Effect of aromatic acids on protein synthesis in subcellular preparations from the rat brain

✍ Scribed by Lähdesmäki, P. ;Oja, S. S.

• Publisher: John Wiley and Sons
• Year: 1975
• Tongue: English
• Weight: 497 KB
• Volume: 6
• Category: Article
• ISSN: 0022-3034
• DOI: 10.1002/neu.480060307

✦ Synopsis

Abstract

The incorporation of [^3^H]phenylalanine, [^3^H]tyrosine, and [^3^H]tryptophan into protein and amino acyl–tRNA was studied in cell‐free preparations from rat brain. Tyrosine and tryptophan inhibited the incorporation of phenylalanine into protein, and tyrosine inhibited the incorporation of phenylalanine and tryptophan into amino acyl–tRNAs. In most cases, homogentisate, phenylpyruvate, and phenyllactate inhibited the incorporation of phenylalanine, tyrosine, and tryptophan into protein and amino acyl–tRNAs, and the incorporation of phenylalanine into polyphenylalanine. All other protein amino acids, and phenylacetate, salicylate, and benzoate were wholly ineffectual. The results suggest that the formation of amino acyl–tRNAs may have been the step which was affected most by the inhibitors. The incorporation data at different concentrations of the aromatic amino acids were fitted to the simple Michaelis equation. Homogentisate and phenylpyruvate generally tended to reduce both K~m~ and V in the incorporation of aromatic amino acids into protein and amino acyl‐tRNAs, even if V decreased more than K~m~.