Functional characterisation of an engineered multidomain human P450 E1 by molecular Lego

The human cytochrome P450s constitute an important family of monooxygenase enzymes that carry out essential roles in the metabolism of endogenous compounds and foreign chemicals. We present here results of a fusion between a human P450 enzyme and a bacterial reductase that for the first time is shown does not require the addition of lipids or detergents to achieve wild-type-like activities. The fusion enzyme, P450 2E1-BMR, contains the N-terminally modified residues 22-493 of the human P450 2E1 fused at the C-terminus to residues 473-1049 of the P450 BM3 reductase (BMR). The P450 2E1-BMR enzyme is active, self-sufficient and presents the typical marker activities of the native human P450 2E1: the hydroxylation of p-nitrophenol (K (M)=1.84 +/- 0.09 mM and k (cat) of 2.98 +/- 0.04 nmol of p-nitrocatechol formed per minute per nanomole of P450) and chlorzoxazone (K (M)=0.65 +/- 0.08 mM and k (cat) of 0.95 +/- 0.10 nmol of 6-hydroxychlorzoxazone formed per minute per nanomole of P450). A 3D model of human P450 2E1 was generated to rationalise the functional data and to allow an analysis of the surface potentials. The distribution of charges on the model of P450 2E1 compared with that of the FMN domain of BMR provides the ground for the understanding of the interaction between the fused domains. The results point the way to successfully engineer a variety of catalytically self-sufficient human P450 enzymes for drug metabolism studies in solution.

Advances in understanding of enzymatic browning in harvested litchi fruit

Litchi (Litchi chinensis Sonn.) is a subtropical to tropical fruit of high commercial value in international trade. However, harvested litchi fruit rapidly lose their bright red skin colour. Peel browning of harvested litchi fruit has largely been attributed to rapid degradation of red anthocyanin pigments. This process is associated with enzymatic oxidation of phenolics by polyphenol oxidase (PPO) and/or peroxidase (POD). PRO and POD from litchi pericarp cannot directly oxidize anthocyanins. Moreover, PPO substrates in the pericarp are not well characterised. Consequently, the roles of PPO and POD in litchi browning require further investigation. Recently, an anthocyanase catalysing the hydrolysis of sugar moieties from anthocyanin to anthocyanidin has been identified in litchi peel for the first time. Thus, litchi enzymatic browning may involve an anthocyanase-anthocyanin-phenolic-PPO reaction. Current research focus is on characterising the properties of the anthocyanase involved in anthocyanin degradation. Associated emphasis is on maintenance of membrane functions in relation to loss of compartmentation between litchi peel oxidase enzymes and their substrates. (C) 2004 Elsevier Ltd. All rights reserved.