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ɛ-N-Methyl-lysine in Bacterial Flagellar Protein

Nature volume 184, pages 56–57 (1959)Cite this article

Abstract

FLAGELLAR proteins (flagellins) from several species of bacteria have been studied by Weibull1 and, more recently, by Koffler2. The present investigations have revealed differences in the amino-acid compositions of the flagellins from Proteus vulgaris 2, and Salmonella typhimurium (Table 1). Also the latter protein has been found to contain ɛ-N-methyl-lysine, an amino-acid that has not been previously found to occur naturally.

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References

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  2. Koffler, H., Bact. Revs., 21, 227 (1957). Rinker, N. J., Kobayashi, T., and Koffler, H., Fed. Proc., 16, 238 (1957).

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Authors and Affiliations

  1. Department of Biochemistry, University of Cambridge,

    R. P. AMBLER

  2. Agricultural Research Council Virus Research Unit, Huntingdon Road, Cambridge

    M. W. REES

Authors
  1. R. P. AMBLER
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  2. M. W. REES
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AMBLER, R., REES, M. ɛ-N-Methyl-lysine in Bacterial Flagellar Protein. Nature 184, 56–57 (1959). https://doi.org/10.1038/184056b0

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