Importance of main-chain hydrophobic free energy to the stability of thermophilic proteins

• Published in: International journal of biological macromolecules 2005-04, Vol.35 (3), p.211-220
• Main Authors: Saraboji, K., Gromiha, M. Michael, Ponnuswamy, M.N.
• Format: Article
• Language: English
• Subjects: Animals; Entropy; Hydrogen Bonding; Hydrophobic free energy; Protein Conformation; Protein Folding; Protein stability; Proteins - chemistry; Three-dimensional structure
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2005.02.003

Living organisms are found in the most unexpected places, including deep-sea vents at 100 °C and several hundred bars pressure, in hot springs. Needless to say, the proteins found in thermophilic species are much more stable than their mesophilic counterparts. There are no obvious reasons to say that one would be more stable than others. Even examination of the amino acids and comparison of structural features of thermophiles with mesophilies cannot bring satisfactory explanation for the thermal stability of such proteins. In order to bring out the hidden information behind the thermal stabilization of such proteins in terms of energy factors and their combinations, analysis were made on good resolution structures of thermophilic and their mesophilic homologous from 23 different families. From the structural coordinates, free energy contributions due to hydrophobic, electrostatic, hydrogen bonding, disulfide bonding and van der Waals interactions are computed. In this analysis, a vast majority of thermophilic proteins adopt slightly lower free energy contribution in each energy terms than its mesophilic counterparts. The major observation noted from this study is the lower hydrophobic free energy contribution due to carbon atoms and main-chain nitrogen atoms in all the thermophilic proteins. The possible combination of different free energy terms shows majority of the thermophilic proteins have lower free energy strategy than their mesophilic homologous. The derived results show that the hydrophobic free energy due to carbon and nitrogen atoms and such combinations of free energy components play a vital role in the thermostablisation of such proteins.