Amino Acids lectures Flashcards
non-polar/aliphatic amino acids
G, A, V, L, M, I
aromatic amino acids
Y, W, F
Polar and uncharged amino acids
T, S, C, P, N, Q
polar and charged amino acids
H, K, R
polar and negatively charged amino acids
D, E
Add _____ group to proline to make ______ . Need vitamin C to do this, so if you have scurvy you also have collagen problems because collagen is rich in _______.
Hydroxyl
hydroxylproline
hydroxylproline
________ is important in proteins that help with blood clotting. Vitamin K is needed for___________, so a deficiency in Vitamin K causes trouble clotting.
Carboxyglutmate
the enzyme that carboxylates glutamate
O-linked Glycosylation
sugar added to serine or threonine.
N-linked Glycosylation
sugar added to asparagine.
Why is glycosylation important to proteins?
Addition of the sugar molecule can help proteins become more soluble, can also plays a role in adhesion between cells- cell cell glycoproteins.
Lack of the ability to properlyt glycosylate proteins is called ________; ______ is the most common.
congenital disorder of glycosylation (CDG).
CDG1a
What was the most fundamental conclusion drawn from the Ribonuclease refolding experiment -
- the primary sequence of a protein determines its structure.
Dr. Chris Anfinson showed that denatured ribonuclease A can completely refold to its native state on its own, suggesting that all the information required to fold a protein into its native state is embedded in the primary amino acid sequences of the protein.
Chaperone proteins
Not all proteins can refold on their own. In many cases, protein folding is helped by a special class of proteins called chaperones. The two major classes of chaperones are Hsp70 and GroEL.
Hsp70
induced by heat. Binds to hydrophobic areas to prevent them from aggregating and thus giving the proteins another chance to refold.
GroEL
7 different subunits in eukaryotes. Binds hydrophobic surface of unfolded protein and puts it in its own cavity so that the protein can refold properly. Much more generic- not induced by heat shock.