Literature DB >> 22705206

Higher susceptibility to amyloid fibril formation of the recombinant ovine prion protein modified by transglutaminase.

Angela Sorrentino1, Concetta Valeria L Giosafatto, Ivana Sirangelo, Carmela De Simone, Prospero Di Pierro, Raffaele Porta, Loredana Mariniello.   

Abstract

Prion proteins are known as the main agents of transmissible spongiform encephalopathies affecting humans as well as animals. A recombinant ovine prion protein was found to be in vitro able to act as an effective substrate for a microbial isoform of transglutaminase, an enzyme catalyzing the formation of isopeptide bonds inside the proteins. We proved that transglutaminase modifies the structure of the prion protein by leading to the formation of three intra-molecular crosslinks and that the crosslinked protein form is more competent in amyloid formation compared to the unmodified one. In addition, the crosslinked prion protein was shown also to be more resistant to proteinase K digestion. Our findings suggest a possible use of transglutaminase in stabilizing the prion protein three-dimensional structure in order to investigate the molecular basis of the conversion of the protein into its pathological form.
Copyright © 2012 Elsevier B.V. All rights reserved.

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Year:  2012        PMID: 22705206     DOI: 10.1016/j.bbadis.2012.06.003

Source DB:  PubMed          Journal:  Biochim Biophys Acta        ISSN: 0006-3002


  3 in total

Review 1.  Misfolding and amyloid aggregation of apomyoglobin.

Authors:  Clara Iannuzzi; Rosa Maritato; Gaetano Irace; Ivana Sirangelo
Journal:  Int J Mol Sci       Date:  2013-07-09       Impact factor: 5.923

Review 2.  Microbial Transglutaminase as a Tool to Improve the Features of Hydrocolloid-Based Bioplastics.

Authors:  C Valeria L Giosafatto; Antonio Fusco; Asmaa Al-Asmar; Loredana Mariniello
Journal:  Int J Mol Sci       Date:  2020-05-22       Impact factor: 5.923

3.  Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese.

Authors:  Fahimeh Razeghi; Sedigheh Yazdanpanah
Journal:  Food Sci Nutr       Date:  2020-05-21       Impact factor: 2.863

  3 in total

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