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酿酒酵母中液泡蛋白酶A和B的体内生物合成。

In vivo biosynthesis of the vacuolar proteinases A and B in the yeast Saccharomyces cerevisiae.

作者信息

Mechler B, Müller M, Müller H, Meussdoerffer F, Wolf D H

出版信息

J Biol Chem. 1982 Oct 10;257(19):11203-6.

PMID:6749836
Abstract

Proteinase A and proteinase B, two vacuolar enzymes in Saccharomyces cerevisiae, are synthesized as larger precursors with apparent molecular weights of approximately 52,000 and 42,000, respectively. These precursor molecules are processed to their mature forms of 42,000 molecular weight for proteinase A and 33,000 molecular weight for proteinase B. In the presence of tunicamycin, an inhibitor of the synthesis of protein-asparagine linked carbohydrate moieties, two smaller molecular forms each of precursor and mature proteinase A were synthesized, indicating that proteinase A contains N-linked carbohydrate which is apparently not required for processing. Tunicamycin interferes also with the glycosylation of the proteinase B precursor, whereas no unglycosylated mature proteinase B could be detected.

摘要

蛋白酶A和蛋白酶B是酿酒酵母中的两种液泡酶,它们最初以较大的前体形式合成,其表观分子量分别约为52,000和42,000。这些前体分子被加工成分子量为42,000的成熟形式的蛋白酶A和分子量为33,000的成熟形式的蛋白酶B。在衣霉素(一种蛋白质-天冬酰胺连接的碳水化合物部分合成的抑制剂)存在的情况下,合成了两种分子量较小的前体和成熟蛋白酶A,这表明蛋白酶A含有N-连接的碳水化合物,而这显然不是加工所必需的。衣霉素也会干扰蛋白酶B前体的糖基化,而未检测到未糖基化的成熟蛋白酶B。

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