The conversion of prothrombin to thrombin. I. Characterization of the reaction products formed during the activation of bovine prothrombin.

The conversion of prothrombin to thrombin. I. Characterization of the reaction products formed during the activation of bovine prothrombin.
复制标题

凝血酶原转化为凝血酶。

DOI:
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发表时间:
1974
影响因子:
4.8
通讯作者:
C. Jackson
C. Jackson
中科院分区:
生物学2区
文献类型:
--
作者:
W. Owen;C. Esmon;C. Jackson

文献摘要

被引文献

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摘要凝血酶原(分子质量72,000~74,000)被激活的凝血因子X、因子V和磷脂完全激活,形成凝血酶(分子质量37,000)和两个不能被激活的活化片段(片段1和片段2)。用活化因子X部分激活凝血酶原,可以分离出两种产物,这两种产物可以进一步激活为凝血酶。这些产物被命名为中间体1和中间体2。凝血酶原与凝血酶孵育可形成中间体1(摩尔重量48,000至50,000)和片段1(摩尔重量22,000至24,000)。中间产物1的激活需要两次蛋白水解性切割。活化因子X对中间体1的第一次切割可形成中间体2(分子质量37,000~38,000)和片段2(分子质量12,800)。活化因子X的第二次裂解形成凝血酶的A链和B链。根据圆盘凝胶电泳法、十二烷基硫酸钠凝胶电泳法、离子交换层析法和氨基酸组成标准,单独在激活因子X存在下产生的两个激活片段与在激活因子X、因子V和磷脂存在下产生的两个激活片段无法区分。
Abstract Complete activation of prothrombin (mol wt 72,000 to 74,000) by activated Factor X, Factor V, and phospholipid results in the formation of thrombin (mol wt 37,000) and two activation fragments (Fragment 1 and Fragment 2) which cannot be activated to thrombin. Partial activation of prothrombin with activated Factor X allows the isolation of two products which can be further activated to thrombin. These products are designated Intermediate 1 and Intermediate 2. Incubation of prothrombin with thrombin results in the formation of Intermediate 1 (mol wt 48,000 to 50,000) and Fragment 1 (mol wt 22,000 to 24,000). Intermediate 1 activation requires two proteolytic cleavages. The first cleavage of Intermediate 1 by activated Factor X results in the formation of Intermediate 2 (mol wt 37,000 to 38,000) and Fragment 2 (mol wt 12,800). The second cleavage by activated Factor X forms the A and B chains of thrombin. The two activation fragments generated in the presence of activated Factor X alone are indistinguishable from those generated in the presence of activated Factor X, Factor V, and phospholipid by the criteria of disc gel electrophoresis, sodium dodecyl sulfate gel electrophoresis, ion exchange chromatography, and amino acid composition.