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脯氨酸:酿酒酵母中精氨酸降解的必需中间体。

Proline: an essential intermediate in arginine degradation in Saccharomyces cerevisiae.

作者信息

Brandriss M C, Magasanik B

出版信息

J Bacteriol. 1980 Sep;143(3):1403-10. doi: 10.1128/jb.143.3.1403-1410.1980.

Abstract

Results of studies on proline-nonutilizing (Put-) mutants of the yeast Saccharomyces cerevisiae indicate that proline is an essential intermediate in the degradation of arginine. Put- mutants excreted proline when grown on arginine or ornithine as the sole nitrogen source. Yeast cells contained a single enzyme, delta 1-pyrroline-5-carboxylate (P5C) dehydrogenase, which is essential for the complete degradation of both proline and arginine. The sole inducer of this enzyme was found to be proline. P5C dehydrogenase converted P5C to glutamate, but only when the P5C was derived directly from proline. When the P5C was derived from ornithine, it was first converted to proline by the enzyme P5C reductase. Proline was then converted back to P5C and finally to glutamate by the Put enzymes proline oxidase and P5C dehydrogenase.

摘要

对酿酒酵母脯氨酸非利用型(Put-)突变体的研究结果表明,脯氨酸是精氨酸降解过程中的必需中间体。Put-突变体在以精氨酸或鸟氨酸作为唯一氮源生长时会分泌脯氨酸。酵母细胞含有一种单一的酶,即δ1-吡咯啉-5-羧酸(P5C)脱氢酶,它对于脯氨酸和精氨酸的完全降解都是必不可少的。发现这种酶的唯一诱导剂是脯氨酸。P5C脱氢酶将P5C转化为谷氨酸,但前提是P5C直接来源于脯氨酸。当P5C来源于鸟氨酸时,它首先被P5C还原酶转化为脯氨酸。然后脯氨酸通过Put酶脯氨酸氧化酶和P5C脱氢酶再转化回P5C,最终转化为谷氨酸。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f81c/294521/d338c348a1dd/jbacter00570-0314-a.jpg

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