Literature DB >> 7161271

Human spleen histone H4. Isolation and amino acid sequence.

T Hayashi, Y Ohe, H Hayashi, K Iwai.   

Abstract

The amino acid sequence of human spleen histone H4 was investigated as part of a study on histone evolution, following previous investigations of human spleen histones H2B (J. Biochem. 85, 615-624), H2A (J. Biochem. 88, 27-34), and H3 (J. Biochem. 90, 1205-1211). The H4 fraction was obtained as described previously and further purified by Bio-Gel P-60 chromatography. The purified H4 was digested with trypsin and the peptides were fractionated by repeated column chromatographies with reasonable recoveries. Certain peptides were sequenced, and three modified residues (alpha-N-Ac-Ser-1, epsilon-N-Ac-Lys-16, and epsilon-N-Me-Lys-20) and one heterogeneous residue (Asn/Asp-25), which is probably a result of postsynthetic deamidation, were found. Thus, the human H4 was deduced to have a sequence of 102 amino acid residues completely identical with that of calf thymus H4, including the presence of three modified residues and the absence of any variant sequence. It is concluded that the animal H4 sequences and their postsynthetic modifications have been strongly conserved during the evolutionary process leading to man, as strongly as or more strongly than the H3 sequence, and much more strongly than the H2A and H2B sequences.

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Year:  1982        PMID: 7161271     DOI: 10.1093/oxfordjournals.jbchem.a134131

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


  2 in total

1.  H1(0) histones of normal and cancer human cells. Amino acid composition of H1 purified by polyacrylamide gel electrophoresis.

Authors:  F Gabrielli; A Tsugita
Journal:  Mol Cell Biochem       Date:  1986-08       Impact factor: 3.396

2.  Histone variants and their post-translational modifications in primary human fat cells.

Authors:  Asa Jufvas; Peter Strålfors; Alexander V Vener
Journal:  PLoS One       Date:  2011-01-07       Impact factor: 3.240

  2 in total

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