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在酿酒酵母中,硫胺素嘧啶部分的直接前体不是尿刊酸,而是组氨酸。

The direct precursor of the pyrimidine moiety of thiamin is not urocanic acid but histidine in Saccharomyces cerevisiae.

作者信息

Ishida Shiho, Tazuya-Murayama Keiko, Kijima Yukie, Yamada Kazuko

机构信息

School of Pharmacy and Pharmaceutical Sciences, Mukogawa Women's University, Japan.

出版信息

J Nutr Sci Vitaminol (Tokyo). 2008 Feb;54(1):7-10. doi: 10.3177/jnsv.54.7.

Abstract

The biosynthetic route of the pyrimidine moiety of thiamin is different in prokaryotes and eukaryotes. In prokaryotes, the pyrimidine moiety is synthesized from aminoimidazole ribonucleotide, an intermediate of purine biosynthesis, while in eukaryotes, we have reported that the N-1, C-2, and N-3 atoms of the imidazole ring of histidine are incorporated into N-3, C-4, and the amino group attached to the C-4 atoms of the pyrimidine moiety, respectively, as a unit; the rest of the atoms of the pyrimidine moiety originate from pyridoxine as a unit. It has been reported that urocanic acid, the deaminated compound of histidine, is the direct precursor of the pyrimidine moiety. In the present report, we have investigated whether histidine or urocanic acid is the direct precursor of the pyrimidine moiety in Saccharomyces cerevisiae, using tracer experiments with 1) (13)C-formate and urocanic acid, 2) (15)N-NH(4)Cl and urocanic acid, 3) (15)N-NH(4)Cl and histidine, and 4) (13)C-histidine and urocanic acid. The GC-MS analysis revealed that the incorporation of the (15)N atom of (15)NH(4)Cl was not affected by the presence of urocanic acid, although it was affected by histidine, and the incorporation of (13)C-histidine was not affected by the presence of urocanic acid. These results confirm that histidine is the direct precursor of the pyrimidine moiety of thiamin in S. cerevisiae.

摘要

硫胺素嘧啶部分的生物合成途径在原核生物和真核生物中有所不同。在原核生物中,嘧啶部分由嘌呤生物合成的中间体氨基咪唑核糖核苷酸合成,而在真核生物中,我们已经报道,组氨酸咪唑环的N-1、C-2和N-3原子作为一个单元分别并入嘧啶部分的N-3、C-4和连接在C-4原子上的氨基;嘧啶部分的其余原子作为一个单元源自吡哆醇。据报道,组氨酸的脱氨基化合物尿刊酸是嘧啶部分的直接前体。在本报告中,我们使用以下示踪实验研究了组氨酸或尿刊酸是否是酿酒酵母中嘧啶部分的直接前体:1)(13)C-甲酸和尿刊酸,2)(15)N-NH(4)Cl和尿刊酸,3)(15)N-NH(4)Cl和组氨酸,以及4)(13)C-组氨酸和尿刊酸。气相色谱-质谱分析表明,(15)NH(4)Cl的(15)N原子的掺入不受尿刊酸存在的影响,尽管它受组氨酸影响,并且(13)C-组氨酸的掺入不受尿刊酸存在的影响。这些结果证实,组氨酸是酿酒酵母中硫胺素嘧啶部分的直接前体。

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