Michels P A, Poliszczak A, Osinga K A, Misset O, Van Beeumen J, Wierenga R K, Borst P, Opperdoes F R
EMBO J. 1986 May;5(5):1049-56. doi: 10.1002/j.1460-2075.1986.tb04321.x.
Trypanosoma brucei contains two isoenzymes for glyceraldehyde-phosphate dehydrogenase (GAPDH); one enzyme resides in a microbody-like organelle, the glycosome, the other one is found in the cytosol. We show here that the glycosomal enzyme is encoded by two tandemly linked genes of identical sequence. These genes code for a protein of 358 amino acids, with a mol. wt of 38.9 kd. This is considerably larger than all other GAPDH proteins studied so far, including the enzyme that is located in the cytosol of the trypanosome. The glycosomal enzyme shows 52-57% homology with known sequences of GAPDH proteins from 10 other organisms, both prokaryotes and eukaryotes. The residues that are involved in NAD+ binding, catalysis and subunit contacts are well conserved between all these GAPDH molecules, including the trypanosomal one. However, the glycosomal protein of T. brucei has some distinct features. Firstly, it contains a number of insertions, 1-8 amino acids long, which are responsible for the high mol. wt of the protein. Secondly, an unusually high number of positively charged amino acids confer a high isoelectric point (pI 9.3) to the protein. Part of the additional basic residues are present in the insertions. We discuss the genomic organization of the genes for the glycosomal GAPDH and the possibility that the particular features of the protein are involved in its transfer from the cytoplasm, where it is synthesized, into the glycosome.
布氏锥虫含有两种磷酸甘油醛脱氢酶(GAPDH)同工酶;一种酶存在于类似微体的细胞器糖体中,另一种存在于细胞质中。我们在此表明,糖体酶由两个串联相连且序列相同的基因编码。这些基因编码一种含358个氨基酸的蛋白质,分子量为38.9kd。这比迄今为止研究的所有其他GAPDH蛋白都要大得多,包括位于锥虫细胞质中的那种酶。糖体酶与来自其他10种原核生物和真核生物的GAPDH蛋白已知序列具有52 - 57%的同源性。在所有这些GAPDH分子(包括锥虫的GAPDH分子)之间,参与NAD⁺结合、催化和亚基接触的残基都高度保守。然而,布氏锥虫的糖体蛋白有一些独特特征。首先,它含有一些长度为1 - 8个氨基酸的插入片段,这些片段导致了该蛋白的高分子量。其次,异常高数量的带正电荷氨基酸赋予该蛋白较高的等电点(pI 9.3)。部分额外的碱性残基存在于插入片段中。我们讨论了糖体GAPDH基因的基因组组织,以及该蛋白的特定特征可能涉及其从合成部位细胞质转移到糖体中的可能性。