No description available.

The α-amino-3-hydroxy-5-methyl-4-isoxazolepropionic acid receptors (AMPARs) are ligand-gated glutamatergic ion channels that mediate most excitatory neurotransmission in the brain. Alterations in AMPAR synaptic accumulation mediate synaptic plasticity, including long-term potentiation, long-term depression and homeostatic synaptic plasticity. AMPAR abundance in neurons is determined by balanced processes of protein translation and degradation. Changes in AMPAR function and trafficking have direct impacts on synaptic transmission and cognitive functions. However, the molecular mechanisms regulating AMPAR expression and dynamics in neurons remain largely unknown. In this thesis, two molecular mechanisms that regulate AMPAR translation and protein stability through two different signaling pathways, 5' adenosine monophosphate-activated protein kinase (AMPK) and sirtuin 2 (SIRT2), are described. It is shown that SIRT2, a NAD+-dependent protein deacetylase, directly controls AMPAR stability by regulating AMPAR acetylation. For the first time, we discovered that AMPARs are subject to lysine acetylation, a novel form of post-translational modification for glutamate receptors. Under basal conditions, AMPARs are highly acetylated at their intracellular C termini, which protects against ubiquitination to antagonize AMPAR endocytosis and degradation, leading to prolonged receptor half-life. SIRT2 is also identified as the enzyme responsible for AMPAR deacetylation. Knockdown of SIRT2 led to elevated AMPAR acetylation and reduced ubiquitination, and consequently, increased AMPAR levels and synaptic transmission. SIRT2 knockout mice displayed weakened synaptic plasticity and impaired learning and memory. Resveratrol is a phytoalexin that has been shown to increase AMPAR expression and synaptic accumulation in neurons. The resveratrol effect on AMPAR expression is independent of sirtuin 1, the conventional target of resveratrol, but rather is mediated by AMPK and its downstream phosphoinositide 3-kinase (PI3K)/Akt pathway. Application of the AMPK activator, 5-aminoimidazole-4-carboxamide 1-β-D-ribofuranoside (AICAR), to neurons mimics the effects of resveratrol on both signaling and AMPAR expression. The resveratrol-induced increase in AMPAR expression results from elevated protein synthesis through the AMPK-PI3K pathway activation. These studies describe novel regulatory mechanisms responsible for the control of AMPAR protein amount and subcellular distribution in neurons, providing insights into our understanding of synaptic plasticity, brain function and neurological disorders. / 2017-12-06T00:00:00Z

No description available.

京都大学 / 0048 / 新制・課程博士 / 博士(工学) / 甲第22412号 / 工博第4673号 / 新制||工||1729(附属図書館) / 京都大学大学院工学研究科合成・生物化学専攻 / (主査)教授 浜地 格, 教授 森 泰生, 教授 生越 友樹 / 学位規則第4条第1項該当 / Doctor of Philosophy (Engineering) / Kyoto University / DGAM

No description available.

Site-selective protein modification has become an important tool to study protein functions in chemical biology. In the preliminary work, allyl sulfides were found to be reactive substrates in aqueous cross-metathesis (CM) enabling the first examples of protein modification via this approach. In order to access the enhanced CM reactivity of allyl sulfide on proteins, facile chemical methods to install S-allyl cysteine on protein surface were developed. In particular, a cysteine-specific allylating reagent – allyl selenocyanate was used on protein substrate for the first time. The substrate scope of allyl sulfide-tagged proteins and factors that affect the outcome of CM was also investigated. A range of metathesis substrates containing different olefin tether of various lengths were screened; allyl ethers were found to be most suitable as CM partners. By reducing the steric hindrance around the allyl sulfide on protein surface through a chemical spacer, the rate and conversion of metathesis reaction on proteins was greatly enhanced. Moreover, allyl selenides were found to be more reactive than allyl sulfides in CM and enabled reactions with substrates that were previously impossible for the corresponding sulfur-analogue. Through this work, substrate selection guidelines for successful metathesis reaction on proteins were established. Rapid Se-relayed CM was further investigated through biomimetic chemical access to Se-allyl selenocysteine (Seac) via dehydroalanine. On-protein reaction kinetics revealed rate constants of Seac-mediated CM to be comparable or superior to off-protein rates of many current bioconjugations. This CM strategy was applied to histone proteins to install a mimic of acetylated lysine (K9Ac, an epigenetic marker). The resulting synthetic H3 was successfully recognized by antibody that binds natural H3-K9Ac. A Cope-type selenoxide elimination subsequently allowed the removal of such modification to regenerate dehydroalanine. Finally, preliminary research efforts towards metabolic incorporation of allyl sulfide-containing amino acid into proteins, and CM on cell surfaces were discussed.

