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酿酒酵母多环氨基酸营养缺陷型中的氨基酸转运

Amino acid transport in a polyaromatic amino acid auxotroph of Saccharomyces cerevisiae.

作者信息

Greasham R L, Moat A G

出版信息

J Bacteriol. 1973 Sep;115(3):975-81. doi: 10.1128/jb.115.3.975-981.1973.

Abstract

The initiation of growth of a polyaromatic auxotrophic mutant of Saccharomyces cerevisiae was inhibited by several amino acids, whereas growth of the parent prototroph was unaffected. A comparative investigation of amino acid transport in the two strains employing (14)C-labeled amino acids revealed that the transport of amino acids in S. cerevisiae was mediated by a general transport system responsible for the uptake of all neutral as well as basic amino acids. Both auxotrophic and prototrophic strains exhibited stereospecificity for l-amino acids and a K(m) ranging from 1.5 x 10(-5) to 5.0 x 10(-5) M. Optimal transport activity occurred at pH 5.7. Cycloheximide had no effect on amino acid uptake, indicating that protein synthesis was not a direct requirement for amino acid transport. Regulation of amino acid transport was subject to the concentration of amino acids in the free amino acid pool. Amino acid inhibition of the uptake of the aromatic amino acids by the aromatic auxotroph did not correlate directly with the effect of amino acids on the initiation of growth of the auxotroph but provides a partial explanation of this effect.

摘要

酿酒酵母的一种多环芳烃营养缺陷型突变体的生长起始受到几种氨基酸的抑制,而亲本原养型的生长则不受影响。使用¹⁴C标记的氨基酸对这两种菌株中的氨基酸转运进行的比较研究表明,酿酒酵母中的氨基酸转运由一个负责摄取所有中性和碱性氨基酸的通用转运系统介导。营养缺陷型和原养型菌株对L-氨基酸均表现出立体特异性,米氏常数(K(m))范围为1.5×10⁻⁵至5.0×10⁻⁵M。最佳转运活性出现在pH 5.7时。环己酰亚胺对氨基酸摄取没有影响,这表明蛋白质合成不是氨基酸转运的直接必要条件。氨基酸转运的调节取决于游离氨基酸池中氨基酸的浓度。芳香族营养缺陷型对芳香族氨基酸摄取的氨基酸抑制作用与氨基酸对营养缺陷型生长起始的影响没有直接关联,但为这种影响提供了部分解释。

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