REVIEW] All about that fat: Lipid modification of proteins in Cryptococcus neoformans

Felipe H. Santiago-Tirado; Tamara L. Doering

doi:10.1007/s12275-016-5626-6

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REVIEW] All about that fat: Lipid modification of proteins in Cryptococcus neoformans: Felipe H. Santiago-Tirado , Tamara L. Doering; Journal of Microbiology 2016;54(3):212-222.
DOI: https://doi.org/10.1007/s12275-016-5626-6
Published online: February 27, 2016

Department of Molecular Microbiology, Washington University School of Medicine, St. Louis, MO 63110, USA

Corresponding author: Tamara L. Doering , Tel: .,

Received: 21 December 2015 • Revised: 1 February 2016 • Accepted: 1 February 2016

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Abstract

Lipid modification of proteins is a widespread, essential process whereby fatty acids, cholesterol, isoprenoids, phospholipids, or glycosylphospholipids are attached to polypeptides. These hydrophobic groups may affect protein structure, function, localization, and/or stability; as a consequence such modifications play critical regulatory roles in cellular systems. Recent advances in chemical biology and proteomics have allowed the profiling of modified proteins, enabling dissection of the functional consequences of lipid addition. The enzymes that mediate lipid modification are specific for both the lipid and protein substrates, and are conserved from fungi to humans. In this article we review these enzymes, their substrates, and the processes involved in eukaryotic lipid modification of proteins. We further focus on its occurrence in the fungal pathogen Cryptococcus neoformans, highlighting unique features that are both relevant for the biology of the organism and potentially important in the search for new therapies.

Keywords: Cryptococcus;palmitoylation;myristoylation;prenylation;isoprenylation;GPI-anchored proteins;lipid modification;protein lipidation

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REVIEW] All about that fat: Lipid modification of proteins in Cryptococcus neoformans

J. Microbiol. 2016;54(3):212-222. Published online February 27, 2016

DOI: https://doi.org/10.1007/s12275-016-5626-6

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