A conjugação por polietilenoglicol (PEG) mascara a superfície das proteínas e aumenta o tamanho molecular do polipeptídio, reduzindo assim sua ultrafiltragem renal, impedindo a aproximação de células processadoras de antígenos ou anticorpos e reduzindo a degradação por enzimas proteolíticas. O PEG transfere para as moléculas suas propriedades físico-químicas e, conseqüentemente, modifica também a biodistribuição e a solubilidade de drogas peptídicas e não peptídicas. As soluções de proteínas são facilmente desnaturadas (muitas vezes irreversivelmente) pelo aparecimento de numerosos eventos que podem afetar a estabilidade das soluções, tais como: aquecimento, agitação, congelamento, mudanças no pH e exposição a interfaces ou agentes desnaturantes, resultando geralmente na perda da eficácia clínica e aumento do risco de efeitos colaterais adversos. A solução prática para o dilema da estabilidade da proteína é a remoção da água. A liofilização é o método mais comumente utilizado para a preparação de proteínas desidratadas, as quais, teoricamente, devem apresentar uma estabilidade adequada por um longo período de armazenagem em temperaturas ambientes. A proteína utilizada neste estudo foi a albumina sérica bovina (BSA), amplamente estudada no campo da bioquímica. Através da espectroscopia Raman associada com análise térmica por DSC, análise colorimétrica, e a determinação do teor de umidade, verificou-se que o congelamento rápido (30 °C/min.) favoreceu a manutenção da estrutura conformacional da proteína após a liofilização, porém aumentou o tempo de secagem primária em sete horas em relação ao congelamento lento (2,5 °C/min.). Após a modificação da albumina bovina por reação com o metoxi-PEG verificou-se que a BSA-PEG (1:0,25) apresentou um menor grau de alteração estrutural e conseqüentemente uma menor variação das características físico-químicas, além de otimizar as condições de liofilização e armazenamento da proteína quando comparada com a BSA-PEG (1:0,5) . / PEG conjugation masks the proteins surface and increases the molecular size of the polypeptide, thus reducing its renal ultrafiltration, preventing the approach of antibodies or antigen processing cells and reducing the degradation by proteolytic enzymes. The PEG conveys to molecules its physico-chemical properties and therefore modifies also biodistribution and solubility of peptide and non-peptide drugs. This property opens new techniques in biocatalysis and in pharmaceutical technology where many insoluble drugs are solubilized by PEG conjugation and thus more easily administered. Aqueous protein solutions are readily denatured (often irreversibly) by numerous stresses arising in solution, e.g., heating, agitation, freezing, pH changes, and exposure to interfaces or denaturants, usually resulting in lost of clinical efficacy and increase the risk of adverse side effects. Even if its physical stability is maintained, a protein can be degraded by chemical reactions (e.g., hydrolysis and deamidation), many of which are mediated by water. The practical solution to the protein stability dilemma is to remove the water. Lyophilization is most commonly used to prepare dehydrated proteins, which, theorecally, should have the desired long-term stability at ambient temperatures. The protein used in this study was the bovine serum albumin (BSA), largely studied in the biochemical field. Through Raman spectroscopy associated with thermal analysis using DSC, Colorimetric analysis and the determination of water content It was observed that the fast freezing (30 °C/min.) favored the maintenance of the conformational structure in the protein after lyophilization, however increased the primary drying in seven hours with regard to the slow freezing (2,5 °C/min.). After the modification of bovine serum albumin with methoxy-PEG it was observed that the BSA-PEG (1:0,25) showed a lower degree of structural alterations and consequently a lower variation on the physical-chemical characteristics, moreover optimized the conditions during the lyophilization process and storage of the protein when it was compared to BSA-PEG (1:0,5).

