In order to prevent excessive blood loss from our bodies, certain residues of important protein factors involved in coagulation need to be modified by the addition of carboxyl groups. This carboxylation is dependent on another factor which is abundant in green leafy vegetables. What is the name of this factor?
Answers
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⚘⚘⚘Vitamin K-dependent enzymes facilitate the carboxylation of glutamate residues on the protein known as prothrombin.
This event is necessary for the cleavage of prothrombin into thrombin, which can then cleave fibrinogen to form insoluble fibrin, which helps to stop blood flow at areas of damage.
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⚫Important protein factors involved in coagulation that need to modified by the addition of carboxyl groups are Prothrombrin and fibrinogen.
▶When blood flows out the platelets release an enzyme called thromobokinase and its acts on pro-thrombin in blood which converts into thrombin.
▶Thromin acts on another substance called fibrinogen which converts into fibrin.
▶These form clot and the carboxylation is dependent on a factor which is abundant in leafy vegetables is Vitamin-K that is phylloquinone.
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