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为何超氧化物会使大肠杆菌产生芳香族氨基酸营养缺陷型。转酮醇酶的关联。

Why superoxide imposes an aromatic amino acid auxotrophy on Escherichia coli. The transketolase connection.

作者信息

Benov L, Fridovich I

机构信息

Department of Biochemistry, Duke University Medical Center, Durham, North Carolina 27710, USA.

出版信息

J Biol Chem. 1999 Feb 12;274(7):4202-6. doi: 10.1074/jbc.274.7.4202.

Abstract

The lack of superoxide dismutase and the consequent elevation of [O2-] imposes, on Escherichia coli, auxotrophies for branched chain, sulfur-containing, and aromatic amino acids. The former two classes of auxotrophies have already been explained, whereas the third is explained herein. Thus O2- is shown to interfere with the production of erythrose-4-phosphate, which is essential for the first step of the aromatic biosynthetic pathway. It does so by oxidizing the 1, 2-dihydroxyethyl thiamine pyrophosphate intermediate of transketolase and inactivating this enzyme.

摘要

超氧化物歧化酶的缺乏以及随之而来的[O2-]升高,使大肠杆菌对支链氨基酸、含硫氨基酸和芳香族氨基酸产生营养缺陷。前两类营养缺陷已经得到解释,而第三类营养缺陷在此进行解释。因此,O2-被证明会干扰4-磷酸赤藓糖的产生,而4-磷酸赤藓糖是芳香族生物合成途径第一步所必需的。它通过氧化转酮醇酶的1,2-二羟乙基硫胺焦磷酸中间体并使该酶失活来实现这一点。

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