Literature DB >> 16916843

A novel way to express proline-selectively labeled proteins with a wheat germ cell-free protein synthesis system.

Masato Shimizu1, Takahisa Ikegami, Koichi Akiyama, Eugene Hayato Morita.   

Abstract

For high-throughput protein structural analyses, it is essential to develop a reliable protein overexpression system. Although many protein overexpression systems, such as ones involving Escherichia coli cells, have been developed, the number of overexpressed proteins exhibiting the same biological activities as those of the native ones is limited. A novel wheat germ cell-free protein synthesis system was developed recently, and most of the synthesized proteins that should function in solution were found to be in soluble forms. This suggests the applicability of this protein synthesis method to determination of the functional structures of soluble proteins. In our previous work, we developed a selective labeling technique for amino acids having amide functional groups (other than proline residues) involving the use of several inhibitors for transaminases. This paper in turn describes a proline-selective labeling technique. Based on our results, we have succeeded in constructing a complete amino acid selective labeling technique for the wheat germ cell-free protein synthesis system.

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Year:  2006        PMID: 16916843     DOI: 10.1093/jb/mvj174

Source DB:  PubMed          Journal:  J Biochem        ISSN: 0021-924X            Impact factor:   3.387


  2 in total

1.  NMR-based characterization of a refolding intermediate of beta2-microglobulin labeled using a wheat germ cell-free system.

Authors:  Atsushi Kameda; Eugene-Hayato Morita; Kazumasa Sakurai; Hironobu Naiki; Yuji Goto
Journal:  Protein Sci       Date:  2009-08       Impact factor: 6.725

2.  Lipid Peroxidation in Algae Oil: Antagonist Effects of Natural Antioxidants.

Authors:  Ilaria Santoro; Anna Russo; Enzo Perri; Giovanni Sindona; Monica Nardi
Journal:  Molecules       Date:  2022-07-12       Impact factor: 4.927

  2 in total

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