MOLECULAR DETERMINANTS OF HUMAN PRORENIN PROCESSING

被引:10
作者
CHU, WN
MERCURE, C
BAXTER, JD
REUDELHUBER, TL
机构
[1] UNIV MONTREAL,INST RECH CLIN MONTREAL,BIOCHIM MOLEC HYPERTENS LAB,110 AVE PINS OUEST,MONTREAL H2W 1R7,QUEBEC,CANADA
[2] UNIV CALIF SAN FRANCISCO,METAB RES UNIT,SAN FRANCISCO,CA 94143
关键词
ENZYME PRECURSORS; RENIN; RENIN-ANGIOTENSIN SYSTEM;
D O I
10.1161/01.HYP.20.6.782
中图分类号
R6 [外科学];
学科分类号
1002 ; 100210 ;
摘要
In humans, active renin is generated by the removal of a 43-amino acid prosegment from the zymogen prorenin. This cleavage event is highly specific, occurring at only one of the seven pairs of basic amino acids in the body of preprorenin. This cleavage site selectivity is also displayed by a number of other proteases in vitro and in mouse pituitary AtT-20 cells transfected with a human preprorenin expression vector, suggesting that specificity of cleavage is directed in part by the primary sequence, the higher order structure, or both of prorenin itself. To test this hypothesis, single amino acid mutations were introduced in the region of human preprorenin surrounding the natural cleavage site, and the resultant recombinant proteins were expressed in cultured Chinese hamster ovary and AtT-20 cells. The results suggest that amino acids in addition to the pair of basic amino acids surrounding the cleavage site affect the ability of both trypsin and the endogenous AtT-20 processing enzyme to cleave prorenin. Notably, although a proline at position -4 is essential for processing of prorenin in AtT-20 cells and is correlated with predicted formation of a beta-turn at this position, site-directed mutations suggest that this structural feature in addition to a pair of basic amino acids is not sufficient to lead to proteolytic activation of prorenin. Displacement of sequences surrounding the cleavage site to a position 10 amino acids toward the amino terminus led to partial processing of a mutated prorenin. Taken together, these results suggest that the ability of AtT-20 cells to cleave prorenin is directed primarily by specific amino acid recognition on the amino side of the scissile bond and that additional determinants (perhaps structural) enhance the efficiency of the maturation step.
引用
收藏
页码:782 / 787
页数:6
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