Can someone explain the article below?
From the abstract of the article in question:


  The results suggest that the pressure stability of a protein in solution is not directly affected by the presence of these proposed piezolytes, and so they cannot be granted this distinction.


So the answer is "no", the supposed piezolytes do not appear to have the purported function. They do stabilize proteins against thermal denaturation, but not against pressure-induced destabilization.