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酿酒酵母中的肌醇转运

Myo-inositol transport in Saccharomyces cerevisiae.

作者信息

Nikawa J, Nagumo T, Yamashita S

出版信息

J Bacteriol. 1982 May;150(2):441-6. doi: 10.1128/jb.150.2.441-446.1982.

Abstract

myo-Inositol uptake in Saccharomyces cerevisiae was dependent on temperature, time, and substrate concentration. The transport obeyed saturation kinetics with an apparent Km for myo-inositol of 0.1 mM, myo-Inositol analogs, such as scyllo-inositol, 2-inosose, mannitol, and 1,2-cyclohexanediol, had no effect on myo-inositol uptake, myo-Inositol uptake required metabolic energy. Removal of D-glucose resulted in a loss of activity, and azide and cyanide ions were inhibitory. In the presence of D-glucose, myo-inositol was accumulated in the cells against a concentration gradient. A myo-inositol transport mutant was isolated from UV-mutagenized S. cerevisiae cells using the replica-printing technique. The defect in myo-inositol uptake was due to a single nuclear gene mutation. The activities of L-serine and D-glucose transport were not affected by the mutation. Thus it was shown that S. cerevisiae grown under the present culture conditions possessed a single and specific myo-inositol transport system. myo-Inositol transport activity was reduced by the addition of myo-inositol to the culture medium. The activity was reversibly restored by the removal of myo-inositol from the medium. This restoration of activity was completely abolished by cycloheximide.

摘要

酿酒酵母中肌醇的摄取取决于温度、时间和底物浓度。该转运遵循饱和动力学,肌醇的表观 Km 为 0.1 mM。肌醇类似物,如 scyllo - 肌醇、2 - 肌醇糖、甘露醇和 1,2 - 环己二醇,对肌醇摄取没有影响。肌醇摄取需要代谢能量。去除 D - 葡萄糖会导致活性丧失,叠氮化物和氰化物离子具有抑制作用。在 D - 葡萄糖存在的情况下,肌醇逆浓度梯度在细胞中积累。使用影印技术从经紫外线诱变的酿酒酵母细胞中分离出一个肌醇转运突变体。肌醇摄取缺陷是由单个核基因突变引起的。L - 丝氨酸和 D - 葡萄糖转运活性不受该突变影响。因此表明,在当前培养条件下生长的酿酒酵母具有单一且特异性的肌醇转运系统。向培养基中添加肌醇会降低肌醇转运活性。通过从培养基中去除肌醇,活性可被可逆地恢复。这种活性恢复被环己酰亚胺完全消除。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7779/216387/0ba0afebd943/jbacter00258-0014-a.jpg

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