prikaz prve stranice dokumenta Utjecaj proteolitičkog procesiranja na ugradnju Scw4p proteina u staničnu stijenku kvasca Saccharomyces cerevisiae
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master's thesis
Utjecaj proteolitičkog procesiranja na ugradnju Scw4p proteina u staničnu stijenku kvasca Saccharomyces cerevisiae
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:882764
Kunštek, Sandra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Biochemistry

Cite this document

Kunštek, S. (2014). Utjecaj proteolitičkog procesiranja na ugradnju Scw4p proteina u staničnu stijenku kvasca Saccharomyces cerevisiae (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:882764

Kunštek, Sandra. "Utjecaj proteolitičkog procesiranja na ugradnju Scw4p proteina u staničnu stijenku kvasca Saccharomyces cerevisiae." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:882764

Kunštek, Sandra. "Utjecaj proteolitičkog procesiranja na ugradnju Scw4p proteina u staničnu stijenku kvasca Saccharomyces cerevisiae." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:882764

Kunštek, S. (2014). 'Utjecaj proteolitičkog procesiranja na ugradnju Scw4p proteina u staničnu stijenku kvasca Saccharomyces cerevisiae', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:882764

Kunštek S. Utjecaj proteolitičkog procesiranja na ugradnju Scw4p proteina u staničnu stijenku kvasca Saccharomyces cerevisiae [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:882764

S. Kunštek, "Utjecaj proteolitičkog procesiranja na ugradnju Scw4p proteina u staničnu stijenku kvasca Saccharomyces cerevisiae", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:882764

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Metadata
TitleUtjecaj proteolitičkog procesiranja na ugradnju Scw4p proteina u staničnu stijenku kvasca Saccharomyces cerevisiae
Title (english)The effect of proteolytic processing on the incorporation of protein Scw4p in the Saccharomyces cerevisiae cell wall
AuthorSandra Kunštek
MentorRenata Teparić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Biochemistry)
Zagreb
Defense date and country2014-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Protein Scw4p je u staničnu stijenku vezan putem dva različita mehanizma (kovalentno i nekovalentno) i pojavljuje se u tri forme koje se međusobno razlikuju po molekulskoj masi. Pretpostavlja se da nekovalentno vezane, manje forme Scw4p podliježu proteolitičkom procesiranju, dok se neprocesirani oblik Scw4p u stijenku veže kovalentno. Proteolitički enzimi koji bi mogli biti uključeni u procesiranje Scw4p su Kex2p i japsinske proteaze. U ovom radu su u regiju gena SCW4 koja kodira za potencijalna mjesta za proteolitičko procesiranje proteina Scw4p uvedene mutacije koje u jednom slučaju onemogućuju procesiranje proteina, a u drugom rezultiraju formom proteina koja bi se dobila nakon procesiranja Kex2p proteazom. Dobiveni rezultati potvrđuju da je kovalentno vezana forma proteina neprocesirana, dok jedna od dviju nekovalentno vezanih formi proteina odgovara veličini proteina procesiranog sa Kex2p.
Abstract (english)
It was previously shown that protein Scw4p is linked to the yeast cell wall by two different mechanisms (covalently and non-covalently), and in three forms with different molecular weights. It is presumed that non-covalently bound, smaller forms of Scw4p probably underwent the proteolytic processing, while the not processed form of Scw4p was covalently bound. Proteolytic enzymes which might have a role in processing of Scw4p are Kex2p and a family of aspartic proteases called yapsins. To get a better insight in the processing of Scw4p, different mutations were introduced to SCW4 in the region of predicted processing sites that in first case prevents proteolytic processing of protein, and in second case resulted in form that equals one processed by Kex2p . Results confirmed that covalently bound form of protein is non-processed, while one of two non-covalently bound forms fits form of protein processed by Kex2p protease.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:882764
Study programmeTitle: Molecular Biotechnology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-28 11:52:00

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