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酿酒酵母中可溶性硫胺素结合蛋白与硫胺素可抑制酸性磷酸酶的同一性。

Identity of soluble thiamin-binding protein with thiamin-repressible acid phosphatase in Saccharomyces cerevisiae.

作者信息

Nosaka K, Nishimura H, Iwashima A

机构信息

Department of Biochemistry, Kyoto Prefectural University of Medicine, Japan.

出版信息

Biochim Biophys Acta. 1988 Oct 13;967(1):49-55. doi: 10.1016/0304-4165(88)90187-0.

Abstract

Two secretory glycoproteins of Saccharomyces cerevisiae, a soluble thiamin-binding protein and a thiamin-repressible acid phosphatase, were shown to be repressed to a similar extent by excess thiamin in the growth medium. Thiamin-repressible acid phosphatase was co-purified throughout the purification of the soluble thiamin-binding protein. Purified and deglycosylated soluble thiamin-binding proteins exhibited both thiamin-binding and acid phosphatase activity on non-denaturing polyacrylamide gel electrophoresis. Heat treatment of the purified soluble thiamin-binding protein caused a decrease in both activities with a similar inactivation profile. Furthermore, two thiamin-repressible acid phosphatase-defective mutants isolated had no and decreased soluble thiamin-binding activity, respectively. From the results, it was concluded that the soluble thiamin-binding protein is identical to the thiamin-repressible acid phosphatase in S. cerevisiae.

摘要

酿酒酵母的两种分泌性糖蛋白,一种可溶性硫胺素结合蛋白和一种硫胺素可阻遏的酸性磷酸酶,在生长培养基中过量硫胺素的作用下,被抑制的程度相似。在整个可溶性硫胺素结合蛋白的纯化过程中,硫胺素可阻遏的酸性磷酸酶与之共纯化。纯化且去糖基化的可溶性硫胺素结合蛋白在非变性聚丙烯酰胺凝胶电泳上同时表现出硫胺素结合活性和酸性磷酸酶活性。对纯化的可溶性硫胺素结合蛋白进行热处理导致两种活性均下降,且失活曲线相似。此外,分离得到的两个硫胺素可阻遏的酸性磷酸酶缺陷型突变体分别没有和降低了可溶性硫胺素结合活性。从这些结果得出结论,酿酒酵母中的可溶性硫胺素结合蛋白与硫胺素可阻遏的酸性磷酸酶是相同的。

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