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dc.contributor.authorEnam, Syed Usman-
dc.contributor.authorZinshteyn, Boris-
dc.contributor.authorGoldman, Daniel H-
dc.date.accessioned2024-03-15T07:40:02Z-
dc.date.available2024-03-15T07:40:02Z-
dc.date.issued2020-
dc.identifier.otherOER000000289vi
dc.identifier.urihttp://dlib.hust.edu.vn/handle/HUST/24030-
dc.descriptionTài liệu này được phát hành theo giấy phép CC-BY-NC-ND 4.0vi
dc.description.abstractPuromycin is a tyrosyl-tRNA mimic that blocks translation by labeling and releasing elongating polypeptide chains from translating ribosomes. Puromycin has been used in molecular biology research for decades as a translation inhibitor. The development of puromycin antibodies and derivatized puromycin analogs has enabled the quantification of active translation in bulk and single-cell assays. More recently, in vivo puromycylation assays have become popular tools for localizing translating ribosomes in cells. These assays often use elongation inhibitors to purportedly inhibit the release of puromycin-labeled nascent peptides from ribosomes. Here, using in vitro and in vivo experiments, we demonstrate that, even in the presence of elongation inhibitors, puromycylated peptides are released and diffuse away from ribosomes. Puromycylation assays reveal subcellular sites, such as nuclei, where puromycylated peptides accumulate post-release and which do not necessarily coincide with sites of active translation. Our findings urge caution when interpreting puromycylation assays in the in vivo context.vi
dc.description.urihttps://www.biorxiv.org/content/10.1101/2020.06.22.165217v2vi
dc.formatPDFvi
dc.language.isoenvi
dc.publisherBiochemical Journalvi
dc.rightsAttribution-NonCommercial 3.0 Vietnam*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/3.0/vn/*
dc.subjectPuromycinvi
dc.subjectpolypeptidevi
dc.subject.lccQD405vi
dc.titlePuromycin reactivity does not accurately localize translation at the subcellular levelvi
dc.typePeriodicals (Báo – Tạp chí)vi
Appears in Collections:OER - Kỹ thuật hóa học; Công nghệ sinh học - Thực phẩm; Công nghệ môi trường

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