To study how oligomerization may contribute to the thermostability of archaeon proteins, we focused on a hexameric protein, protein L-isoaspartyl-O-methyltransferase from Sulfolobus tokodaii (StoPIMT). The crystal structure shows that StoPIMT has a distinctive hexameric structure composed of monomers consisting of two domains: an S-adenosylmethionine-dependent methyltransferase fold domain and a C-terminal ␣-helical domain. The hexameric structure includes three interfacial contact regions: major, minor, and coiled-coil. Several C-terminal deletion mutants were constructed and characterized. The hexameric structure and thermostability were retained when the C-terminal ␣-helical domain (Tyr 206 -Thr 231 ) was deleted, suggesting that oligomerization via coiled-coil association using the C-terminal ␣-helical domains did not contribute critically to hexamerization or to the increased thermostability of the protein. Deletion of three additional residues located in the major contact region, Tyr 203 -Asp 204 -Asp 205 , led to a significant decrease in hexamer stability and chemico/thermostability. Although replacement of Thr 146 and Asp 204 , which form two hydrogen bonds in the interface in the major contact region, with Ala did not affect hexamer formation, these mutations led to a significant decrease in thermostability, suggesting that two residues in the major contact region make significant contributions to the increase in stability of the protein via hexamerization. These results suggest that cooperative hexamerization occurs via interactions of "hot spot" residues and that a couple of interfacial hot spot residues are responsible for enhancing thermostability via oligomerization.Thermophilic organisms grow optimally at temperatures of Ͼ70°C. The proteins isolated from these organisms are usually more thermostable than homologous proteins from mesophiles, despite the fact that they have similar three-dimensional structures and identical catalytic mechanisms to the mesophilic proteins as well as sequence homologies of 40 -85% (1). Extensive studies have focused on identifying key determinants or common factors responsible for the thermostability of thermophile proteins, and the following structural features have been proposed as responsible for the high thermostability: decreased solvent-exposed surface area (2), increased polar interactions at the molecular surface (3-10), higher packing density within the protein (10 -12), greater core hydrophobicity (10, 13-15), shorter surface loops (11, 16), and more hydrogen bonds (7,10,(17)(18)(19) relative to those of ordinary proteins as well as oligomerization (10, 20 -25).The protein L-isoaspartyl-O-methyltransferase (PIMT 1 ; EC 2.1.1.77) functions as an enzyme in the repair of age-damaged proteins in which asparagines and aspartates have been spontaneously deamidized and isomerized into L-isoaspartyl residues; it catalyzes S-adenosylmethionine (AdoMet)-dependent methylation of the ␣-carboxyl group of the L-isoaspartyl residues to form L-iso-Asp-␣-methyl ester (26,27...