豆蔻酰化

豆蔻酰化(英語:Myristoylation)是一种蛋白质翻译后修饰方式,豆蔻酰基基团来自于肉豆蔻酸共价结合到肽链N-末端甘氨酸残基的α-氨基[1]肉豆蔻酸是一种14-碳饱和脂肪酸(14:0) ,或称为“正十四烷酸”(n-Tetradecanoic acid)。豆蔻酰化这种翻译后修饰方式被称为“共翻译修饰”(co-translationally),在细胞质中由N-豆蔻酰转移酶完成[2],是最常见的脂肪酰化反应[3],普遍存在于各种真核生物[4],与蛋白-蛋白相互作用、蛋白-脂质相互作用有关[5]

肉豆蔻酸(1-十四烷酸)是豆蔻酰化中加到氨基酸残基上的基团
豆蔻酰化的过程:肉豆蔻酸辅酶A通过乙酰辅酶A合成酶转化为肉豆蔻酸辅酶A,再通过N-豆蔻酰转移酶转移到新生成肽链N-末端甘氨酸上,这种翻译后修饰方式称为“共翻译修饰”

参考文献编辑

  1. ^ Cox, David L. Nelson, Michael M. Lehninger principles of biochemistry  4th. New York: W.H. Freeman. 2005. ISBN 978-0716743392. 
  2. ^ Tamanoi, edited by Fuyuhiko; Sigman, David S. Protein lipidation 3rd. San Diego, CA: Academic Press. 2001. ISBN 978-0-12-122722-7. 
  3. ^ Mohammadzadeh, Fatemeh; Hosseini, Vahid; Mehdizadeh, Amir; Dani, Christian; Darabi, Masoud. A method for the gross analysis of global protein acylation by gas-liquid chromatography. IUBMB Life. 2018-11-30, 71 (3): 340–346. ISSN 1521-6543. PMID 30501005. doi:10.1002/iub.1975  (英语). 
  4. ^ Kara, UA; Stenzel, DJ; Ingram, LT; Bushell, GR; Lopez, JA; Kidson, C. Inhibitory monoclonal antibody against a (myristylated) small-molecular-weight antigen from Plasmodium falciparum associated with the parasitophorous vacuole membrane.. Infection and Immunity. Apr 1988, 56 (4): 903–9. PMC 259388 . PMID 3278984. doi:10.1128/IAI.56.4.903-909.1988. 
  5. ^ Farazi, T. A. The Biology and Enzymology of Protein N-Myristoylation. Journal of Biological Chemistry. 29 August 2001, 276 (43): 39501–39504. PMID 11527981. doi:10.1074/jbc.R100042200 . 


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