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首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >Effect of PrA encoding gene-PEP4 deletion in industrial S. cerevisiae WZ65 on key enzymes in relation to the glycolytic pathway.
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Effect of PrA encoding gene-PEP4 deletion in industrial S. cerevisiae WZ65 on key enzymes in relation to the glycolytic pathway.

机译:工业酿酒酵母WZ65中编码PrA的基因-PEP4缺失对与糖酵解途径有关的关键酶的影响。

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S. cerevisiae proteinase A (PrA) is a member of the aspartic proteinase superfamily. The roles of PrA in S. cerevisiae physiology and cell metabolism are controversial. The objective of the current study was to elucidate the effects of the absence of PrA on key enzymes with regard to the glycolytic flux in industrial S. cerevisiae. The observed activities of hexokinase (HK), phosphofructokinase (Pfk) and pyruvate kinase (PYKi) in PrA-modified S. cerevisiae strains (SC2 and SC3) were lower than that of the wild-type strain (p < 0.01). Compared to other strains, SC3 revealed the lowest activity of three key glycolytic enzymes. Current results imply that PrA in industrial S. cerevisiae may control the glycolytic enzymes expression (HK, Pfk and PYKi) in the direct or indirect manner and thus lead to the delay of cell metabolism. The observed intracellular ATP levels between the wild-type strain and PrA-modified strains (SC1 and SC2) were significantly different (p < 0.01). The pronounced differences of key glycolytic enzymes between the wild-type and PEP4-modified strains were as well characterized by SDS-PAGE. The intracellular protein concentration in the presence of PrA is higher than those of the PrA-modified strains. As a result, the interaction mode of PrA and the glycolytic enzymes was postulated in this work. The findings herein suggest that the glycolytic flux direction and rate may be regulated by vacuolar PrA in industrial S. cerevisiae. The present data obtained provide insights into understanding the roles of PrA in industrial S. cerevisiae
机译:酿酒酵母蛋白酶A(PrA)是天冬氨酸蛋白酶超家族的成员。 PrA在酿酒酵母生理和细胞代谢中的作用是有争议的。当前研究的目的是就工业酿酒酵母中的糖酵解通量阐明PrA缺失对关键酶的影响。在PrA修饰的酿酒酵母菌株(SC2和SC3)中观察到的己糖激酶(HK),磷酸果糖激酶(Pfk)和丙酮酸激酶(PYKi)活性低于野生型菌株(p <0.01)。与其他菌株相比,SC3揭示了三种关键糖酵解酶的最低活性。目前的结果表明,工业酿酒酵母中的PrA可以直接或间接控制糖酵解酶的表达(HK,Pfk和PYKi),从而导致细胞代谢的延迟。在野生型菌株和经PrA修饰的菌株(SC1和SC2)之间观察到的细胞内ATP水平显着不同(p <0.01)。通过SDS-PAGE也可以表征野生型和PEP4修饰的菌株之间关键糖酵解酶的显着差异。 PrA存在下的细胞内蛋白质浓度高于PrA修饰菌株的细胞内蛋白质浓度。结果,在这项工作中假定了PrA和糖酵解酶的相互作用模式。本文的发现表明,在工业酿酒酵母中,糖泡通量方向和速率可以由液泡PrA调节。获得的当前数据为理解PrA在工业啤酒酵母中的作用提供了见识。

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