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解脂耶氏酵母二硫键结合的Pir-细胞壁蛋白(Pir-CWP)的特性分析

Characterization of a disulphide-bound Pir-cell wall protein (Pir-CWP) of Yarrowia lipolytica.

作者信息

Jaafar Lahcen, Moukadiri Ismaïl, Zueco Jesús

机构信息

Unidad de Microbiología, Fac Farmacia, Universidad Valencia, Avda Vicente Andrés Estelles s/n, 46100-Burjassot, Valencia, Spain.

出版信息

Yeast. 2003 Apr 15;20(5):417-26. doi: 10.1002/yea.973.

Abstract

In this work we have studied the disulphide-bound group of cell wall mannoproteins of Yarrowia lipolytica and Candida albicans. In the case of Y. lipolytica, SDS-PAGE analysis of the beta-mercaptoethanol-extracted material from the purified cell walls of the yeast form, showed the presence of a main polypeptide of 45 kDa and some minor bands in the 100-200 kDa range. This pattern of bands is similar to that obtained in identical extracts in Saccharomyces cerevisiae (Moukadiri et al., 1999), and besides, all these bands cross-react with an antibody raised against beta-mercaptoethanol-extracted material from the purified cell walls of S. cerevisiae, suggesting that the 45 kDa band could be the homologue of Pir4 of S. cerevisiae in Y. lipolytica. To confirm this possibility, the amino-terminal sequences of two internal regions of the 45 kDa protein were determined, and degenerate oligonucleotides were used to clone the gene. The gene isolated in this way codes a 286 amino acid polypeptide that shows homology with the Pir family of proteins of S. cerevisiae (Russo et al., 1992; Toh-e et al., 1993), accordingly we have named this gene YlPIR1. Disruption of YlPIR1 led to a slight increase in the resistance of the cells to calcofluor white, Congo red and zymolyase, but did not cause changes in cell morphology, growth rate or morphological transition.

摘要

在这项工作中,我们研究了解脂耶氏酵母和白色念珠菌细胞壁甘露糖蛋白的二硫键结合基团。对于解脂耶氏酵母,对从酵母形式的纯化细胞壁中提取的β-巯基乙醇提取物进行SDS-PAGE分析,结果显示存在一条45 kDa的主要多肽带以及一些100 - 200 kDa范围内的次要条带。这种条带模式与在酿酒酵母相同提取物中获得的模式相似(Moukadiri等人,1999),此外,所有这些条带都与针对从酿酒酵母纯化细胞壁中提取的β-巯基乙醇提取物产生的抗体发生交叉反应,这表明45 kDa条带可能是解脂耶氏酵母中酿酒酵母Pir4的同源物。为了证实这种可能性,测定了45 kDa蛋白两个内部区域的氨基末端序列,并使用简并寡核苷酸克隆该基因。以这种方式分离的基因编码一个286个氨基酸的多肽,该多肽与酿酒酵母的Pir蛋白家族具有同源性(Russo等人,1992;Toh-e等人,1993),因此我们将该基因命名为YlPIR1。YlPIR1的破坏导致细胞对荧光增白剂、刚果红和溶菌酶的抗性略有增加,但未引起细胞形态、生长速率或形态转变的变化。

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