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运动发酵单胞菌糖酵解酶和发酵酶表达的协调:基于mRNA稳定性的一个简单假说。

Coordination of expression of Zymomonas mobilis glycolytic and fermentative enzymes: a simple hypothesis based on mRNA stability.

作者信息

Mejia J P, Burnett M E, An H, Barnell W O, Keshav K F, Conway T, Ingram L O

机构信息

Department of Microbiology and Cell Science, University of Florida, Gainesville 32611.

出版信息

J Bacteriol. 1992 Oct;174(20):6438-43. doi: 10.1128/jb.174.20.6438-6443.1992.

Abstract

Although Zymomonas mobilis is prototrophic, glycolytic and fermentative enzymes (ethanologenic enzymes) constitute over half of the cytoplasmic protein. In this study, transcript stability, functional message pools, and the abundance of cytoplasmic products were compared for genes encoding eight of these essential enzymes. The transcripts of all were very stable, with half-lives ranging from 8 to 18 min. This transcript stability is proposed as an important feature in Z. mobilis that may distinguish highly expressed genes for energy generation from biosynthetic genes, which are required at much lower levels. The evolution of multiple promoters to enhance transcription from single-copy genes, of structural features that alter translational efficiency, and of differences in protein turnover is hypothesized to serve a subordinate role in the regulation of Z. mobilis gene expression. Among the eight ethanologenic genes examined, differences in transcript stability were found to directly correlate with differences in functional message pools and cytoplasmic protein levels. These differences in transcript stability are hypothesized to have evolved as a primary mechanism to balance the levels of individual enzymes within the glycolytic and fermentative pathways.

摘要

尽管运动发酵单胞菌是原养型的,但糖酵解酶和发酵酶(产乙醇酶)占细胞质蛋白的一半以上。在本研究中,对编码其中八种必需酶的基因的转录本稳定性、功能性信息库以及细胞质产物丰度进行了比较。所有这些转录本都非常稳定,半衰期在8至18分钟之间。这种转录本稳定性被认为是运动发酵单胞菌的一个重要特征,它可能将用于能量生成的高表达基因与生物合成基因区分开来,生物合成基因的需求水平要低得多。推测多个启动子的进化以增强单拷贝基因的转录、改变翻译效率的结构特征以及蛋白质周转差异在运动发酵单胞菌基因表达调控中起次要作用。在所检测的八个产乙醇基因中,发现转录本稳定性的差异与功能性信息库和细胞质蛋白水平的差异直接相关。这些转录本稳定性的差异被推测是作为一种主要机制进化而来的,以平衡糖酵解和发酵途径中各酶的水平。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9485/207599/57c3a58309a1/jbacter00086-0131-a.jpg

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