3UBM image
Entry Detail
PDB ID:
3UBM
Keywords:
Title:
Formyl-CoA:oxalate CoA-transferase from Acetobacter aceti
Biological Source:
Source Organism:
Host Organism:
PDB Version:
Deposition Date:
2011-10-24
Release Date:
2012-03-21
Method Details:
Experimental Method:
Resolution:
1.99 Å
R-Value Free:
0.24
R-Value Work:
0.19
R-Value Observed:
0.19
Space Group:
P 21 21 21
Macromolecular Entities
Polymer Type:polypeptide(L)
Description:Formyl-CoA:oxalate CoA-transferase
Chain IDs:A, B, C, D
Chain Length:456
Number of Molecules:4
Biological Source:Acetobacter aceti
Ligand Molecules
Primary Citation
Formyl-coenzyme A (CoA): Oxalate CoA-transferase from the acidophile Acetobacter aceti has a distinctive electrostatic surface and inherent acid stability.
Protein Sci. 21 686 696 (2012)
PMID: 22374910 DOI: 10.1002/pro.2054

Abstact

Bacterial formyl-CoA:oxalate CoA-transferase (FCOCT) and oxalyl-CoA decarboxylase work in tandem to perform a proton-consuming decarboxylation that has been suggested to have a role in generalized acid resistance. FCOCT is the product of uctB in the acidophilic acetic acid bacterium Acetobacter aceti. As expected for an acid-resistance factor, UctB remains folded at the low pH values encountered in the A. aceti cytoplasm. A comparison of crystal structures of FCOCTs and related proteins revealed few features in UctB that would distinguish it from nonacidophilic proteins and thereby account for its acid stability properties, other than a strikingly featureless electrostatic surface. The apparently neutral surface is a result of a "speckled" charge decoration, in which charged surface residues are surrounded by compensating charges but do not form salt bridges. A quantitative comparison among orthologs identified a pattern of residue substitution in UctB that may be a consequence of selection for protein stability by constant exposure to acetic acid. We suggest that this surface charge pattern, which is a distinctive feature of A. aceti proteins, creates a stabilizing electrostatic network without stiffening the protein or compromising protein-solvent interactions.

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Primary Citation of related structures