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Heat Shock Protein Produced by Helicobacter pylori
Author(s) -
Yokota Kenji,
Hirai Yoshikazu,
Haque Mahmudul,
Hayashi Shyunji,
Isogai Hiroshi,
Sugiyama Toshiro,
Nagamachi Eiko,
Tsukada Yutaka,
Fujii Nobuhiro,
Oguma Keiji
Publication year - 1994
Publication title -
microbiology and immunology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.664
H-Index - 70
eISSN - 1348-0421
pISSN - 0385-5600
DOI - 10.1111/j.1348-0421.1994.tb01799.x
Subject(s) - heat shock protein , polyclonal antibodies , gel electrophoresis , biology , hspa4 , hspa14 , microbiology and biotechnology , helicobacter pylori , biochemistry , methionine , polyacrylamide gel electrophoresis , hsp70 , sodium dodecyl sulfate , amino acid , antibody , gene , immunology , enzyme , genetics
The cells of Helicobacter pylori were suspended in the medium containing 35 S‐methionine. After a heat shock of the cells at 42 C for 5, 10, and 30 min, the production of proteins was analyzed by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis and autoradiography. Out of many proteins produced by the cells, only 66 kDa protein production was dramatically increased by heat treatment. The N‐terminal amino acid sequence of 66 kDa protein was quite similar to that of 62 kDa and 54 kDa proteins previously suggested as heat shock protein (HSP) of H. pylori based on the reaction with polyclonal and monoclonal antibodies against HSP 60 family proteins produced by other bacteria. Therefore, it was concluded that H. pylori produces the 66 kDa protein as its major heat shock protein which belongs to HSP 60 family.