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Updated: Sep 15, 2025

13:05
Expression of Recombinant Cellulase Cel5A from Trichoderma reesei in Tobacco Plants
Published on: June 13, 2014
12.9K
Linker-mediated domain separation enhances cold adaptation in cellulases
Robbie Ge1, Ning Ding1, Yaoyukun Jiang1
1Department of Chemistry, Vanderbilt University, Nashville, Tennessee, USA.
Protein Science : a Publication of the Protein Society
|July 17, 2025
Summary
Cold-adapted cellulases can improve industrial efficiency. This study reveals that increased domain separation in Cel5G cellulase enhances its cold activity by altering protein dynamics.
Area of Science:
- Biochemistry
- Structural Biology
- Enzyme Engineering
Background:
- Cold-adapted enzymes offer energy savings in industrial applications.
- Understanding the structural basis of cold adaptation in bidomain cellulases is crucial.
- Previous work suggested a 'linker spacer effect' in bidomain amylases.
Purpose of the Study:
- To investigate the 'linker spacer effect' in the bidomain cellulase Cel5G.
- To elucidate the structural and dynamic mechanisms of cold adaptation in Cel5G.
- To guide the engineering of novel cold-adapted enzymes.
Main Methods:
- Molecular dynamics simulations of Cel5G and its linker-modified variants.
- Quantification of domain separation using the domain separation index (DSI).
- Analysis of structural features like disulfide-bonded loops and hydrogen bonding.
Main Results:
- A positive correlation was found between DSI and catalytic turnover number at 10°C.
- Cel5G variants with higher DSI exhibited enhanced cold activity.
- Disulfide-bonded loops were identified as key to maintaining extended conformations and greater DSI.
- Reduced interdomain hydrogen bonding and modulated active site dynamics were observed.
Conclusions:
- The study provides structural and dynamic insights into cold adaptation of bidomain enzymes.
- Linkers play a dual role as spacers and modulators of active site dynamics.
- Findings guide the development of engineered cold-adapted cellulases for industrial use.
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