酵母核糖体蛋白的修饰。甲基化。
Modification of yeast ribosomal proteins. Methylation.
作者信息
Kruiswijk T, Kunst A, Planta R J, Mager W H
出版信息
Biochem J. 1978 Oct 1;175(1):221-5. doi: 10.1042/bj1750221.
Abstract
Two-dimensional polyacrylamide-gel electrophoretic analysis of yeast ribosomal proteins uniformly labelled in vivo with [methyl-3H]methionine and [1-14C]methionine revealed that four ribosomal proteins are methylated, i.e. proteins S31, S32, L15 and L41. Lysine and arginine appear to be the predominant acceptors of the methyl groups. The degree of methylation ranges from 0.09 to 0.20 methyl group per modified ribosomal protein species.
摘要
对在体内用[甲基-³H]甲硫氨酸和[1-¹⁴C]甲硫氨酸均匀标记的酵母核糖体蛋白进行二维聚丙烯酰胺凝胶电泳分析，结果显示有四种核糖体蛋白被甲基化，即蛋白S31、S32、L15和L41。赖氨酸和精氨酸似乎是甲基的主要受体。每个修饰的核糖体蛋白种类的甲基化程度在0.09至0.20个甲基之间。
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