Myristylation of the membrane form of a Trypanosoma brucei variant surface glycoprotein.
Myristylation of the membrane form of a Trypanosoma brucei variant surface glycoprotein.
复制标题
布氏锥虫变体表面糖蛋白膜形式的肉豆蔻酰化。
DOI：
10.1016/s0021-9258(17)43250-9
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发表时间：
1984
期刊：
影响因子：
--
通讯作者：
G. Cross
中科院分区：
文献类型：
--
作者：
M. Ferguson;G. Cross
用煮沸的洗涤剂溶液直接溶解布氏锥虫，纯化出一种布氏锥虫表面糖蛋白（VSG）。该物质表现为先前描述的糖蛋白的两亲膜形式（Cardoso de Almeida，M. L.，和Turner，M. J.（1983）Nature（伦敦）302，349-352）。对该物质的分析表明，它含有酯连接的十四烷酸（肉豆蔻酸）。在用[3 H]肉豆蔻酸对锥虫进行生物合成标记后，结果表明，作为VSG的可溶形式，从寄生虫膜上释放VSG涂层，伴随着从糖蛋白中损失肉豆蔻酸。结果表明，VSG通过共价连接的含肉豆蔻酸的脂质部分附着在寄生虫膜上。
A variant surface glycoprotein (VSG) of the parasitic protozoan Trypanosoma brucei was purified following the direct solubilization of trypanosomes in a boiling detergent solution. This material behaved as the amphiphilic membrane form of the glycoprotein previously described (Cardoso de Almeida, M. L., and Turner, M. J. (1983) Nature (Lond.) 302, 349-352). Analysis of this material showed that it contained ester-linked tetradecanoic (myristic) acid. After biosynthetic labeling of trypanosomes with [3H]myristic acid, it was shown that the release of the VSG coat from the parasite membrane, as the soluble form of the VSG, occurred concomitantly with the loss of myristic acid from the glycoprotein. The results suggest that VSG is attached to the parasite membrane via a covalently linked myristic acid-containing lipid moiety.