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酵母小亚基中十四种核糖体蛋白的分离与鉴定

Isolation and characterization of fourteen ribosomal proteins from small subunits of yeast.

作者信息

Higo K, Otaka E

出版信息

Biochemistry. 1979 Sep 18;18(19):4191-6. doi: 10.1021/bi00586a024.

DOI:10.1021/bi00586a024
PMID:385049
Abstract

A method for preparation of a large amount of ribosomal subunits from Saccharomyces cerevisiae by a Ti-15 zonal rotor is described. The proteins of the small subunits (ca. 50 000 A260 units) were separated into 22 fractions by chromatography on carboxymethylcellulose columns. Fourteen proteins were then purified from the ten chromatographic fractions by filtration through Sephadex G-100 or Sephacryl S--200. The isolated proteins are YP 6, YP 7, YP 9, YP 12, YP 14', YP 14'', YP 28, YP 38, YP 45, YP 50, YP 52, YP 58, YP 63, and YP 70. The molecular weight and amino acid compositions of these proteins are presented.

摘要

本文描述了一种利用Ti-15区带转头从酿酒酵母中制备大量核糖体亚基的方法。小亚基的蛋白质（约50000 A260单位）通过羧甲基纤维素柱层析被分离成22个组分。然后通过Sephadex G-100或Sephacryl S-200过滤，从十个层析组分中纯化出14种蛋白质。分离出的蛋白质为YP 6、YP 7、YP 9、YP 12、YP 14'、YP 14''、YP 28、YP 38、YP 45、YP 50、YP 52、YP 58、YP 63和YP 70。文中给出了这些蛋白质的分子量和氨基酸组成。

相似文献

1
Isolation and characterization of fourteen ribosomal proteins from small subunits of yeast.酵母小亚基中十四种核糖体蛋白的分离与鉴定
Biochemistry. 1979 Sep 18;18(19):4191-6. doi: 10.1021/bi00586a024.
2
Isolation and characterization of twenty-three ribosomal proteins from large subunits of yeast.酵母大亚基中二十三种核糖体蛋白的分离与鉴定
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Comparison of amino acid compositions of mitochondrial and cytoplasmic ribosomal proteins of Saccharomyces cerevisiae.酿酒酵母线粒体和细胞质核糖体蛋白的氨基酸组成比较。
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Proteins of yeast ribosomal subunits: number and general properties.酵母核糖体亚基的蛋白质：数量与一般特性
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The isolation of eukaryotic ribosomal proteins. The purification and characterization of the 40 S ribosomal subunit proteins S2, S3, S4, S5, S6, S7, S8, S9, S13, S23/S24, S27, and S28.真核生物核糖体蛋白的分离。40S核糖体亚基蛋白S2、S3、S4、S5、S6、S7、S8、S9、S13、S23/S24、S27和S28的纯化与特性分析。
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A rapid and preparative method for the separation of yeast ribosomal proteins by using high-performance liquid chromatography.一种利用高效液相色谱法分离酵母核糖体蛋白的快速制备方法。
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Isolation of eukaryotic ribosomal proteins: purification and characterization of S25 and L16.真核生物核糖体蛋白的分离：S25和L16的纯化与特性分析
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Yeast ribosomal proteins. VIII. Isolation of two proteins and sequence characterization of twenty-four proteins from cytoplasmic ribosomes.酵母核糖体蛋白。VIII. 从细胞质核糖体中分离出两种蛋白质并对24种蛋白质进行序列表征。
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引用本文的文献

1
Genetic and biochemical characterization of antisuppressor mutants in the yeast Saccharomyces cerevisiae.酵母酿酒酵母中反抑制突变体的遗传和生化特性。
Curr Genet. 1981 Dec;4(3):197-204. doi: 10.1007/BF00420499.
2
Yeast ribosomal proteins. VIII. Isolation of two proteins and sequence characterization of twenty-four proteins from cytoplasmic ribosomes.酵母核糖体蛋白。VIII. 从细胞质核糖体中分离出两种蛋白质并对24种蛋白质进行序列表征。
Mol Gen Genet. 1984;195(3):544-6. doi: 10.1007/BF00341461.
3
Ribosomal proteins of Thermomyces lanuginosus--characterisation by two-dimensional gel electrophoresis and differential disassembly.
嗜热栖热放线菌的核糖体蛋白——通过二维凝胶电泳和差异拆卸进行表征
Mol Cell Biochem. 1995 Feb 9;143(1):21-34. doi: 10.1007/BF00925923.
4
Yeast ribosomal proteins: VII. Cytoplasmic ribosomal proteins from Schizosaccharomyces pombe.酵母核糖体蛋白：VII. 来自粟酒裂殖酵母的细胞质核糖体蛋白。
Mol Gen Genet. 1983;191(3):519-24. doi: 10.1007/BF00425772.
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Yeast ribosomal protein S33 is encoded by an unsplit gene.酵母核糖体蛋白S33由一个未分裂的基因编码。
Nucleic Acids Res. 1983 Nov 25;11(22):7759-68. doi: 10.1093/nar/11.22.7759.
6
A rapid and preparative method for the separation of yeast ribosomal proteins by using high-performance liquid chromatography.一种利用高效液相色谱法分离酵母核糖体蛋白的快速制备方法。
Biochem J. 1987 Jun 15;244(3):523-32. doi: 10.1042/bj2440523.
7
Sequence and functional similarity between a yeast ribosomal protein and the Escherichia coli S5 ram protein.酵母核糖体蛋白与大肠杆菌S5 ram蛋白之间的序列和功能相似性。
Mol Cell Biol. 1990 Dec;10(12):6544-53. doi: 10.1128/mcb.10.12.6544-6553.1990.
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Yeast ribosomal proteins: XII. YS11 of Saccharomyces cerevisiae is a homologue to E. coli S4 according to the gene analysis.酵母核糖体蛋白：十二。根据基因分析，酿酒酵母的YS11是大肠杆菌S4的同源物。
Nucleic Acids Res. 1991 May 25;19(10):2603-8. doi: 10.1093/nar/19.10.2603.