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大鼠脑80 kDa蛋白激酶C底物存在非肉豆蔻酰化库的证据。

Evidence for a non-myristoylated pool of the 80 kDa protein kinase C substrate of rat brain.

作者信息

McIlhinney R A, McGlone K

机构信息

Department of Pharmacology, University of Oxford, U.K.

出版信息

Biochem J. 1990 Nov 1;271(3):681-5. doi: 10.1042/bj2710681.

Abstract

A protein of 80 kDa apparent molecular mass was found to be specifically myristolylated in rat brain cytosols derived from either whole brain or synaptosomes. The attachment of the fatty acid took place in the absence of protein synthesis, since the cytosols did not incorporate [14C]lysine into protein, nor did cycloheximide affect the incorporation of the myristic acid into the protein. The fatty acid was incorporated into the protein via an acid-labile/alkali-resistant band, and Pronase digestion of the labelled protein showed that the lipid was covalently linked to a glycine residue. Together, these data suggested that the myristic acid was amide-linked to the N-terminal residue of the protein. The protein was identified as one of the major protein kinase C substrates, the MARCKS (myristoylated alanine-rich C kinase substrate) protein, by showing that Ca2+ stimulated its phosphorylation, by its heat stability and by immune precipitation (using an antiserum to the MARCKS protein). Incorporation of myristic acid into intact protein continued for up to 12 h, despite the fact that over this period some degradation of the protein could be demonstrated. In pulse-chase experiments, the pattern of loss of the incorporated fatty acid was similar to that of the protein itself, and therefore the loss of radioactivity probably reflects protein degradation rather than specific de-acylation of the protein. Together, these results suggest that there is a pool of unacylated MARCKS protein in the rat brain.

摘要

在源自全脑或突触体的大鼠脑胞质溶胶中,发现一种表观分子量为80 kDa的蛋白质被特异性肉豆蔻酰化。脂肪酸的附着在没有蛋白质合成的情况下发生,因为胞质溶胶没有将[14C]赖氨酸掺入蛋白质中,环己酰亚胺也不影响肉豆蔻酸掺入蛋白质。脂肪酸通过酸不稳定/碱抗性条带掺入蛋白质,对标记蛋白质进行链霉蛋白酶消化表明脂质与甘氨酸残基共价连接。这些数据共同表明肉豆蔻酸与蛋白质的N端残基酰胺连接。通过显示Ca2+刺激其磷酸化、其热稳定性以及免疫沉淀(使用针对MARCKS蛋白的抗血清),该蛋白质被鉴定为主要蛋白激酶C底物之一,即MARCKS(富含肉豆蔻酰化丙氨酸的C激酶底物)蛋白。尽管在此期间可以证明蛋白质有一些降解,但肉豆蔻酸掺入完整蛋白质的过程持续长达12小时。在脉冲追踪实验中,掺入的脂肪酸的损失模式与蛋白质本身的损失模式相似,因此放射性的损失可能反映蛋白质降解而不是蛋白质的特异性脱酰基作用。这些结果共同表明大鼠脑中存在未酰化的MARCKS蛋白池。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ec6b/1149616/2c466d69c1f5/biochemj00172-0117-a.jpg

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