与大肠杆菌核糖体L11和L1蛋白等效的古细菌核糖体蛋白结构的比较。

Protein sequences & data analysis Pub Date : 1991-08-01
C Ramirez, L C Shimmin, P P Dennis, A T Matheson
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引用次数: 0

摘要

从古细菌中两种不同种类的盐杆菌(Halobacterium cutirubrum)和硫杆菌(Sulfolobus solfataricus)各自的基因结构推导出了两种核糖体蛋白的序列。这两个蛋白被发现相当于大肠杆菌的L11和L1核糖体蛋白。序列比较表明,由于c端延长了约30个残基,古细菌L11e(相当于大肠杆菌L11)蛋白比真细菌蛋白长。像大肠杆菌L11一样,古细菌L11e蛋白富含脯氨酸残基;大多数都是守恒的。L11是大肠杆菌核糖体中甲基化程度最高的蛋白。然而,在古细菌L11e蛋白中,甲基化位点通常不保守。L11与古细菌L11e蛋白序列相似性最高的区域是n端结构域。该结构域被认为在翻译终止期间与释放因子1相互作用。将古细菌L1e蛋白的氨基酸序列与真细菌大肠杆菌L1和嗜热脂肪芽孢杆菌L1e蛋白的氨基酸序列进行比较。古细菌L1e蛋白的N端和c端都稍短。高序列相似性区域(14个残基中的7个)出现在蛋白质的中心附近。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Comparison of the structure of archaebacterial ribosomal proteins equivalent to proteins L11 and L1 from Escherichia coli ribosomes.

The sequences of two ribosomal proteins from two widely divergent species of archaebacteria, Halobacterium cutirubrum and Sulfolobus solfataricus, have been deduced from the structure of their respective genes. These two proteins were found to be equivalent to the L11 and L1 ribosomal proteins of the eubacterium Escherichia coli. Sequence comparison revealed that the archaebacterial L11e (equivalent to E. coli L11) proteins are longer than the eubacterial protein due to a C-terminal extension of about 30 residues. The archaebacterial L11e proteins, like the E. coli L11, are rich in proline residues; most of these are conserved. L11 is the most highly methylated protein in the E. coli ribosome. However, sites of methylation are generally not conserved in the archaebacterial L11e proteins. The region of highest sequence similarity between L11 and the archaebacterial L11e proteins is the N-terminal domain. This domain is believed to interact with release factor 1 during termination of translation. The amino acid sequences of the archaebacterial L1e proteins were compared to the eubacterial E. coli L1 and Bacillus stearothermophilus L1e sequences. The archaebacterial L1e proteins are slightly shorter at both their N- and C-termini. A region of high sequence similarity (7 of 14 residues) occurs near the center of the proteins.

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