A. Gase et al., THE THERMOSTABILITY OF NATURAL VARIANTS OF BACTERIAL PLASMINOGEN-ACTIVATOR STAPHYLOKINASE, European journal of biochemistry, 223(1), 1994, pp. 303-308
Three natural variants (wild-type staphylokinase, [R36G, R 43H]staphyl
okinase, and [G34S, R36G, R43H]staphylokinase) of the bacterial plasmi
nogen-activator staphylokinase, a 136-amino-acid protein secreted by c
ertain Staphylococcus aureus strains, have been characterized. These v
ariants differ at amino acid positions 34, 36 and 43 only, and have a
very similar plasminogen-activating capacity and conformation in solut
ion, as revealed by fluorescence spectroscopy, dynamic light scatterin
g and circular dichroism. However, the thermostability of these varian
ts is significantly different. At 70 degrees C and 0.5 mg protein/ml,
irreversible inactivation occurred with apparent half-life (t(1/2)) va
lues 0.5 1 +/- 0.13, 0.81 +/- 0.20 and 3.7 +/- 0.7 h (mean +/- SEM) fo
r wild-type staphylokinase. [R36G, R43H]stapaphykonana, and [G34S, R36
G, R43H]staphylokinase respectively, with corresponding values at 0.08
mg/ml of 5.3 +/- 1.4 h and 11 +/- 2.0 h for wild-type staphylokinase
and (R36G, R43H]staphylokinase, respectively. Dynamic light-scattering
measurements indicated that inactivation was associated with protein
aggregation, which precluded accurate determination of transition temp
eratures and enthalpies of unfolding. 0.08-0.34 mg/ml [G34S, R36G, R43
H]staphylokinase, however, did not aggregate at 70 degrees C but under
went unfolding as revealed by a 20% increase in the Stokes' radius and
a 30% decrease in circular dichroism. The unfolding was reversible up
on cooling and was associated with full recovery of functional activit
y. Thus, these natural variants of staphylokinase have a different sen
sitivity to thermal inactivation, that is mediated by reversible unfol
ding of the protein and concentration-dependent irreversible aggregati
on. [G34S, R36G, R43H]staphylokinase, the most resistant natural varia
nt, has a stability approaching the minimal requirements for pasteuriz
ation, which would facilitate its development for clinical use.