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组氨酸在酿酒酵母耐镍机制中的可能作用。

A possible role of histidine in a nickel resistant mechanism of Saccharomyces cerevisiae.

作者信息

Joho M, Inouhe M, Tohoyama H, Murayama T

机构信息

Department of Biology, Faculty of Science, Ehime University, Matsuyama, Japan.

出版信息

FEMS Microbiol Lett. 1990 Jan 1;54(1-3):333-8. doi: 10.1016/0378-1097(90)90308-d.

Abstract

When a nickel resistant strain N08 of S. cerevisiae was grown in a Ni-supplemented medium, approximately 70% of the nickel is distributed in the soluble fraction. The soluble fraction was chromatographed on Sephadex G-10 and the fraction contained both nickel and large amounts of histidine. When cells were grown in medium containing various combinations of nickel and magnesium and which exhibited approximately 50% growth inhibition, a molar ratio of intracellular histidine and nickel contents remained constant at 1.2-1.4, indicating that the increase in histidine content is correlated with nickel accumulation. The wild type strain 0605-S6, however, exhibits no increase in histidine content when grown in a Ni-supplemented medium, and, therefore, a nickel-resistant mechanism of yeast appears to be the formation of histidine-nickel complexes.

摘要

当酿酒酵母的耐镍菌株N08在添加镍的培养基中生长时,约70%的镍分布在可溶部分。将可溶部分在葡聚糖G - 10上进行层析,该部分含有镍和大量组氨酸。当细胞在含有镍和镁的各种组合且生长抑制约50%的培养基中生长时,细胞内组氨酸与镍含量的摩尔比保持在1.2 - 1.4不变,这表明组氨酸含量的增加与镍积累相关。然而,野生型菌株0605 - S6在添加镍的培养基中生长时组氨酸含量没有增加,因此,酵母的耐镍机制似乎是形成组氨酸 - 镍复合物。

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