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Gpi1,一种参与糖基磷脂酰肌醇锚合成第一步的酿酒酵母蛋白。

Gpi1, a Saccharomyces cerevisiae protein that participates in the first step in glycosylphosphatidylinositol anchor synthesis.

作者信息

Leidich S D, Orlean P

机构信息

Department of Biochemistry, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA.

出版信息

J Biol Chem. 1996 Nov 1;271(44):27829-37. doi: 10.1074/jbc.271.44.27829.

Abstract

The temperature-sensitive Saccharomyces cerevisiae gpi1 mutant is blocked in [3H]inositol incorporation into protein and defective in the synthesis of N-acetylglucosaminylphosphatidylinositol, the first step in glycosylphosphatidylinositol (GPI) anchor assembly (Leidich, S. D., Drapp, D. A., and Orlean, P. (1994) J. Biol. Chem. 269, 10193-10196). The GPI1 gene, which encodes a 609-amino acid membrane protein, was cloned by complementation of the temperature sensitivity of gpi1 and corrects the mutant's [3H]inositol labeling and enzymatic defects. Disruption of GPI1 yields viable haploid cells that are temperature-sensitive for growth, for [3H]inositol incorporation into protein, and for GPI anchor-dependent processing of the Gas1/Ggp1 protein and that lack in vitro N-acetylglucosaminylphosphatidylinositol synthetic activity. The Gpi1 protein thus participates in GPI synthesis and is required for growth at 37 degrees C. When grown at a semipermissive temperature of 30 degrees C, gpi1 cells and gpi1::URA3 disruptants form large, round, multiply budded cells with a separation defect. Homozygous gpi1/gpi1, gpi1::URA3/gpi1::URA3, gpi2/gpi2, and gpi3/gpi3 diploids undergo meiosis, but are defective in ascospore wall maturation for they fail to give the fluorescence due to the dityrosine-containing layer in the ascospore wall. These findings indicate that GPIs have key roles in the morphogenesis and development of S. cerevisiae.

摘要

温度敏感型酿酒酵母gpi1突变体在[3H]肌醇掺入蛋白质的过程中受阻,并且在N - 乙酰葡糖胺基磷脂酰肌醇的合成方面存在缺陷,而N - 乙酰葡糖胺基磷脂酰肌醇是糖基磷脂酰肌醇(GPI)锚定组装的第一步(Leidich,S. D.,Drapp,D. A.,和Orlean,P.(1994)《生物化学杂志》269,10193 - 10196)。编码一个609个氨基酸的膜蛋白的GPI1基因,通过互补gpi1的温度敏感性被克隆出来,并纠正了突变体的[3H]肌醇标记和酶缺陷。GPI1的破坏产生了对生长、[3H]肌醇掺入蛋白质以及Gas1 / Ggp1蛋白的GPI锚定依赖性加工温度敏感的可存活单倍体细胞,并且这些细胞缺乏体外N - 乙酰葡糖胺基磷脂酰肌醇合成活性。因此,Gpi1蛋白参与GPI合成,并且是在37℃下生长所必需的。当在30℃的半允许温度下生长时,gpi1细胞和gpi1::URA3破坏株形成具有分离缺陷的大的、圆形的、多芽细胞。纯合的gpi1/gpi1、gpi1::URA3/gpi1::URA3、gpi2/gpi2和gpi3/gpi3二倍体进行减数分裂,但在子囊孢子壁成熟方面存在缺陷,因为它们由于子囊孢子壁中含双酪氨酸层而未能产生荧光。这些发现表明GPI在酿酒酵母的形态发生和发育中具有关键作用。

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