Protein thermostability: structure-based difference of residual properties between thermophilic and mesophilic proteins

Structure-based differences of residual properties between 20 pairs of thermophilic and mesophilic proteins were statistically analyzed to elucidate the factors governing protein thermostability. This study analyzed the distributions of outer residues, inner residues, flexible residues, rigid residues, hydrogen bonds, salt bridges, cation–pi interactions, and disulfide bonds in each protein in terms of residual structural states, which were determined as five kinds of states under residual packing value. Their structural patterns found in thermophilic protein groups were compared with those of mesophilic protein groups for showing distinctive difference of residual properties. The results of statistical tests (t-test) revealed that flexible residues in fully-exposed state and boundary state, salt bridges in exposed state, and hydrogen bonds in well-buried state could be critical factors related with protein thermostability. Such structure-based differences of residual properties would help to develop a strategy for enhancing protein thermostability.