酵母中米曲霉碱性蛋白酶的自身蛋白水解过程及加工依赖性分泌

H. Tatsumi, S. Murakami, Y. Ogawa, A. Masaki, Y. Ishida, K. Murakami, H. Kawabe, H. Arimura, E. Nakano, H. Motai
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引用次数: 4

摘要

visiae,引导酶活性的Alp分泌到培养基中,其n端与天然Alp相同,证明121个氨基酸的prepro区域在酵母中被正确加工。2)推断出的prepro区域n端约20个氨基酸的pre区域被信号肽酶通过内质网腔的易位消除,但尚不确定剩余的pro区域是如何被加工的。两种可选择的机制,自身蛋白水解和加工酶的参与,可以考虑在蛋白酶的加工。关于加工
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Autoproteolytic Processing and Processing-dependent Secretion of Aspergillus oryzae Alkaline Protease in Yeast
visiae, directed the secretion of enzymatically active Alp into culture medium with its N-terminus identical to that of native Alp, demonstrating that the prepro region of 121 amino acids was processed correctly in the yeast.2) The deduced pre region of around 20 amino acids at the N-terminus of the prepro region is thought to be eliminated through translocation across the endoplasmic reticulum lumen by a signal peptidase, but it is not certain how the remaining pro region is processed. Two alternative mechanisms, autoproteolysis and the involvement of a processing enzyme, can be considered in the processing of proteases. With regard to the processing
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