Time-resolved fluorescence analysis of the recombinant photosystem II antenna complex CP29 -: Effects of zeaxanthin, pH and phosphorylation

被引:35
|
作者
Crimi, M
Dorra, D
Bösinger, CS
Giuffra, E
Holzwarth, AR
Bassi, R
机构
[1] Univ Verona, Dipartimento Sci & Tecnol, I-37134 Verona, Italy
[2] Max Planck Inst Strahlenchem, D-4330 Mulheim, Germany
来源
EUROPEAN JOURNAL OF BIOCHEMISTRY | 2001年 / 268卷 / 02期
关键词
fluorescence quenching; light-harvesting complex; photoprotection; xanthophylls;
D O I
10.1046/j.1432-1033.2001.01874.x
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Nonradiative dissipation of excitation energy is the major photoprotective mechanism in plants. The formation of zeaxanthin in the antenna of photosystem II has been shown to correlate with the onset of nonphotochemical quenching in vivo. We have used recombinant CP29 protein, over-expressed in Escherichia coli and refolded in vitro with purified pigments, to obtain a protein indistinguishable from the native complex extracted from thylakoids, binding either violaxanthin or zeaxanthin together with lutein. These recombinant proteins and the native CP29 were used to measure steady-state chlorophyll fluorescence emission and fluorescence decay kinetics. We found that the presence of zeaxanthin bound to CP29 induces a approximate to 35% decrease in fluorescence yield with respect to the control proteins (the native and zeaxanthin-free reconstituted proteins). Fluorescence decay kinetics showed that four components are always present but lifetimes (tau) as well as relative fluorescence quantum yields (rfqy) of the two long-lived components (tau (3) and tau (4)) are modified by the presence of zeaxanthin. The most relevant changes are observed in the rfqy of tau3 and in the average lifetime (approximate to 2.4 ns with zeaxanthin and 3.2-3.4 ns in the control proteins). When studied in vitro, no significant effect of acidic pH (5.2-5.3) is observed on chlorophyll a fluorescence yield or kinetics. The data presented show that recombinant CP29 is able to bind zeaxanthin and this protein-bound zeaxanthin induces a significant quenching effect.
引用
收藏
页码:260 / 267
页数:8
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