豆蔻酰化
豆蔻酰化（英語：Myristoylation）是一种蛋白质翻译后修饰方式，豆蔻酰基基团来自于肉豆蔻酸，共价结合到肽链N-末端甘氨酸残基的α-氨基上[1]。肉豆蔻酸是一种14-碳饱和脂肪酸(14:0) ，或称为“正十四烷酸”（n-Tetradecanoic acid）。豆蔻酰化这种翻译后修饰方式被称为“共翻译修饰”（co-translationally），在细胞质中由N-豆蔻酰转移酶完成[2]，是最常见的脂肪酰化反应[3]，普遍存在于各种真核生物中[4]，与蛋白-蛋白相互作用、蛋白-脂质相互作用有关[5]。
参考文献
- ^ 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
（英语）.
- ^ 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 .
