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Chemical and Physical Characterization of Submolecular Proteins of Porcine Thyroglobulin
https://doi.org/10.24517/00060081
https://doi.org/10.24517/0006008105b1a04b-2faf-4e92-9041-2735ad0db06f
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
SC-PR-ITAGAKI-E-84_597.pdf (2.4 MB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||||
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| 公開日 | 2020-12-03 | |||||||
| タイトル | ||||||||
| タイトル | Chemical and Physical Characterization of Submolecular Proteins of Porcine Thyroglobulin | |||||||
| 言語 | ||||||||
| 言語 | eng | |||||||
| 資源タイプ | ||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||
| 資源タイプ | journal article | |||||||
| ID登録 | ||||||||
| ID登録 | 10.24517/00060081 | |||||||
| ID登録タイプ | JaLC | |||||||
| 著者 |
Itagaki, Eiji
× Itagaki, Eiji× Arisawa, Masatoshi× Hosoya, Toichiro |
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| 著者別表示 |
板垣, 英治
× 板垣, 英治
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| 書誌情報 |
The Journal of Biochemistry 巻 84, 号 3, p. 597-606, 発行日 1978 |
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| ISSN | ||||||||
| 収録物識別子タイプ | ISSN | |||||||
| 収録物識別子 | 0021-924X | |||||||
| NCID | ||||||||
| 収録物識別子タイプ | NCID | |||||||
| 収録物識別子 | AA00694073 | |||||||
| 出版者 | ||||||||
| 出版者 | The Japanese Biochemical Society | |||||||
| 出版者（別名） | ||||||||
| 出版者 | 日本生化学会 | |||||||
| 抄録 | ||||||||
| 内容記述タイプ | Abstract | |||||||
| 内容記述 | Polyacrylamide gel electrophoresis in sodium dodecyl sulfate (SDS) of reduced porcine thyro-globulin revealed more than ten distinct bands with molecular weights ranging from 19, 000 to 330, 000. When the thyroglobulin preparation was previously dialyzed against distilled water for 3 days at 4°C, the bands with large molecular weights disappeared, leaving only several small-sized components. These submolecular protein components, designated as Sub. I, Sub. II, Sub. III, and Sub. IV, were isolated by gel filtration on a Sephadex G-200 column in 0.1% SDS-0.04M Tris acetate buffer (pH 7.4) at 40°C, and the preparations were confirmed by sedimentation equilibrium analysis to be nearly homogenous in size. The weight average molecular weights determined by the sedimentation equilibrium method were 17, 500, 37, 400, 50, 300, and 70, 800 for Sub. I, Sub. II, Sub. III, and Sub. IV, respectively. Similar values were obtained by other methods, gel filtration and SDS-gel electrophoresis. Thus, the relative size of these components was very close to 1:2:3:4. The contents of amino acids and carbohydrates of these components were very similar to each other and also to entire thyroglobulin. The contents of iodoamino acids were also not greatly different between them, except that thyroxine and triiodothyronine seemed to be significantly high in the smallest protein, Sub. I. Immunochemical study also revealed a strong resemblance between each of them and thyroglobulin. Based on these results, together with other works, the structure and function of thyroglobulin are discussed. | |||||||
| 権利 | ||||||||
| 権利情報 | Copyright © The Japanese Biochemical Society 日本生化学会 | |||||||
| 関連URI | ||||||||
| 識別子タイプ | URI | |||||||
| 関連識別子 | http://www.jbsoc.or.jp/ | |||||||
| 関連名称 | http://www.jbsoc.or.jp/ | |||||||
| 関連URI | ||||||||
| 識別子タイプ | URI | |||||||
| 関連識別子 | https://academic.oup.com/jb | |||||||
| 関連名称 | https://academic.oup.com/jb | |||||||
| 関連URI | ||||||||
| 識別子タイプ | URI | |||||||
| 関連識別子 | https://www.jstage.jst.go.jp/browse/biochemistry1922/-char/ja | |||||||
| 関連名称 | https://www.jstage.jst.go.jp/browse/biochemistry1922/-char/ja | |||||||
