Yeast Amino Acid Research Articles

Chemical Studies on Amino Acid Acceptor Ribonucleic Acids.* I. Some Properties of Yeast Amino Acid Acceptor Ribonucleic Acid and Mapping of the Oligonucleotides Produced by Ribonuclease Digestion

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTChemical Studies on Amino Acid Acceptor Ribonucleic Acids.* I. Some Properties of Yeast Amino Acid Acceptor Ribonucleic Acid and Mapping of the Oligonucleotides Produced by Ribonuclease DigestionVernon M. Ingram and John G. PierceCite this: Biochemistry 1962, 1, 4, 580–594Publication Date (Print):July 1, 1962Publication History Published online1 May 2002Published inissue 1 July 1962https://doi.org/10.1021/bi00910a007RIGHTS & PERMISSIONSArticle Views34Altmetric-Citations80LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (6 MB) Get e-Alerts Get e-Alerts

Separation of yeast amino acid - acceptor ribonucleic acids by countercurrent distribution in modified Kirby's system

Separation of yeast amino acid - acceptor ribonucleic acids by countercurrent distribution in modified Kirby's system

Saccharopine, a New Amino Acid in Baker's and Brewer's Yeast. I. Isolation and Properties.

Saccharopine, a New Amino Acid in Baker's and Brewer's Yeast. I. Isolation and Properties.

Saccharopine, a New Amino Acid in Baker's and Brewer's Yeast. II. Structure and Synthesis.

Saccharopine, a New Amino Acid in Baker's and Brewer's Yeast. II. Structure and Synthesis.

DECOMPOSITION OF CHLORO-SUBSTITUTED ALIPHATIC ACIDS BY SOIL BACTERIA

Three groups of bacteria capable of decomposing chloro-substituted aliphatic acids were isolated from soil by means of selective media. A group of Pseudomonas-like bacteria (A) decomposed monochloroacetate (and monobromoacetate) readily in media with yeast extract, peptone, or amino acids. They also decomposed α-monochloropropionate with moderate vigor, but had little effect on dichloro-acetate and -propionate, and none on trichloroacetate. A non-sporeforming bacterium of uncertain taxonomic position (B) was able to decompose trichloroacetate in media containing soil extract or vitamin B12, and also in basal medium when associated with vitamin B12-producing strains of Streptomyces. Dichloroacetate was only slightly attacked, and monochloroacetate and α-dichloropropionate not at all. A group of bacteria (C) apparently belonging to Agrobacterium decomposed α-dichloropropionate and dichloroacetate, but was less active towards α-monochloropropionate, and did not attack mono- and tri-chloroacetate. The organisms of groups B and C grew only feebly in ordinary media. The decomposition of monochloroacetate, trichloroacetate, and α-dichloropropionate in soil was accelerated by addition of cell suspensions of groups A, B, and C, respectively. The organisms seemed to be more active in the soil than in vitro.

Carbon dioxide fixation and biosynthesis of amino acids in yeast

The time required for the label from 14CO 2 to enter the various amino acids of yeast protein has been studied by means of paper chromatography and radioautography. Glutamic acid, aspartic acid and threonine become radioactive within the first 1 2 hour, emphasizing their rapid equilibrium with the primary products of 14CO 2 fixation. Glycine and serine become radioactive by the end of the first hour and remain among the most radioactive of the amino acids throughout the period studied. This observation supports a previous proposal for the biosynthesis of these amino acids from a four carbon intermediate, which is probably one of the first formed carbon dioxide fixation products. Proline incorporates label very slowly and lysine not at all. These findings are in line with a slow turnover rate for proline and the known biosynthetic pathway for lysine. Valine labeling appearing before that in alanine suggests a decarboxylation-recarboxylation step in the formation of valine.

On the Occurrence of a Sulphur-containing Amino acid in Yeast

On the Occurrence of a Sulphur-containing Amino acid in Yeast

酵母中の含硫黄アミノ酸に就て

酵母中の含硫黄アミノ酸に就て