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酿酒酵母在孢子形成过程中的蛋白酶活性。

Proteinase activities of Saccharomyces cerevisiae during sporulation.

作者信息

Klar A J, Halvorson H O

出版信息

J Bacteriol. 1975 Nov;124(2):863-9. doi: 10.1128/jb.124.2.863-869.1975.

Abstract

Sporulation in Saccharomyces cerevisiae occurs in the absence of a exogenous nitrogen source. Thus, the internal amino acid pool and the supply of nitrogen compounds from protein and nucleic acid turnover must be sufficient for new protein synthesis. Since sporulation involves an increased rate of protein turnover, an investigation was conducted of the changes in the specific activity of various proteinases. A minimum of 30% of the vegetative proteins was turned over during the course of sporulation. There was a 10- to 25-fold increase in specific activity of various proteinases, with a maximum activity around 20 h after transfer into the sporulation medium. The increase in activities was due to de novo synthesis since inhibition of protein synthesis by cycloheximide blocks both an increase in proteinase activities and sporulation. There was no increase observed in proteinase activities of nonsporogenic cultures (a and alpha/alpha strains) inoculated into the sporulation medium, suggesting that the increase in proteinase activities is "sporulation specific" and not a consequence of step-down conditions. The elution patterns through diethylaminoethyl-Sephadex chromatography of various proteinases extracted from T0 and T18 cells were similar, and no new species was observed.

摘要

酿酒酵母的孢子形成在没有外源氮源的情况下发生。因此,内部氨基酸库以及蛋白质和核酸周转产生的含氮化合物供应必须足以支持新的蛋白质合成。由于孢子形成涉及蛋白质周转速率的增加,因此对各种蛋白酶的比活性变化进行了研究。在孢子形成过程中,至少30%的营养期蛋白质发生了周转。各种蛋白酶的比活性增加了10至25倍,在转移到孢子形成培养基后约20小时达到最大活性。活性增加是由于从头合成,因为环己酰亚胺抑制蛋白质合成会同时阻止蛋白酶活性的增加和孢子形成。接种到孢子形成培养基中的非孢子形成培养物(a和α/α菌株)的蛋白酶活性没有增加,这表明蛋白酶活性的增加是“孢子形成特异性的”,而不是营养条件降低的结果。从T0和T18细胞中提取的各种蛋白酶通过二乙氨基乙基-葡聚糖凝胶色谱的洗脱模式相似,未观察到新的种类。

相似文献

2
Protein degradation and proteinases during yeast sporulation.酵母孢子形成过程中的蛋白质降解与蛋白酶
Eur J Biochem. 1976 Feb 2;62(1):65-76. doi: 10.1111/j.1432-1033.1976.tb10098.x.

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