Honey bee Odorant Binding Protein 14: Effects on Thermal Stability upon Odorant Binding revealed by FT-IR Spectroscopy and CD Measurements

Abstract

In the present work, we study the effect of odorant binding on the thermal stability of honey bee (Apis mellifera L.) odorant binding protein 14. Thermal denaturation of the protein in the absence and presence of different odorant molecules was monitored by Fourier transform infrared spectroscopy (FT-IR) and circular dichroism (CD). FT-IR spectra show characteristic bands for intermolecular aggregation through formation of intermolecular -sheets during the heating process. Transition temperatures in the FT-IR spectra were evaluated using moving-window 2D correlation maps and confirmed by CD measurements. The obtained results reveal an increase of the denaturation temperature of the protein when bound to an odorant molecule. We could also discriminate between high and low affinity odorants by determining transition temperatures, as demonstrated independently by the two applied methodologies. The increased thermal stability in the presence of ligands is attributed to a stabilizing effect of non-covalent interactions between odorant binding protein 14 and the odorant molecule.