TABLE 1

Thermal stability of reduced and oxidized OhrR variants

ProteinTma (°C) ± SD in airOxidantAvg Tma (°C) ± SD at:
100 μM2 mM
OhrR56.8 ± 0.5CHP53.0 ± 0.639.3 ± 1.6
H2O253.4 ± 0.751.1 ± 0.9
NaOCl57.2 ± 0.555.3 ± 0.6
OhrR-C16A65.0 ± 0.4CHP62.4 ± 0.854.7 ± 0.6
H2O259.0 ± 1.260.6 ± 1.0
NaOCl65.8 ± 0.0456.3 ± 1.0
OhrR-C121A63.0 ± 0.4CHP62.9 ± 0.943.6 ± 1.0
H2O262.3 ± 0.454.0 ± 0.8
NaOCl61.4 ± 1.356.7 ± 0.4
OhrR-C16AC121A66.4 ± 0.7CHP66.5 ± 0.665.3 ± 1.1
H2O266.4 ± 1.065.0 ± 0.5
NaOCl63.0 ± 1.262.3 ± 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.