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Title: | Pig liver carnitine palmitoyltransferase. Chimera studies show that both the N- and C-terminal regions of the enzyme are important for the unusual high malonyl-CoA sensitivity |
Author: | Nicot, Carine Relat Pardo, Joana Woldegiorgis, Gebre Haro Bautista, Diego Marrero González, Pedro F. |
Keywords: | Carnitina palmitoïl-transferasa 1 Cinètica enzimàtica Aminoàcids Mutagènesi Carnitine palmitoyltransferase I Enzyme kinetics Amino acids Mutagenesis |
Issue Date: | Mar-2002 |
Publisher: | American Society for Biochemistry and Molecular Biology |
Abstract: | Pig and rat liver carnitine palmitoyltransferase I (L-CPTI) share common K(m) values for palmitoyl-CoA and carnitine. However, they differ widely in their sensitivity to malonyl-CoA inhibition. Thus, pig l-CPTI has an IC(50) for malonyl-CoA of 141 nm, while that of rat L-CPTI is 2 microm. Using chimeras between rat L-CPTI and pig L-CPTI, we show that the entire C-terminal region behaves as a single domain, which dictates the overall malonyl-CoA sensitivity of this enzyme. The degree of malonyl-CoA sensitivity is determined by the structure adopted by this domain. Using deletion mutation analysis, we show that malonyl-CoA sensitivity also depends on the interaction of this single domain with the first 18 N-terminal amino acid residues. We conclude that pig and rat L-CPTI have different malonyl-CoA sensitivity, because the first 18 N-terminal amino acid residues interact differently with the C-terminal domain. This is the first study that describes how interactions between the C- and N-terminal regions can determine the malonyl-CoA sensitivity of L-CPTI enzymes using active C-terminal chimeras. |
Note: | Reproducció del document publicat a: https://doi.org/10.1074/jbc.M109976200 |
It is part of: | Journal of Biological Chemistry, 2002, vol. 277, num. 12, p. 10044-10049 |
URI: | http://hdl.handle.net/2445/135597 |
Related resource: | https://doi.org/10.1074/jbc.M109976200 |
ISSN: | 0021-9258 |
Appears in Collections: | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) |
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