the inactivation the best and maintained the initial activity almost completely over 6 weeks. The enzymes tested lost some part of their activity when their solutions were diluted by the media. This inactivation was prevented to a significant extent by the addition of sodium glutamate and/or albumin to the diluting media.

Antimicrobial action of achacin is mediated by L-amino acid oxidase activity

Achacin is an antibacterial glycoprotein purified from the mucus of the giant snail, Achatina fulica Férussac, as a humoral defense factor. We showed that achacin has L‐amino acid oxidase activity and can generate cytotoxic H2O2; however, the concentration of H2O2 was not sufficient to kill bacteria. The antibacterial activity of achacin was inhibited by various H2O2 scavengers. Immunochemical analysis revealed that achacin was preferentially bound to growth‐phase bacteria, accounting for the important role in growth‐phase‐dependent antibacterial activity of achacin. Achacin may act as an important defense molecule against invading bacteria.

Thermal stability of fish myosin

Abstract 1. 1. Thermal stability of fish myosin has been studied by using differential scanning calorimetry (DSC) and circular dichroism (CD). 2. 2. The temperature range of the sharp decrease in α-helical content agreed very closely with that of the endothermic peaks. 3. 3. There was a high correlation between the enthalpy of denaturation (ΔH) and the decreasing quantity in α-helicity (Δh). 4. 4. The structure of fish myosins was much more unstable than that of rabbit. 5. 5. The instability of fish myosins was reflected in its rod moiety.

Purification and characterization of an antibacterial factor from snail mucus

The antibacterial factor from the body surface of the African giant snail, Achatina fulica Férussac, was isolated by DEAE-Toyopearl 650M ion exchange chromatography. The isolated preparation exhibited highly positive antibacterial activity both for the Gram-positive bacteria, Bacillus subtilis and Staphylococcus aureus and for the Gram-negative bacteria, Escherichia coli and Pseudomonas aeruginosa, but it lost such activity when heated at 75 degrees C for 5 min. The antibacterial factor of the snail mucus was a glycoprotein whose molecular weight (MW) was about 160,000. It was composed of two subunits of MW 70,000-80,000.

Purification and characterization of two metalloproteinases from squid mantle muscle, myosinase I and myosinase II

Metalloproteinases, myosinase I and myosinase II, that hydrolyze the heavy chain of myosin, were purified from squid mantle muscle. Myosinase I does not hydrolyze other muscle proteins, casein, haemoglobin, or MCA-substrates, while II hydrolyzes tropomyosin. Both myosinase I and myosinase II gave a single protein band on SDS-PAGE with a molecular mass of 16 and 20 kDa, respectively. Their activities were inhibited by EDTA and 1,10-phenanthroline, and II was also inhibited by EGTA. They could be reactivated with some divalent cations, I was especially reactivated with Co2+ and II especially with Zn2+. The optimum pH of both activities was 7.0; the optimum temperature for both was 40 degrees C. Myosinase I hydrolyzes myosin heavy chains to produce 130 and 90 kDa fragments. The N-terminal amino-acid sequence of the 90 kDa fragment indicates that myosinase I splits the myosin heavy chain between Ala-1161 and Thr-1162 in subfragment 2. Myosinase II hydrolyzes myosin heavy chain to produce 158 and 65 kDa fragments, and it splits between Glu-1381 and Thr-1382 in LMM. Myosinases I and II are most likely related to the metabolism of myosin in vivo.

Molecular evolution and diversification of snake toxin genes, revealed by analysis of intron sequences.

The genes encoding erabutoxin (short chain neurotoxin) isoforms (Ea, Eb, and Ec), LsIII (long chain neurotoxin) and a novel long chain neurotoxin pseudogene were cloned from a Laticauda semifasciata genomic library. Short and long chain neurotoxin genes were also cloned from the genome of Laticauda laticaudata, a closely related species of L. semifasciata, by PCR. A putative matrix attached region (MAR) sequence was found in the intron I of the LsIII gene. Comparative analysis of 11 structurally relevant snake toxin genes (three-finger-structure toxins) revealed the molecular evolution of these toxins. Three-finger-structure toxin genes diverged from a common ancestor through two types of evolutionary pathways (long and short types), early in the course of evolution. At a later stage of evolution in each gene, the accumulation of mutations in the exons, especially exon II, by accelerated evolution may have caused the increased diversification in their functions. It was also revealed that the putative MAR sequence found in the LsIII gene was integrated into the gene after the species-level divergence.

Bactericidal action of a glycoprotein from the body surface mucus of giant African snail.

1. Bactericidal action of a glycoprotein, Achacin, purified from the giant African snail, Achatina fulica Férussac, has been studied. 2. Achacin kills both gram-positive and gram-negative bacteria, but only in their growing states. 3. Achacin does not have any bacteriolytic activity. 4. The strain which has no cell wall is a little more sensitive than the native strain and the cell membrane-damaged strain. 5. Achacin was observed on the cytoplasmic membrane and on the cell wall of treated Escherichia coli by immunoelectron microscopy. 6. Achacin attacks the cytoplasmic membrane of the cell.

Macromolecular antimicrobial glycoprotein, achacin, expressed in a methylotrophic yeast Pichia pastoris

A cDNA encoding achacin, an antimicrobial glycoprotein from the body surface mucus of giant African snail Achacina fulica Férussac, was expressed in a methylotrophic yeast, Pichia pastoris, and recombinant achacin (rAch) was secreted in yeast minimal medium in a polyglycosylated form with 80 kDa. Carbohydrate analysis revealed that the glycosylated moiety of rAch was composed of 50 mol mannose and 2 mol N‐acetylglucosamine residues. Antimicrobial activity using Escherichia coli and Staphylococcus aureus showed that the rAch had a behavior similar to its native counterpart. The rAch showed so wide an antimicrobial spectrum that 0.1 mg/ml rAch inhibited the growth of Pseudomonas fluorescens, Staphylococcus epidermidis, and Streptococcus faecalis in addition to E. coli and S. aureus, whereas it did not appreciably affect the growth of Proteus mirabilis, Bacillus cereus and Micrococcus luteus. The rAch was also effective in preventing growth of Vibrio anguillarum and Vibrio parahaemolyticus. The results suggested that the rAch had great potential of using as an antimicrobial agent.

Cryoprotective effect of sodium glutamate and Lysine-HCl on freeze denaturation of lactate dehydrogenase

The cryoprotective effect of monosodium glutamate (MSG) and lysine hydrogenchloride (Lys-HCl) on lactate dehydrogenase was investigated in comparison with the effect of sodium chloride. The cryoprotective effects of MSG and Lys-HCl as solutes seem related to their zwitterionic properties. Thus their pH buffer action and physicochemical modifying actions on the freezing process of water were examined. No pH buffer action, as estimated from color changes of a universal pH indicator, was observed for either 0.2 M MSG or Lys-HCl. Physicochemical modifying actions, such as freezing-point depression and supercooling, were demonstrated on all the additive solutions. The pH buffer action of the additives was probably not related to cryoprotective effect, while the termination of the supercooling, more precisely the formation of ice, was found closely related.