Abstract

Although the effect of temperature on microbial growth has been widely studied, the role of proteome allocation in bringing about temperature-induced changes remains elusive. To tackle this problem, we propose a coarse-grained model of microbial growth, including the processes of temperature-sensitive protein unfolding and chaperone-assisted (re)folding. We determine the proteome sector allocation that maximizes balanced growth rate as a function of nutrient limitation and temperature. Calibrated with quantitative proteomic data for Escherichia coli, the model allows us to clarify general principles of temperature-dependent proteome allocation and formulate generalized growth laws. The same activation energy for metabolic enzymes and ribosomes leads to an Arrhenius increase in growth rate at constant proteome composition over a large range of temperatures, whereas at extreme temperatures resources are diverted away from growth to chaperone-mediated stress responses. Our approach points at risks and possible remedies for the use of ribosome content to characterize complex ecosystems with temperature variation.

Details

Title
Optimal proteome allocation and the temperature dependence of microbial growth laws
Author
Mairet Francis 1   VIAFID ORCID Logo  ; Gouzé Jean-Luc 2 ; de Jong Hidde 3 

 Ifremer, Physiology and Biotechnology of Algae laboratory, Nantes, France (GRID:grid.503379.b) 
 Université Côte d’Azur, Inria, INRAE, CNRS, Sorbonne Université, Biocore team, Sophia Antipolis, France (GRID:grid.503379.b) 
 Université Grenoble Alpes, Inria, Grenoble, France (GRID:grid.450307.5) 
Publication year
2021
Publication date
2021
Publisher
Nature Publishing Group
e-ISSN
20567189
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2498796103
Copyright
© The Author(s) 2021. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.