酿酒酵母中的“活跃”一碳生成
"Active" one-carbon generation in Saccharomyces cerevisiae.
作者信息
Ogur M, Liu T N, Cheung I, Paulavicius I, Wales W, Mehnert D, Blaise D
出版信息
J Bacteriol. 1977 Feb;129(2):926-33. doi: 10.1128/jb.129.2.926-933.1977.
Abstract
A new mutation introducing a one-carbon requirement (e.g., formate) for the glycine-supplemented growth of a serine-glycine auxotroph (ser1) was correlated with a lack of glycine decarboxylase activity. The presence of oxalate decarboxylase activity or glyoxylate decarboxylase activity did not overcome the one-carbon requirement. Another mutation characterized by the absence of oxalate decarboxylase activity did not introduce a one-carbon requirement. The presence and physiological significance of glycine decarboxylase activity in Saccharomyces are thus inferred.
摘要
一种新的突变，该突变使得丝氨酸 - 甘氨酸营养缺陷型（ser1）在补充甘氨酸的情况下生长需要一碳源（如甲酸），这与缺乏甘氨酸脱羧酶活性相关。草酸脱羧酶活性或乙醛酸脱羧酶活性的存在并不能克服对一碳源的需求。另一种以缺乏草酸脱羧酶活性为特征的突变并未引入对一碳源的需求。由此推断出酿酒酵母中甘氨酸脱羧酶活性的存在及其生理意义。
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