Moreno S, Sanchez Y, Rodriguez L
Departamento de Microbiología, Facultad de Biología, Universidad de Salamanca, Spain.
Biochem J. 1990 May 1;267(3):697-702. doi: 10.1042/bj2670697.
Invertase (EC 3.2.1.26) was purified to homogeneity from exponentially growing cells of Schizosaccharomyces pombe fully de-repressed for synthesis of the enzyme, and was shown to be a high-molecular-mass glycoprotein that can be dissociated in the presence of 8 M-urea/1% SDS into identical subunits with an apparent molecular mass of 205 kDa. The carbohydrate moiety, accounting for 67% of the total mass, is composed of equimolar amounts of mannose and galactose. There is a small amount of glucosamine, which is probably involved in the linkage to the protein moiety, since the enzyme is sensitive to treatment with endoglycosidase H. The composition of the carbohydrate moiety resembles that found in higher-eukaryotic glycoproteins and differs from glycoproteins found in Saccharomyces cerevisiae. The protein portion of each subunit is a polypeptide of molecular mass 60 kDa, very similar to the invertase of Sacch. cerevisiae. Both proteins cross-react with antibodies raised against the protein fractions of the other, indicating that the two enzymes are similar.
从完全去阻遏以合成该酶的粟酒裂殖酵母指数生长期细胞中纯化出蔗糖酶（EC 3.2.1.26）至均一状态，结果表明它是一种高分子量糖蛋白，在8M尿素/1%十二烷基硫酸钠存在下可解离为表观分子量为205 kDa的相同亚基。碳水化合物部分占总质量的67%，由等摩尔量的甘露糖和半乳糖组成。有少量葡糖胺，它可能参与与蛋白质部分的连接，因为该酶对内切糖苷酶H处理敏感。碳水化合物部分的组成类似于在高等真核生物糖蛋白中发现的组成，与在酿酒酵母中发现的糖蛋白不同。每个亚基的蛋白质部分是分子量为60 kDa的多肽，与酿酒酵母的蔗糖酶非常相似。这两种蛋白质都能与针对另一种蛋白质组分产生的抗体发生交叉反应，表明这两种酶相似。
