Sánchez Y, Moreno S, Rodríguez L
Departamento de Microbiología, Genética, Medicina Preventiva y Salud Pública, Facultad de Biología, Universidad de Salamanca, Spain.
FEBS Lett. 1988 Jul 4;234(1):95-9. doi: 10.1016/0014-5793(88)81311-5.
In order to gain information on the ability of the glycosylation system of Schizosaccharomyces pombe to process heterologous glycoproteins, the expression of Saccharomyces cerevisiae invertase in the former yeast was studied. Sc. pombe cells are able to produce enzymatically active invertase from the S. cerevisiae SUC2 gene introduced by transformation and the enzyme is glycosylated and secreted into the cell wall. However, Sc. pombe transformants do not glycosylate the heterologous enzyme as their own invertase since it is not bound by the lectin from Bandeiraea simplicifolia seeds, which indicates the absence of terminal galactose residues. Moreover, the electrophoretic mobility of the heterologous invertase is similar to that of the large enzyme from S. cerevisiae, both in its native form and after being deglycosylated with Endo H. These results suggest that the polypeptide chain of S. cerevisiae invertase is the primary factor for the glycosylation in Sc. pombe cells.
为了获取粟酒裂殖酵母糖基化系统加工异源糖蛋白能力的相关信息，对酿酒酵母蔗糖酶在该酵母中的表达进行了研究。粟酒裂殖酵母细胞能够从通过转化导入的酿酒酵母SUC2基因产生具有酶活性的蔗糖酶，并且该酶会被糖基化并分泌到细胞壁中。然而，粟酒裂殖酵母转化体不会像自身蔗糖酶那样对异源酶进行糖基化，因为它不与来自单叶豆种子的凝集素结合，这表明不存在末端半乳糖残基。此外，无论是天然形式还是用内切糖苷酶H去糖基化后，异源蔗糖酶的电泳迁移率都与酿酒酵母的大酶相似。这些结果表明，酿酒酵母蔗糖酶的多肽链是粟酒裂殖酵母细胞中糖基化的主要因素。
