Literature DB >> 1239279

Comparative studies of the cross-linked regions of elastin from bovine ligamentum nuchae and bovine, porcine and human aorta.

G E Gerber, R A Anwar.   

Abstract

1. The preparative Edman degradation of desmosine-containing peptides permitted the isolation of peptides C-terminal to the desmosine cross-links in bovine, porcine and human aortic elastin as well as bovine ligamentum nuchae elastin. This identifies the lysines in the tropoelastin which give rise to the desmosine cross-links. 2. The sequences from bovine aortic elastin were identical with those obtained from bovine ligamentum nuchae elastin but differed from those obtained from the other species. The most striking difference involves the occurrence of phenylalanine in bovine elastin and tyrosine in porcine and human elastin C-terminal to the desmosine cross-links. 3. The sequences of the C-terminal peptides were found to fall into two distinct classes, one starting with hydrophobic residues, the other starting with alanine. It is proposed that thehydrophobic residue prevents the enzymic oxidative deamination of the adjacent lysine e-amino group and this then contributes the nitrogen to the pyridinium ring of the cross-links.

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Year:  1975        PMID: 1239279      PMCID: PMC1165675          DOI: 10.1042/bj1490685

Source DB:  PubMed          Journal:  Biochem J        ISSN: 0264-6021            Impact factor:   3.857


  18 in total

1.  [Amino acid determination on paper chromatograms].

Authors:  J HEILMANN; J BARROLLIER; E WATZKE
Journal:  Hoppe Seylers Z Physiol Chem       Date:  1957

2.  Isolation and characterization of crosslinked peptides from elastin.

Authors:  J A Foster; W R Gray; C Franzblau
Journal:  Biochim Biophys Acta       Date:  1973-04-20

3.  Structural studies on cross-linked regions of elastin.

Authors:  G E Gerber; R A Anwar
Journal:  J Biol Chem       Date:  1974-08-25       Impact factor: 5.157

Review 4.  Strategy and tactics in protein chemistry.

Authors:  B S Hartley
Journal:  Biochem J       Date:  1970-10       Impact factor: 3.857

5.  Molecular model for elastin structure and function.

Authors:  W R Gray; L B Sandberg; J A Foster
Journal:  Nature       Date:  1973 Dec 21-28       Impact factor: 49.962

6.  Amino acid analysis of elastin--a rapid method.

Authors:  G E Gerber; G D Kemp
Journal:  J Chromatogr       Date:  1972-09-06

7.  Antigenicity and chemical composition of an enzymatic digest of elastin.

Authors:  S Keller; M M Levi; I Mandl
Journal:  Arch Biochem Biophys       Date:  1969-07       Impact factor: 4.013

8.  Study of the dansylation reaction of amino acids, peptides and proteins.

Authors:  C Gros; B Labouesse
Journal:  Eur J Biochem       Date:  1969-02

9.  The specificity of purified porcine pancreatic elastase.

Authors:  A S Narayanan; R A Anwar
Journal:  Biochem J       Date:  1969-08       Impact factor: 3.857

10.  Comparison of elastins from various sources.

Authors:  R A Anwar
Journal:  Can J Biochem       Date:  1966-06
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  5 in total

Review 1.  Collagen and elastin fibres.

Authors:  A J Bailey
Journal:  J Clin Pathol Suppl (R Coll Pathol)       Date:  1978

2.  Alterations of elastin in female reproductive tissues arising from advancing parity.

Authors:  Basant Dhital; Keith T Downing; Farhana Gul-E-Noor; Yakov Landau; Pratikkumar Rathod; Shari Hirsch; Emmanuel J Chang; Gregory S Boutis
Journal:  Arch Biochem Biophys       Date:  2019-03-23       Impact factor: 4.013

3.  A structural model for desmosine cross-linked peptides.

Authors:  R P Mecham; J A Foster
Journal:  Biochem J       Date:  1978-08-01       Impact factor: 3.857

4.  Amino acid sequences C-terminal to the cross-links in bovine elastin.

Authors:  K M Baig; M Vlaovic; R A Anwar
Journal:  Biochem J       Date:  1980-03-01       Impact factor: 3.857

5.  Elastin is heterogeneously cross-linked.

Authors:  Christoph U Schräder; Andrea Heinz; Petra Majovsky; Berin Karaman Mayack; Jürgen Brinckmann; Wolfgang Sippl; Christian E H Schmelzer
Journal:  J Biol Chem       Date:  2018-08-14       Impact factor: 5.157

  5 in total

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