Structural characteristics of Heparan sulfate required for the binding with the virus processing Enzyme Furin.
Structural characteristics of Heparan sulfate required for the binding with the virus processing Enzyme Furin.
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DOI:
10.1007/s10719-021-10018-8
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发表时间:
2022-06
影响因子:
3
通讯作者:
Qiu H
中科院分区:
文献类型:
--
作者:
Zeng J;Meng Y;Chen SY;Zhao G;Wang L;Zhang EX;Qiu H
Furin is one of the nine-member proprotein convertase family. Furin cleaves proteins with polybasic residues, which includes many viral glycoproteins such as SARS-Cov-2 spike protein. The cleavage is required for the activation of the proteins. Currently, the mechanisms that regulate Furin activity remain largely unknown. Here we demonstrated that Furin is a novel heparin/heparan sulfate binding protein by the use of biochemical and genetic assays. The KD is 9.78 nM based on the biolayer interferometry assay. Moreover, we found that sulfation degree, site-specific sulfation (N-sulfation and 3-O-sulfation), and iduronic acid are the major structural determinants for the binding. Furthermore, we found that heparin inhibits the enzymatic activity of Furin when pre-mixes heparin with either Furin or Furin substrate. We also found that the Furin binds with cells of different origin and the binding with the cells of lung origin is the strongest one. These data could advance our understanding of the working mechanism of Furin and will benefit the Furin based drug discovery such as inhibitors targeting the interaction between heparan sulfate and Furin for inhibition of viral infection. The online version contains supplementary material available at 10.1007/s10719-021-10018-8.
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影响因子:
6.7
作者:
Papa G;Mallery DL;Albecka A;Welch LG;Cattin-Ortolá J;Luptak J;Paul D;McMahon HT;Goodfellow IG;Carter A;Munro S;James LC
通讯作者:
James LC
影响因子:
6.7
作者:
Mycroft-West, Courtney J.;Su, Dunhao;Skidmore, Mark A.
通讯作者:
Skidmore, Mark A.
DOI:
10.1073/pnas.95.10.5762
发表时间:
1998-05-12
影响因子:
11.1
作者:
Volchkov, VE;Feldmann, H;Klenk, HD
通讯作者:
Klenk, HD
影响因子:
3.1
作者:
Lee, Mee Jeong
通讯作者:
Lee, Mee Jeong
影响因子:
7.6
作者:
Kim, So Young;Jin, Weihua;Linhardt, Robert J.
通讯作者:
Linhardt, Robert J.