Raman signature of the non-hydrogen-bonded tryptophan side chain in proteins: experimental and ab initio spectra of 3-methylindole in the gas phase

Autor: Kathleen McCann, Daniel Autrey, Stacy A. Overman, George J. Thomas, Amanda Combs, Jaan Laane
Rok vydání: 2005
Předmět:
Zdroj: Journal of Molecular Structure. :271-278
ISSN: 0022-2860
DOI: 10.1016/j.molstruc.2004.11.058
Popis: 3-Methylindole (3MI), which serves as a structural model for the tryptophan side chain in proteins, has been investigated using vapor phase Raman spectroscopy. The vapor phase spectrum of 3MI identifies the Raman signature of the indolyl moiety free of intermolecular interaction and extends previously reported solution Raman studies of 3MI and related tryptophan derivatives. The Raman spectrum of 3MI vapor is also complemented here with newly obtained vapor phase infrared data and ab initio calculations to refine and extend previous vibrational assignments. The present results provide an improved basis for assessing the dependence of the indolyl Raman signature on the local environment of the tryptophan side chain of proteins. The principal conclusions of this work are the following. (i) The vapor phase 3MI molecule exhibits Raman bands at 3506, 1585, 1409, 1349/1341 (Fermi doublet) and 881 cm −1 , which differ greatly from their counterparts in the Raman spectrum of 3MI liquid and thus serve as spectral markers of the indolyl ring environment. (ii) The Fermi doublet relative intensity ratio ( I 1 / I 2 , where I 1 and I 2 are, respectively, the Raman intensities of the higher and lower wavenumber components of the doublet) is highly sensitive to the state of 3MI condensation, consistent with the previously reported sensitivity of I 1 / I 2 to solvent polarity. The maximum value of the intensity ratio ( I 1 / I 2 =3.0) is observed for 3MI vapor, while the minimum value ( I 1 / I 2 =0.43) is observed for 3MI in CHCl 3 solution. Implications of the present results for Raman analysis of hydrogen bonding states, hydrophilic interactions and hydrophobic interactions of tryptophan residues in proteins are considered.
Databáze: OpenAIRE