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一种用于在酿酒酵母中生成和分析含非天然氨基酸的突变蛋白的改进系统。

An improved system for the generation and analysis of mutant proteins containing unnatural amino acids in Saccharomyces cerevisiae.

作者信息

Chen Shawn, Schultz Peter G, Brock Ansgar

机构信息

Department of Chemistry and the Skaggs Institute for Chemical Biology, The Scripps Research Institute, La Jolla, CA 92037, USA.

出版信息

J Mol Biol. 2007 Aug 3;371(1):112-22. doi: 10.1016/j.jmb.2007.05.017. Epub 2007 May 22.

Abstract

We have previously described methodology that makes it possible to genetically encode a wide array of unnatural amino acids in both prokaryotic and eukaryotic organisms. Here, we report the systematic optimization of a Saccharomyces cerevisiae expression system for the production of mutant proteins containing unnatural amino acids. Modifications include significant increases in both the expression levels of the orthogonal Escherichia coli amber suppressor tRNA(CUA) and cognate aminoacyl-tRNA synthetase (aaRS) pair, and expression of the target protein gene using a strong transcriptional promoter, optimized codons and elevated plasmid copy numbers. With this new system, a number of unnatural amino acids, including the photocrosslinkers p-benzoylphenylalanine and p-azidophenylalanine, and the chemically reactive amino acids, p-acetylphenylalanine and p-propargyloxyphenylalanine, were incorporated into human superoxide dismutase (hSOD) in yeast in good yields (maximally approximately 6-8 mg/l of culture in most cases). Mass spectrometric analysis of the hSOD mutants was performed with high dynamic range using multiple reaction monitoring that provided new insights into the factors that control the fidelity of unnatural amino acid incorporation.

摘要

我们之前已经描述了一种方法,该方法能够在原核生物和真核生物中对多种非天然氨基酸进行遗传编码。在此,我们报告了酿酒酵母表达系统的系统优化,用于生产含有非天然氨基酸的突变蛋白。优化包括显著提高正交大肠杆菌琥珀抑制tRNA(CUA)和同源氨酰tRNA合成酶(aaRS)对的表达水平,以及使用强转录启动子、优化密码子和提高质粒拷贝数来表达目标蛋白基因。利用这个新系统,多种非天然氨基酸,包括光交联剂对苯甲酰苯丙氨酸和对叠氮苯丙氨酸,以及化学反应性氨基酸对乙酰苯丙氨酸和对炔丙氧基苯丙氨酸,都能以良好的产量整合到酵母中的人超氧化物歧化酶(hSOD)中(大多数情况下最高可达约6 - 8毫克/升培养物)。使用多反应监测对hSOD突变体进行了高动态范围的质谱分析,这为控制非天然氨基酸掺入保真度的因素提供了新的见解。

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