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Biomedical subjects

A Feinstein

Publications and source records attributed to A Feinstein.

At least 163 records · Page 9Linked to original sources
PubMed1971

The isolation and properties of the protein calliphorin.

1. A procedure for the isolation of the protein calliphorin from larvae and pupae of the blowfly Calliphora erythrocephala is described. 2. The calliphorin preparation shows a single component in the ultracentrifuge at pH6.3 and gives a single band when stained for protein after agar-gel or starch-gel electrophoresis at pH6.3 or 8.6. Immunoelectrophoresis yields only one arc, associated with the stained spot, to a rabbit antiserum known to react with 13 other soluble components of Calliphora pupae. 3. Calliphorin has s(0) (20,w) 19.4S, D(0) (20,w) 3.25x10(-7)cm(2).s(-1) and f/f(0) 1.22, indicating a molecular weight of 528000 and a compact symmetrical structure. The molecular weight determined by the meniscus-depletion sedimentation-equilibrium method is 529000. 4. In 6.2m-guanidine hydrochloride calliphorin dissociates into six components each with a molecular weight of about 87000. Calliphorin reversibly dissociates into components with sedimentation coefficients of about 7S as the pH is raised progressively above pH6.5. 5. Calliphorin has an unusually high tyrosine and phenylalanine content (442 and 400mol/mol of protein respectively), a relatively high methionine content (162mol/mol of protein) and very little cystine or cysteine (18mol/mol of protein). The E(280)/E(250) ratio is 3.2. The pure protein contains 0.4-0.5% carbohydrate. 6. When examined in the electron microscope by the negative staining technique the protein is seen to consist of particles which are right prisms, being 105A wide and 65A high, rectangular in side view and curvilinear equilateral triangles in surface view.

Amino Acids↗
PubMed1969

Studies on the reduction of a human 19S immunoglobulin M.

1. Reduction of a 19s immunoglobulin M with 3mm-mercaptoethanol or 0.05-0.5mm-dithiothreitol followed by alkylation gave sedimentation patterns indicating products compatible with structures consisting of one, two, three, four and five 7s sub-units. This supports the concept of a five-sub-unit structure for immunoglobulin M. 2. Reduction with 0.125mm-dithiothreitol or 20mm-cysteine produced 7s sub-units that could not be dissociated into chains in m-propionic acid. 3. By labelling (with iodo[2-(14)C]acetic acid) the thiol groups liberated during reduction with 0.125mm-dithiothreitol, it was possible to identify the tryptic peptides involved in the disulphide bridges that link the 7s sub-units together (inter-sub-unit bridges). 4. By further reducing and labelling (with iodo[2-(14)C]acetic acid) the 7s sub-units produced by 0.125mm-dithiothreitol, it was possible to identify tryptic peptides derived from intra-sub-unit bridges. 5. Sub-units produced by reduction with 20mm-cysteine proved to be unsuitable for distinguishing between inter-sub-unit bridges and intra-sub-unit bridges. 6. The possible arrangement of the interchain disulphide bridges was deduced.

Alkylation↗