TABLE 1.
Thermal stability of reduced and oxidized OhrR variants
| Protein | Tma (°C) ± SD in air | Oxidant | Avg Tma (°C) ± SD at: |
|
|---|---|---|---|---|
| 100 μM | 2 mM | |||
| OhrR | 56.8 ± 0.5 | CHP | 53.0 ± 0.6 | 39.3 ± 1.6 |
| H2O2 | 53.4 ± 0.7 | 51.1 ± 0.9 | ||
| NaOCl | 57.2 ± 0.5 | 55.3 ± 0.6 | ||
| OhrR-C16A | 65.0 ± 0.4 | CHP | 62.4 ± 0.8 | 54.7 ± 0.6 |
| H2O2 | 59.0 ± 1.2 | 60.6 ± 1.0 | ||
| NaOCl | 65.8 ± 0.04 | 56.3 ± 1.0 | ||
| OhrR-C121A | 63.0 ± 0.4 | CHP | 62.9 ± 0.9 | 43.6 ± 1.0 |
| H2O2 | 62.3 ± 0.4 | 54.0 ± 0.8 | ||
| NaOCl | 61.4 ± 1.3 | 56.7 ± 0.4 | ||
| OhrR-C16AC121A | 66.4 ± 0.7 | CHP | 66.5 ± 0.6 | 65.3 ± 1.1 |
| H2O2 | 66.4 ± 1.0 | 65.0 ± 0.5 | ||
| NaOCl | 63.0 ± 1.2 | 62.3 ± 1.2 | ||
a
The Tm of reduced protein exposed to air during assembly of the reaction mixtures or incubated for 15 min with the indicated oxidants prior to measurement of thermal stability.