某些蛋白质对酵母细胞膜的影响。
Effect of some proteins on the yeast cell membrane.
作者信息
Yphantis D A, Dainko J L, Schlenk F
出版信息
J Bacteriol. 1967 Nov;94(5):1509-15. doi: 10.1128/jb.94.5.1509-1515.1967.
Abstract
Yeast cells, Candida utilis, in water suspension and in the absence of electrolytes were found to be very sensitive to several proteins of moderate size, including ribonuclease, protamine, lysozyme, bovine serum albumin, cytochrome c, and myoglobin. Viability ceases rapidly, and ultraviolet-absorbing compounds (260 mmu) and the amino acid pool are released into the medium. The ultraviolet-absorbing material appears to be the nucleotide and coenzyme fraction usually extracted by 0.2 n perchloric acid at low temperature. The ribonucleic acid fraction remains in the cell ghosts and can be released by ribonuclease. The enzymatic properties of some of these proteins have no relation to their damaging effect on the cell membrane. Poly-l-lysine shows the same activity.
摘要
研究发现，处于水悬浮液且无电解质存在的产朊假丝酵母细胞对几种中等大小的蛋白质非常敏感，这些蛋白质包括核糖核酸酶、鱼精蛋白、溶菌酶、牛血清白蛋白、细胞色素c和肌红蛋白。细胞活力迅速丧失，紫外线吸收化合物（260毫微米）和氨基酸库被释放到培养基中。这种紫外线吸收物质似乎是通常在低温下用0.2N高氯酸提取的核苷酸和辅酶部分。核糖核酸部分保留在细胞残骸中，可被核糖核酸酶释放出来。其中一些蛋白质的酶学性质与其对细胞膜的破坏作用无关。聚-L-赖氨酸也表现出相同的活性。
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