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一种调节微管组装和肌动蛋白聚合的新型蛋白质因子。

A new protein factor that modulates both microtubule assembly and actin polymerization.

作者信息

Nishida E

出版信息

J Biochem. 1981 Apr;89(4):1197-203.

PMID:6894751
Abstract

A 94,000-dalton protein that has been shown to modulate microtubule assembly in a Mg2+- or Ca2+-dependent manner (Nishida & Sakai (1980) J. Biochem. 88, 1577-1586) was here shown to inhibit actin polymerization. The protein factor inhibited the rate and the extent of actin polymerization under nearly physiological conditions (for example, in 3 mM MgCl2 plus 90 mM KCl at pH 6.8). The inhibitory effect was dependent on divalent cation concentration; the lower the Mg2+ concentration was, the weaker the inhibitory effect. The inhibition was stoichiometric; addition of the protein factor caused a linear decrease in the extent of actin polymerization as measured by the viscosity increase, and under optimal conditions for inhibition about an equimolar amount of the protein factor was sufficient to inhibit the actin polymerization completely. Furthermore, inclusion of the protein factor increased the critical concentration of actin required for polymerization by a concentration nearly equivalent to that of the added factor. These results suggest the formation of a 1 : 1 complex between actin and the protein factor, which does not polymerize at all. Another assay for actin polymerization, pelleting of actin filaments by ultracentrifugation, confirmed the inhibitory effect of the protein factor. In addition to the inhibitory effect on polymerization, the protein factor had the ability to depolymerize actin filaments. We have temporarily called this protein factor PI factor. It may play an important role in cell structure and function through its interactions with actin and microtubules.

摘要

一种分子量为94,000道尔顿的蛋白质,已被证明能以Mg2+或Ca2+依赖的方式调节微管组装(Nishida和Sakai,(1980) J. Biochem. 88, 1577 - 1586),在此研究中发现它能抑制肌动蛋白聚合。该蛋白质因子在接近生理条件下(例如,在pH 6.8的3 mM MgCl2加90 mM KCl中)抑制肌动蛋白聚合的速率和程度。抑制作用取决于二价阳离子浓度;Mg2+浓度越低,抑制作用越弱。这种抑制是化学计量的;加入蛋白质因子会导致肌动蛋白聚合程度随粘度增加而呈线性下降,在最佳抑制条件下,约等摩尔量的蛋白质因子足以完全抑制肌动蛋白聚合。此外,加入蛋白质因子会使聚合所需的肌动蛋白临界浓度增加,增加的浓度几乎与加入因子的浓度相当。这些结果表明肌动蛋白与蛋白质因子形成了1:1的复合物,该复合物根本不会聚合。另一种检测肌动蛋白聚合的方法,即通过超速离心沉淀肌动蛋白丝,证实了蛋白质因子的抑制作用。除了对聚合的抑制作用外,蛋白质因子还具有使肌动蛋白丝解聚的能力。我们暂时将这种蛋白质因子称为PI因子。它可能通过与肌动蛋白和微管的相互作用在细胞结构和功能中发挥重要作用。

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