Comparison of Protein-water Interactions in Psychrophilic, Mesophilic, and Thermophilic Fe-SOD

Title:Comparison of Protein-water Interactions in Psychrophilic, Mesophilic, and Thermophilic Fe-SOD

Volume: 21 Issue: 6

Author(s): Zhaolin Mou, Yanrui Ding, Xueqin Wang and Yujie Cai

Affiliation:

Keywords: Hydration waters, hydrogen bond network, iron superoxide dismutase, protein thermostability, temperature factor, Voronoi polyhedra.

Abstract: Iron superoxide dismutase (Fe-SOD) can eliminate superoxide anion radicals and is widely used in pharmaceuticals, cosmetics and foodstuff. It’s significant to determine the factors that influence Fe-SOD thermostability. Previous studies have focused on the relationship between the structural parameters and thermostability of Fe-SOD while the contribution of water molecules was overlooked. In this study, we examined the relationship between hydration waters and Fe-SOD thermostability. The Voronoi polyhedra method was used to explore the distribution of hydration waters around the Fe-SODs and it was interesting to find that the distribution of hydration waters is related to the B-factor of amino acids, i.e., the flexibility of residues can affect the distribution of waters. Protein-water and water-water hydrogen bonds were examined. We found that the hydrogen bond density in thermophilic Fe-SOD was higher than that in mesophilic Fe- SOD. In addition, larger hydrogen bond networks that involve more waters covered the thermophilic Fe-SOD.

Cite this article as:

Mou Zhaolin, Ding Yanrui, Wang Xueqin and Cai Yujie, Comparison of Protein-water Interactions in Psychrophilic, Mesophilic, and Thermophilic Fe-SOD, Protein & Peptide Letters 2014; 21 (6) . https://dx.doi.org/10.2174/0929866521666140108110050