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Purification and Lipid Dependence of the Recombinant Hyaluronan Synthases from Streptococcus pyogenes andStreptococcus equisimilis *

V. L. Tlapak-Simmons,B. Baggenstoss,T. Clyne,P. Weigel

Published 1999 in Journal of Biological Chemistry

ABSTRACT

The two hyaluronan synthases (HASs) from Streptococcus pyogenes (spHAS) and Streptococcus equisimilis (seHAS) were expressed in Escherichia coli as recombinant proteins containing His6 tails. Both enzymes were expressed as major membrane proteins, accounting for ∼5–8% of the total membrane protein. Using nickel chelate affinity chromatography, the HASs were purified to homogeneity fromn-dodecyl β-d-maltoside extracts. High levels of HAS activity could be achieved only if the purified enzymes were supplemented with either bovine or E. coli cardiolipin (CL), although bovine CL gave consistently greater activity. Mass spectroscopic analysis revealed that the fatty acid compositions of these two CL preparations did not overlap. The two HAS enzymes showed similar but distinct activation profiles with the 10 other lipids tested. For example, phosphatidic acid and phosphatidylethanolamine stimulated seHAS, but not spHAS. Phosphatidylserine stimulated both enzymes. spHAS appears to be more CL-specific than seHAS, although both purified enzymes still contain endogenous CL that can not easily be removed. Both seHAS and spHAS were inhibited by phosphatidylcholine, sphingomyelin, and sulfatides and were not substantially stimulated by cerebrosides, phosphatidylglycerol, or phosphatidylinositol. With both HASs, CL increased the K m for UDP-GlcUA, but decreased the K m for UDP-GlcNAc and gave an overall stimulation of V max. A kinetic characterization of the two membrane-bound and purified HASs is presented in the accompanying paper (Tlapak-Simmons, V. L., Baggenstoss, B. A., Kumari, K., Heldermon, C., and Weigel, P. H. (1999)J. Biol. Chem. 274, 4246–4253). Both purified HASs became inactive after storage for ∼5 days at 4 °C. Both purified enzymes also lost activity over 4–5 days when stored at –80 °C in the presence of CL, but reached a level of activity that then slowly decreased over a period of months. Although the purified enzymes stored in the absence of CL at −80 °C were much less active, the enzymes retained this same low level of activity for at least 5 weeks. When both spHAS and seHAS were stored without CL at −80 °C, even after 2 months, they could be stimulated by the addition of bovine CL to ∼60% of the initial activity of the freshly purified enzyme.

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