Walker K A, Harwood J L
Biochem J. 1986 Jul 1;237(1):41-6. doi: 10.1042/bj2370041.
Aging potato (Solanum tuberosum) tuber discs in a Ca2+-containing medium resulted in increased rates of fatty acid labelling from [1-14C]acetate with time. Maximal labelling rates were seen after 6-8 h aging in a number of varieties. Saturated very-long-chain fatty acids (C20 and particularly C22 and C24) were very poorly labelled in freshly cut tissue. They were synthesized in increasing amounts and in a homologous sequence with progressive aging times. Use of increasing induction times and cycloheximide or puromycin as protein-synthesis inhibitors indicated that the sequence of fatty acid elongation was dependent on protein synthesis de novo and was controlled by three separate specific elongase enzymes.
将老化的马铃薯(茄属)块茎圆盘置于含钙离子的培养基中,随着时间的推移,[1-14C]乙酸盐的脂肪酸标记率增加。在多个品种中,老化6-8小时后观察到最大标记率。在新鲜切割的组织中,饱和的极长链脂肪酸(C20,尤其是C22和C24)标记程度很低。随着老化时间的延长,它们的合成量不断增加,且呈同源序列。使用延长诱导时间以及环己酰亚胺或嘌呤霉素作为蛋白质合成抑制剂表明,脂肪酸延长序列依赖于从头合成蛋白质,并由三种不同的特异性延长酶控制。