酿酒酵母中蛋氨酸和苏氨酸生物合成的代谢调节

H. De Robichon-Szulmajster, D. Corrivaux
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引用次数: 10

摘要

本文研究了酿酒酵母苏氨酸和蛋氨酸合成共通途径中第一酶在抑制后抑制条件下的合成动力学。结果表明,抑制立即建立,酶合成以恒定速率继续进行,而抑制则缓慢而渐进地建立。这些结果与外源性抑制因子(最终产物氨基酸)快速转化为“内源性抑制因子”的假设一致。后者的缓慢消除可能是由于暂时维持细胞氨基酸库中的外源抑制。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Régulations métaboliques de la biosynthèse de la méthionine et de la thréonine chez Saccharomyces cerevisiae

The kinetic of synthesis of the first enzymes of the part of pathway common to threonine and methionine synthesis in Saccharomyces cerevisiae have been studied, under conditions of repression followed by depression. The results show that repression is established immediately and that enzyme synthesis continues at a constant rate, whereas derepression is established slowly and progressively.

These results are in agreement with the hypothesis of a rapid transformation of exogenous repressor (end-product amino acid) into “endogenous repressor”. The slow elimination of the latter is probably due to temporary maintenance of exogenous repressoe in the amino acid pool of the cells.

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