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酿酒酵母蛋白酶B前体通过自身催化及一个内部序列实现激活。

Activation of the proteinase B precursor of the yeast Saccharomyces cerevisiae by autocatalysis and by an internal sequence.

作者信息

Nebes V L, Jones E W

机构信息

Department of Biological Sciences, Carnegie Mellon University, Pittsburgh, Pennsylvania 15213.

出版信息

J Biol Chem. 1991 Dec 5;266(34):22851-7.

PMID:1744078
Abstract

Proteinase B (PrB) is a subtilisin-like serine protease found in the vacuole of the yeast Saccharomyces cerevisiae. It is first made as a large precursor that consists of a putative signal sequence, a 260-amino acid pro region, the serine protease domain, and two small COOH-terminal post regions (Moehle, C. M., Dixon, C. K., and Jones, E. W. (1989) J. Cell Biol. 108, 309-324). This precursor is glycosylated and proteolytically processed at least three times before mature enzyme is formed. To determine whether an intact PrB catalytic site is required for proteolytic processing of the precursor, point mutations were generated at the codons for the active site serine or aspartate residues by site-directed mutagenesis. The effect of these mutations on PrB processing suggests that the large pro region may be cleaved by an intramolecular, autocatalytic mechanism. The properties of a prb1 mutant that accumulates a 37-kDa precursor in addition to mature sized mutant PrB antigen suggests that the final proteolytic cleavage step is also autocatalytic. A prb1 deletion that lacks codons for the large pro region was made to test whether this part of the precursor is required for formation of mature PrB. Analysis of this mutant revealed two functions for this region: it prevents N-linked glycosylation of the serine protease domain and it allows the PrB precursor to be processed by proteinase A. The pro region can fulfill this latter function if added as a separate molecule, so long as glycosylation of the catalytic domain is prevented by other means.

摘要

蛋白酶B(PrB)是一种在酿酒酵母液泡中发现的枯草杆菌蛋白酶样丝氨酸蛋白酶。它最初是以一种大的前体形式产生的,该前体由一个推定的信号序列、一个260个氨基酸的原结构域、丝氨酸蛋白酶结构域和两个小的COOH末端后结构域组成(莫勒,C.M.,迪克森,C.K.,和琼斯,E.W.(1989年)《细胞生物学杂志》108卷,309 - 324页)。这个前体在形成成熟酶之前至少经过三次糖基化和蛋白水解加工。为了确定前体的蛋白水解加工是否需要完整的PrB催化位点,通过定点诱变在活性位点丝氨酸或天冬氨酸残基的密码子处产生点突变。这些突变对PrB加工的影响表明,大的原结构域可能通过分子内自催化机制被切割。一个prb1突变体除了积累成熟大小的突变型PrB抗原外还积累了一种37 kDa的前体,其特性表明最后的蛋白水解切割步骤也是自催化的。构建了一个缺少大原结构域密码子的prb1缺失体,以测试前体的这一部分对于成熟PrB的形成是否必需。对这个突变体的分析揭示了该区域的两个功能:它阻止丝氨酸蛋白酶结构域的N - 连接糖基化,并且它允许PrB前体被蛋白酶A加工。只要催化结构域的糖基化通过其他方式被阻止,原结构域如果作为一个单独的分子添加就可以履行后一种功能。

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J Biol Chem. 1991 Dec 5;266(34):22851-7.
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