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  • Adaptation And Quantitative Ecology (Poikilotherms)
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The problem of associated changes in protein thermostability during the process of speciation

Das Problem der assoziierten Veränderungen in der Proteinthermostabilität während des Prozesses der Speziation

Helgoländer wissenschaftliche Meeresuntersuchungen volume 14, pages 466–481 (1966)Cite this article

Kurzfassung

Neue Versuchsergebnisse über die Thermostabilität der Eiweiße nahe verwandter Tierarten (Würmer, Mollusken, Crustaceen, Fische, Amphibien, Reptilien und in gewissem Umfang auch Säugetiere) werden diskutiert und vergleichend analysiert. Die im Laboratorium für Vergleichende Cytology durchgeführten Experimente ergaben, daß das Ausmaß der Unterschiede in der Thermostabilität aller untersuchten Eiweiße nahe verwandter Tierarten große Ähnlichkeiten aufweist. Die interspezifischen Unterschiede werden auf Differenzen in der Hitzeresistenz der Proteine selber zurückgeführt. Da interspezifische Unterschiede in der Thermostabilität sogar in recht nahe verwandten Arten festgestellt wurden, wird gefolgert, daß die assoziierten Veränderungen in der Proteinthermostabilität im Verlauf der Speziation entstanden sind. Die an verschiedenen intraspezifischen Gruppen mehrerer Tierarten erhaltenen Ergebnisse deuten ferner darauf hin, daß diese Veränderungen in einer bestimmten Reihenfolge auf dem Wege der natürlichen Selektion zustande gekommen sind und schließlich den überwiegenden Teil der Eiweiße des Organismus betreffen. Als Ergebnis entstehen Arten, welche sich hinsichtlich ihrer Proteinthermostabilität unterscheiden; die Unterschiede nehmen zu mit der Differenz zwischen Reproduktions- und Umwelttemperatur. Die biologische Bedeutung der interspezifischen Unterschiede in der Proteinthermostabilität wird diskutiert.

Summary

  1. 1.

    New data are discussed comparing the thermostability of proteins in closely related species of worms, mollusks, crustaceans, fishes, amphibians, reptiles and, to some extent, mammals by the Laboratory of Comparative Cytology.

  2. 2.

    The differences in thermostability of all proteins studied in different pairs of species were similar. These interspecific variations were found to be due to differences in heat resistance of the proteins themselves.

  3. 3.

    Since interspecific differences in thermostability were discovered even in closely related species, this evidence permits the conclusion that associated changes in protein thermostability occur during speciation.

  4. 4.

    The analysis of protein heat resistance performed on various intraspecific groups of several animal species suggests that this alteration is accomplished by natural selection in a certain succession and finally involves the main bulk of the proteins of the organism. As a result species are formed which increasingly differ in protein thermostability with increasing variations in their reproductive and environmental temperatures.

  5. 5.

    The biological significance of interspecific differences in protein thermostability and a methodical approach to the solution of this problem are discussed.

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Authors and Affiliations

  1. Laboratory of Comparative Cytology, Institute of Cytology, Academy of Sciences of the USSR, Leningrad, USSR

    Boris P. Ushakov

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  1. Boris P. Ushakov
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Ushakov, B.P. The problem of associated changes in protein thermostability during the process of speciation. Helgolander Wiss. Meeresunters 14, 466–481 (1966). https://doi.org/10.1007/BF01611639

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Helgoland Marine Research

ISSN: 1438-3888

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