Heat Shock Protein Produced by Helicobacter pylori

Kenji Yokota, Yoshikazu Hirai, Mahmudul Haque, Keiji Oguma, Shyunji Hayash, Nobuhiro Fujii, Hiroshi Lsogai, Toshiro Sugiyama, Eiko Nagamachi, Yutaka Tsukada

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

The cells of Helicobacter pylori were suspended in the medium containing 35S-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.

Original languageEnglish
Pages (from-to)403-405
Number of pages3
JournalMICROBIOLOGY and IMMUNOLOGY
Volume38
Issue number5
DOIs
Publication statusPublished - 1994

Keywords

  • Heat shock protein
  • Helicobacter pylori
  • Urease

ASJC Scopus subject areas

  • Microbiology
  • Immunology
  • Virology

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  • Cite this

    Yokota, K., Hirai, Y., Haque, M., Oguma, K., Hayash, S., Fujii, N., Lsogai, H., Sugiyama, T., Nagamachi, E., & Tsukada, Y. (1994). Heat Shock Protein Produced by Helicobacter pylori. MICROBIOLOGY and IMMUNOLOGY, 38(5), 403-405. https://doi.org/10.1111/j.1348-0421.1994.tb01799.x