“…Cleavage of F glycoprotein into F1 and F 2 subunits by a cellular trypsin-like protease is essential for generating the fusion activity of the protein (Scheid & Choppin, 1977). In addition, the length and composition of amino acids at the cleavage activation site, a stretch of hydrophilic residues that precede the N-terminal hydrophobic residues of the FI subunit, are important factors that influence the ability of paramyxovirus F proteins to be cleaved (Glickman et al, 1987;Paterson et aL, 1989;Toyoda et al, 1987). A strict correlation has been demonstrated between the ability of F proteins of 0001-0700 © 1992 SGM different strains of Newcastle disease virus to be cleaved and the extent of virus pathogenicity (Nagai et al, 1976(Nagai et al, , 1979.…”