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ɛ-N-Methyl-lysine in Bacterial Flagellar Protein


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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  1. Weibull, C., Acta Chem. Scand., 5, 529 (1951); 7, 335 (1953).

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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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  3. Neuberger, A., and Sanger, F., Biochem. J., 38, 125 (1944).

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  4. Levy, A. L., and Chung, D., Anal. Chem., 25, 396 (1953).

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AMBLER, R., REES, M. ɛ-N-Methyl-lysine in Bacterial Flagellar Protein. Nature 184, 56–57 (1959).

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