酵母中产生的大麦α-淀粉酶1翻译后修饰的电喷雾质谱表征
Electrospray mass spectrometry characterization of post-translational modifications of barley alpha-amylase 1 produced in yeast.
作者信息
Søgaard M, Andersen J S, Roepstorff P, Svensson B
机构信息
Department of Chemistry, Carlsberg Laboratory, Copenhagen Valby, Denmark.
出版信息
Biotechnology (N Y). 1993 Oct;11(10):1162-5. doi: 10.1038/nbt1093-1162.
We have used electrospray mass spectrometry (ESMS) in combination with protein chemistry and genetics to delineate post-translational modifications in yeast of barley alpha-amylase 1 (AMY1), a 45 kD enzyme crucial for production of malt, an important starting material in the manufacture of beer and whisky. In addition to signal peptide processing these modifications are: (1) removal of C-terminal Arg-Ser by Kex1p, (2) glutathionylation of Cys95, (3) O-glycosylation, and (4) additional degradation of the C-terminus.
我们结合蛋白质化学和遗传学方法，使用电喷雾质谱法（ESMS）来描绘大麦α-淀粉酶1（AMY1）在酵母中的翻译后修饰情况。AMY1是一种45kD的酶，对麦芽的生产至关重要，麦芽是啤酒和威士忌酿造过程中的重要起始原料。除了信号肽加工外，这些修饰包括：（1）Kex1p去除C末端的精氨酸-丝氨酸；（2）半胱氨酸95的谷胱甘肽化；（3）O-糖基化；（4）C末端的额外降解。
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