A conjugação por polietilenoglicol (PEG) mascara a superfície das proteínas e aumenta o tamanho molecular do polipeptídio, reduzindo assim sua ultrafiltragem renal, impedindo a aproximação de células processadoras de antígenos ou anticorpos e reduzindo a degradação por enzimas proteolíticas. O PEG transfere para as moléculas suas propriedades físico-químicas e, conseqüentemente, modifica também a biodistribuição e a solubilidade de drogas peptídicas e não peptídicas. As soluções de proteínas são facilmente desnaturadas (muitas vezes irreversivelmente) pelo aparecimento de numerosos eventos que podem afetar a estabilidade das soluções, tais como: aquecimento, agitação, congelamento, mudanças no pH e exposição a interfaces ou agentes desnaturantes, resultando geralmente na perda da eficácia clínica e aumento do risco de efeitos colaterais adversos. A solução prática para o dilema da estabilidade da proteína é a remoção da água. A liofilização é o método mais comumente utilizado para a preparação de proteínas desidratadas, as quais, teoricamente, devem apresentar uma estabilidade adequada por um longo período de armazenagem em temperaturas ambientes. A proteína utilizada neste estudo foi a albumina sérica bovina (BSA), amplamente estudada no campo da bioquímica. Através da espectroscopia Raman associada com análise térmica por DSC, análise colorimétrica, e a determinação do teor de umidade, verificou-se que o congelamento rápido (30 °C/min.) favoreceu a manutenção da estrutura conformacional da proteína após a liofilização, porém aumentou o tempo de secagem primária em sete horas em relação ao congelamento lento (2,5 °C/min.). Após a modificação da albumina bovina por reação com o metoxi-PEG verificou-se que a BSA-PEG (1:0,25) apresentou um menor grau de alteração estrutural e conseqüentemente uma menor variação das características físico-químicas, além de otimizar as condições de liofilização e armazenamento da proteína quando comparada com a BSA-PEG (1:0,5) . / PEG conjugation masks the proteins surface and increases the molecular size of the polypeptide, thus reducing its renal ultrafiltration, preventing the approach of antibodies or antigen processing cells and reducing the degradation by proteolytic enzymes. The PEG conveys to molecules its physico-chemical properties and therefore modifies also biodistribution and solubility of peptide and non-peptide drugs. This property opens new techniques in biocatalysis and in pharmaceutical technology where many insoluble drugs are solubilized by PEG conjugation and thus more easily administered. Aqueous protein solutions are readily denatured (often irreversibly) by numerous stresses arising in solution, e.g., heating, agitation, freezing, pH changes, and exposure to interfaces or denaturants, usually resulting in lost of clinical efficacy and increase the risk of adverse side effects. Even if its physical stability is maintained, a protein can be degraded by chemical reactions (e.g., hydrolysis and deamidation), many of which are mediated by water. The practical solution to the protein stability dilemma is to remove the water. Lyophilization is most commonly used to prepare dehydrated proteins, which, theorecally, should have the desired long-term stability at ambient temperatures. The protein used in this study was the bovine serum albumin (BSA), largely studied in the biochemical field. Through Raman spectroscopy associated with thermal analysis using DSC, Colorimetric analysis and the determination of water content It was observed that the fast freezing (30 °C/min.) favored the maintenance of the conformational structure in the protein after lyophilization, however increased the primary drying in seven hours with regard to the slow freezing (2,5 °C/min.). After the modification of bovine serum albumin with methoxy-PEG it was observed that the BSA-PEG (1:0,25) showed a lower degree of structural alterations and consequently a lower variation on the physical-chemical characteristics, moreover optimized the conditions during the lyophilization process and storage of the protein when it was compared to BSA-PEG (1:0,5).

