Cleaning up in the endoplasmic reticulum: ubiquitin in charge.

Cleaning up in the endoplasmic reticulum: ubiquitin in charge.
复制标题

DOI:
10.1038/nsmb.2793
复制
发表时间:
2014-04
影响因子:
16.8
通讯作者:
Ye, Yihong
Ye, Yihong
中科院分区:
生物学1区
文献类型:
--
作者:
Christianson, John C.;Ye, Yihong

文献摘要

参考文献

被引文献

相似文献

真核生物内质网 (ER) 通过进化保守的 ER 相关降解 (ERAD) 途径消除不需要的蛋白质,从而维持蛋白质稳态。在 ERAD 过程中,成熟缺陷和多余的多肽通过逆转位过程从 ER 腔和/或脂质双层中排出,并最终被蛋白酶体降解。 ERAD 机制的一个组成部分是泛素系统,由泛素修饰剂和在缀合底物上组装、加工和结合泛素链的因子组成。除了简单地标记多肽进行降解之外,泛素系统在功能上与逆向易位机制交织在一起,以将多肽转运穿过内质网膜。
The eukaryotic endoplasmic reticulum (ER) maintains protein homeostasis by eliminating unwanted proteins through the evolutionarily conserved ER-associated degradation (ERAD) pathway. During ERAD, maturation-defective and surplus polypeptides are evicted from the ER lumen and/or lipid bilayer through the process of retrotranslocation and ultimately degraded by the proteasome. An integral facet of the ERAD mechanism is the ubiquitin system, composed of the ubiquitin modifier and the factors for assembling, processing and binding ubiquitin chains on conjugated substrates. Beyond simply marking polypeptides for degradation, the ubiquitin system is functionally intertwined with retrotranslocation machinery to transport polypeptides across the ER membrane.
DOI: 10.1016/j.molcel.2013.07.013
发表时间: 2013-08-08
期刊: MOLECULAR CELL
影响因子: 16
作者:
Feigel, Matthias J.;Hendershot, Linda M.
通讯作者: Hendershot, Linda M.
DOI: 10.1016/j.molcel.2009.05.010
发表时间: 2009-06-26
期刊: MOLECULAR CELL
影响因子: 16
作者:
Das, Ranabir;Mariano, Jennifer;Tsai, Yien Che;Kalathur, Ravi C.;Kostova, Zlatka;Li, Jess;Tarasov, Sergey G.;McFeeters, Robert L.;Altieri, Amanda S.;Ji, Xinhua;Byrd, R. Andrew;Weissman, Allan M.
通讯作者: Weissman, Allan M.
DOI: 10.1038/nsb972
发表时间: 2003-10-01
期刊: NATURE STRUCTURAL BIOLOGY
影响因子: --
作者:
DeLaBarre, B;Brunger, AT
通讯作者: Brunger, AT
DOI: 10.1016/j.molcel.2013.04.005
发表时间: 2013-05-23
期刊: MOLECULAR CELL
影响因子: 16
作者:
Bagola, Katrin;von Delbrueck, Maximilian;Sommer, Thomas
通讯作者: Sommer, Thomas
DOI: 10.1091/mbc.e13-06-0332
发表时间: 2013-11
影响因子: 3.3
作者:
Bernardi KM;Williams JM;Inoue T;Schultz A;Tsai B
通讯作者: Tsai B