Background: Psychrophiles, cold-adapted organisms, have adapted to live at low temperatures by using a variety of mechanisms. Their enzymes are active at cold temperatures by being structurally more flexible than mesophilic enzymes. Even though, there are some indications of the possible structural mechanisms by which psychrophilic enzymes are catalytic active at cold temperatures, there is not a generalized structural property common to all psychrophilic enzymes.
Results: We examine twenty homologous enzyme pairs from psychrophiles and mesophiles to investigate flexibility as a key characteristic for cold adaptation. B-factors in protein X-ray structures are one way to measure flexibility. Comparing psychrophilic to mesophilic protein B-factors reveals that psychrophilic enzymes are more flexible in 5-turn and strand secondary structures. Enzyme cavities, identified using CASTp at various probe sizes, indicate that psychrophilic enzymes have larger average cavity sizes at probe radii of 1.4-1.5 Å, sufficient for water molecules. Furthermore, amino acid side chains lining these cavities show an increased frequency of acidic groups in psychrophilic enzymes.
Conclusions: These findings suggest that embedded water molecules may play a significant role in cavity flexibility, and therefore, overall protein flexibility. Thus, our results point to the important role enzyme flexibility plays in adaptation to cold environments.
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http://dx.doi.org/10.1186/1472-6807-11-42 | DOI Listing |
Crit Rev Biotechnol
January 2025
Department of Animal Biotechnology, Faculty of Biotechnology, College of Applied Life Sciences, Jeju National University, Jeju Special Self-Governing Province, Republic of Korea.
Exploring the untapped potential of deep-sea microorganisms, particularly their cold-active enzymes, or psychrozymes, offers exciting possibilities for revolutionizing various aspects of the food processing industry. This review focuses on these enzymes, derived from the largely unexplored depths of the deep ocean, where microorganisms have developed unique adaptations to extreme conditions. Psychrozymes, as bioactive molecules, hold significant promise for food industry applications.
View Article and Find Full Text PDFAMB Express
January 2025
Botany and Microbiology Department, Faculty of Science, Cairo University, Giza, 12613, Egypt.
A Novel cold-active chitin deacetylase from Shewanella psychrophila WP2 (SpsCDA) was overexpressed in Escherichia coli BL21 and employed for deacetylation of chitin to chitosan. The produced chitosan was characterized, and its antifungal activity was investigated against Fusarium oxysporum. The purified recombinant SpsCDA appeared as a single band on SDS-PAGE at approximately 60 kDa, and its specific activity was 92 U/mg.
View Article and Find Full Text PDFFood Chem X
December 2024
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
The quality issues of ultra-high-temperature (UHT) milk, such as protein hydrolysis and aging gels throughout shelf life, are caused by proteases from psychrophilic bacteria. However, existing enzyme activity detection techniques have low sensitivity and cannot accomplish the detection of product deterioration caused by low enzyme activity. In this study, an attempt was made to analyze the relationship between enzymatically cleaved peptides and product quality using peptidomics techniques.
View Article and Find Full Text PDFComput Biol Med
December 2024
College of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China; Country Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu, 610106, China.
Thermophilic proteins, mesophiles proteins and psychrophilic proteins have wide industrial applications, as enzymes with different optimal temperatures are often needed for different purposes. Convenient methods are needed to determine the optimal temperatures for proteins; however, laboratory methods for this purpose are time-consuming and laborious, and existing machine learning methods can only perform binary classification of thermophilic and non-thermophilic proteins, or psychrophilic and non-psychrophilic proteins. Here, we developed a deep learning model, PSTP-BERT, based on protein sequences that can directly perform Three classes identification of thermophilic, mesophilic, and psychrophilic proteins.
View Article and Find Full Text PDFJ Dairy Sci
December 2024
School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China; Yangzhou Engineering Research Center of Food Intelligent Packaging and Preservation Technology, Yangzhou, Jiangsu, 225127 China. Electronic address:
Pseudomonas fluorescens is a psychrophilic bacterium that can cause dairy spoilage by producing heat-stable enzymes. Bacteriophages are proved as one of the alternatives to control spoilage bacteria in today's dairy industry. This study aimed to investigate how a previously identified phage YZU_PF006 prevents dairy spoilage caused by P.
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