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酵母α因子的构效关系

Structure-activity relationships of the yeast alpha-factor.

作者信息

Naider F, Becker J M

出版信息

CRC Crit Rev Biochem. 1986;21(3):225-48. doi: 10.3109/10409238609113612.

Abstract

The yeast Saccharomyces cerevisiae produces a peptide pheromone, termed the alpha-factor, as a prelude to sexual conjugation. Haploid MAT alpha-cells, but not haploid MAT a-cells or MAT a/alpha-diploids, produce this tridecapeptide of the structure: Trp-His-Trp-Leu-Gln-Leu-Lys-Pro-Gly-Gln-Pro-Met-Tyr. Structural analogues of the alpha-factor have been prepared with alterations in many of the residues, derivatized peptides have been synthesized, and truncated and elongated peptides have been studied. These peptides have been analyzed for their biological activities by various assays. Mutants of S. cerevisiae have been isolated that do not respond to alpha-factor or are supersensitive to the pheromone and its analogues. The mating system of S. cerevisiae provides a powerful model in which genetics, biochemistry, and molecular biology can be used to unravel the mysteries of peptide hormone structure and function.

摘要

酿酒酵母会产生一种肽类信息素,称为α因子,作为有性结合的前奏。单倍体MATα细胞,而非单倍体MAT a细胞或MAT a/α二倍体细胞,会产生这种结构的十三肽:色氨酸-组氨酸-色氨酸-亮氨酸-谷氨酰胺-亮氨酸-赖氨酸-脯氨酸-甘氨酸-谷氨酰胺-脯氨酸-甲硫氨酸-酪氨酸。已经制备了α因子的结构类似物,其中许多残基发生了改变,合成了衍生肽,并对截短和延长的肽进行了研究。通过各种测定方法分析了这些肽的生物活性。已经分离出了酿酒酵母的突变体,它们对α因子无反应,或者对该信息素及其类似物超敏感。酿酒酵母的交配系统提供了一个强大的模型,在这个模型中,可以利用遗传学、生物化学和分子生物学来揭开肽激素结构和功能的奥秘。

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