1VBF

Crystal structure of protein L-isoaspartate O-methyltransferase homologue from Sulfolobus tokodaii

1VBF の概要

• エントリーDOI: 10.2210/pdb1vbf/pdb
• 分子名称: 231aa long hypothetical protein-L-isoaspartate O-methyltransferase (2 entities in total)
• 機能のキーワード: trimeric coiled coil assembly, inter-subunit disulfide bridge, protein repair enzyme, transferase
• 由来する生物種: Sulfolobus tokodaii
• タンパク質・核酸の鎖数: 4
• 化学式量合計: 105503.34

構造登録者

Tanaka, Y.,Tsumoto, K.,Yasutake, Y.,Umetsu, M.,Yao, M.,Tanaka, I.,Fukada, H.,Kumagai, I. (登録日: 2004-02-25, 公開日: 2004-08-10, 最終更新日: 2024-11-20)

主引用文献

Tanaka, Y.,Tsumoto, K.,Yasutake, Y.,Umetsu, M.,Yao, M.,Fukada, H.,Tanaka, I.,Kumagai, I.
How Oligomerization Contributes to the Thermostability of an Archaeon Protein: PROTEIN L-ISOASPARTYL-O-METHYLTRANSFERASE FROM SULFOLOBUS TOKODAII
J.Biol.Chem., 279:32957-32967, 2004

PubMed Abstract: To study how oligomerization may contribute to the thermostability of archaeon proteins, we focused on a hexameric protein, protein L-isoaspartyl-O-methyltransferase from Sulfolobus tokodaii (StoPIMT). The crystal structure shows that StoPIMT has a distinctive hexameric structure composed of monomers consisting of two domains: an S-adenosylmethionine-dependent methyltransferase fold domain and a C-terminal alpha-helical domain. The hexameric structure includes three interfacial contact regions: major, minor, and coiled-coil. Several C-terminal deletion mutants were constructed and characterized. The hexameric structure and thermostability were retained when the C-terminal alpha-helical domain (Tyr(206)-Thr(231)) was deleted, suggesting that oligomerization via coiled-coil association using the C-terminal alpha-helical domains did not contribute critically to hexamerization or to the increased thermostability of the protein. Deletion of three additional residues located in the major contact region, Tyr(203)-Asp(204)-Asp(205), led to a significant decrease in hexamer stability and chemico/thermostability. Although replacement of Thr(146) and Asp(204), which form two hydrogen bonds in the interface in the major contact region, with Ala did not affect hexamer formation, these mutations led to a significant decrease in thermostability, suggesting that two residues in the major contact region make significant contributions to the increase in stability of the protein via hexamerization. These results suggest that cooperative hexamerization occurs via interactions of "hot spot" residues and that a couple of interfacial hot spot residues are responsible for enhancing thermostability via oligomerization.

PubMed: 15169774
DOI: 10.1074/jbc.M404405200

実験手法

X-RAY DIFFRACTION (2.8 Å)