The evolution of the activity of the general amino acid permease and ethanol and glucose concentrations in t h e medium were studied in a mild fermentation process carried out by a wine strain of Saccharomyces cerevisiae var. ellipsoideus isolated from grape musts in spontaneous fermentation. The ce
Effect ofl-azetidine 2-carboxilic acid on the activity of the general amino-acid permease fromSaccharomyces cerevisiaevar.ellipsoideus
✍ Scribed by Rosario Iglesias; Jose Miguel Ferreras; Francisco Javier Arias; Raquel Muñoz; Ma Angeles Rojo; Tomás Girbés
- Publisher
- Springer
- Year
- 1991
- Tongue
- English
- Weight
- 464 KB
- Volume
- 155
- Category
- Article
- ISSN
- 0302-8933
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✦ Synopsis
Addition of the L-proline analogue L-azetidine 2-carboxylic acid to growing cultures of Saccharomyces cerevisiae var. ellipsoideus promoted fast deactivation of the general aminoacid permease, measured as L-valine uptake, without an immediate decrease in the growth rate. Cells preincubated with the analogue for 3 h were unable to restore either growth ability or general aminoacid permease activity in analogue-free medium. Eadie-Hofstee plots of L-valine uptake in the presence of the analogue are consistent with a strong reduction in the number of active molecules of the general amino-acid permease located in the plasma membrane. Inhibitory effects on protein synthesis were seen after preincubations of the yeast with the analogue for 3 h although a 30 min preincubation had no effect.
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