The Posttranslational Modifications of Proteins

After translation, proteins in both prokaryotic and eukaryotic cells may undergo alterations termed posttranslational modifications. A number of different types of modifications are possible. As mentioned earlier, the formyl group or the entire methionine residue may be removed from the amino end of a protein. Some proteins are synthesized as larger precursor proteins and must be cleaved and trimmed by enzymes before the proteins can become functional. For others, the attachment of carbohydrates may be required for activation. The functions of many proteins depend critically on the proper folding of the polypeptide chain; some pro-

teins spontaneously fold into their correct shapes, but, for others, correct folding may initially require the participation of other molecules called molecular chaperones.

In eukaryotic cells, the amino end of a protein is often acetylated after translation. Another modification of some proteins is the removal of 15 to 30 amino acids, called the signal sequence, at the amino end of the protein. The signal sequence helps direct a protein to a specific location within the cell, after which the sequence is removed by special enzymes. Amino acids within a protein may also be modified: phosphates, carboxyl groups, and methyl groups are added to some amino acids. __

Good Carb Diet

Good Carb Diet

WHAT IT IS A three-phase plan that has been likened to the low-carbohydrate Atkins program because during the first two weeks, South Beach eliminates most carbs, including bread, pasta, potatoes, fruit and most dairy products. In PHASE 2, healthy carbs, including most fruits, whole grains and dairy products are gradually reintroduced, but processed carbs such as bagels, cookies, cornflakes, regular pasta and rice cakes remain on the list of foods to avoid or eat rarely.

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