Involvement of NH_2-Terminal Pro-sequence in the Production of Active Aqualysin I (a Thermophilic Serine Protease) in Escherichia coli(Biological Chemistry)
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概要
- 論文の詳細を見る
Aqualysin I is a heat-stable subtilisin-type protease produced by Thermus aquaticus YT-1. The precursor of aqualysin I consists of four domains: an NH_2-terminal signal peptide, an NH_2-terminal pro-sequence, a protease domain, and a COOH-terminal pro-sequence. In Escherichia coli cells harboring recombinant plasmid carrying the aqualysin I gene, proteolytic activity is obtained on treatment at 65℃ and mature enzyme is detected. In the case of mutant genes containing partial deletions in the NH_2-terminal pro-sequence, no proteolytic activity was detected and the precursor protein was found to be unstable in E. coli. These results indicate that the NH_2-terminal pro-sequence is required to produce the active enzyme by stabilizing the precursor structure. Amino acid substitutions in the conserved sequence of the NH_2-terminal pro-sequence found among subtilisin-type proteases made the processing faster compared with the wild type.
- 社団法人日本農芸化学会の論文
- 1991-12-23
著者
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Ohta T
Hokkaido Food Processing Res. Center Hokkaido Jpn
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Mori Hiroaki
Department Of Agricultural Chemistry The University Of Tokyo
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MATSUZAWA Hiroshi
Department of Biotechnology, The University of Tokyo
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OHTA Takahisa
Department of Agricultural Chemistry, The University of Tokyo
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Miyata Yuko
Department Of Agricultural Chemistry The University Of Tokyo
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Ohta Takahisa
Department Of Agricultural Chemistry The University Of Tokyo
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Terada Ichiro
Sea Water Science Research Laboratory Japan Tobacco Inc
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Matsuzawa H
Department Of Bioscience And Biotechnology Aomori University
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Lee Young-choon
Department Of Agricultural Chemistry The University Of Tokyo
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TERADA Ichiro
Department of Agricultural Chemistry, The University of Tokyo
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Matsuzawa Hiroshi
Department Of Biotechnology And Biotechnology Research Center The University Of Tokyo
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Matsuzawa Hiroshi
Department of Bioscience and Biotechnology, Aomori University
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MATSUZAWA Hiroshi
Department of Agricultural Chemistry, The University of Tokyo
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