Unité Associée au C.N.R.S. no 241, Centre de Physiologie Végétale de l'Université Paul Sabatier, 118 route de Narbonne, F-31062, Toulouse Cédex, France.
Planta. 1987 Apr;170(4):541-9. doi: 10.1007/BF00402989.
Proteases from mesophyll protoplasts of Melilotus alba were identified by standard proteolytic assays and separated using different chromatographic techniques. Their characterization also included their subcellular location. Besides the evidence for the multiplicity of the proteolytic enzymes, two protease sets were distinguished endopeptidases, which are exclusively vacuolar, and aminopeptidases, which are widely distributed throughout the cell. Cytosol-located enzymes were tested as substrates of the two sets of proteases, by studying comparatively the time-course changes of enzyme activities during incubation in total protoplast extracts, or in cytosol fractions devoid of vacuolar proteases. The degradation of phosphoenolpyruvate-carboxylase protein, a typical cytosolic enzyme, in the presence of purified amino-and endopeptidases, was also estimated by immunoprecipitation studies. Only the vacuolar endopeptidases are effective in the degradation of cytosolic enzymes. Hydrolytic enzyme activities mostly of vacuolar origin were very stable during incubation in total protoplast extracts. These proteins therefore appear to be particularly resistant to proteolytic attack. The results indicate that, in plants, the effective proteolytic system acting on cytosolic enzymes seems to be vacuole-located, and that the selectivity in protein degradation may be imposed by the susceptibility of the protein being degraded and by its transfer into the vacuoles.
从白三叶草叶肉原生质体中分离出的蛋白酶通过标准的蛋白水解测定法进行鉴定,并使用不同的色谱技术进行分离。它们的特性还包括亚细胞定位。除了证明多种蛋白水解酶的存在外,还区分了两种蛋白酶组:内肽酶,它们是专门位于液泡中的;氨肽酶,它们广泛分布于整个细胞中。通过比较在总原生质体提取物或无液泡蛋白酶的胞质部分中孵育时酶活性的时程变化,测试了位于胞质溶胶中的酶作为这两种蛋白酶组的底物。还通过免疫沉淀研究估计了在纯化的氨肽酶和内肽酶存在下磷酸烯醇丙酮酸羧化酶蛋白(一种典型的胞质溶胶酶)的降解情况。只有液泡内肽酶能有效降解胞质溶胶中的酶。在总原生质体提取物中孵育时,大部分源自液泡的水解酶活性非常稳定。因此,这些蛋白质似乎特别能抵抗蛋白水解的攻击。这些结果表明,在植物中,作用于胞质溶胶酶的有效蛋白水解系统似乎位于液泡中,而蛋白质降解的选择性可能是由被降解的蛋白质的易感性及其向液泡中的转移所决定的。