scholarly journals Association of purified skeletal-muscle AMP deaminase with a histidine–proline-rich-glycoprotein-like molecule

1997 ◽  
Vol 326 (3) ◽  
pp. 641-648 ◽  
Author(s):  
Maria RANIERI-RAGGI ◽  
Umberto MONTALI ◽  
Francesca RONCA ◽  
Antonietta SABBATINI ◽  
Paul E. BROWN ◽  
...  

Denaturation of rabbit skeletal-muscle AMP deaminase in acidic medium followed by chromatography on DEAE-cellulose in 8 M urea at pH 8.0 allows separation of two main peptide components of similar apparent molecular mass (75–80 kDa) that we tentatively assume correspond to two different enzyme subunits. Whereas the amino acid composition of one of the two peptides is in good agreement with that derived from the nucleotide sequence of the known rat and human AMPD1 cDNAs, the second component shows much higher contents of proline, glycine and histidine. N-Terminal sequence analysis of the fragments liberated by limited proteolysis with trypsin of the novel peptide reveals a striking similarity to the fragments produced by plasmin cleavage of the rabbit plasma protein called histidine–proline-rich glycoprotein (HPRG). However, some divergence is observed between the sequence of one of the fragments liberated from AMP deaminase by a more extensive trypsinization and rabbit plasma HPRG in the region containing residues 472–477. A fragment with a blocked N-terminus, which was found among those liberated by proteolysis with pepsin of either whole AMP deaminase or the novel component of the enzyme, shows an amino acid composition quite different from that of the N-terminus of the known subunit of AMP deaminase. By coupling this observation with the detection in freshly prepared AMP deaminase of a low yield of the sequence (LTPTDX) corresponding to that of HPRG N-terminus, it can be deduced that in comparison with HPRG, the putative HPRG-like component of AMP deaminase contains an additional fragment with a blocked N-terminus, which is liberated by a proteolytic process during purification of the enzyme. The implications of the association to rabbit skeletal-muscle AMP deaminase of a HPRG-like protein species are discussed.

Biochemistry ◽  
1970 ◽  
Vol 9 (7) ◽  
pp. 1506-1514 ◽  
Author(s):  
Ning G. Pon ◽  
Klaus D. Schnackerz ◽  
Michael N. Blackburn ◽  
Gora C. Chatterjee ◽  
Ernst A. Noltmann

1992 ◽  
Vol 40 (1) ◽  
pp. 98-106
Author(s):  
Constantinos G. Zarkadas ◽  
Elizabeth. Larmond ◽  
James I. Elliot ◽  
Ali D. Khalili ◽  
Carol. Beddard-Neil

1971 ◽  
Vol 44 (1) ◽  
pp. 205-210 ◽  
Author(s):  
Max Amoss ◽  
Roger Burgus ◽  
Richard Blackwell ◽  
Wylic Vale ◽  
Robert Fellows ◽  
...  

2020 ◽  
Vol 18 (5) ◽  
pp. 54-65
Author(s):  
A.T. Vasyukova ◽  
◽  
D.A. Tikhonov ◽  
A.V. Moshkin ◽  
I.A. Bogonosova ◽  
...  

The article presents a comparative characteristic of the amino acid composition of the «ideal» protein and the developed formulation of combined products. The results of calculation of the amino acid score (AAS) of the essential amino acids in the novel protein product are given. AAS is within the range from 105 to 143%. The developed formulation of a combined product has an insignificantly limited amount of valine (98%). Based on AAS, the difference coefficients of the examined amino acids were calculated (from –0.2 to 4.36%) and the biological value of each of the components of the formulation was determined. The nonessential amino acid composition of the «ideal» protein, raw materials of vegetable and animal origin and products produced according to the developed formulation are considered. The formulation of the novel combined product has been characterised as a full and balanced amino acid composition, suitable for nutrition, containing all the amino acids necessary for protein synthesis. The maximum AAS has been noted in steamed meatballs with beef, mutton and cabbage, which by 7.61% exceeds the AAS of steamed meatballs with beef and mutton and by 9.38% – the AAS of steamed meatballs with beef. The examined product has a high biological value – from 95 to 99%. The developed mathematical model is applicable to specification of the formulation under more specific conditions, for instance, for a particular age category. The novelty of the model consists in its priority with respect to the organoleptic properties and consumer preferences of the developed formulation. Key words: combined products, simplex method, amino acid score, formulation composition, protein


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