α-甘油磷酸酯和棕榈酰辅酶A对酵母提取物中脂质合成的影响。
Effects of alpha-glycerophosphate and of palmityl-coenzyme A on lipid synthesis in yeast extracts.
作者信息
White D, Klein H P
出版信息
J Bacteriol. 1966 Mar;91(3):1218-23. doi: 10.1128/jb.91.3.1218-1223.1966.
White, David (Ames Research Center, Moffett Field, Calif.), and Harold P. Klein. Effects of alpha-glycerophosphate and of palmityl-coenzyme A on lipid synthesis in yeast extracts. J. Bacteriol. 91:1218-1223. 1966.-The incorporation of acetate into fatty acids, but not into nonsaponifiable lipids, was stimulated by alpha-glycerophosphate in a supernatant fraction of Saccharomyces cerevisiae, obtained after centrifugation at 86,000 x g for 60 min. There was a pronounced effect at concentrations below 2 mm, but at concentrations above 5 mm alpha-glycerophosphate was relatively less stimulatory. alpha-Glycerophosphate markedly increased the percentage of esterified fatty acids among the products, and the formation of both saturated and unsaturated fatty acids was stimulated. Palmityl-coenzyme A inhibited fatty acid synthesis, affecting the formation of unsaturated acids more severely than saturated acids. In the presence of sufficient alpha-glycerophosphate to alleviate these inhibitions, palmityl-coenzyme A still reduced the formation of certain unsaturated fatty acids.
怀特，大卫（加利福尼亚州莫菲特场艾姆斯研究中心），以及哈罗德·P·克莱因。α-甘油磷酸酯和棕榈酰辅酶A对酵母提取物中脂质合成的影响。《细菌学杂志》91:1218 - 1223。1966年。——在酿酒酵母上清液组分中，经86,000×g离心60分钟后获得的上清液中，α-甘油磷酸酯刺激了乙酸盐掺入脂肪酸，但不刺激掺入非皂化脂质。在浓度低于2 mM时有显著作用，但在浓度高于5 mM时，α-甘油磷酸酯的刺激作用相对较小。α-甘油磷酸酯显著增加了产物中酯化脂肪酸的百分比，并且刺激了饱和脂肪酸和不饱和脂肪酸的形成。棕榈酰辅酶A抑制脂肪酸合成，对不饱和酸形成的影响比对饱和酸更严重。在存在足够的α-甘油磷酸酯以减轻这些抑制作用的情况下，棕榈酰辅酶A仍然减少了某些不饱和脂肪酸的形成。
Zotero 插件