棕榈酰化对蛋白质功能及运输影响的研究进展

蛋白质棕榈酰化是蛋白质唯一完全可逆的翻译后脂质化修饰,作为控制多种蛋白质的性质和功能以及生理过程中普遍存在的机制而出现.棕榈酰化正是通过不稳定的硫酯键将长链脂质酶促加入可溶性跨膜蛋白的细胞内半胱氨酸残基而得到的.脂质的添加导致蛋白质疏水性的增加,可影响蛋白质结构、组装、成熟、运输和功能.本综述介绍了棕榈酰化的发生过程,如棕榈酰化位点的预测和棕榈酰化蛋白的获得、棕榈酰化的抑制及活化剂使用,提出了使用棕榈酰化蛋白纯化联合质谱鉴定的方法来进行棕榈酰化蛋白组学的研究,突出了对蛋白质功能的调节作用,并进一步讨论其对蛋白质运输的影响.

Advances in effects of palmitoylation on protein function and transportation

Protein palmitoylation is the only fully reversible post-translational lipidation modification for proteins and appears as a ubiquitous mechanism controlling properties and functions of many proteins which exists in physiological processes. Palmitoylation can be achieved by adding long chain lipids into intracellular cysteine residues of soluble transmembrane proteins through unstable thioester bonds. The addition of lipids can increase protein hydrophobicity, which can influence protein structure, assembling, maturation, transportation and function. This review introduces the process of palmitoylation, such as the prediction of palmitoylation sites, the acquisition of palmitoylated proteins, the inhibition of palmitoylation and the use of activators, which brings out the method for combining palmitoylated proteins with mass spectrometry, highlighting the regulatory role of protein function and further discussing its impact on protein transport.