Aspartic proteinase inhibitors from tomato and potato are more potent against yeast proteinase A than cathepsin D

Aspartic proteinase inhibitors from tomato and potato are more potent against yeast proteinase A... The interaction of a variety of aspartic proteinases with a recombinant tomato protein produced in Pichia pastoris was investigated. Only human cathepsin D and, even more potently, proteinase A from Saccharomyces cerevisiae were inhibited. The tomato polypeptide has >80% sequence identity to a previously reported potato inhibitor of cathepsin D. Re-evaluation of the potato inhibitor revealed that it too was more potent (>20-fold) towards yeast proteinase A than cathepsin D and so might be renamed the potato inhibitor of proteinase A. The potency towards yeast proteinase A may reflect a similarity between this fungal enzyme and aspartic proteinases produced by fungal pathogens which attack tomato and/or potatoes. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology Elsevier

Aspartic proteinase inhibitors from tomato and potato are more potent against yeast proteinase A than cathepsin D

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Publisher
Elsevier
Copyright
Copyright © 2002 Elsevier Science B.V.
ISSN
0167-4838
eISSN
1879-2588
D.O.I.
10.1016/S0167-4838(02)00206-6
Publisher site
See Article on Publisher Site

Abstract

The interaction of a variety of aspartic proteinases with a recombinant tomato protein produced in Pichia pastoris was investigated. Only human cathepsin D and, even more potently, proteinase A from Saccharomyces cerevisiae were inhibited. The tomato polypeptide has >80% sequence identity to a previously reported potato inhibitor of cathepsin D. Re-evaluation of the potato inhibitor revealed that it too was more potent (>20-fold) towards yeast proteinase A than cathepsin D and so might be renamed the potato inhibitor of proteinase A. The potency towards yeast proteinase A may reflect a similarity between this fungal enzyme and aspartic proteinases produced by fungal pathogens which attack tomato and/or potatoes.

Journal

Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular EnzymologyElsevier

Published: Apr 1, 2002

References

  • J. Biol. Chem.
    Phylip, L.H.; Lees, W.E.; Brownsey, B.G.; Bur, D.; Dunn, B.M.; Winther, J.R.; Gustchina, A.; Li, M.; Copeland, T.; Wlodawer, A.; Kay, J.

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