Evolution and Functional Diversity of Microbial Cold Shock Proteins
10.13865/j.cnki.cjbmb.2023.02.1365
- Author:
Hao-Xuan LI
1
;
Cheng-Guang HE
2
;
Hong-Xia MA
3
Author Information
1. Department of Biochemistry and Molecular Biology, College of Life Science, Jilin Agricultural University
2. Department of Pharmaceutical Engineering, College of Life Science, Jilin Agricultural University
3. Department of Biotechnology, College of Life Science, Jilin Agricultural University
- Publication Type:Journal Article
- Keywords:
cold shock protein (CSPs);
evolution;
irritability;
molecular chaperone
- From:
Chinese Journal of Biochemistry and Molecular Biology
2023;39(8):1106-1112
- CountryChina
- Language:Chinese
-
Abstract:
Cold shock proteins (CSPs) are highly conserved in structure and diversified in function. Due to the high homology of proteins, the CSP family mostly has a fixed spherical structure. CSPs are mostly the molecular chaperons of nucleic acid, so as to regulate the transcription and translation of genes, so that the cells can recover normal growth and reproduction under adverse environmental conditions. At present, many studies have shown that although CSPs share a high degree of homology, CSPs develop functional diversity to fight against a variety of stress after natural selection under different environmental conditions. For example, CSPC protein can inhibit the expression of related proteins in the type III secretory system, and CSPD protein is mainly suitable for regulating the growth and development of nutrient-deficient cells, while the functions of CSPH and CSPF proteins remain unclear. At first, this paper summarized the details of the high homology and the diversity between CSPs family members. Secondly, the phylogenetic tree for the genetic distance between different CSPs was analyzed. The functional diversity of the family and their mechanisms in transcription and translation levels were also summarized. Finally, the existing problems of the CSP family research and their application in agriculture, food and medical fields are reviewed.
