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酿酒酵母蛋白质合成起始因子eIF-4E的纯化与特性分析

Purification and characterization of protein synthesis initiation factor eIF-4E from the yeast Saccharomyces cerevisiae.

作者信息

Altmann M, Edery I, Sonenberg N, Trachsel H

出版信息

Biochemistry. 1985 Oct 22;24(22):6085-9. doi: 10.1021/bi00343a009.

Abstract

A 24 000-dalton protein [yeast eukaryotic initiation factor 4E (eIF-4E)] was purified from yeast Saccharomyces cerevisiae postribosomal supernatant by m7GDP-agarose affinity chromatography. The protein behaves very similarly to mammalian protein synthesis initiation factor eIF-4E with respect to binding to and elution from m7GDP-agarose columns and cross-linking to oxidized reovirus mRNA cap structures. Yeast eIF-4E is required for translation as shown by the strong and specific inhibition of cell-free translation in a yeast extract by a monoclonal antibody directed against yeast eIF-4E.

摘要

通过m7GDP-琼脂糖亲和层析从酿酒酵母核糖体后上清液中纯化出一种24000道尔顿的蛋白质[酵母真核生物起始因子4E(eIF-4E)]。该蛋白质在与m7GDP-琼脂糖柱结合、洗脱以及与氧化呼肠孤病毒mRNA帽结构交联方面,其行为与哺乳动物蛋白质合成起始因子eIF-4E非常相似。如针对酵母eIF-4E的单克隆抗体对酵母提取物中无细胞翻译的强烈且特异性抑制所示,酵母eIF-4E是翻译所必需的。

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