豆蔻醯化
豆蔻醯化（英語：Myristoylation）是一種蛋白質翻譯後修飾方式，豆蔻醯基基團來自於肉豆蔻酸，共價結合到肽鏈N-末端甘氨酸殘基的α-氨基上[1]。肉豆蔻酸是一種14-碳飽和脂肪酸(14:0) ，或稱為「正十四烷酸」（n-Tetradecanoic acid）。豆蔻醯化這種翻譯後修飾方式被稱為「共翻譯修飾」（co-translationally），在細胞質中由N-豆蔻醯轉移酶完成[2]，是最常見的脂肪醯化反應[3]，普遍存在於各種真核生物中[4]，與蛋白-蛋白相互作用、蛋白-脂質相互作用有關[5]。
參考文獻
[編輯]- ^ Cox, David L. Nelson, Michael M. Lehninger principles of biochemistry
4th. New York: W.H. Freeman. 2005. ISBN 978-0716743392.
- ^ Tamanoi, edited by Fuyuhiko; Sigman, David S. Protein lipidation 3rd. San Diego, CA: Academic Press. 2001. ISBN 978-0-12-122722-7.
- ^ Mohammadzadeh, Fatemeh; Hosseini, Vahid; Mehdizadeh, Amir; Dani, Christian; Darabi, Masoud. A method for the gross analysis of global protein acylation by gas-liquid chromatography. IUBMB Life. 2018-11-30, 71 (3): 340–346. ISSN 1521-6543. PMID 30501005. doi:10.1002/iub.1975
（英語）.
- ^ Kara, UA; Stenzel, DJ; Ingram, LT; Bushell, GR; Lopez, JA; Kidson, C. Inhibitory monoclonal antibody against a (myristylated) small-molecular-weight antigen from Plasmodium falciparum associated with the parasitophorous vacuole membrane.. Infection and Immunity. Apr 1988, 56 (4): 903–9. PMC 259388 . PMID 3278984. doi:10.1128/IAI.56.4.903-909.1988.
- ^ Farazi, T. A. The Biology and Enzymology of Protein N-Myristoylation. Journal of Biological Chemistry. 29 August 2001, 276 (43): 39501–39504. PMID 11527981. doi:10.1074/jbc.R100042200 .
