Post-translational Modifications of the Protein Termini.
Post-translational Modifications of the Protein Termini.
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DOI：
10.3389/fcell.2021.719590
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发表时间：
2021
影响因子：
5.5
通讯作者：
Kashina A
中科院分区：
文献类型：
--
作者：
Chen L;Kashina A
翻译后修饰 (PTM) 涉及在合成过程中或合成后通过酶介导将功能基团共价添加到蛋白质上。这些修饰极大地增加了生物复杂性，并导致基因组中编码的各种蛋白质及其生物功能的多样性之间发生数量级的变化。许多这些修饰发生在蛋白质末端，蛋白质末端含有多肽链的反应性氨基和羧基，并且通常通过细胞机器的作用预先引发以暴露高反应性残基。此类修饰已为人所知数十年，但只有少数修饰得到了功能表征。绝大多数真核蛋白质的 N 端和 C 端都经过乙酰化、精氨酰化、酪氨酸化、脂化等修饰。蛋白质末端的翻译后修饰与不同的正常和疾病相关过程有关，并构成了一个快速新兴的生物调节领域。在这里，我们重点介绍了我们对蛋白质末端翻译后修饰的理解的最新进展，并概述了这些修饰在体内发挥的作用。
Post-translational modifications (PTM) involve enzyme-mediated covalent addition of functional groups to proteins during or after synthesis. These modifications greatly increase biological complexity and are responsible for orders of magnitude change between the variety of proteins encoded in the genome and the variety of their biological functions. Many of these modifications occur at the protein termini, which contain reactive amino- and carboxy-groups of the polypeptide chain and often are pre-primed through the actions of cellular machinery to expose highly reactive residues. Such modifications have been known for decades, but only a few of them have been functionally characterized. The vast majority of eukaryotic proteins are N- and C-terminally modified by acetylation, arginylation, tyrosination, lipidation, and many others. Post-translational modifications of the protein termini have been linked to different normal and disease-related processes and constitute a rapidly emerging area of biological regulation. Here we highlight recent progress in our understanding of post-translational modifications of the protein termini and outline the role that these modifications play in vivo.
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影响因子：
--
作者：
Bonsignore LA;Butler JS;Klinge CM;Schaner Tooley CE
通讯作者：
Schaner Tooley CE
DOI：
10.1073/pnas.92.17.7714
发表时间：
1995-08-15
影响因子：
11.1
作者：
ARFIN, SM;KENDALL, RL;BRADSHAW, RA
通讯作者：
BRADSHAW, RA
影响因子：
56.9
作者：
Aillaud, Chrystelle;Bosc, Christophe;Moutin, Marie-Jo
通讯作者：
Moutin, Marie-Jo
影响因子：
4.8
作者：
Ben-Saadon, R;Fajerman, I;Ciechanover, A
通讯作者：
Ciechanover, A
影响因子：
3.2
作者：
BENBASSAT, A;BAUER, K;CHANG, S
通讯作者：
CHANG, S