Isolation and characterization of a genetic variant of bovine proinsulin

Abstract

A genetic variant of bovine proinsulin has been isolated using preparative reverse‐phase HPLC. The new proinsulin (bovine proinsulin II) differs from the known proinsulin (bovine proinsulin I) by a single amino acid residue at position C‐48 in the connecting peptide. The amino acid replacement is a leucine substitution for proline. The two proinsulins were found in a ratio of approximately 9:1, proinsulin I: proinsulin II. No chemical or biological differences were observed for the two proinsulins other than their different elution times on reverse‐phase HPLC.