Evolution of Protein Quaternary Structure in Response to Selective Pressure for Increased Thermostability

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• 作者：Nicholas J. Fraser¹ ; Jian-Wei Liu² ; Peter D. Mabbitt¹ ; Galen J. Correy¹ ; Chris W. Coppin² ; Mathilde Lethier³ ; Matthew A. Perugini⁴ ; James M. Murphy⁵ ; ⁶ ; John G. Oakeshott² ; Martin Weik³ ; Colin J. Jackson¹ ; ^{cjackson@rsc.anu.edu.au" class="auth_mail" title="E-mail the corresponding author}
• 关键词：oligomerization ; directed evolution ; thermostability ; carboxylesterase ; interface
• 刊名：Journal of Molecular Biology
• 出版年：2016
• 出版时间：5 June 2016
• 年：2016
• 卷：428
• 期：11
• 页码：2359-2371
• 全文大小：1255 K

文摘

<dl class="listitem" id="list_l0005"><dt class="label">•dt><dd>

d="p0005">The extent to which natural selection promotes oligomerization is unknown.

dd><dt class="label">•dt><dd>

d="p0010">Directed evolution and selection for stability resulted in increased oligomerization.

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d="p0015">A tradeoff between thermostability and enzymatic activity was observed.

dd><dt class="label">•dt><dd>

d="p0020">Oligomerization may be an evolutionary strategy for protein stabilization.

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