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1
Regulation of factors that influence the in vitro stability of tryptophan synthetase from yeast.影响酵母色氨酸合成酶体外稳定性的因素调控
J Bacteriol. 1968 Aug;96(2):403-8. doi: 10.1128/jb.96.2.403-408.1968.
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Physiological advantage of the mechanism of the tryptophan synthetase reaction.色氨酸合成酶反应机制的生理优势。
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Purification and properties of fumarate hydratase from baker's yeast.面包酵母中富马酸水合酶的纯化及性质
Biochim Biophys Acta. 1966 Jun 15;118(3):631-6. doi: 10.1016/s0926-6593(66)80103-0.
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The role of cysteine desulphhydrase and cysteine synthase in the evolution of hydrogen sulphide in pantothenic acid deficient yeast.半胱氨酸脱硫酶和半胱氨酸合酶在泛酸缺乏酵母中硫化氢生成过程中的作用
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Purification and properties of an inhibitor of the tryptophan-synthase-inactivating enzymes in yeast.酵母中色氨酸合成酶失活酶抑制剂的纯化及性质
Eur J Biochem. 1973 Feb 1;32(3):444-50. doi: 10.1111/j.1432-1033.1973.tb02626.x.
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Purification and properties of tryptophan-synthase-inactivating enzymes from yeast.酵母中色氨酸合酶失活酶的纯化及性质
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引用本文的文献

1
Purification and properties of tryptophan synthase from baker's yeast (Saccharomyces cerevisiae).面包酵母（酿酒酵母）色氨酸合成酶的纯化及性质
Biochem J. 1983 Jan 1;209(1):151-7. doi: 10.1042/bj2090151.
2
Genetic and biochemical studies of partially active tryptophan synthetase mutants of Saccharomyces cerevisiae.酿酒酵母部分活性色氨酸合成酶突变体的遗传与生化研究。
J Bacteriol. 1969 Aug;99(2):590-6. doi: 10.1128/jb.99.2.590-596.1969.
3
Inactivation of chitin synthase in Saccharomyces cerevisiae.酿酒酵母中几丁质合酶的失活
Arch Microbiol. 1974;101(4):295-301. doi: 10.1007/BF00455946.
4
Physiological and enzymatic aspects of histidine-mediated control of the tryptophan pathway.组氨酸介导的色氨酸途径调控的生理学和酶学方面
Arch Mikrobiol. 1972;86(1):57-68. doi: 10.1007/BF00412400.
5
Isolation of a regulatory mutant of fructose-1,6-diphosphatase in Saccharomyces carlsbergensis.卡尔斯伯酵母中果糖-1,6-二磷酸酶调节突变体的分离
J Bacteriol. 1974 Mar;117(3):965-70. doi: 10.1128/jb.117.3.965-970.1974.
6
Gene rearrangements in the evolution of the tryptophan synthetic pathway.色氨酸合成途径进化中的基因重排。
Bacteriol Rev. 1975 Jun;39(2):87-120. doi: 10.1128/br.39.2.87-120.1975.
7
Inhibition of the apparent rate of synthesis on the vacuolar glycoprotein carboxypeptidase Y and its protein antigen by tunicamycin in Saccharomyces cerevisiae.衣霉素对酿酒酵母中液泡糖蛋白羧肽酶Y及其蛋白质抗原合成表观速率的抑制作用。
Antimicrob Agents Chemother. 1976 Sep;10(3):402-10. doi: 10.1128/AAC.10.3.402.
8
Tryptophan biosynthesis in Saccharomyces cerevisiae: control of the flux through the pathway.酿酒酵母中的色氨酸生物合成：对该途径通量的控制
J Bacteriol. 1978 Apr;134(1):48-59. doi: 10.1128/jb.134.1.48-59.1978.

本文引用的文献

1
Protein measurement with the Folin phenol reagent.使用福林酚试剂进行蛋白质测定。
J Biol Chem. 1951 Nov;193(1):265-75.
2
ACTION OF A SUPER-SUPPRESSOR IN YEAST IN RELATION TO ALLELIC MAPPING AND COMPLEMENTATION.酵母中一种超级抑制因子与等位基因定位及互补作用的关系
Genetics. 1964 Jul;50(1):109-21. doi: 10.1093/genetics/50.1.109.
3
Studies on the mechanism of the tryptophan synthetase reaction.色氨酸合成酶反应机制的研究。
Biochim Biophys Acta. 1962 Aug 13;62:279-93. doi: 10.1016/0006-3002(62)90041-0.
4
The similar properties of tryptophan synthetase and a mutationally altered enzyme in Neurospora crassa.粗糙脉孢菌中色氨酸合成酶与一种经突变改变的酶的相似特性。
Biochim Biophys Acta. 1960 Sep 23;43:288-99. doi: 10.1016/0006-3002(60)90439-x.

影响酵母色氨酸合成酶体外稳定性的因素调控

Regulation of factors that influence the in vitro stability of tryptophan synthetase from yeast.

作者信息

Manney T R

出版信息

J Bacteriol. 1968 Aug;96(2):403-8. doi: 10.1128/jb.96.2.403-408.1968.

DOI:10.1128/jb.96.2.403-408.1968
PMID:5674055
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC252312/
Abstract

The activity of tryptophan synthetase in crude extracts from Saccharomyces cerevisiae is stable if the cells are cultured in a complex medium, but extremely unstable if they are cultured in a minimal medium. The difference is not the result of different inherent properties of the enzyme formed in the two cultures. Rather, there are at least two kinds of macromolecular factors that influence the stability, one inactivating tryptophan synthetase and the other protecting against this inactivation. The abundance of these factors varies with the composition of the culture medium, which accounts for the differences observed.

摘要

如果在复合培养基中培养，酿酒酵母粗提物中色氨酸合成酶的活性是稳定的，但如果在基本培养基中培养则极其不稳定。这种差异并非两种培养条件下形成的酶具有不同固有特性的结果。相反，至少有两种大分子因子会影响稳定性，一种使色氨酸合成酶失活，另一种则防止这种失活。这些因子的丰度随培养基的组成而变化，这就解释了所观察到的差异。