Disulfide linkages in a heat-stable enterotoxin (STP) produced by a porcine strain of enterotoxigenic Escherichia coli.

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概要

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• Heat-stable enterotoxins, produced by various enteric bacteria such as enterotoxigenic <I>Escherichia coli</I>, <I>Yersinia enterocolitica</I>, and <I>Vibrio cholerae</I> non-01, have common segments consisting of 13 amino acid residues (T. Takao et al., <I>FEBS Lett.</I>, <B>193</B>, 250 (1985)). These segments have full enterotoxigenic activity and are bound by three intramolecular disulfide bonds. The linkages of these three disulfide bonds in a heat-stable enterotoxin (ST<SUB>p</SUB>) produced by a porcine strain of enterotoxigenic <I>E. coli</I> were determined to be<BR>(<U>Remark: Graphics omitted.</U>)<BR>by stepwise and selective formation of disulfide bonds using different types of removable protecting groups for Cys residues. These disulfide linkages were identical with those of a heat-stable enterotoxin (ST<SUB>h</SUB>) produced by a human strain of enterotoxigenic <I>E. coli</I> (Y. Shimonishi et al., <I>FEBS Lett.</I>, <B>215</B>, 165 (1987)).

• 公益社団法人 日本化学会の論文

著者

• Shimonishi Yasutsugu

  Institute For Protein Research Osaka University

• Hidaka Yuji

  Institute For Protein Research Osaka University

• KUBOTA Hirokazu

  Institute for Drug Discovery Research, Yamanouchi Pharmaceutical Co., Ltd.,

• Yoshimura Shoko

  Institute For Protein Research Osaka University

• Takeda Yoshifumi

  The Institute of Medical Science, The University of Tokyo

• Kubota Hirokazu

  Institute for Protein Research, Osaka University

• Ito Hideaki

  The Institute of Medical Science, The University of Tokyo

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