Biomolecular Mass Spectrometry and Proteomics Group, Utrecht Institute for Pharmaceutical Sciences and Bijvoet Center for Biomolecular Research, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands.
Mol Cell Proteomics. 2010 May;9(5):928-39. doi: 10.1074/mcp.M900463-MCP200. Epub 2010 Jan 7.
N-terminal processing of proteins is a process affecting a large part of the eukaryotic proteome. Although N-terminal processing is an essential process, not many large inventories are available, in particular not for human proteins. Here we show that by using dedicated mass spectrometry-based proteomics techniques it is possible to unravel N-terminal processing in a semicomprehensive way. Our multiprotease approach led to the identification of 1391 acetylated human protein N termini in HEK293 cells and revealed that the role of the penultimate position on the cleavage efficiency by the methionine aminopeptidases is essentially conserved from Escherichia coli to human. Sequence analysis and comparisons of amino acid frequencies in the data sets of experimentally derived N-acetylated peptides from Drosophila melanogaster, Saccharomyces cerevisiae, and Halobacterium salinarum showed an exceptionally higher frequency of alanine residues at the penultimate position of human proteins, whereas the penultimate position in S. cerevisiae and H. salinarum is predominantly a serine. Genome-wide comparisons revealed that this effect is not related to protein N-terminal processing but can be traced back to characteristics of the genome.
蛋白质的 N 端加工是影响真核生物蛋白质组大部分的过程。尽管 N 端加工是一个必要的过程,但并没有很多大型的目录,特别是对于人类蛋白质而言。在这里,我们展示了通过使用专用的基于质谱的蛋白质组学技术,可以以半综合的方式揭示 N 端加工。我们的多蛋白酶方法鉴定了 HEK293 细胞中 1391 个乙酰化的人类蛋白 N 端,并揭示了末端氨基酸对甲硫氨酸氨肽酶切割效率的作用从大肠杆菌到人类基本是保守的。对来自果蝇、酿酒酵母和盐杆菌的实验衍生的 N-乙酰化肽数据集的序列分析和氨基酸频率比较表明,人类蛋白的倒数第二位特别高的是丙氨酸残基,而酿酒酵母和盐杆菌的倒数第二位主要是丝氨酸。全基因组比较表明,这种效应与蛋白质 N 端加工无关,而是可以追溯到基因组的特征。