酿酒酵母中的赖氨酸生物合成。α-氨基己二酸向α-氨基己二酸半醛的转化。
Lysine biosynthesis in Saccharomyces. Conversion of -aminoadipate into -aminoadipic -semialdehyde.
作者信息
Sinha A K, Bhattacharjee J K
出版信息
Biochem J. 1971 Dec;125(3):743-9. doi: 10.1042/bj1250743.
The reduction of alpha-aminoadipate to alpha-aminoadipic delta-semialdehyde by a cell-free extract of Saccharomyces is shown to be a three-step process. First the amino acid reacts with ATP to form an adenylyl derivative. Then the adenylyl derivative of alpha-aminoadipate is reduced in the presence of NADPH. In the third step the reduced adenylyl derivative of the amino acid is cleaved to form alpha-aminoadipic delta-semialdehyde. The presence of Mg(2+) is necessary for the first and second steps. The third step does not need any cofactors. The product of the first step was isolated by chromatography after incubating the cell-free extract of Saccharomyces with alpha-aminoadipate, ATP and Mg(2+). The isolated product was identified as an adenylyl derivative of alpha-aminoadipate and could be converted into alpha-aminoadipic delta-semialdehyde under the stated experimental conditions. The product of the second step was too unstable to be identified.
酿酒酵母的无细胞提取物将α-氨基己二酸还原为α-氨基己二酸δ-半醛的过程被证明是一个三步过程。首先，氨基酸与ATP反应形成腺苷酰衍生物。然后，α-氨基己二酸的腺苷酰衍生物在NADPH存在下被还原。在第三步中，氨基酸的还原腺苷酰衍生物被裂解形成α-氨基己二酸δ-半醛。第一步和第二步需要Mg(2+)的存在。第三步不需要任何辅因子。将酿酒酵母的无细胞提取物与α-氨基己二酸、ATP和Mg(2+)一起孵育后，通过色谱法分离出第一步的产物。分离出的产物被鉴定为α-氨基己二酸的腺苷酰衍生物，并且在规定的实验条件下可以转化为α-氨基己二酸δ-半醛。第二步的产物太不稳定，无法鉴定。
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