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Phytochromes are photoreceptors in plants, fungi, and various microorganisms and cycle between metastable red light-absorbing (Pr) and far-red light-absorbing (Pfr) states. Their light responses are thought to follow a conserved structural mechanism that is triggered by isomerization of the chromophore. Downstream structural changes involve refolding of the so-called tongue extension of the phytochrome-specific GAF-related (PHY) domain of the photoreceptor. The tongue is connected to the chromophore by conserved DIP and PRSF motifs and a conserved tyrosine, but the role of these residues in signal transduction is not clear. Here, we examine the tongue interactions and their interplay with the chromophore by substituting the conserved tyrosine (Tyr) in the phytochrome from the extremophile bacterium with phenylalanine. Using optical and FTIR spectroscopy, X-ray solution scattering, and crystallography of chromophore-binding domain (CBD) and CBD-PHY fragments, we show that the absence of the Tyr hydroxyl destabilizes the β-sheet conformation of the tongue. This allowed the phytochrome to adopt an α-helical tongue conformation regardless of the chromophore state, hence distorting the activity state of the protein. Our crystal structures further revealed that water interactions are missing in the Y263F mutant, correlating with a decrease of the photoconversion yield and underpinning the functional role of Tyr in phytochrome conformational changes. We propose a model in which isomerization of the chromophore, refolding of the tongue, and globular conformational changes are represented as weakly coupled equilibria. The results also suggest that the phytochromes have several redundant signaling routes.
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http://dx.doi.org/10.1074/jbc.RA118.001794 | DOI Listing |
Food Chem X
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College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004, China.
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Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China. Electronic address:
Egg white peptides (EWPs) face significant flavor challenges due to bitterness, limiting their high-value applications. This study prepared egg white glycopeptides (EWGP) through transglutaminase-catalyzed glycosylation to investigate their flavor enhancement effect. Egg white protein was hydrolyzed by neutral protease and covalently bound to glucosamine under the mediation of transglutaminase to obtain EWGP.
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August 2025
School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China.
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View Article and Find Full Text PDFJ Texture Stud
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College of Automation Engineering, Northeast Electric Power University, Jilin, China.
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Center of Growth, Metabolism and Aging, Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, Southwest Bio-resources R&D Key Laboratory of Sichuan Province, College of Life Sciences, Sichuan University, Chengdu, China.
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