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酿酒酵母半胱氨酸蛋白酶的克隆与特性分析

Cloning and characterization of a cysteine proteinase from Saccharomyces cerevisiae.

作者信息

Kambouris N G, Burke D J, Creutz C E

机构信息

Department of Pharmacology, University of Virginia, Charlottesville 22908.

出版信息

J Biol Chem. 1992 Oct 25;267(30):21570-6.

PMID:1400467
Abstract

We have isolated a gene from Saccharomyces cerevisiae that encodes a protein homologous to the mammalian cysteine proteinase bleomycin hydrolase. Sequence comparison between the yeast and rabbit proteins indicates an amino acid identity of 41.5% over 277 residues and a similarity of 78.3% when conservative substitutions are included. The apparent mass of the yeast protein by sodium dodecyl sulfate-polyacrylamide gel electrophoresis is 47 kDa, although sequence analysis indicates two potential initiator methionines that suggest calculated masses of either 51 or 55 kDa. The protein is nonessential in yeast as haploid mutants disrupted at several positions along the open reading frame remain viable. Furthermore, these mutants do not exhibit any readily observable growth defects under varying conditions of temperature, nutrients, osmotic strength, or exogenous bleomycin. However, the purified protein does exhibit marked hydrolytic activity toward the substrate arginine 4-methyl-7-coumarylamide (Km = 12.8 microM, Vmax = 2.56 mumol mg-1 h-1), and yeast cells engineered to express this protein at higher levels maintain increased resistance to bleomycin compared to wild-type cells. Because this protein represents the first example of a cysteine proteinase identified in yeast, we have named it Ycp1 (yeast cysteine proteinase).

摘要

我们从酿酒酵母中分离出了一个基因,该基因编码一种与哺乳动物半胱氨酸蛋白酶博来霉素水解酶同源的蛋白质。酵母蛋白与兔蛋白的序列比较表明,在277个残基上氨基酸同一性为41.5%,若包括保守替换则相似性为78.3%。通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳测定,酵母蛋白的表观质量为47 kDa,尽管序列分析表明有两个潜在的起始甲硫氨酸,提示计算质量为51 kDa或55 kDa。该蛋白在酵母中并非必需,因为沿开放阅读框多个位置被破坏的单倍体突变体仍能存活。此外,这些突变体在不同的温度、营养、渗透压或外源性博来霉素条件下均未表现出任何易于观察到的生长缺陷。然而,纯化后的蛋白对底物精氨酸4-甲基-7-香豆素酰胺表现出显著的水解活性(Km = 12.8 microM,Vmax = 2.56 mumol mg-1 h-1),与野生型细胞相比,经基因工程改造以更高水平表达该蛋白的酵母细胞对博来霉素的抗性增强。由于该蛋白是在酵母中鉴定出的首个半胱氨酸蛋白酶实例,我们将其命名为Ycp1(酵母半胱氨酸蛋白酶)。

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