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Protein acylation in Tetrahymena.

P E Ryals1, G A Thompson

  • 1Department of Botany, University of Texas, Austin 78713.

Archives of Biochemistry and Biophysics
|November 1, 1988
PubMed
Summary

Tetrahymena mimbres cells attach fatty acids to proteins primarily via amide bonds, mainly palmitic and stearic acids. Thermal stress alters the palmitate to stearate ratio in these protein-bound fatty acids.

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Area of Science:

  • Biochemistry
  • Cell Biology
  • Molecular Biology

Background:

  • Fatty acid acylation of proteins is crucial for various cellular functions.
  • Understanding the specific linkages and fatty acid compositions provides insights into protein modification and cellular responses.

Purpose of the Study:

  • To investigate the nature of protein-bound fatty acids in Tetrahymena mimbres.
  • To determine the types of fatty acids and their linkage to proteins.
  • To examine the effect of thermal stress on protein-bound fatty acid composition.

Main Methods:

  • Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of delipidated cells.
  • Analysis of fatty acid composition and linkage stability (alkali-stable, hydroxylaminolysis, alkaline hydrolysis).
  • Comparison of protein-bound fatty acids with free and glycerolipid-associated fatty acids.

Main Results:

  • Identified several protein bands with covalently linked fatty acids, predominantly palmitic (16:0) and stearic (18:0) acids.
  • Fatty acids are mainly attached via alkali-stable amide bonds, with minor ester linkages.
  • Protein-bound fatty acids were highly saturated, resembling the free fatty acid pool.
  • Thermal stress (cold shock) significantly increased the palmitate to stearate ratio in protein-bound fatty acids.

Conclusions:

  • Tetrahymena mimbres proteins are primarily acylated through amide bonds, differing from typical ester linkages found in other organisms.
  • The composition of protein-bound fatty acids reflects the saturated free fatty acid pool.
  • Cells modulate the protein-bound fatty acid composition, specifically the palmitate/stearate ratio, in response to thermal stress.

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