[Purification and isolation of the arom aggregates of Schizosaccharomyces pombe].
[Purification and isolation of the arom aggregates of Schizosaccharomyces pombe].
复制标题
粟酒裂殖酵母芳香聚集体的纯化与分离[J].
DOI：
10.1002/jobm.3630230503
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发表时间：
1983
期刊：
影响因子：
--
通讯作者：
G. Kunze
中科院分区：
文献类型：
--
作者：
R. Bode;G. Kunze
催化前毛酸多芳香氨基酸生物合成途径第二到第六步的五种酶是物理相关的，并且已经从裂糖菌中纯化了400倍。天然芳香族聚集体的分子量约为。在十二烷基硫酸钠存在的情况下，凝胶过滤、甘油-密度梯度离心和聚丙烯酰胺-凝胶电泳的结果为140,000-145,000。讨论了粗神经孢子虫与粗神经孢子虫和细叶绿藻的聚集体的相似性。
The five enzymes that catalyzing steps two through six in the prechorismate polyaromatic amino acid biosynthetic pathway are physically associated and have been purified up to 400-fold from Schizosaccharomyces pombe. The native arom aggregate has a molecular weight of approx. 140,000-145,000 based on gel filtration, glycerol-density-gradient centrifugation, and polyacrylamide-gel electrophoresis in the presence of sodium dodecyl sulphate. Similarities between the S. pombe arom aggregate and that of Neurospora crassa and Euglena gracilis are discussed.