PRESENCE OF CITRULLINE IN A MYELIN PROTEIN FRACTION
PRESENCE OF CITRULLINE IN A MYELIN PROTEIN FRACTION
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DOI：
10.1016/0014-5793(71)80043-1
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发表时间：
1971-01-01
期刊：
影响因子：
3.5
通讯作者：
MOSCARELLO, MA
中科院分区：
文献类型：
--
作者：
FINCH, PR;WOOD, DD;MOSCARELLO, MA
瓜氨酸通常不是蛋白质的一种成分。然而，Steinert、Harding和Rogers [1，2]已将瓜氨酸确定为毛囊内根鞘蛋白质以及毛纤维和豪猪刺髓质细胞蛋白质的一种成分。Rogers [1，2]已分离出L瓜氨酸组分，并通过红外光谱、纸层析和Gamin0酸氧化酶氧化对其进行了鉴定。他还表明，瓜氨酸可以通过枯草杆菌蛋白酶消化从蛋白质中释放出来，并鉴定了含瓜氨酸的肽。在我们的工作中，瓜氨酸首先在从正常人髓磷脂中分离的蛋白质组分的酸水解产物中发现。通过直接量热法测定未水解蛋白质中的瓜氨酸进行了混淆。该蛋白质材料的链霉蛋白酶消化显示瓜氨酸从蛋白质中释放。释放的瓜氨酸在SephadexG15柱上分离并通过比色法鉴定。
The amino acid citrulline is not generally found as a component of protein. However, Steinert, Harding and Rogers [1, 2] have identified citrulline as a constituent of proteins from the inner root sheath of hair follicles, and of proteins from cells of the medulla of hair fibers and porcupine quills. Rogers [1, 2] has isolated the Lcitrulline component and identified it by IR spectroscopy, paper chromatography and oxidation with Gamin0 acid oxidase. He has also shown that citrulline can be released from the protein by digestion with subtilisin, and has identified citrulline-containing peptides. In our work, citrulline was first found in acid hydrolysates of a protein fraction isolated from normal human myelin. This was confumed by a direct calorimetric determination of citrulline in the nonhydrolysed protein. Pronase digestion of this protein material showed that citrulline was released from the protein. The released citrulline was separated on a Sephadex Gl 5 column and identified colorimetritally.