Differential proteome analysis and mass spectrometric characterization of germ line development‐related proteins ofCaenorhabditis elegans
- 20 July 2004
- journal article
- research article
- Published by Wiley in Proteomics
- Vol. 4 (8) , 2283-2295
- https://doi.org/10.1002/pmic.200400807
Abstract
Proteome maps and differences of protein patterns of the synchronized larval stage L4 of the temperature-sensitive Caenorhabditis elegans (C. elegans) glp-1 mutant (e2144ts) were investigated after cultivation at 15°C (developing a normal phenotype) or 25°C (developing a mutated phenotype) by two-dimensional gel electrophoresis (2-DE) and matrix-assisted laser desorption/ionization (MALDI)-mass spectrometry. From the 183 identified protein spots six proteins were found differently expressed. The Vit-6 vitellogenin (CE28594), the hypothetical 17.2 protein (CE25224), the hypothetical 17.4 protein (CE16999), and the heat shock protein 16 kDa (CE14249) were more abundant when growing worm cultures at 25°C. By contrast, the nucleoside diphosphate kinase (CE09650) was found increased at 15°C. Most notably, the eukariotic initiation factor 5A-1 (CE00503), highly abundant at 15°C, was not present in cultures grown at 25°C. Its absence at 25°C can not be attributed to lack of the enzymatic machinery that is necessary for hypusinylation. Instead, a direct downstream effect of the lack of functionality of GLP-1 may cause the expression of this protein. The yolk proteins 115 kDa and 88 kDa were attributed by mass spectrometric protein structure analysis as C-terminal and N-terminal fragments of the Vit-6 vitellogin protein (CE28594), respectively. The cleavage site between both derivatives was located between R764 and A768. A conflict in the database sequences at amino acid positions 1622 and 1623 of vitellogenin-6 was solved by mass spectrometric sequence analysis. The combination of 2-DE with mass spectrometry enabled the identification of mutation-associated differences on somatic gonadal cell and germ line cell development-associated proteins.Keywords
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