The relationship between protein synthesis, folding, and disulfide formation within the endoplasmic reticulum (ER) is poorly understood. Previous studies have suggested that pre-existing disulfide links are absolutely required to allow protein folding and, conversely, that protein folding occurs prior to disulfide formation. To address the question of what happens first within the ER, that is, protein folding or disulfide formation, we studied folding events at the early stages of polypeptide chain translocation into the mammalian ER using stalled translation intermediates. Our results demonstrate that polypeptide folding can occur without complete domain translocation. Protein disulfide isomerase (PDI) interacts with these early intermediates, but disulfide formation does not occur unless the entire sequence of the protein domain is translocated. This is the first evidence that folding of the polypeptide chain precedes disulfide formation within a cellular context and highlights key differences between protein folding in the ER and refolding of purified proteins.
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http://dx.doi.org/10.1074/jbc.M117.780742 | DOI Listing |
Int J Biol Macromol
December 2024
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
In this study, a novel acid-induced heat-set soy protein hydrolysate (SPH) gel was successfully developed. The effects of protein (7 and 8 wt%) and glucono-δ-lactone (GDL, 4, 6, 8, and 10 wt%) concentrations on its aggregation and gelation behaviors were investigated by evaluating the structural, rheological, textural, and physical properties of the SPH gel. The structural properties revealed that GDL promoted the formation of SPH aggregates and gels, primarily via disulfide bonds and hydrophobic interactions, which were closely related to the unfolding of the protein structure, exposed hydrophobic groups, decreased protein solubility, and increased particle size and turbidity during the heating process.
View Article and Find Full Text PDFBiosens Bioelectron
December 2024
Key Laboratory of Industrial Ecology and Environmental Engineering (MOE), School of Environmental Science and Technology, Dalian University of Technology, Dalian, 116024, China.
Stable and low-cost field-effect transistor (FET)-based biosensors are vital for the on-site detection of toxic pollutants in environmental monitoring applications. In this study, a tunable aptamer-MXene sensing interface was constructed to develop renewable FET biosensors. This was achieved through the reversible disulfide bond (-S-S-) reaction between the SH-TiCT film and thiolated aptamer.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China. Electronic address:
The effects of TGase on hardness, water holding capacity (WHC), molecular forces, structural properties, microstructure and rheological behaviors of TGase-induced cowpea protein isolate gel (T-CPIG) and cowpea albumin gel (T-CPAG) were investigated. TGase significantly increased the hardness of gels and the most stable three-dimensional network structures were formed by adding 20 U/g and 28 U/g. Not only the non-network structure proteins of gels and free sulfhydryl groups were fewer but also the β-fold and β-angle relative contents were higher than cowpea protein isolate (CPI) and cowpea albumin (CPA).
View Article and Find Full Text PDFMetabolites
December 2024
College of Nursing, University of Illinois Chicago, 845 S. Damen Avenue, Chicago, IL 60612, USA.
Background/objectives: Acupuncture is an efficacious integrative therapy for treating pain, fatigue, and sleep disturbance (the psychoneurological symptom cluster) in breast cancer survivors. However, the mechanisms underlying its effects remain unclear, and related metabolomics studies are limited. This study aimed to examine serum metabolite changes after acupuncture and their relationships to symptom improvement.
View Article and Find Full Text PDFGels
December 2024
State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
The study aimed to prepare complex gels of sonicated quinoa protein (QP) and polysaccharides, comparing the effects of different protein components and pH on gel properties. FTIR analysis demonstrated that the β-structure in protein at pH 7.0 was enhanced by ultrasonic treatment, which could promote the formation of a gel network.
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