Macromolecular crowding bridges in vivo and in vitro studies by simulating cellular complexities
such
as high viscosity and limited space while maintaining the experimental
feasibility. Over the last two decades, the impact of macromolecular
crowding on protein stability and activity has been a significant
topic of study and discussion, though still lacking a thorough mechanistic
understanding. This article investigates the role of associated water
dynamics on protein stability and activity within crowded environments,
using bromelain and Ficoll-70 as the model systems. Traditional crowding
theory primarily attributes protein stability to entropic effects
(excluded volume) and enthalpic interactions. However, our recent
findings suggest that water structure modulation plays a crucial role
in a crowded environment. In this report, we strengthen the conclusion
of our previous study, i.e., rigid-associated water stabilizes proteins
via entropy and destabilizes them via enthalpy, while flexible water
has the opposite effect. In the process, we addressed previous shortcomings
with a systematic concentration-dependent study using a single-domain
protein and component analysis of solvation dynamics. More importantly,
we analyze bromelain’s hydrolytic activity using the Michaelis–Menten
model to understand kinetic parameters like maximum velocity (V
max) achieved by the system and the Michaelis–Menten
coefficient (K
M). Results indicate that
microviscosity (not the bulk viscosity) controls the enzyme–substrate
(ES) complex formation, where an increase in the
microviscosity makes the ES complex formation less favorable. On the
other hand, flexible associated water dynamics were found to favor
the rate of product formation significantly from the ES complex, while
rigid associated water hinders it. This study improves our understanding
of protein stability and activity in crowded environments, highlighting
the critical role of associated water dynamics.