Monk B C, Kurtz M B, Marrinan J A, Perlin D S
Public Health Research Institute, New York, New York 10016.
J Bacteriol. 1991 Nov;173(21):6826-36. doi: 10.1128/jb.173.21.6826-6836.1991.
The Candida albicans PMA1 gene was isolated from a genomic library by using a hybridization probe obtained from the PMA1 gene of Saccharomyces cerevisiae. The gene was localized to chromosome III of the Candida genome. An open reading frame of 2,685 nucleotides predicts an amino acid sequence of 895 amino acids that is 83% homologous at both the DNA and protein levels to its S. cerevisiae equivalent. A polyadenylated mRNA transcript of about 4,000 nucleotides contains a highly folded AU-rich leader of 242 nucleotides. The structure of the gene, codon bias, and levels of approximately 100-kDa H(+)-ATPase protein recovered in plasma membranes indicate a highly expressed gene. The plasma membrane ATPase was purified to about 90% homogeneity and appeared to be blocked at the amino terminus. Three hydrophobic membrane sector tryptic fragments from the partially digested ATPase provided internal sequence information for over 50 amino acids, which agrees with the sequence predicted by the cloned gene. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis indicated that the C. albicans enzyme is about 3 kDa smaller than its Saccharomyces counterpart and was consistent with a predicted Mr of 97,398. Antibodies to the S. cerevisiae whole ATPase or its carboxyl terminus bound to the C. albicans enzyme but with lower avidity. Kinetic analysis showed that the Candida and Saccharomyces ATPases respond to glucose activation-starvation in nonidentical fashions. The amino-terminal domain of the C. albicans ATPase is marked by a net deletion of 23 amino acids in comparison with the S. cerevisiae ATPase. These differences maintain net charge, occur in nonconserved regions of fungal ATPases, and are sufficient to account for the observed difference in electrophoretic mobility between the two yeast ATPases.
通过使用从酿酒酵母的PMA1基因获得的杂交探针,从基因组文库中分离出白色念珠菌的PMA1基因。该基因定位于念珠菌基因组的第三条染色体上。一个2685个核苷酸的开放阅读框预测了一个895个氨基酸的氨基酸序列,该序列在DNA和蛋白质水平上与其酿酒酵母对应物的同源性为83%。一个约4000个核苷酸的多聚腺苷酸化mRNA转录本包含一个242个核苷酸的高度折叠的富含AU的前导序列。该基因的结构、密码子偏好以及在质膜中回收的约100-kDa H(+)-ATP酶蛋白的水平表明这是一个高表达基因。质膜ATP酶被纯化至约90%的纯度,并且似乎在氨基末端被阻断。来自部分消化的ATP酶的三个疏水膜区胰蛋白酶片段提供了超过50个氨基酸的内部序列信息,这与克隆基因预测的序列一致。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳表明,白色念珠菌的酶比其酿酒酵母对应物小约3 kDa,并且与预测的97398的分子量一致。针对酿酒酵母全ATP酶或其羧基末端的抗体与白色念珠菌的酶结合,但亲和力较低。动力学分析表明,念珠菌和酿酒酵母的ATP酶对葡萄糖激活-饥饿的反应方式不同。与酿酒酵母ATP酶相比,白色念珠菌ATP酶的氨基末端区域净缺失23个氨基酸。这些差异保持了净电荷,发生在真菌ATP酶的非保守区域,并且足以解释观察到的两种酵母ATP酶之间电泳迁移率的差异。