Pronunciation: [mˈa͡ɪɹɪstˌɔ͡ɪl] (IPA) 
The word "myristoyl" is spelled with the letter combination "myr" because it is derived from the chemical compound "myristic acid." The pronunciation of this word is /mɪˈrɪstɔɪl/, as indicated by the phonetic transcription "mɪ" for "mih," "ˈrɪ" for "rih," "st" for "st," "ɔɪ" for "oy," and "l" for "l". This term is often encountered in biochemistry, where it refers to a fatty acid chain that is attached to a protein molecule.
Myristoyl is a chemical compound that belongs to the class of lipids known as fatty acids. It is derived from myristic acid, which is a saturated fatty acid commonly found in dietary fats such as coconut oil and palm kernel oil. Myristoyl is formed when myristic acid undergoes a chemical reaction called myristoylation.
In the context of biochemistry, myristoyl refers to the covalent attachment of myristic acid to the amino-terminal glycine residue of a protein. This attachment is mediated by an enzyme called N-myristoyltransferase. Once attached, myristoyl acts as a lipid anchor, anchoring the protein to cell membranes and facilitating its localization to specific cellular compartments.
Myristoyl plays a crucial role in various cellular processes and protein functions. It is involved in the regulation of protein-protein interactions, protein stability, protein targeting, and membrane association. Proteins that undergo myristoylation often have diverse functions, including signal transduction, vesicular trafficking, and enzymatic activities.
Due to its significance, myristoyl has attracted interest in pharmaceutical and biotechnological research. Manipulating myristoylation processes has the potential to modulate protein activity and cellular functions, making it a target for drug development.
In summary, myristoyl is a lipid compound formed by the attachment of myristic acid to proteins. It serves as a lipid anchor, regulating protein localization and facilitating protein-membrane interactions. Understanding the role of myristoyl in cellular processes contributes to our knowledge of protein function and may have therapeutic implications.
The word "myristoyl" comes from the combination of "myristic acid" and "oyl".
"Myristic acid" refers to a saturated fatty acid commonly found in plant and animal fats. It was first isolated from nutmeg (Myristica fragrans), which is where it derives its name. "Myristic" is derived from the Latin word "Myristica" meaning nutmeg.
The suffix "oyl" often indicates an ester or acyl group in chemistry, derived from the French word "oyle" meaning oil. In this case, "myristoyl" refers to the ester or acyl derivative of myristic acid.
