Identification of a novel tRNA wobble uridine modifying activity in the biosynthesis of 5-methoxyuridine.
Identification of a novel tRNA wobble uridine modifying activity in the biosynthesis of 5-methoxyuridine.
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DOI：
10.1093/nar/gky592
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发表时间：
2018-09-28
影响因子：
14.9
通讯作者：
Kim J
中科院分区：
文献类型：
--
作者：
Ryu H;Grove TL;Almo SC;Kim J
5-羟基尿苷（ho 5 U）的衍生物，如5-甲氧基尿苷（mo 5 U）和5-氧乙酰尿苷（cmo 5 U），是细菌tRNA摆动位置的普遍修饰，据信其增强核糖体的翻译保真度。在革兰氏阴性菌中，从ho 5 U生物合成cmo 5 U的最后一步涉及独特的代谢物羧基S-腺苷甲硫氨酸（Cx-SAM）和羧甲基转移酶CmoB。然而，在革兰氏阳性细菌的tRNA中的等效位置是mo 5 U，其中甲基来自SAM并由未知的甲基转移酶安装。通过利用大肠杆菌的cmoB缺陷型菌株作为宿主，并测定在具有来自枯草芽孢杆菌的未知功能的甲基转移酶的总RNA分离物中mo 5 U的形成，我们发现这种修饰是由酶TrmR（以前称为YrrM）安装的。此外，X射线晶体结构的TrmR与tRNAAla的反密码子茎环和没有已被确定，这提供了洞察的TrmR与tRNA的相互作用的序列和结构特异性。
Derivatives of 5-hydroxyuridine (ho5U), such as 5-methoxyuridine (mo5U) and 5-oxyacetyluridine (cmo5U), are ubiquitous modifications of the wobble position of bacterial tRNA that are believed to enhance translational fidelity by the ribosome. In gram-negative bacteria, the last step in the biosynthesis of cmo5U from ho5U involves the unique metabolite carboxy S-adenosylmethionine (Cx-SAM) and the carboxymethyl transferase CmoB. However, the equivalent position in the tRNA of Gram-positive bacteria is instead mo5U, where the methyl group is derived from SAM and installed by an unknown methyltransferase. By utilizing a cmoB-deficient strain of Escherichia coli as a host and assaying for the formation of mo5U in total RNA isolates with methyltransferases of unknown function from Bacillus subtilis, we found that this modification is installed by the enzyme TrmR (formerly known as YrrM). Furthermore, X-ray crystal structures of TrmR with and without the anticodon stemloop of tRNAAla have been determined, which provide insight into both sequence and structure specificity in the interactions of TrmR with tRNA.
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影响因子：
14.9
作者：
Chan PP;Lowe TM
通讯作者：
Lowe TM
影响因子：
4.1
作者：
La Francois, CJ;Jang, YH;Sowers, LC
通讯作者：
Sowers, LC
DOI：
10.1107/s0907444904019158
发表时间：
2004-12-01
影响因子：
2.2
作者：
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通讯作者：
Cowtan, K
影响因子：
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作者：
Losey, HC;Ruthenburg, AJ;Verdine, GL
通讯作者：
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影响因子：
3.5
作者：
Kanaya, S;Yamada, Y;Ikemura, T
通讯作者：
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