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Maturation of measles virus hemagglutinin glycoprotein

Summary

The processing of measles virus hemagglutinin glycoprotein (H) in infected cells was studied by pulse-chase method and two-dimensional isoelectric focusing and SDS-polyacrylamide slab gel electrophoresis. H glycoprotein was synthesized initially as polypeptides smaller than H glycoprotein present in the virions. They were then processed into a cohort of polypeptides of larger molecular size and with reduced charge. The change was associated with the expression of H glycoprotein on the cell surface. The removal of sialic acid from carbohydrate chain of H glycoprotein resulted in the shift of isoelectric point to a more basic range. The entire process of maturation of H glycoprotein required approximately 5 hours.

Carbohydrate content in H was determined to be approximately 12 per cent by weight. Mannose, galactose, fucose, N-acetylglucosamine, and N-acetylneuraminic acid were the constituent monosaccharides.

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Kohama, T., Sato, T.A., Kobune, F. et al. Maturation of measles virus hemagglutinin glycoprotein. Archives of Virology 85, 257–268 (1985). https://doi.org/10.1007/BF01314235

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Keywords

  • Polypeptide
  • Galactose
  • Infected Cell
  • Mannose
  • Sialic Acid