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酿酒酵母MET17/MET25基因在大肠杆菌中的过表达及其产物与酵母O-乙酰丝氨酸·O-乙酰高丝氨酸巯基化酶的比较表征

Overexpression of the Saccharomyces cerevisiae MET17/MET25 gene in Escherichia coli and comparative characterization of the product with O-acetylserine.O-acetylhomoserine sulfhydrylase of the yeast.

作者信息

Yamagata S, Isaji M, Nakamura K, Fujisaki S, Doi K, Bawden S, D'Andrea R

机构信息

Department of Biology, Faculty of General Education, Gifu University, Japan.

出版信息

Appl Microbiol Biotechnol. 1994 Oct;42(1):92-9. doi: 10.1007/BF00170230.

Abstract

The Saccharomyces cerevisiae MET17/MET25 gene encoding O-acetyl-L-serine (OAS).O-acetyl-L-homoserine (OAH) sulfhydrylase (EC 4.2.99.10) was overexpressed in Escherichia coli and the gene product was purified to homogeneity, using three steps, with a recovery of 28% from the total cell extract. The gene product has been compared with OAS.OAH sulfhydrylase purified from the yeast cells. These two protein preparations were indistinguishable with respect to their behavior in polyacrylamide gel electrophoresis, both with and without sodium dodecyl sulfate, their specificity for substrate amino acids, Michaelis constant (Km) value for OAH, sensitivity to carbonyl reagents, absorption spectrum, isoelectric point, behavior in HPLC (both ion-exchange chromatography and gel filtration), sensitivity to heat treatment, susceptibility to trypsin digestion, and their N-terminal amino acid sequence. The results obtained imply that the gene product is properly processed in E. coli, and the technique developed in this study to overexpress the gene in bacterial cells provides us with a large amount of the purified preparation of the enzyme. In contrast to a previous report we found that cystathionine gamma-lyase of S.

摘要

编码O-乙酰-L-丝氨酸(OAS)/O-乙酰-L-高丝氨酸(OAH)巯基酶(EC 4.2.99.10)的酿酒酵母MET17/MET25基因在大肠杆菌中过表达,并且通过三步法将基因产物纯化至同质,从总细胞提取物中的回收率为28%。已将该基因产物与从酵母细胞中纯化的OAS/OAH巯基酶进行了比较。这两种蛋白质制剂在聚丙烯酰胺凝胶电泳中的行为(无论有无十二烷基硫酸钠)、对底物氨基酸的特异性、对OAH的米氏常数(Km)值、对羰基试剂的敏感性、吸收光谱、等电点、在HPLC中的行为(离子交换色谱和凝胶过滤)、对热处理的敏感性、对胰蛋白酶消化的敏感性以及它们的N端氨基酸序列方面均无差异。所得结果表明该基因产物在大肠杆菌中得到了正确加工,并且本研究中开发的在细菌细胞中过表达该基因的技术为我们提供了大量纯化的酶制剂。与之前的一份报告相反,我们发现酿酒酵母的胱硫醚γ-裂合酶…… (原文最后不完整)

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