Literature DB >> 3743571

A camel milk whey protein rich in half-cystine. Primary structure, assessment of variations, internal repeat patterns, and relationships with neurophysin and other active polypeptides.

O U Beg, H von Bahr-Lindström, Z H Zaidi, H Jörnvall.   

Abstract

The amino acid sequence of a recently isolated camel milk protein rich in half-cystine has been determined by peptide analyses. The 117-residue protein has 16 half-cystine residues, concluded to correspond to disulfide bridges and suggesting a tight conformation of the molecule. Comparisons of the structure with those of other proteins reveal several interesting relationships. The camel protein is clearly homologous with a previously reported rat whey phosphoprotein of possible importance for mammary gland growth regulation, and with a mouse protein of probable relationship to neurophysins. The camel, rat and mouse proteins may represent species variants from a rapidly evolving gene. Residue identities in pairwise comparisons are 40% for the camel/rat proteins and 33% for the camel/mouse proteins, with 38 positions conserved in all three forms. The camel protein also reveals an internal repeat pattern similar to that for the other two proteins. The homology between the three milk whey proteins has wide implications for further relationships. Thus, previously noticed similarities, involving either of the milk proteins, include limited similarities to casein phosphorylation sites for the camel protein, to neurophysins in repeat and half-cystine patterns for the mouse and rat proteins, and to an antiprotease for the rat protein. These similarities are reinforced by the camel protein structure and the recognition of the three whey proteins as related. Finally a few superficial similarities with the insulin family of peptides and with some other peptides of biological importance are noticed. Combined, the results relate the camel protein in a family of whey proteins, and extend suggestions of relationships with some binding proteins.

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Year:  1986        PMID: 3743571     DOI: 10.1111/j.1432-1033.1986.tb09852.x

Source DB:  PubMed          Journal:  Eur J Biochem        ISSN: 0014-2956


  11 in total

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Journal:  J Mammary Gland Biol Neoplasia       Date:  2002-07       Impact factor: 2.673

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Journal:  J Biosci       Date:  2012-09       Impact factor: 1.826

3.  Hormone-induced modifications of the chromatin structure surrounding upstream regulatory regions conserved between the mouse and rabbit whey acidic protein genes.

Authors:  Benjamin Millot; Lluís Montoliu; Marie-Louise Fontaine; Teresa Mata; Eve Devinoy
Journal:  Biochem J       Date:  2003-05-15       Impact factor: 3.857

4.  A distal region, hypersensitive to DNase I, plays a key role in regulating rabbit whey acidic protein gene expression.

Authors:  B Millot; M L Fontaine; D Thepot; E Devinoy
Journal:  Biochem J       Date:  2001-11-01       Impact factor: 3.857

5.  The complete primary structure of late lactation protein from quokka (Setonix brachyurus).

Authors:  O U Beg; D C Shaw
Journal:  J Protein Chem       Date:  1994-08

6.  Camel milk beneficial effects on treating gentamicin induced alterations in rats.

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7.  Differential Effects of Camel Milk on Insulin Receptor Signaling - Toward Understanding the Insulin-Like Properties of Camel Milk.

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Journal:  Front Endocrinol (Lausanne)       Date:  2016-01-27       Impact factor: 5.555

8.  SIGNALING PATHWAYS REGULATED BY BRASSICACEAE EXTRACT INHIBIT THE FORMATION OF ADVANCED GLYCATED END PRODUCTS IN RAT BRAIN.

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9.  The main WAP isoform usually found in camel milk arises from the usage of an improbable intron cryptic splice site in the precursor to mRNA in which a GC-AG intron occurs.

Authors:  Alma Ryskaliyeva; Céline Henry; Guy Miranda; Bernard Faye; Gaukhar Konuspayeva; Patrice Martin
Journal:  BMC Genet       Date:  2019-01-29       Impact factor: 2.797

Review 10.  Processing Challenges and Opportunities of Camel Dairy Products.

Authors:  Tesfemariam Berhe; Eyassu Seifu; Richard Ipsen; Mohamed Y Kurtu; Egon Bech Hansen
Journal:  Int J Food Sci       Date:  2017-10-03
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