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Published on: May 17, 2024
Network-based allosteric analysis of galectin-7: Key residues dictate functional communication and stability.
N T Hang Pham1, Alex Paré1, Myriam Létourneau1
1Centre Armand-Frappier Santé Biotechnologie, Institut National de la Recherche Scientifique (INRS), Université du Québec, Laval, Québec, Canada.
Computational network analysis identified key residues controlling human galectin-7 (GAL-7) protein activity. Disrupting this network impairs GAL-7’s role in apoptosis, offering a new strategy for drug design.
Area of Science:
- Biochemistry
- Computational Biology
- Structural Biology
Background:
- Allosteric modulation offers precise protein control but designing selective inhibitors is challenging.
- Current screening methods for allosteric modulators are costly and time-consuming, necessitating predictive computational strategies.
Purpose of the Study:
- To develop a computational approach for predicting allosteric communication nodes in homodimeric proteins.
- To identify key residues regulating the pro-apoptotic activity of human galectin-7 (GAL-7).
Main Methods:
- Combined network and shortest-path analyses to identify interprotomer communication nodes.
- Engineered protein variants by mutating identified key residues (R20, R22, D103).
- Utilized biophysical and structural analyses to validate predictions and assess dimer stability and communication.
Main Results:
- Identified a minimal electrostatic network (R20-R22-D103) as a critical allosteric node in GAL-7.
- Engineered variants (R20A, R22A, D103A, R20A-R22A) impaired GAL-7-induced apoptosis in human T cells.
- Disrupting the R20-D103 interaction weakened interprotomer communication and destabilized the GAL-7 dimer.
Conclusions:
- Residue-network fingerprinting enables predictive mapping of global communication pathways in proteins.
- R20, R22, and D103 are key allosteric determinants of GAL-7 function.
- The integrative framework provides a generalizable strategy for rational allosteric modulator design for homodimeric proteins.
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