Characterization of human, bovine, and horse antithrombin III
| Autor: | Earl W. Davie, David C. Teller, Kotoku Kurachi, Mark A. Hermodson, Gottfried Schmer |
|---|---|
| Rok vydání: | 1976 |
| Předmět: |
Biochemistry
Antithrombins chemistry.chemical_compound Species Specificity Neuraminic acid medicine Animals Humans Horses Amino Acids Guanidine Immunoelectrophoresis chemistry.chemical_classification Molecular mass Chemistry Antithrombin Horse Blood proteins Enzyme Activation Molecular Weight Enzyme Factor X Cattle Blood Coagulation Tests Glycoprotein medicine.drug |
| Zdroj: | Biochemistry. 15:368-373 |
| ISSN: | 1520-4995 0006-2960 |
| DOI: | 10.1021/bi00647a020 |
| Popis: | A comparison of the physical-chemical properties of human, bovine, and horse antithrombin III has been made. These three plasma proteins are strong inhibitors of bovine factor Xa and form a 1:1 molar complex with this coagulation enzyme. Human, bovine, and horse antithrombin III are glycoproteins containing hexose, hexosamine, and neuraminic acid. The total carbohydrate was 9, 12, and 16% for human, bovine, and horse antithrombin III, respectively. These proteins have a similar amino acid composition, although some monor variations were noted. Each antithrombin III is composed of a single polypeptide chain with an amino-terminal histidine residue. Of the first 17 amino-terminal residues, only three differences were noted between the three proteins. These occur in position 2 which is occupied by Gly, Arg, and Trp in human, bovine, and horse, respectively; position 6 which has a deletion in human antithrombin III; and position 8 where Ile in human and horse antithrombin III has been replaced by Val in the bovine preparation. The remainder of the first 17 residues is the same in all three proteins. The molecular weights for the bovine and horse preparation were 56 600 and 52 500, respectively, as determined by sedimentation equilibrium in the presence of guanidine hydrochloride. Some immunological cross-reactivity was also observed between the three different proteins. |
| Databáze: | OpenAIRE |
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