Range of maturation time of mStrawberry fluorescent protein from pH 9.4 to 11.2

Range ~12 min at pH 9.4 - ~5 min at pH 11.2
Organism Generic
Reference Shu X, Shaner NC, Yarbrough CA, Tsien RY, Remington SJ. Novel chromophores and buried charges control color in mFruits. Biochemistry. 2006 Aug 15 45(32):9639-47. p. 9641 right column bottom paragraph and p. 9642 left column top paragraphPubMed ID16893165
Method Protein samples of mStrawberry were subjected to a step change in pH from 7.9 to 9.4 or higher, and the time dependence of the absorbance spectra (Figure 1C) suggested a very slow transition. Spectra at intermediate time points could be decomposed on the basis of the endpoint spectra collected at pH 7.9 and 11.4. The fraction X(t), where X is the fraction of the pH 7.9 baseline (blue squares in Figure 1D), could be fit to a single exponential (blue dashed line) and a rate constant extracted. The log of rate constants was linearly dependent upon the final pH (red line in the inset of Figure 1D) however, a linear fit of the rate constants to the final pH is also satisfactory. The extracted rate constants range from 0.056 min^-1 at pH 9.4 to 0.142 min^-1 at pH 11.2. The spectral shifts were fully reversible upon reduction of pH. Maturation times calculated according to t=ln/k
Entered by Uri M
ID 105538