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Proton transfer reactions and hydrogen-bond networks in protein environments

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Ishikita, Hiroshi, Saito, Keisuke·2014·Journal of The Royal Society Interface

Abstract

In protein environments, proton transfer reactions occur along polar or charged residues and isolated water molecules. These species consist of H-bond networks that serve as proton transfer pathways; therefore, thorough understanding of H-bond energetics is essential when investigating proton transfer reactions in protein environments. When the p Ka values (or proton affinity) of the H-bond donor and acceptor moieties are equal, significantly short, symmetric H-bonds can be formed between the two, and proton transfer reactions can occur in an efficient manner. However, such short, symmetric H-bonds are not necessarily stable when they are situated near the protein bulk surface, because the condition of matching p Ka values is opposite to that required for the formation of strong salt bridges, which play a key role in protein–protein interactions. To satisfy the p Ka matching condition and allow for proton transfer reactions, proteins often adjust the p Ka via electron transfer reactions or H-bond pattern changes. In particular, when a symmetric H-bond is formed near the protein bulk surface as a result of one of these phenomena, its instability often results in breakage, leading to large changes in protein conformation.

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Metadata

Authors
Ishikita, H., & Saito, K.
Venue
Journal of The Royal Society Interface
Published
2014-02-06
Volume
11
Issue
91
Pages
20130518
ISSN
  • 1742-5662 (ISSN-L)
  • 1742-5689
OpenAlex
W2141538618
Cited by
208
References
0
FWCI
3.63
Type
journal article
Language
en
Open access
green

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CoChat. (2026). Citation check: Proton transfer reactions and hydrogen-bond networks in protein environments. https://app.cochat.ai/papers/10.1098/rsif.2013.0518
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Ishikita, H., & Saito, K. (2014). Proton transfer reactions and hydrogen-bond networks in protein environments. Journal of The Royal Society Interface. https://doi.org/10.1098/rsif.2013.0518

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