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Team:Imperial College London/Stomach
From 2009.igem.org
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<input type=hidden name=enzyme value=Pn1.3 checked> | <input type=hidden name=enzyme value=Pn1.3 checked> | ||
<input type=hidden checked name=cleavage_map value=cleavage_map> | <input type=hidden checked name=cleavage_map value=cleavage_map> | ||
| - | + | ||
| - | <select name="block_size" size=1 style="display:none"> | + | Map of cleavage sites. Please select the number of amino acid within one block: |
| - | <option selected value= "60"> | + | <select name="block_size" size=1 style="display:none"> |
| - | + | <option selected value= "60" selected> | |
| + | </select> | ||
| + | <input type=hidden name=alphtable checked value=alphtable> | ||
| + | <input type=hidden name=cleave_number checked value=all> | ||
</form> | </form> | ||
<br><A HREF="http://www.expasy.ch/tools/peptidecutter/tools/peptidecutter/peptidecutter_references.html">references</A> /<A HREF="http://www.expasy.ch/tools/peptidecutter/tools/peptidecutter/peptidecutter_instructions.html">documentation</A> | <br><A HREF="http://www.expasy.ch/tools/peptidecutter/tools/peptidecutter/peptidecutter_references.html">references</A> /<A HREF="http://www.expasy.ch/tools/peptidecutter/tools/peptidecutter/peptidecutter_instructions.html">documentation</A> | ||
Revision as of 11:14, 2 October 2009
Contents |
Human Digestive Proteases:
The stomach serves to break large proteins into peptides. These peptides are then broken down into amino acids once they enter the duodenum.
- Pepsin = stomach
- Trypsin = duodenum
- Chymotrypsin
- Carboxypeptidase
Stomach
The stomach is the first point at which polypeptides are broken down. The low pH of the stomach causes enzymes to denature, opening them up to attack from proteases such as pepsin.
Pepsin
- Released by chief cells in the stomach.
- Expressed as a zymogen pepsinogen.
- Pepsinogen is converted to pepsin by HCl which is released by parietal cells of the stomach.
- Cleaves at the N-terminus after aromatic amino acids such as phenylalanine, tryptophan, and tyrosine.
- Optimum pH of 1.5 to 2. Pepsin denatures when the pH is more than 5.0.
