大肠杆菌中的热感觉转导：L-丝氨酸对热反应的抑制作用。
Thermosensory transduction in Escherichia coli: inhibition of the thermoresponse by L-serine.
作者信息
Maeda K, Imae Y
出版信息
Proc Natl Acad Sci U S A. 1979 Jan;76(1):91-5. doi: 10.1073/pnas.76.1.91.
Abstract
Information processing of the thermoresponse in Escherichia coli was compared with that of the chemoresponse. Competition experiments between various chemical stimuli and the thermal stimulus showed that only L-serine was a potent inhibitor of the thermosensory transduction. The concentration of L-serine necessary for complete inhibition of the thermoresponse was about 0.1 mM. L-Serine at this concentration did not inhibit chemoresponses to many amino acids. Pleiotropic aspartate-taxis mutants (tar) showed normal thermoresponse but pleiotropic serine-taxis mutants (tsr) showed decreased or almost no thermoresponse. These results suggest that the thermosensory transducing system in E. coli has an intimate interaction with the chemosensory transducing pathway specific for L-serine. A simple model for the thermosensory transduction is discussed.
摘要
将大肠杆菌中热响应的信息处理与化学响应的信息处理进行了比较。各种化学刺激与热刺激之间的竞争实验表明，只有L-丝氨酸是热感觉转导的有效抑制剂。完全抑制热响应所需的L-丝氨酸浓度约为0.1 mM。该浓度的L-丝氨酸不抑制对许多氨基酸的化学响应。多效性天冬氨酸趋化突变体（tar）表现出正常的热响应，但多效性丝氨酸趋化突变体（tsr）表现出热响应降低或几乎没有热响应。这些结果表明，大肠杆菌中的热感觉转导系统与L-丝氨酸特异性的化学感觉转导途径有密切的相互作用。讨论了热感觉转导的一个简单模型。
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