Simeon A, Egner R, Gascon S, Suarez-Rendueles P
Departamento de Biología Funcional, Universidad de Oviedo, Spain.
Yeast. 1995 Mar;11(3):271-82. doi: 10.1002/yea.320110309.
Vacuolar carboxypeptidase Y of Saccharomyces cerevisiae (CPYsc) has been expressed in a Schizosaccharomyces pombe strain devoid of the endogenous equivalent peptidase, employing a 2 mu derived plasmid. Immunoblot analysis revealed that CPYsc produced in the fission yeast has a higher molecular mass than mature CPYsc produced by the budding yeast. CPYsc is glycosylated when expressed in S. pombe and uses four N-linked glycosylation sites as shown by endoglycosidase H digestion. Carbohydrate removal leads to a protein moiety which is indistinguishable in size from deglycosylated CPYsc produced by S. cerevisiae. CPYsc isolated from S. pombe soluble extracts is enzymatically active and thus is presumed to undergo correct proteolytic maturation. Subcellular fractionation experiments showed a cofractionation of CPYsc with the S. pombe endoproteinases PrA and PrB, suggesting that the protein is correctly sorted to the vacuole and that these peptidases might be responsible for zymogen activation.
酿酒酵母的液泡羧肽酶Y(CPYsc)已在缺乏内源性等效肽酶的粟酒裂殖酵母菌株中表达,采用的是一种源自2μm的质粒。免疫印迹分析表明,在裂殖酵母中产生的CPYsc比在芽殖酵母中产生的成熟CPYsc具有更高的分子量。CPYsc在粟酒裂殖酵母中表达时会发生糖基化,并且如内切糖苷酶H消化所示,它使用四个N-连接糖基化位点。去除碳水化合物会产生一个蛋白质部分,其大小与酿酒酵母产生的去糖基化CPYsc无法区分。从粟酒裂殖酵母可溶性提取物中分离出的CPYsc具有酶活性,因此推测其经历了正确的蛋白水解成熟过程。亚细胞分级分离实验表明,CPYsc与粟酒裂殖酵母内肽酶PrA和PrB共分级,这表明该蛋白被正确分选到液泡中,并且这些肽酶可能负责酶原激活。