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索德菌素对真菌蛋白质合成的种属特异性抑制:真核生物延伸因子2中索德菌素特异性区域的鉴定

Species-specific inhibition of fungal protein synthesis by sordarin: identification of a sordarin-specificity region in eukaryotic elongation factor 2.

作者信息

Shastry Mythili, Nielsen Jennifer, Ku Theresa, Hsu Ming-Jo, Liberator Paul, Anderson Jennifer, Schmatz Dennis, Justice Michael C

机构信息

Department of Animal Health, Merck Research Laboratories, PO Box 2000, Rahway, NJ 07065, USA1.

出版信息

Microbiology (Reading). 2001 Feb;147(Pt 2):383-390. doi: 10.1099/00221287-147-2-383.

Abstract

The sordarin class of natural products selectively inhibits fungal protein synthesis by impairing the function of eukaryotic elongation factor 2 (eEF2). Mutations in Saccharomyces cerevisiae eEF2 or the ribosomal stalk protein rpP0 can confer resistance to sordarin, although eEF2 is the major determinant of sordarin specificity. It has been shown previously that sordarin specifically binds S. cerevisiae eEF2 while there is no detectable binding to eEF2 from plants or mammals, despite the high level of amino acid sequence conservation among these proteins. In both whole-cell assays and in vitro translation assays, the efficacy of sordarin varies among different species of pathogenic fungi. To investigate the basis of sordarin's fungal selectivity, eEF2 has been cloned and characterized from several sordarin-sensitive and -insensitive fungal species. Results from in vivo expression of Candida species eEF2s in S. cerevisiae and in vitro translation and growth inhibition assays using hybrid S. cerevisiae eEF2 proteins demonstrate that three amino acid residues within eEF2 account for the selectivity of this class of compounds. It is also shown that the corresponding residues at these positions in human eEF2 are sufficient to confer sordarin insensitivity to S. cerevisiae identical to that observed with mammalian eEF2.

摘要

天然产物中的索德菌素类通过损害真核延伸因子2(eEF2)的功能来选择性抑制真菌蛋白质合成。酿酒酵母eEF2或核糖体柄蛋白rpP0中的突变可赋予对索德菌素的抗性,尽管eEF2是索德菌素特异性的主要决定因素。先前已经表明,索德菌素特异性结合酿酒酵母eEF2,而与植物或哺乳动物的eEF2没有可检测到的结合,尽管这些蛋白质之间的氨基酸序列保守程度很高。在全细胞试验和体外翻译试验中,索德菌素的效力在不同种类的致病真菌中有所不同。为了研究索德菌素真菌选择性的基础,已经从几种对索德菌素敏感和不敏感的真菌物种中克隆并鉴定了eEF2。在酿酒酵母中对念珠菌属eEF2进行体内表达以及使用杂交酿酒酵母eEF2蛋白进行体外翻译和生长抑制试验的结果表明,eEF2中的三个氨基酸残基决定了这类化合物的选择性。还表明,人eEF2中这些位置的相应残基足以赋予酿酒酵母对索德菌素不敏感,这与哺乳动物eEF2观察到的情况相同。

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