Mapping the myristoylome through a complete understanding of protein myristoylation biochemistry

IF 14 1区 医学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Carmela Giglione, Thierry Meinnel
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引用次数: 11

Abstract

Protein myristoylation is a C14 fatty acid modification found in all living organisms. Myristoylation tags either the N-terminal alpha groups of cysteine or glycine residues through amide bonds or lysine and cysteine side chains directly or indirectly via glycerol thioester and ester linkages. Before transfer to proteins, myristate must be activated into myristoyl coenzyme A in eukaryotes or, in bacteria, to derivatives like phosphatidylethanolamine. Myristate originates through de novo biosynthesis (e.g., plants), from external uptake (e.g., human tissues), or from mixed origins (e.g., unicellular organisms). Myristate usually serves as a molecular anchor, allowing tagged proteins to be targeted to membranes and travel across endomembrane networks in eukaryotes. In this review, we describe and discuss the metabolic origins of protein-bound myristate. We review strategies for in vivo protein labeling that take advantage of click-chemistry with reactive analogs, and we discuss new approaches to the proteome-wide discovery of myristate-containing proteins. The machineries of myristoylation are described, along with how protein targets can be generated directly from translating precursors or from processed proteins. Few myristoylation catalysts are currently described, with only N-myristoyltransferase described to date in eukaryotes. Finally, we describe how viruses and bacteria hijack and exploit myristoylation for their pathogenicity.

通过对蛋白质肉豆蔻酰化生物化学的全面了解来绘制肉豆蔻酰化的图谱
肉豆蔻酰基化是一种存在于所有生物体内的C14脂肪酸修饰。肉豆肉酰化通过酰胺键标记半胱氨酸或甘氨酸残基的n端α基团,或通过甘油硫酯和酯键直接或间接标记赖氨酸和半胱氨酸侧链。在转化为蛋白质之前,肉豆蔻酸酯必须在真核生物中被激活为肉豆蔻酰基辅酶A,或者在细菌中被激活为磷脂酰乙醇胺等衍生物。肉豆蔻酸盐可通过新生生物合成(如植物)、外部摄取(如人体组织)或混合来源(如单细胞生物)产生。肉豆蔻酸酯通常作为一个分子锚,允许标记的蛋白质被靶向到膜上,并穿越真核生物的膜网络。在这篇综述中,我们描述和讨论了蛋白质结合肉豆蔻酸盐的代谢起源。我们回顾了利用反应性类似物的点击化学的体内蛋白质标记策略,并讨论了在蛋白质组范围内发现含有肉豆酸酯的蛋白质的新方法。描述了肉豆肉酰化的机制,以及如何从翻译前体或加工蛋白质直接产生蛋白质靶标。目前很少有肉豆蔻酰基化催化剂被描述,只有n -肉豆蔻酰基转移酶在真核生物中被描述。最后,我们描述了病毒和细菌如何劫持和利用肉豆肉酰化来实现它们的致病性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Progress in lipid research
Progress in lipid research 生物-生化与分子生物学
CiteScore
24.50
自引率
2.20%
发文量
37
审稿时长
14.6 weeks
期刊介绍: The significance of lipids as a fundamental category of biological compounds has been widely acknowledged. The utilization of our understanding in the fields of biochemistry, chemistry, and physiology of lipids has continued to grow in biotechnology, the fats and oils industry, and medicine. Moreover, new aspects such as lipid biophysics, particularly related to membranes and lipoproteins, as well as basic research and applications of liposomes, have emerged. To keep up with these advancements, there is a need for a journal that can evaluate recent progress in specific areas and provide a historical perspective on current research. Progress in Lipid Research serves this purpose.
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