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酿酒酵母的核糖体蛋白。磷酸化和可交换蛋白。

The ribosomal proteins of Saccharomyces cerevisiae. Phosphorylated and exchangeable proteins.

作者信息

Zinker S, Warner J R

出版信息

J Biol Chem. 1976 Mar 25;251(6):1799-807.

PMID:767341
Abstract

Sixty-seven ribosomal proteins of the yeast Saccharomyces cerevisiae have been distinguished by two-dimensional polyacrylamide gel electrophoresis. Five of the ribosomal proteins are phosphorylated in vivo. One of the phosphorylated proteins appears to correspond to the phosphorylated ribosomal protein, S6, of rat liver. Another of the yeast-phosphorylated proteins, which is highly acidic, may be related to the protein L7/L12 of Escherichia coli. The phosphorylation of four of the five ribosomal proteins depends on protein synthesis. Ribosome synthesis, however, is not necessary for the phosphorylation of any of them. Three proteins of the 60 S ribosomal subunit are "exchangeable" in vivo. Two of these are phosphoproteins, one of which is the very acidic protein possibly related to L7/L12 of E. coli. The possible significance of this phosphorylated, exchangeable protein in protein synthesis is discussed.

摘要

通过二维聚丙烯酰胺凝胶电泳已区分出酿酒酵母的67种核糖体蛋白。其中5种核糖体蛋白在体内被磷酸化。其中一种磷酸化蛋白似乎与大鼠肝脏中磷酸化的核糖体蛋白S6相对应。酵母中另一种高度酸性的磷酸化蛋白可能与大肠杆菌的L7/L12蛋白有关。5种核糖体蛋白中的4种的磷酸化依赖于蛋白质合成。然而,核糖体合成对于它们中任何一种的磷酸化都不是必需的。60S核糖体亚基的3种蛋白在体内是“可交换的”。其中两种是磷蛋白,其中一种是可能与大肠杆菌的L7/L12相关的高度酸性蛋白。讨论了这种磷酸化的可交换蛋白在蛋白质合成中的可能意义。

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