Retention of chimeric Tat2-Gap1 permease in the endoplasmic reticulum induces unfolded protein response in Saccharomyces cerevisiae.
Retention of chimeric Tat2-Gap1 permease in the endoplasmic reticulum induces unfolded protein response in Saccharomyces cerevisiae.
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在内质网中保留嵌合 Tat2-Gap1 通透酶可诱导酿酒酵母中的未折叠蛋白反应。
DOI:
10.1093/femsyr/fov044
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发表时间:
2015
影响因子:
3.2
通讯作者:
F.
中科院分区:
文献类型:
--
作者:
Mochizuki;T.;Kimata;Y.;Uemura;S. and Abe;F.
InSaccharomyces cerevisiae, high-affinity tryptophan import is performed by subtle mechanisms involving tryptophan permease Tat2. We have shown that Tat2 requires 15 amino acid residues in the transmembrane domains (TMDs) for its import activity, whereas leucine permease Bap2 requires only seven corresponding residues for its leucine import. For this reason, the structure of Tat2 is elaborately designed to transport the hydrophobic and bulky tryptophan. Newly synthesized cell surface proteins first undergo endoplasmic reticulum (ER)-associated quality check before entering the secretory pathway. In this study, we used domain replacement with general amino acid permease Gap1 to show that Tat2 chimeric proteins were dysfunctional when TMD10 or TMD11 was replaced. These chimeras formed large 270–800-kDa protein complexes and were stably retained in the ER membrane without efficient degradation. In contrast, Tat2 chimeras of TMD9 or TMD12 retained some of their tryptophan import activity and underwent vacuolar degradation as observed with wild-type Tat2. Thus, ours results suggest that TMD10 and TMD11 are essential for the correct folding of Tat2, probably because of their interdomain interactions. Notably, overexpression of Tat2–Gap1 chimera of TMD10 activated the unfolded protein response (UPR) element-lacZreporter, suggesting that ER retention of the protein aggregates induces the UPR.
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影响因子:
2.6
作者:
H. Sychrová;M. Chevallier
通讯作者:
M. Chevallier
影响因子:
3.3
作者:
Kawahara, T;Yanagi, H;Mori, K
通讯作者:
Mori, K
DOI:
10.1083/jcb.200408106
发表时间:
2005-01-03
期刊:
The Journal of cell biology
影响因子:
--
作者:
Kota J;Ljungdahl PO
通讯作者:
Ljungdahl PO
影响因子:
3.5
作者:
Tanaka,J;Fink,GR
通讯作者:
Fink,GR
影响因子:
3.7
作者:
Merhi A;Gérard N;Lauwers E;Prévost M;André B
通讯作者:
André B