DNA and oligosaccharides stimulate oligomerization of human milk lactoferrin

被引：2

作者：

Soboleva , S. E. ^{[1
,3
]}

Tuzikov, F. V. ^{[2
]}

Tuzikova, N. A. ^{[2
]}

Buneva, V. N. ^{[1
,3
]}

Nevinsky, G. A. ^{[1
,3
]}

机构：

[1] Russian Acad Sci, Inst Chem Biol & Fundamental Med, Siberian Branch, Novosibirsk 630090, Russia

[2] Russian Acad Sci, Boreskov Inst Catalysis, Siberian Branch, Novosibirsk 630090, Russia

[3] Novosibirsk State Univ, Novosibirsk 630090, Russia

来源：

MOLECULAR BIOLOGY | 2009年 / 43卷 / 01期

关键词：

human lactoferrin; DNA; ATP; effects on oligomerization rate and degree; BINDING; GRANULOPOIESIS; POLYMERIZATION; INTERACTS; CELLS;

D O I：

10.1134/S0026893309010191

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：

Lactoferrin (LF) is a Fe3+-transferring glycoprotein and is contained in human barrier fluids, blood, and milk. LF is an acute phase protein, is involved in nonspecific defense, and displays a unique set of biological functions. Small-angle X-ray scattering and light scattering experiments demonstrated that DNA and oligosaccharides added to LF with various levels of initial oligomerization increased the oligomerization rate. Almost complete dissociation into monomers was observed when 1 M NaCl was added to LF oligomers obtained in the presence of DNA, oligosaccharides, and nucleotides, previously identified as oligomerization effectors. LF complexes obtained with different oligomerization effectors differed in stability. Incubation with 50 mM MgCl2 completely destructed LF complexes formed in the presence of ATP and oligosaccharides but only partly destructed AMP- and d(pT)(10)-dependent complexes, which was followed by the formation of new complexes with a higher salt stability. A possible role of oligomerization in various LF functions is discussed.

引用

页码：142 / 149

页数：8

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