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Thermophilic adaptation of proteins.

Authors
  • Sterner, R1
  • Liebl, W
  • 1 Institut für Biochemie der Universität zu Köln, Germany. [email protected] , (Germany)
Type
Published Article
Journal
Critical reviews in biochemistry and molecular biology
Publication Date
Jan 01, 2001
Volume
36
Issue
1
Pages
39–106
Identifiers
PMID: 11256505
Source
Medline
License
Unknown

Abstract

Hyperthermophilic organisms optimally grow close to the boiling point of water. As a consequence, their macromolecules must be much more thermostable than those from mesophilic species. Here, proteins from hyperthermophiles and mesophiles are compared with respect to their thermodynamic and kinetic stabilities. The known differences in amino acid sequences and three-dimensional structures between intrinsically thermostable and thermolabile proteins will be summarized, and the crucial role of electrostatic interactions for protein stability at high temperatures will be highlighted. Successful attempts to increase the thermostability of proteins, which were either based on rational design or on directed evolution, are presented. The relationship between high thermo-stability of enzymes from hyperthermophiles and their low catalytic activity at room temperature is discussed. Not all proteins from hyperthermophiles are thermostable enough to retain their structures and functions at the high physiological temperatures. It will be shown how this shortcoming can be surpassed by extrinsic factors such as large molecular chaperones and small compatible solutes. Finally, the potential of thermostable enzymes for biotechnology is discussed.

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