Previously we have demonstrated transglutaminase 2 (TGase 2) inhibition abrogated renal cell carcinoma (RCC) using GK921 (3-(phenylethynyl)-2-(2-(pyridin-2-yl)ethoxy)pyrido[3,2-b]pyrazine), although the mechanism of TGase 2 inhibition remains unsolved. Recently, we found that the increase of TGase 2 expression is required for p53 depletion in RCC by transporting the TGase 2 (1-139 a.a)-p53 complex to the autophagosome, through TGase 2 (472-687 a.a) binding p62. In this study, mass analysis revealed that GK921 bound to the N terminus of TGase 2 (81-116 a.a), which stabilized p53 by blocking TGase 2 binding. This suggests that RCC survival can be stopped by p53-induced cell death through blocking the p53-TGase 2 complex formation using GK921. Although GK921 does not bind to the active site of TGase 2, GK921 binding to the N terminus of TGase 2 also inactivated TGase 2 activity through acceleration of non-covalent self-polymerization of TGase 2 via conformational change. This suggests that TGase 2 has an allosteric binding site (81-116 a.a) which changes the conformation of TGase 2 enough to accelerate inactivation through self-polymer formation.
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http://dx.doi.org/10.1007/s00726-018-2635-2 | DOI Listing |
Int J Biol Macromol
January 2025
College of Food and Nutrition, Joint Research Center for Food Nutrition and Health of IHM, Anhui Agriculture University, Hefei, Anhui 230036, China. Electronic address:
Micelle systems using safe food-grade biopolymers are of particular interest for the encapsulation and delivery of nutrition components. Micellar casein (MC) was assembled using transglutaminase (TGase) to couple with phosphoserine peptide, which enhance the stability of docosahexaenoic acid (DHA) from algae oil. The mechanism behind the construction of MC-phosphoserine peptide and the encapsulation of DHA was explored.
View Article and Find Full Text PDFJ Sci Food Agric
January 2025
Division of Medicine, University College London, London, UK.
Background: The escalating global prevalence of food allergies has intensified the need for hypoallergenic food products. Transglutaminase (TGase)-mediated crosslinking has garnered significant attention for its potential to reduce the allergenicity of food proteins. This study aimed to investigate the effects of TGase crosslinking on the potential allergenicity and conformational changes in a dual-protein system composed of β-lactoglobulin (β-LG) and soy protein isolate (SPI) at varying mass ratios (10:0, 7:3, 5:5, 3:7 and 0:10 (w/w)).
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China. Electronic address:
This study aimed to investigate the structural characteristics of Stichopus horrens collagen (SHC), Holothuria scabra collagen (HSC), and Holothuria leucospilota collagen (HLC) and to assess the effect of transglutaminase (TGase) on their film-forming properties. The results indicated that the collagens from three species of sea cucumbers were type I collagen with a complete triple helical structure. The thermal denaturation temperature of HLC (34.
View Article and Find Full Text PDFPhytopathology
January 2025
Swedish University of Agricultural Sciences, Plant Protection Biology, Alnarp, Sweden;
Transglutaminases (TGases) are enzymes highly conserved among prokaryotic and eukaryotic organisms, where their role is to catalyze protein cross-linking. One of the putative TGases of has previously been shown to be localized to the cell wall. Based on sequence similarity we were able to identify six more genes annotated as putative TGases and show that these seven genes group together in phylogenetic analysis.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
School of Food and Bioengineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu, Sichuan Province 611130, China. Electronic address:
In this study, physicochemical and structural properties of gelatin-zein blending films and bilayer films prepared through blending and layer-by-layer self-assembly method under TGase crosslinking were systematically compared. The ratios of gelatin to zein examined were 2:1, 1:1, and 1:2. Results showed that the tensile strength of both blending films and bilayer films was the highest when the ratio of gelatin to zein was 2:1, which was 4.
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