The phenolic compounds as food components represent the largest group of secondary metabolites in plant foods. The phenolic compounds, e.g. chlorogenic acid (CQA), are susceptible to oxidation by enzymes specially, polyphenol oxidase (PPO) and at alkaline conditions. Both enzymatic and non-enzymatic oxidations occur in the presence of oxygen and produce quinone, which normally further react with other quinone to produce colored compounds (dimers), as well as is capable of undergoing a nucleophilic addition to proteins. The interactions of proteins with the phenolic compounds have received considerable attention in the recent years where, plant phenolic compounds have drawn increasing attention due to their antioxidant properties and their noticeable effects in the prevention of various oxidative stress associated diseases. Green coffee beans are one of the richest sources of chlorogenic acids. Therefore, a green coffee extract would provide an eligible food relevant source for phenolic compounds for modification of proteins. The interaction between 5-CQA and amino acid lysine showed decrease in both free CQA and amino acid groups and only a slight effect on the antioxidative capacity depending on the reaction time was found. Furthermore, this interaction showed a large number of intermediary substances of low intensities. The reaction of lysine with 5-CQA in a model system initially leads to formation of 3-CQA and 4-CQA (both are isomers of 5-CQA), oxidation giving rise to the formation of a dimer which subsequently forms an adduct with lysine to finally result in a benzacridine derivative as reported and confirmed with the aid of HPLC coupled with ESI-MSn. The benzacridine derivative containing a trihydroxy structural element, was found to be yellow, being very reactive with oxygen yielding semiquinone and quinone type of products with characteristic green colors. Finally, the optimal conditions for this interaction as assessed by both the loss of CQA and free amino groups of lysine can be given at pH 7 and 25°C, the interaction increasing with incubation time and depending also on the amount of tyrosinase present. Green coffee bean has a higher diversity and content of phenolics, where besides the CQA isomers and their esters, other conjugates like feruloylquinic acids were also identified, thus documenting differences in phenolic profiles for the two coffee types (Coffea arabica and Coffea robusta). Coffee proteins are modified by interactions with phenolic compounds during the extraction, where those from C. arabica are more susceptible to these interactions compared to C. robusta, and the polyphenol oxidase activity seems to be a crucial factor for the formation of these addition products. Moreover, In-gel digestion combined with MALDI-TOF-MS revealed that the most reactive and susceptible protein fractions to covalent reactions are the α-chains of the 11S storage protein. Thus, based on these results and those supplied by other research groups, a tentative list of possible adduct structures was derived. The diversity of the different CQA derivatives present in green coffee beans complicates the series of reactions occurring, providing a broad palette of reaction products. These interactions influence the properties of protein, where they exposed changes in the solubility and hydrophobicity of proteins compared to faba bean proteins (as control). Modification of milk whey protein products (primarily b-lactoglobulin) with coffee specific phenolics and commercial CQA under enzymatic and alkaline conditions seems to be affecting their chemical, structural and functional properties, where both modifications led to reduced free amino-,thiol groups and tryptophan content. We propose that the disulfide-thiol exchange in the C-terminus of b-lactoglobulin may be initiated by the redox conditions provided in the presence of CQA. The protein structure b-lactoglobulin thereupon becomes more disordered as simulated by molecular dynamic calculation. This unfolding process may additionally be supported by the reaction of the CQA at the proposed sites of modification of -amino groups of lysine (K77, K91, K138, K47) and the thiol group of cysteine (C121). These covalent modifications also decreased the solubility and hydrophobicity of b-lactoglobulin, moreover they provide modified protein samples with a high antioxidative power, thermally more stable as reflected by a higher Td, require less amount of energy to unfold and when emulsified with lutein esters, exhibit their higher stability against UV light. The MALDI-TOF and SDS-PAGE results revealed that proteins treated at alkaline conditions were more strongly modified than those treated under enzymatic conditions. Finally, the results showed a slight change in emulsifying properties of modified proteins. / Für die Verbesserung von Nahrungsmitteleigenschaften können Modifikationen