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Lon介导的大肠杆菌UmuD诱变蛋白的蛋白水解作用:体外降解及蛋白水解所需残基的鉴定

Lon-mediated proteolysis of the Escherichia coli UmuD mutagenesis protein: in vitro degradation and identification of residues required for proteolysis.

作者信息

Gonzalez M, Frank E G, Levine A S, Woodgate R

机构信息

Section on DNA Replication, Repair, and Mutagenesis, National Institute of Child Health and Human Development, National Institutes of Health, Bethesda, Maryland 20892-2725 USA.

出版信息

Genes Dev. 1998 Dec 15;12(24):3889-99. doi: 10.1101/gad.12.24.3889.

Abstract

Most SOS mutagenesis in Escherichia coli is dependent on the UmuD and UmuC proteins. Perhaps as a consequence, the activity of these proteins is exquisitely regulated. The intracellular level of UmuD and UmuC is normally quite low but increases dramatically in lon- strains, suggesting that both proteins are substrates of the Lon protease. We report here that the highly purified UmuD protein is specifically degraded in vitro by Lon in an ATP-dependent manner. To identify the regions of UmuD necessary for Lon-mediated proteolysis, we performed 'alanine-stretch' mutagenesis on umuD and followed the stability of the mutant protein in vivo. Such an approach allowed us to localize the site(s) within UmuD responsible for Lon-mediated proteolysis. The primary signal is located between residues 15 and 18 (FPLF), with an auxiliary site between residues 26 and 29 (FPSP), of the amino terminus of UmuD. Transfer of the amino terminus of UmuD (residues 1-40) to an otherwise stable protein imparts Lon-mediated proteolysis, thereby indicating that the amino terminus of UmuD is sufficient for Lon recognition and the ensuing degradation of the protein.

摘要

大肠杆菌中的大多数SOS诱变依赖于UmuD和UmuC蛋白。也许因此,这些蛋白的活性受到精确调控。UmuD和UmuC的细胞内水平通常相当低,但在lon-菌株中会急剧增加,这表明这两种蛋白都是Lon蛋白酶的底物。我们在此报告,高度纯化的UmuD蛋白在体外被Lon以ATP依赖的方式特异性降解。为了确定UmuD中Lon介导的蛋白水解所必需的区域,我们对umuD进行了“丙氨酸延伸”诱变,并追踪了突变蛋白在体内的稳定性。这种方法使我们能够定位UmuD中负责Lon介导的蛋白水解的位点。主要信号位于UmuD氨基末端的第15至18位残基(FPLF)之间,辅助位点位于第26至29位残基(FPSP)之间。将UmuD的氨基末端(第1至40位残基)转移到另一种原本稳定的蛋白上会赋予Lon介导的蛋白水解作用,从而表明UmuD的氨基末端足以被Lon识别并导致该蛋白随后被降解。

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