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Differences in amino acids composition and coupling patterns between mesophilic and thermophilic proteins

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Summary.

Thermophilic proteins show substantially higher intrinsic thermal stability than their mesophilic counterparts. Amino acid composition is believed to alter the intrinsic stability of proteins. Several investigations and mutagenesis experiment have been carried out to understand the amino acid composition for the thermostability of proteins. This review presents some generalized features of amino acid composition found in thermophilic proteins, including an increase in residue hydrophobicity, a decrease in uncharged polar residues, an increase in charged residues, an increase in aromatic residues, certain amino acid coupling patterns and amino acid preferences for thermophilic proteins. The differences of amino acids composition between thermophilic and mesophilic proteins are related to some properties of amino acids. These features provide guidelines for engineering mesophilic protein to thermophilic protein.

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Authors and Affiliations

  1. Institute of Chemical Biology and Pharmaceutical Chemistry, Zhejiang University, Hangzhou, China

    X.-X. Zhou & Y.-J. Pan

  2. Food Quality and Safety Department, Zhejiang Gongshang University, Hangzhou, China

    Y.-B. Wang

  3. Microbiology Division, College of Animal Science, Zhejiang University, Hangzhou, China

    W.-F. Li

Authors
  1. X.-X. Zhou
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  2. Y.-B. Wang
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  3. Y.-J. Pan
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  4. W.-F. Li
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Corresponding authors

Correspondence to Y.-J. Pan or W.-F. Li.

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Authors’ addresses: Yuan-Jiang Pan, Institute of Chemical Biology and Pharmaceutical Chemistry, Zhejiang University, Zhejiang University Road 38, Hangzhou 310027, China; Wei-Fen Li, Microbiology Division, College of Animal Science, Zhejiang University, Hangzhou 310029, China

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Zhou, XX., Wang, YB., Pan, YJ. et al. Differences in amino acids composition and coupling patterns between mesophilic and thermophilic proteins. Amino Acids 34, 25–33 (2008). https://doi.org/10.1007/s00726-007-0589-x

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  • DOI: https://doi.org/10.1007/s00726-007-0589-x

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