an verschiedenen Inhaltsstoffen vorgenommen werden. Beispielsweise werden bereits Proteine miteinander verknüpft und bilden sogenannte „Crosslinks“ oder vernetzte Biomoleküle. Diese werden für die Herstellung fester, viskoelastischer Produkte, die zum Verdicken als auch zum Stabilisieren von Emulsionen oder Schäumen eingesetzt werden, genutzt. Da die Verbraucher sich Zunehmens mit gesundheitsfördernden Lebensmitteln befassen, ist das Einbringen von gesundheitsfördernden Inhaltsstoffen wie z.B. phenolische Verbindungen, immer mehr in den Fokus der Forschung gerückt. Demnach ist das wissenschaftliche Bestreben phenolische Verbindungen in die Vernetzung von Proteinen mit einzubeziehen und deren positive Wirkungen (antioxidativ) auszunutzen, vorteilhaft. Als Phenole werden Verbindungen bezeichnet, die eine oder mehrere Hydroxygruppen am Benzolring aufweisen. Phenole liegen in der Enolform vor, da diese, bedingt durch den Erhalt des aromatischen Benzolringes, energetisch begünstigt ist. Kaffeesäure ist eine Hydroxyzimtsäure und in Kaffeebohnen zu finden. Der am häufigsten anzutreffende Ester besteht aus Kaffee- und Chinasäure. Der einfachste Vertreter ist die Chlorogensäure (5-Caffeoylchinasäure, 5-CQA), die in vielen Pflanzenteilen enthalten ist. Chlorogensäure und ihre Derivate besitzen ebenfalls antioxidative Eigenschaften. Zusätzlich wirken sie auf Enzyme, die an entzündlichen- oder allergischen Reaktion teilnehmen, inhibierend. Während Verarbeitungs- und Lagerungsprozessen können phenolische Komponenten pflanzlicher Lebensmittel mit den Aminosäuren der Proteine in Lebensmitteln reagieren. Solche Reaktionen können die physikalisch-chemischen Eigenschaften von Proteinen verändern und deren ernährungsphysiologische Wertigkeit vermindern. Proteine weisen verschiedene reaktive Seitengruppen (Sulfhydryl-, Hydroxyl-, Aminogruppen) auf, mit denen sie über kovalente und nicht-kovalente Wechselwirkungen mit Phenolen Verbindungen eingehen können. Zu den nicht-kovalenten Verbindungen gehören u. a. Wasserstoffbrückenbindungen, hydrophobe Wechselwirkungen und Ionenbindungen. Phenole (z.B. Chlorogensäuren) können bei Anwesenheit von Sauerstoff enzymatisch bzw. nichtenzymatisch oxidiert werden. Die Reaktionsprodukte (Chinone) bilden anschließend mit reaktiven Thiol- bzw. Aminogruppen von Proteinen Addukte. Die Erfassung dieser verschiedenen Facetten von Interaktionen stellt somit die primäre Forschungsaufgabe im Rahmen dieser Arbeit. Die primäre Aufgabe der vorliegenden Arbeit besteht demzufolge in der Etablierung der Analysen- und der Charakterisierungsmöglichkeiten solcher Wechselwirkungen (Bindung) pflanzlicher Verbindungen bzw. deren Reaktionsprodukten mit Proteinen u.a. über massenspektrometrische Methoden. Da die Wechselwirkung mit Proteinen auch zu Veränderungen der Proteinstruktur führt, können deren funktionelle Eigenschaften auch verändert sein. Dies soll anhand der Messung von isolierten Proteinen die an der Wechselwirkung beteiligt sind, nachgewiesen werden. Anschließend sollen über Docking-Untersuchungen die entsprechenden Bindungsstellen näher charakterisiert werden. Durch die vorliegenden Ergebnisse wurden mögliche Reaktionen von phenolischen Verbindungen mit Proteinen, näher charakterisiert. Es wurde festgestellt, dass die Apfelsorte Braeburn über die höchste PPO- Enzymaktivität beim gleichzeitigen niedrigen CQA Gehalt im Vergleich zu den anderen untersuchten Sorten verfügt. Die PPO/Tyrosinase modulierte Reaktionen zwischen CQA und Lysine wurden in Abhängigkeit der vorherrschenden Bedingungen optimiert und die Reaktionsprodukte analysiert. In dem zweiten Teil wurden solche Reaktionsmöglichkeiten in den Grünen Kaffeebohnen lokalisierte und modelliert. Dazu wurden die sortenabhängige CQA-Zusammensetzung ermittelt und die möglichen Reaktionen mit den Hauptspeicherproteinen des Kaffees dargestellt. Im letzten Teil wurden dann diese Reaktionen mit Molkenproteinen simuliert und Einflüsse auf die Struktur und die funktionellen Eigenschaften erfasst. Die Ergebnisse belegen eine umfangreiche und sehr heterogene Adduktbildung mit den Aminoseitenketten des Lysins und Cysteins. Ein Katalog der unterschiedlichen Reaktionsprodukte wurde erstellt und am Protein modelliert. Die entsprechende Veränderung an die Proteinstruktur wurde experimentell belegt und der Einfluss wurde in den technofunktionelle Eigenschaften (wie die Löslichkeit, Emulgierbarkeit usw.) wiederspiegelt. Ein Anstieg des antioxidativen Potentials der Proteine wurde erreicht und diese so modifizierten Proteine wurden weiter zur Stabilisierung und Produktentwicklung getestet. Die ersten Ergebnisse eröffnen Nutzungsmöglichkeiten der modifizierten Proteine zur Verkapselung von bioaktiven Sekundären Pflanzenstoffen.

Thesis (Ph.D.)--University of Alabama at Birmingham, 2008. / Title from first page of PDF file (viewed on June 29, 2009). Includes bibliographical references.