Protein splicing: self-splicing of genetically mobile elements at the protein level

1995 ◽  
Vol 20 (9) ◽  
pp. 351-356 ◽  
Author(s):  
A Cooper
Keyword(s):  
Protein Level ◽  
Mobile Elements ◽  
Protein Splicing ◽  
Self Splicing

scholarly journals Bacterial Thymidylate Synthase with Intein, Group II Intron, and Distinctive ThyX Motifs

2004 ◽  
Vol 186 (18) ◽  
pp. 6316-6319 ◽  
Author(s):  
Xiang-Qin Liu ◽  
Jing Yang
Keyword(s):  
Thymidylate Synthase ◽  
Hot Spot ◽  
Group Ii Intron ◽  
Mobile Elements ◽  
Protein Splicing ◽  
Thymidylate Synthases ◽  
Its Gene ◽  
Group Ii ◽  
Self Splicing

ABSTRACT The ThyX class of thymidylate synthases was previously characterized by a common ThyX motif, RHRX7S. We report bacterial ThyX sequences having distinctive ThyX motifs, suggesting a more general ThyX motif, R/THRX7-8S. One ThyX sequence has an intein in its ThyX motif that was shown to do protein splicing and a group II intron in its gene, suggesting a hot spot for these self-splicing mobile elements.

Protein splicing: Excision of intervening sequences at the protein level

BioEssays ◽  
1993 ◽  
Vol 15 (10) ◽  
pp. 667-674 ◽  
Author(s):  
Antony A. Cooper ◽  
To M. H. Stevens
Keyword(s):  
Protein Level ◽  
Protein Splicing ◽  
Intervening Sequences

scholarly journals Reactive Chlorine Species Reversibly Inhibit DnaB Protein Splicing in Mycobacteria

2021 ◽  
Author(s):  
Christopher W. Lennon ◽  
Daniel Wahl ◽  
J. R. Goetz ◽  
Joel Weinberger
Keyword(s):  
Protein Level ◽  
Fungal Pathogens ◽  
Protein Splicing ◽  
Host Proteins

Inteins are both widespread and abundant in microbes, including within several bacterial and fungal pathogens. Inteins are domains translated within host proteins and removed at the protein level by splicing.

scholarly journals Spliceosomal Prp8 intein at the crossroads of protein and RNA splicing

2018 ◽  
Author(s):  
Cathleen M. Green ◽  
Zhong Li ◽  
Olga Novikova ◽  
Valjean R. Bacot-Davis ◽  
Fenghan Gao ◽  
...  
Keyword(s):  
Crystal Structure ◽  
Rna Splicing ◽  
Fungal Pathogen ◽  
Rna Catalysis ◽  
Protein Splicing ◽  
Reporter Assay ◽  
Structural Homology ◽  
Biologically Relevant ◽  
Human Fungal Pathogen ◽  
Self Splicing

The spliceosome is a large ribonucleoprotein complex that removes introns from pre-mRNAs. At its functional core lies the essential Prp8 protein. Across diverse eukaryotes, this protein cofactor of RNA catalysis harbors a self-splicing element, called an intein. Inteins in Prp8 are extremely pervasive and are found at seven different sites in various species. Here, we focus on the Prp8 intein from Cryptococcus neoformans, a human fungal pathogen. We solved the crystal structure of this intein, revealing structural homology among self-splicing sequences in eukaryotes, including Hedgehog protein. Working with the C. neoformans Prp8 intein in a reporter assay, we find that the biologically relevant divalent metals copper and zinc inhibit intein splicing, albeit by two different mechanisms. Copper likely stimulates reversible modifications on a catalytically important cysteine, whereas zinc binds via the same critical cysteine with a Kd of ~1 nM. An intein-containing Prp8 precursor model is presented, suggesting that metal-induced protein splicing inhibition would disturb function of both Prp8 and the spliceosome. These results indicate that Prp8 protein splicing can be modulated, and that this could alter spliceosome function and RNA splicing under specific conditions.

No Association Between lck Gene Polymorphisms and Protein Level in Type 1 Diabetes

Diabetes ◽  
2002 ◽  
Vol 51 (11) ◽  
pp. 3326-3330 ◽  
Author(s):  
S. Nervi ◽  
S. Nicodeme ◽  
C. Gartioux ◽  
C. Atlan ◽  
M. Lathrop ◽  
...  
Keyword(s):  
Type 1 Diabetes ◽  
Protein Level ◽  
Gene Polymorphisms

Pengaruh Lama Pengasinan Terhadap Kadar Protein Putih Telur Itik

2014 ◽  
Vol 1 (1) ◽  
pp. 36 ◽  
Author(s):  
Siti Fatimah ◽  
Muji Rahayu ◽  
Siti Aminah
Keyword(s):  
Protein Level ◽  
Egg White ◽  
Special Treatment ◽  
Egg White Protein ◽  
Protein Levels ◽  
Duck Egg ◽  
Egg Period ◽  
Graph Presentation ◽  
And Control ◽  
The Impact

Background : Egg  is one of the animal protein source, which has delicious taste, easy to digest and highly nutritious. Besides its affordable price, its supply availability is unquestionable as well. However, due to its short storability, it requires special treatment, such as preserving, to store it for long period. One way to preserve the egg is by pickling egg, which generally requires seven to ten days of marinating. During the process of marinating, there will be a visual change of egg white and yolk. Their structures  will be more solid (the occurrence of thickening process) because salinization will lead to protein denaturalization. Consequently, it has an influence as well towards the content of egg white protein of duck egg. This study is aimed to explore the impact of various time of pickling egg towards egg white protein of duck egg. Method  : The study where takes place in a laboratories, is a true experimental study for the reason that the researcher must provide intervention, hence all of potentially confounding variables are manageable. Samples that had been used in this study are duck eggs which were bought from North Brebes. This study is expected to generate data from four various time of pickling egg and control (no treatment). Since there are four samples, accordingly the number of data resulted are twenty. The resulted data will be descriptively presented in table, graph, presentation, and narration. Result  : Protein level examination within duck white egg shows changes  in protein levels that occurs in every variation of pickling egg time, where the average results of the assay of duck egg white protein is 14.94% without treatment (control), in five days of pickling time is 13.68%, in seven days of pickling time is 13.29%, in nine days of pickling time is 12.87% and eleven days of pickling time is 12.78%. Conclusion  : There is a significant impact among the period of pickling time to the protein level degradation of duck white egg. Keywords : Duck egg, period of pickling time, level protein of duck white egg.

Sign in / Sign up

Export Citation Format

Share Document