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酿酒酵母中硫胺素嘧啶部分的N-1、C-2和C-2'原子的来源。

Origin of the N-1, C-2 and C-2' atoms of the pyrimidine moiety of thiamin in Saccharomyces cerevisiae.

作者信息

Tazuya K, Azumi C, Yamada K, Kumaoka H

机构信息

Faculty of Pharmaceutical Sciences, Mukogawa Women's University, Hyogo, Japan.

出版信息

Biochem Mol Biol Int. 1994 Jul;33(4):769-74.

PMID:7981664
Abstract

The precursor of the pyrimidine moiety of thiamin in S. cerevisiae was studied. The tracers [15N]- and [2'-13C]-pyridoxine were chemically synthesized, and incorporated efficiently into the pyrimidine. The mass fragmentation pattern showed that the nitrogen atom of pyridoxine was incorporated into the N-1 of the pyrimidine. In addition, the C-2' atom of pyridoxine was incorporated into the C-2' atom of the pyrimidine. These results and the structural resemblance between the pyrimidine and pyridoxine revealed that the C-2, C-2' and N-1 unit of the pyrimidine are derived from the C-2, C-2' and N-1 unit of pyridoxine.

摘要

对酿酒酵母中硫胺素嘧啶部分的前体进行了研究。示踪剂[¹⁵N]-和[2'-¹³C]-吡哆醇经化学合成,并有效地掺入到嘧啶中。质谱碎裂模式表明,吡哆醇的氮原子掺入到嘧啶的N-1位。此外,吡哆醇的C-2'原子掺入到嘧啶的C-2'原子。这些结果以及嘧啶与吡哆醇之间的结构相似性表明,嘧啶的C-2、C-2'和N-1单元源自吡哆醇的C-2、C-2'和N-1单元。

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