Capturing protein communities by structural proteomics in a thermophilic eukaryote.
Capturing protein communities by structural proteomics in a thermophilic eukaryote.
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DOI：
10.15252/msb.20167412
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发表时间：
2017-07-25
影响因子：
9.9
通讯作者：
Gavin AC
中科院分区：
文献类型：
--
作者：
Kastritis PL;O'Reilly FJ;Bock T;Li Y;Rogon MZ;Buczak K;Romanov N;Betts MJ;Bui KH;Hagen WJ;Hennrich ML;Mackmull MT;Rappsilber J;Russell RB;Bork P;Beck M;Gavin AC
将蛋白质排列成复合物是许多细胞功能的关键组织原则。虽然许多复合物的拓扑结构已经被系统地孤立分析，但它们的原位分子社会学仍然难以捉摸。在这里，我们表明，真核嗜热毛壳菌，粗细胞提取物保留细胞组织的基本原则。使用结构蛋白质组学方法，我们同时表征了这些提取物中三分之一的嗜热梭菌蛋白质组的丰度、相互作用和结构。我们确定了27个不同的蛋白质群落，其中包括108个相互连接的复合物，它们动态地相互关联，并从细胞中的紧密接近中受益。此外，我们研究了这些提取物中的脂肪酸合酶的结构，通过cryoEM，这揭示了多种灵活的状态的酶，以适应其与其他复合物的关联，从而举例说明需要在原位研究。由于被捕获的蛋白质群落的组成部分是已知的-在蛋白质和复合物水平-这项研究构成了另一个步骤，朝着亚细胞组织的分子理解。
The arrangement of proteins into complexes is a key organizational principle for many cellular functions. Although the topology of many complexes has been systematically analyzed in isolation, their molecular sociology in situ remains elusive. Here, we show that crude cellular extracts of a eukaryotic thermophile, Chaetomium thermophilum, retain basic principles of cellular organization. Using a structural proteomics approach, we simultaneously characterized the abundance, interactions, and structure of a third of the C. thermophilum proteome within these extracts. We identified 27 distinct protein communities that include 108 interconnected complexes, which dynamically associate with each other and functionally benefit from being in close proximity in the cell. Furthermore, we investigated the structure of fatty acid synthase within these extracts by cryoEM and this revealed multiple, flexible states of the enzyme in adaptation to its association with other complexes, thus exemplifying the need for in situ studies. As the components of the captured protein communities are known—at both the protein and complex levels—this study constitutes another step forward toward a molecular understanding of subcellular organization.
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DOI：
10.1016/j.bbagrm.2014.07.022
发表时间：
2014-11
影响因子：
4.7
作者：
Fleming, Alastair B.;Beggs, Suzanne;Church, Michael;Tsukihashi, Yoshihiro;Pennings, Sari
通讯作者：
Pennings, Sari
影响因子：
56.9
作者：
DUVE, CD
通讯作者：
DUVE, CD
影响因子：
64.8
作者：
Gavin, AC;Bösche, M;Superti-Furga, G
通讯作者：
Superti-Furga, G
影响因子：
56.9
作者：
Jenni, Simon;Leibundgut, Marc;Ban, Nenad
通讯作者：
Ban, Nenad
影响因子：
64.8
作者：
Hoffmann NA;Jakobi AJ;Moreno-Morcillo M;Glatt S;Kosinski J;Hagen WJ;Sachse C;Müller CW
通讯作者：
Müller CW