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首页> 外文期刊>Biochemical and Biophysical Research Communications >Detection of in vivo protein tyrosine nitration in petite mutant of Saccharomyces cerevisiae: Consequence of its formation and significance
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Detection of in vivo protein tyrosine nitration in petite mutant of Saccharomyces cerevisiae: Consequence of its formation and significance

机译:检测酿酒酵母遗传突变体的体内蛋白酪氨酸硝化:其形成与意义的结果

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Protein tyrosine nitration (PTN) is a selective post-translational modification often associated with physiological and pathophysiological conditions. Tyrosine is modified in the 3-position of the phenolic ring through the addition of a nitro group. In our previous study we first time showed that PTN occurs in vivo in Saccharomyces cerevisiae. In the present study we observed occurrence of PTN in petite mutant of S. cerevisiae which indicated that PTN is not absolutely dependent on functional mitochondria. Nitration of proteins in S. cerevisiae was also first time confirmed in immunohistochemical study using spheroplasts. Using proteosomal mutants Rpn10 Delta, Pre9 Delta, we first time showed that the fate of protein nitration in S. cerevisiae was not dependent on proteosomal clearing and probably played vital role in modulating signaling cascades. From our study it is evident that protein tyrosine nitration is a normal physiological event of S. cerevisiae. (C) 2014 Elsevier Inc. All rights reserved.
机译:蛋白质酪氨酸硝化(PTN)是通常与生理和病理生理病症相关的选择性后改性。通过加入硝基组在酚类环的3位修饰酪氨酸。在我们以前的研究中,我们第一次表明PTN发生在酿酒酵母中的体内。在本研究中,我们观察到酿酒酵母的娇小突变体中PTN的发生,这表明PTN并非绝对依赖于功能性线粒体。 S.酿酒酵母中的蛋白质硝化也是使用Spurheroplasts在免疫组织化学研究中证实。使用蛋白质体突变体RPN10δPre9δ1,我们首次表明,在酿酒酵母中蛋白质硝化的命运不依赖于蛋白质体清算,并且在调节信号级联中可能发挥至关重要作用。从我们的研究来看,显而易见的是,蛋白酪氨酸硝化是酿酒酵母的正常生理事件。 (c)2014年elsevier Inc.保留所有权利。

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