Interaction of superoxide dismutase with phospholipid liposomes. An uptake, spin label and calorimetric study

• Published in: Biochimica et biophysica acta Vol. 649; no. 1; p. 45
• Main Authors: Lepock, J R, Arnold, L D, Petkau, A, Kelly, K
• Format: Journal Article
• Language: English
• Published: Netherlands 20-11-1981
• Subjects: Animals; Apoenzymes - metabolism; Calorimetry, Differential Scanning; Cattle; Copper - pharmacology; Dogs; Electron Spin Resonance Spectroscopy; Erythrocytes - enzymology; Fishes; Humans; Lipid Bilayers - metabolism; Liposomes - metabolism; Phosphatidylcholines - metabolism; Saccharomyces cerevisiae - enzymology; Species Specificity; Spin Labels; Superoxide Dismutase - metabolism; Trypsin; Zinc - pharmacology
• ISSN: 0006-3002
• DOI: 10.1016/0005-2736(81)90007-9

The effect of superoxide dismutases from five species upon phospholipid bilayers has been investigated. The uptake by egg phosphatidylcholine bilayers of the holo and apo forms of bovine superoxide dismutase increases with enzyme concentration and only a fraction of each is removed by treatment with trypsin. These uptake data indicate that both forms of the enzyme associate with and are embedded within lipid bilayers. From the spectrum of the spin label 2-(3-carboxypropyl)-4,4-dimethyl-2-tridecyl-3-oxazolidinyloxyl, the binding of superoxide dismutase to egg phosphatidylcholine bilayers can be shown to disorder the lipid packing. The disordering by the bovine holoenzyme is small but increases with increasing enzyme concentration and period of incubation. The disordering effects of the apoenzyme are much larger and are reversible by Cu2+, Zn2+ reconstitution of the apoenzyme. The disordering effect of the apoenzyme is further confirmed by differential scanning calorimetry. The gel to liquid crystalline phase transition of egg phosphatidylcholine is lowered 7 degrees C by 25% by weight apo-superoxide dismutase to lipid. Human, dog, swordfish and yeast superoxide dismutases also disorder, and to a greater extent than the bovine enzyme. The greatest perturbation is produced by yeast superoxide dismutase; a 20% decrease in the order parameter by 50% by weight enzyme to lipid.