EFFECT OF GLYCOSAMINOGLYCANS ON PEPTIDE-BOND FORMATION IN BACTERIAL-RIBOSOMES

被引：1
作者：
THEOCHARIS, DA
机构：
[1] Laboratory of Biological Chemistry, School of Health Sciences, University of Patras
来源：
INTERNATIONAL JOURNAL OF BIOCHEMISTRY | 1992年 / 24卷 / 05期
关键词：
D O I：
10.1016/0020-711X(92)90005-L
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
1. A cell-free system derived from E. coli has been used in this study. The process of peptide bond formation was assessed with the aid of the puromycin reaction, which is catalyzed by peptidyltransferase. 2. This reaction is inhibited by heparin, in contrast, this reaction is activated by hyaluronic acid. 3. The presence of heparin decreases the percentage of formed initiation complex (complex C), but hyaluronic acid, chondroitin sulphate and keratan sulphate have no effect on the formation of complex C. 4. From other types of glycosaminoglycans, only hyaluronic acid increases the stability of active complex C.
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页码：719 / 723
页数：5
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