Amide Bonds to the Nitrogen Atoms of Cysteine and Serine as “Weak Points” in the Backbones of Proteins

During the initial event in protein self-splicing, a peptide bond to the nitrogen atom of an internal cysteine or serine residue is usually cleaved by the side chain −SH or −OH group to yield a thioester or oxyester intermediate that undergoes further reactions. Self-splicing reactions also accompany the maturation of hedgehog signaling proteins, plant-type asparaginases, and pyruvoyl enzymes. It would be of interest to know whether peptide bonds that involve the nitrogen atoms of cysteine or serine are more susceptible to cleavage than peptide bonds to amino acids that lack reactive side chains. Extrapolations of the results of model reactions conducted at elevated temperatures indicate that the −SH group of N-acetylcysteine enhances the rate of its hydrolysis by a factor of 70, while the OH group of N-acetylserine enhances the rate of its hydrolysis 12-fold, compared with the rate of hydrolysis of N-acetylalanine in neutral solution at 25 °C. Several lines of evidence suggest that the rate-enhancing effects of these −SH and −OH side chains arise from their ability to act as intramolecular general acid–base catalysts for hydrolysis, rather than as nucleophilic catalysts. The protein environment within self-splicing proteins appears to redirect the actions of these side chains to nucleophilic attack, generating rate enhancements that approach the rate enhancements generated by conventional enzymes.