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Vol 47 No. 3: 192-198 [PDF] [Full Text]
 
The water network in galectin-3 ligand binding site guides inhibitor design
 
Jiyong Su,

Tao Zhang,

Peiqi Wang,

Fengjian Liu,

Guihua Tai and

Yifa Zhou*

 
School of Life Sciences, Northeast Normal University, Changchun 130024, China
 

Abstract  Galectin-3 (Gal-3) which shows affinity of β-galactosides is a cancer-related protein. Thus, it is important to understand its ligand binding mechanism and then design its specific inhibitor. It was suggested that the positions of water molecules in Gal-3 ligand-binding site could be replaced by appropriate chemical groups of ideal inhibitors. However, the reported structures of Gal-3 carbohydrate recognition domain (CRD) complexed with lactose showed that the number of water molecules are different and the water positions are inconsistent in the ligand-binding site. This study reported four high-resolution (1.24�C1.19 Å) structures of Gal-3 CRD complexed with lactose, and accurately located 12 conserved water molecules in the water network of Gal-3 CRD ligand-binding site by merging these structures. These water molecules either directly stabilize the binding of Gal-3 CRD and lactose, or hold the former water molecules at the right place. In particular, water molecule 4 (W4) which only coordinates with water molecule 5 (W5) and water molecule 6 (W6) plays a key role in stabilizing galactose residue. In addition, by three-dimensional alignment of the positions of all residues, 14 flexible parts of Gal-3 CRD were found to dynamically fluctuate in the crystalline environment.

 

Keywords   co-crystal structure; galectin-3; lactose; water molecule; drug design

 

Received   2014-9-20  

Accepted  2014-12-26

 

Funding  Galectin-3 (Gal-3) which shows affinity of β-galactosides is a cancer-related protein. Thus, it is important to understand its ligand binding mechanism and then design its specific inhibitor. It was suggested that the positions of water molecules in Gal-3

 

* Correspondence address  Tel/Fax: +86-431-85098212; E-mail: [email protected]

 
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