甲胺和氨在酿酒酵母中的转运
Methylamine and ammonia transport in Saccharomyces cerevisiae.
作者信息
Roon R J, Even H L, Dunlop P, Larimore F L
出版信息
J Bacteriol. 1975 May;122(2):502-9. doi: 10.1128/jb.122.2.502-509.1975.
Abstract
Methylamine (methylammonium ion) entered Saccharomyces cerevisiae X2180-A by means of a specific active transport system. Methylamine uptake was pH dependent (maximum rate between pH 6.0 and 6.5) and temperature dependent (increasing up to 35 C) and required the presence of a fermentable or oxidizable energy source in the growth medium. At 23 C the vmax for methylamine transport was similar 17 nmol/min per mg of cells (dry weight) and the apparent Km was 220 muM. The transport system exhibited maximal activity in ammonia-grown cells and was repressed 60 to 70 percent when glutamine or asparagine was added to the growth medium. There was no significant derepression of the transport system during nitrogen starvation. Ammonia (ammonium ion) was a strong competitive inhibitor of methylamine uptake, whereas other amines inhibited to a much lesser extent. Mutants selected on the basis of their reduced ability to transport methylamine (Mea-R) simultaneously exhibited a decreased ability to transport ammonia.
摘要
甲胺（甲铵离子）通过特定的主动转运系统进入酿酒酵母X2180 - A。甲胺的摄取依赖于pH（在pH 6.0至6.5之间速率最高）和温度（在35℃时增加），并且需要生长培养基中存在可发酵或可氧化的能量源。在23℃时，甲胺转运的vmax相似，为每毫克细胞（干重）17 nmol/分钟，表观Km为220 μM。该转运系统在氨生长的细胞中表现出最大活性，当向生长培养基中添加谷氨酰胺或天冬酰胺时，其活性被抑制60%至70%。在氮饥饿期间，转运系统没有明显的去抑制作用。氨（铵离子）是甲胺摄取的强竞争性抑制剂，而其他胺类的抑制作用要小得多。基于其转运甲胺能力降低而选择的突变体（Mea - R）同时表现出转运氨的能力下降。
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