酵母α因子的构效关系。

F Naider, J M Becker
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引用次数: 29

摘要

酿酒酵母产生一种肽信息素,称为α因子,作为性结合的前奏。单倍体MAT α -细胞,而不是单倍体MAT a-细胞或MAT a/ α -二倍体,产生这种结构的三肽:Trp-His-Trp-Leu-Gln-Leu-Lys-Pro-Gly-Gln-Pro-Met-Tyr。α -因子的结构类似物已被制备出来,其许多残基发生了改变,衍生化肽已被合成,截断和延长的肽已被研究。这些多肽的生物活性已通过各种方法进行了分析。已经分离出对α -因子无反应或对信息素及其类似物超敏感的酿酒葡萄球菌突变体。酿酒酵母的交配系统为利用遗传学、生物化学和分子生物学来解开肽激素结构和功能之谜提供了一个强有力的模型。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Structure-activity relationships of the yeast alpha-factor.

The yeast Saccharomyces cerevisiae produces a peptide pheromone, termed the alpha-factor, as a prelude to sexual conjugation. Haploid MAT alpha-cells, but not haploid MAT a-cells or MAT a/alpha-diploids, produce this tridecapeptide of the structure: Trp-His-Trp-Leu-Gln-Leu-Lys-Pro-Gly-Gln-Pro-Met-Tyr. Structural analogues of the alpha-factor have been prepared with alterations in many of the residues, derivatized peptides have been synthesized, and truncated and elongated peptides have been studied. These peptides have been analyzed for their biological activities by various assays. Mutants of S. cerevisiae have been isolated that do not respond to alpha-factor or are supersensitive to the pheromone and its analogues. The mating system of S. cerevisiae provides a powerful model in which genetics, biochemistry, and molecular biology can be used to unravel the mysteries of peptide hormone structure and function.

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