Molecular mechanisms and breeding of PrP^<Sc>-degrading enzyme

本研究旨在阐明PrP^<Sc>-降解（E77和NAPase）的分子机制，并将这些酶应用于食品安全。我们得到了四个结果。通过点突变和化学突变分析证实了与PrP^<Sc>-降解有关的氨基酸。通过三维结构分析，提出了不溶性底物结合区的PrP^<Sc>-降解模型。从大蒜和苦瓜种子中分离到一种完全抑制PrP^<Sc>-降解酶的新型安全肽。形态生化特征和DNA同源性表明，产PrP^<Sc>-降解酶的嗜碱放线菌TOA-1属诺卡菌属，但与其他诺卡菌属存在遗传差异。

The purpose of this research were elucidating the molecular mechanisms of PrP^<Sc>-degrading (E77 and NAPase) and applicating the enzymes to food safety. We got four results1. Amino acids were concerned with PrP^<Sc>-degrading were demonstrated by point and chemical mutation analysis.2. PrP^<Sc>-degrading model by insoluble substrates binding region was suggested by 3D structure analysis.3. A novel and safe peptides which completely inhibited PrP^<Sc>-degrading enzyme were isolated from garlic and bitter gourd seeds.4. Morphological and biochemical characters and DNA homology indicated that alkaliphilic actinomycetes strain TOA-1 producing PrP^<Sc>-degrading enzyme belonged to the genus Nocardiopsis, but differed genetically from other Nocardiopsis species.