Synergistic sequence contributions bias glycation outcomes.
Synergistic sequence contributions bias glycation outcomes.
复制标题
DOI:
10.1038/s41467-021-23625-8
复制
发表时间:
2021-06-03
影响因子:
16.6
通讯作者:
Scheck RA
中科院分区:
文献类型:
--
作者:
McEwen JM;Fraser S;Guir ALS;Dave J;Scheck RA
The methylglyoxal-derived hydroimidazolone isomer, MGH-1, is an abundant advanced glycation end-product (AGE) associated with disease and age-related disorders. As AGE formation occurs spontaneously and without an enzyme, it remains unknown why certain sites on distinct proteins become modified with specific AGEs. Here, we use a combinatorial peptide library to determine the chemical features that favor MGH-1. When properly positioned, tyrosine is found to play an active mechanistic role that facilitates MGH-1 formation. This work offers mechanistic insight connecting multiple AGEs, including MGH-1 and carboxyethylarginine (CEA), and reconciles the role of negative charge in influencing glycation outcomes. Further, this study provides clear evidence that glycation outcomes can be influenced through long- or medium-range cooperative interactions. This work demonstrates that these chemical features also predictably template selective glycation on full-length protein targets expressed in mammalian cells. This information is vital for developing methods that control glycation in living cells and will enable the study of glycation as a functional post-translational modification. Advanced glycation end-products (AGEs), such as methylglyoxal-derived hydroimidazolone isomer (MGH-1), are associated with disease and age-related disorders, and occur spontaneously, so it is unclear why specific protein sites become modified with specific AGEs. Here, the authors use a combinatorial peptide library to determine the chemical features that favour MGH-1 formation for short peptides and demonstrate a key role of tyrosine in this process.
登录
查看更多内容
影响因子:
4.8
作者:
Bilova, Tatiana;Paudel, Gagan;Frolov, Andrej
通讯作者:
Frolov, Andrej
影响因子:
6.1
作者:
Glomb, MA;Lang, G
通讯作者:
Lang, G
影响因子:
4.3
作者:
Johansen, Morten Bo;Kiemer, Lars;Brunak, Soren
通讯作者:
Brunak, Soren
影响因子:
4.8
作者:
Ahmed, N;Dobler, D;Thornalley, PJ
通讯作者:
Thornalley, PJ
影响因子:
4.8
作者:
Biemel, KM;Friedl, DA;Lederer, MO
通讯作者:
Lederer, MO