Integrating structure-based machine learning and co-evolution to investigate specificity in plant sesquiterpene synthases

PLoS Comput Biol. 2021 Mar 22;17(3):e1008197. doi: 10.1371/journal.pcbi.1008197. eCollection 2021 Mar.

Abstract

Sesquiterpene synthases (STSs) catalyze the formation of a large class of plant volatiles called sesquiterpenes. While thousands of putative STS sequences from diverse plant species are available, only a small number of them have been functionally characterized. Sequence identity-based screening for desired enzymes, often used in biotechnological applications, is difficult to apply here as STS sequence similarity is strongly affected by species. This calls for more sophisticated computational methods for functionality prediction. We investigate the specificity of precursor cation formation in these elusive enzymes. By inspecting multi-product STSs, we demonstrate that STSs have a strong selectivity towards one precursor cation. We use a machine learning approach combining sequence and structure information to accurately predict precursor cation specificity for STSs across all plant species. We combine this with a co-evolutionary analysis on the wealth of uncharacterized putative STS sequences, to pinpoint residues and distant functional contacts influencing cation formation and reaction pathway selection. These structural factors can be used to predict and engineer enzymes with specific functions, as we demonstrate by predicting and characterizing two novel STSs from Citrus bergamia.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Alkyl and Aryl Transferases / chemistry
  • Alkyl and Aryl Transferases / metabolism*
  • Amino Acid Sequence
  • Cations
  • Evolution, Molecular*
  • Machine Learning*
  • Plants / enzymology*
  • Protein Conformation
  • Sequence Homology, Amino Acid
  • Sesquiterpenes / metabolism*
  • Substrate Specificity

Substances

  • Cations
  • Sesquiterpenes
  • Alkyl and Aryl Transferases

Grants and funding

This work is supported by the research programme Novel Enzymes for Flavour and Fragrance with grant number TTW 15043 (to HJB), which is financed by the Netherlands Organisation for Scientific Research (NWO, https://www.nwo.nl). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.