Literature DB >> 11131145

Subunit composition of the zinc proteins alpha- and beta-lipovitellin from chicken.

D Groche1, L G Rashkovetsky, K H Falchuk, D S Auld.   

Abstract

Chicken alpha- and beta-lipovitellin are derived from parent vitellogenin proteins and contain four subunits (125, 80, 40, and 30 kDa) and two subunits (125 and 30 kDa), respectively. Metal analyses demonstrate both are zinc proteins containing 2.1 +/- 0.2 mol of zinc/275 kDa per alpha-lipovitellin and 1.4 +/- 0.2 mol of zinc/155 kDa per beta-lipovitellin, respectively. The subunits of beta-lipovitellin, Lv 1 (MW 125 kDa) and Lv 2 (MW 30 kDa), are separated by gel exclusion chromatography in the presence of zwittergent 3-16. Zinc elutes with Lv 1, suggesting that this subunit binds zinc in the absence of Lv 2. The subunits of alpha- and beta-lipovitellin were separated by SDS-PAGE, digested with trypsin, and mapped by reverse-phase HPLC. The peptide maps of the 125-kDa subunits from alpha- and beta-lipovitellin are essentially identical. Similar results are obtained for the 30-kDa subunits of both lipovitellins. The sequences of five and four peptides of the 125-kDa subunit of alpha- and beta-Lv, respectively, and two peptides of the 30-kDa subunit of alpha- and beta-lipovitellin were determined and match those predicted from the gene for vitellogenin II, Vtg II. Comparison of the amino acid composition of the 125- and 30-kDa subunits of alpha- and beta-lipovitellin support the conclusion that they originate from the same gene. The sequences of peptides from the 80- and 40-kDa subunits of alpha-lipovitellin have not been found in the NCBI nonredundant data bank. The 27-amino acid N-terminal sequence of the 40-kDa protein is 56% similar to the last third of the Lv 1-coding region of the Vtg II gene, suggesting it may come from an analogous region of the Vtg I gene. We propose a scheme for the precursor-product relationship of Vtg I.

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Year:  2000        PMID: 11131145     DOI: 10.1023/a:1026487414167

Source DB:  PubMed          Journal:  J Protein Chem        ISSN: 0277-8033


  32 in total

1.  Isolation and composition of avian egg yolk granules and their constituent alpha- and beta-lipovitellins.

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Journal:  Can J Biochem Physiol       Date:  1961-08

2.  In-gel digestion of proteins for internal sequence analysis after one- or two-dimensional gel electrophoresis.

Authors:  J Rosenfeld; J Capdevielle; J C Guillemot; P Ferrara
Journal:  Anal Biochem       Date:  1992-05-15       Impact factor: 3.365

Review 3.  Zinc coordination, function, and structure of zinc enzymes and other proteins.

Authors:  B L Vallee; D S Auld
Journal:  Biochemistry       Date:  1990-06-19       Impact factor: 3.162

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Authors:  L Banaszak; W Sharrock; P Timmins
Journal:  Annu Rev Biophys Biophys Chem       Date:  1991

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Authors:  J M Coull; D J Pappin; J Mark; R Aebersold; H Köster
Journal:  Anal Biochem       Date:  1991-04       Impact factor: 3.365

6.  Vertebrate and nematode genes coding for yolk proteins are derived from a common ancestor.

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Journal:  Biochemistry       Date:  1987-10-06       Impact factor: 3.162

7.  Elimination of adventitious metals.

Authors:  B Holmquist
Journal:  Methods Enzymol       Date:  1988       Impact factor: 1.600

8.  Vitellogenesis in Xenopus laevis and chicken: cognate ligands and oocyte receptors. The binding site for vitellogenin is located on lipovitellin I.

Authors:  S Stifani; J Nimpf; W J Schneider
Journal:  J Biol Chem       Date:  1990-01-15       Impact factor: 5.157

9.  Rudimentary phosvitin domain in a minor chicken vitellogenin gene.

Authors:  B M Byrne; H de Jong; R A Fouchier; D L Williams; M Gruber; G Ab
Journal:  Biochemistry       Date:  1989-03-21       Impact factor: 3.162

10.  Molecular cloning and functional characterization of chicken cathepsin D, a key enzyme for yolk formation.

Authors:  H Retzek; E Steyrer; E J Sanders; J Nimpf; W J Schneider
Journal:  DNA Cell Biol       Date:  1992-11       Impact factor: 3.311

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  3 in total

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Journal:  Fish Physiol Biochem       Date:  2017-01-10       Impact factor: 2.794

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3.  Effects of Peroxyl Radicals on the Structural Characteristics and Fatty Acid Composition of High-Density Lipoprotein from Duck Egg Yolk.

Authors:  Jing Sun; Qi Zeng; Xue Yang; Jinsong Pi; Meihu Ma; Jinping Du
Journal:  Foods       Date:  2022-06-01
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