chemical protein knockdown using reactive small molecules

2021 Fiscal Year Final Research Report

• Project/Area Number: 20K21254
• Research Category: Grant-in-Aid for Challenging Research (Exploratory)
• Allocation Type: Multi-year Fund
• Review Section: Medium-sized Section 37:Biomolecular chemistry and related fields
• Research Institution: Kyushu University
• Principal Investigator: Ojida Akio 九州大学, 薬学研究院, 教授 (10343328)
• Project Period (FY): 2020-07-30 – 2022-03-31
• Keywords: タンパク質切断 / システイン / ホルミル化 / プロテインノックダウン

Outline of Final Research Achievements

In this study, we have developed a new chemical reaction that cleaves proteins. We found that formylation of cysteine residue induces cleavage of protein backbone amide bond. This reaction was useful for the site-selective cleavage of a tag sequence introduced in proteins and the concomitant introduction of a functional molecule (such as fluorescent molecule) during the cleavage reaction.

Free Research Field

ケミカルバイオロジー

Academic Significance and Societal Importance of the Research Achievements

今回見出したタンパク質切断反応は、タンパク質の機能解析や機能阻害に有用な新しい化学的手法として将来的に発展する可能性を持つ。