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Isolation of a Saccharomyces cerevisiae long chain fatty acyl:CoA synthetase gene (FAA1) and assessment of its role in protein N- myristoylation

机译:酿酒酵母长链脂肪酰基辅酶A合成酶基因(FAA1)的分离及其在蛋白质N-肉豆蔻酰基化中的作用评估

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摘要

Regulation of myristoylCoA pools in Saccharomyces cerevisiae plays an important role in modulating the activity of myristoylCoA:protein N- myristoyltransferase (NMT), an essential enzyme with an ordered Bi Bi reaction that catalyzes the transfer of myristate from myristoylCoA to greater than or equal to 12 cellular proteins. At least two pathways are available for generating myristoylCoA: de novo synthesis by the multifunctional, multisubunit fatty acid synthetase complex (FAS) and activation of exogenous myristate by acylCoA synthetase. The FAA1 (fatty acid activation) gene has been isolated by genetic complementation of a faal mutant. This single copy gene, which maps to the right arm of chromosome XV, specifies a long chain acylCoA synthetase of 700 amino acids. Analyses of strains containing NMT1 and a faal null mutation indicated that FAA1 is not essential for vegetative growth when an active de novo pathway for fatty acid synthesis is present. The role of FAA1 in cellular lipid metabolism and protein N-myristoylation was therefore assessed in strains subjected to biochemical or genetic blockade of FAS. At 36 degrees C, FAA1 is required for the utilization of exogenous myristate by NMT and for the synthesis of several phospholipid species. This requirement is not apparent at 24 or 30 degrees C, suggesting that S. cerevisiae contains another acylCoA synthetase activity whose chain length and/or temperature optima may differ from Faalp.
机译:酿酒酵母中肉豆蔻酰辅酶A池的调节在调节肉豆蔻酰辅酶A:蛋白N-肉豆蔻酰转移酶(NMT)的活性中起着重要作用,这是一种必不可少的Bi Bi反应酶,可催化肉豆蔻酸酯从肉豆蔻酰辅酶A转移到大于或等于12细胞蛋白。至少有两种途径可用于产生肉豆蔻酰辅酶A:通过多功能,多亚基脂肪酸合成酶复合物(FAS)从头合成和通过酰基辅酶A合成酶活化外源肉豆蔻酸酯。 FAA1(脂肪酸活化)基因已通过faal突变体的遗传互补分离。该单拷贝基因位于XV染色体的右臂,它指定了700个氨基酸的长链酰基CoA合成酶。含有NMT1和faal无效突变的菌株分析表明,当存在活跃的脂肪酸合成途径时,FAA1对于营养生长不是必需的。因此,FAA1在经受FAS生化或遗传阻断的菌株中评估了其在细胞脂质代谢和蛋白质N-肉豆蔻酰化中的作用。在36摄氏度时,FAA1是NMT利用外源肉豆蔻酸酯和合成几种磷脂所必需的。该要求在24或30摄氏度时不明显,表明酿酒酵母含有另一种酰基CoA合成酶活性,其链长和/或最佳温度可能不同于Faalp。

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