Carbohydrate recognition by the mannose-6-phosphate receptors.
Carbohydrate recognition by the mannose-6-phosphate receptors.
复制标题
甘露糖-6-磷酸受体识别碳水化合物。
DOI：
10.1016/j.sbi.2009.09.002
复制
发表时间：
2009-10
影响因子：
6.8
通讯作者：
Dahms, Nancy M.
中科院分区：
文献类型：
--
作者：
Kim, Jung-Ja P.;Olson, Linda J.;Dahms, Nancy M.
两种P型凝集素，46 kDa阳离子依赖性甘露糖6-磷酸（Man-6-P）受体（CD-MPR）和300 kDa阳离子非依赖性Man-6-P受体（CI-MPR），是不断增长的甘露糖6-磷酸受体同源（MRH）蛋白家族的创始成员。MPR的主要细胞功能是将含Man-6-P的酸性水解酶从高尔基体转运至内体/溶酶体隔室。CD-MPR和CI-MPR结构分析的最新进展揭示了这些受体识别磷酸甘露糖基的结构基础，并提供了受体如何装载和卸载其货物的见解。一个令人惊讶的发现是，CD-MPR是动态的，具有至少两个稳定的四级状态，开放（配体结合）和封闭（无配体）构象，类似于血红蛋白的构象。配体结合稳定了开放构象;细胞表面和内体区室环境pH的变化削弱了配体-受体相互作用和/或削弱了亚基界面处的静电相互作用，导致闭合构象。
The two P-type lectins, the 46 kDa cation-dependent mannose 6-phosphate (Man-6-P) receptor (CD-MPR) and the 300 kDa cation-independent Man-6-P receptor (CI-MPR), are the founding members of the growing family of mannose 6-phosphate receptor homology (MRH) proteins. A major cellular function of the MPRs is to transport Man-6-P-containing acid hydrolases from the Golgi to endosomal/lysosomal compartments. Recent advances in the structural analyses of both CD-MPR and CI-MPR have revealed the structural basis for phosphomannosyl recognition by these receptors and provided insights into how the receptors load and unload their cargo. A surprising finding is that the CD-MPR is dynamic, with at least two stable quaternary states, the open (ligand bound) and closed (ligand free) conformations, similar to those of hemoglobin. Ligand binding stabilizes the open conformation; changes in the pH of the environment at the cell surface and in endosomal compartments weaken the ligand-receptor interaction and/or weaken the electrostatic interactions at the subunit interface, resulting in the closed conformation.
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DOI：
10.1073/pnas.97.15.8439
发表时间：
2000-07-18
影响因子：
11.1
作者：
Ikushima, H;Munakata, Y;Morimoto, C
通讯作者：
Morimoto, C
影响因子：
5.4
作者：
Hartman, Michelle A.;Kreiling, Jodi L.;MacDonald, Richard G.
通讯作者：
MacDonald, Richard G.
影响因子：
2.9
作者：
Chavez, Carrie A.;Bohnsack, Richard N.;Dahms, Nancy M.
通讯作者：
Dahms, Nancy M.
影响因子：
4.8
作者：
Hancock, MK;Haskins, DJ;Dahms, NM
通讯作者：
Dahms, NM
影响因子：
15.9
作者：
KAPLAN, A;FISCHER, D;SLY, W
通讯作者：
SLY, W