Abe K, Yamashita H, Arai S, Kurihara Y
Department of Agricultural Chemistry, University of Tokyo, Japan.
Biochim Biophys Acta. 1992 Mar 24;1130(2):232-4. doi: 10.1016/0167-4781(92)90537-a.
cDNA clones for curculin, a novel taste-modifying protein, were isolated and sequenced. The encoded prepro-curculin was composed of 158 amino acid residues including a signal sequence of 22 residues and a carboxy-terminal extension peptide of 22 residues. Northern blot analysis showed that the mRNA for curculin was first detected in Curculigo latifolia fruits at 2 weeks after pollination and remained at a constant level for the following 4 weeks.
一种新型味觉修饰蛋白——仙茅甜蛋白的cDNA克隆已被分离并测序。编码的前体仙茅甜蛋白由158个氨基酸残基组成，包括一个22个残基的信号序列和一个22个残基的羧基末端延伸肽。Northern印迹分析表明，仙茅甜蛋白的mRNA在授粉后2周首次在仙茅果实中被检测到，并在接下来的4周内保持恒定水平。
