Utilization of Aspartic Acid and Asparagine by Yeast
نویسندگان
چکیده
منابع مشابه
Glutamic acid inhibition of aspartic acid utilization in threonine biosynthesis.
The observation that Leuconostoc dextranicum 8086 requires either aspartic acid or threonine for growth resulted in studies in which a ri%e’ of aspartic acid in the biosynthesis of threonine was demonstrated in certain lactobacilli (1). In the present investigation, the nature of the requirement for either aspartic acid or threonine for growth of L. dextranicum 8086 has been found to be the res...
متن کاملConversion of acetate and pyruvate to aspartic acid in yeast.
Recent investigations by Ehrensviird et al. (1) have revealed that the carbon skeleton of aspartic acid in Torula yeast can arise readily from administered acetate. With C1aH&“OOH, the aspartic acid formed during growth contained Cl4 equally distributed between the two carboxyl groups, and most of the C** equally distributed between the 2 central carbon atoms. In the preceding papers (2, 3) the...
متن کاملAntagonisms in the utilization of d-amino acids by lactic acid bacteria. IV. d-Aspartic acid.
Investigations with glutamic acid, methionine, and alanine have shown that n-amino acid utilization by lactic acid bacteria may be inhibited by specific antimetabolites (l-4). This has been taken to indicate that a conversion of o-amino acid substrate to the L form precedes its utilization, and that this process may be blocked by an appropriate inhibitor. Both Land n-alanines have been shown to...
متن کاملCarbonyl-carbonyl interactions stabilize the partially allowed Ramachandran conformations of asparagine and aspartic acid.
Asparagine and aspartate are known to adopt conformations in the left-handed alpha-helical region and other partially allowed regions of the Ramachandran plot more readily than any other non-glycyl amino acids. The reason for this preference has not been established. An examination of the local environments of asparagine and aspartic acid in protein structures with a resolution better than 1.5 ...
متن کاملThe Utilization of Pyruvic Acid by Bakers’ Yeast*
If sodium pyruvate is added to cells of bakers’ yeast suspended in a phosphate buffer of pH 7.0 in the strict absence of oxygen, practically no pyruvate is utilized. After 3 hours in contact with the cells the sodium pyruvate can be almost quantitatively recovered. If, however, oxygen is admiNed to the cells, then both pyruvate and oxygen are utilized at appreciable rates (see Table I). So far ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Nature
سال: 1950
ISSN: 0028-0836,1476-4687
DOI: 10.1038/165111a0