Electrostatic interaction energy between Glu394/Asp399 and Lys605
The electrostatic interaction energy (Eelectrostatic) was calculated according to: Eelectrostatic = (q1q2)/(4πϵrϵ0D), with the distances (D) between the ϵ-amino nitrogen of Lys605 and the carboxyl carbons of Glu394 and Asp399, which were estimated in the structures E1Ca2·AlF4−·ADP (PDB 1T5T as E1PCa2 analog) and E2·BeF3− (PDB 2ZBE, E2P ground state analog). Here, q1 and q2 are the charges of the residues, and ϵ0 and ϵr are the vacuum permittivity and the relative permittivity. ΔEelectrostatic is the difference in the electrostatic energy between the E1PCa2 and E2P states, and reflects the stabilization of the product state E2P relative to the initial state E1PCa2. Because it is not possible to evaluate the exact ϵr value of the solution or more precisely, that of the protein surface of our interest in solution, and because the value changes region by region on the protein surface, we assumed two extreme cases: first, each of the interacting free amino acids is completely surrounded by water molecules and thereby ϵr = 87.74 for water at 0 °C; in the other case the two residues are interacting in protein where typically ϵr = 2 (28). The ϵr value on a protein surface in solution is generally expected to be between these two extreme cases. Namely, in a real situation, residues on a protein surface are exposed to and surrounded by water molecules but not completely. Therefore the charged residues on a protein surface are able to produce electric fields over a wide surface region and form long-range electrostatic interactions (Figs. 6, 7C, 11, and 12). Consistently, we found that mutations over a wide surface region of the N and P domains (i.e. Glu394/Asp399 and Lys605 and the residues at the N-P domain hinge region) disrupt the N-P domain electric field and the acceleration of the EP transition.