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大肠杆菌proB基因可校正酿酒酵母pro1突变体的脯氨酸营养缺陷型。

The Escherichia coli proB gene corrects the proline auxotrophy of Saccharomyces cerevisiae pro1 mutants.

作者信息

Orser C S, Goodner B W, Johnston M, Gelvin S B, Csonka L N

机构信息

Department of Biological Sciences, Purdue University, West Lafayette, IN 47907.

出版信息

Mol Gen Genet. 1988 Apr;212(1):124-8. doi: 10.1007/BF00322454.

Abstract

We constructed plasmids carrying the Escherichia coli proB gene that encodes gamma-glutamyl kinase, under the control of the yeast GAL1 promoter. This construction was carried out with both the wild-type proB+ gene and a mutant allele, proB74, that specifies an enzyme resistant to feedback inhibition by proline. Yeast pro1 mutants harboring these plasmids are proline prototrophs. We conclude that the pro1 mutation results in a deficiency in the gamma-glutamyl kinase activity in Saccharomyces cerevisiae. Expression of the proB74 allele in yeast resulted in enhanced resistance to the proline analogue L-azetidine-2-carboxylate and in a 2.4-fold elevation of the intracellular free proline levels. This result suggests that gamma-glutamyl kinase is the rate limiting step in proline biosynthesis in yeast.

摘要

我们构建了携带大肠杆菌proB基因的质粒,该基因编码γ-谷氨酰激酶,其受酵母GAL1启动子的控制。构建过程使用了野生型proB+基因和一个突变等位基因proB74,proB74编码一种对脯氨酸反馈抑制具有抗性的酶。携带这些质粒的酵母pro1突变体是脯氨酸原养型。我们得出结论,pro1突变导致酿酒酵母中γ-谷氨酰激酶活性缺乏。proB74等位基因在酵母中的表达导致对脯氨酸类似物L-氮杂环丁烷-2-羧酸的抗性增强,并且细胞内游离脯氨酸水平提高了2.4倍。这一结果表明,γ-谷氨酰激酶是酵母中脯氨酸生物合成的限速步骤。

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