Asp578 in LEU4p Is One of the Key Residues for Leucine Feedback Inhibition Release in Sake Yeast
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概要
- 論文の詳細を見る
We identified a new mutation, Asp578Tyr, in α-isopropylmalate synthase (a LEU4 gene product) that releases leucine feedback inhibition and causes hyperproduction of isoamyl alcohol (i-AmOH) in sake yeast. Spontaneous sake yeast mutants that express resistance to 5,5,5-trifluoro-DL-leucine (TFL) were isolated, and a mutant strain, TFL20, was characterized at the genetic and biochemical levels. An enzyme assay for α-isopropylmalate synthase showed that strain TFL20 was released from feedback inhibition by L-leucine. Furthermore, DNA sequencing of the LEU4 gene for a haploid of the mutant TFL20 revealed that aspartic acid in position 578 changes to tyrosine. A comparison of the three-dimensional structures of wild-type LEU4p and mutant LEU4D578Yp by the homology modeling method showed that Asp578 is important for leucine feedback inhibition. We conclude that the mutation from Asp to Tyr in 578 is a novel change causing release from leucine feedback inhibition.
- 社団法人 日本農芸化学会の論文
- 2005-07-23
著者
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Kuhara Satoru
Graduate School Of Genetic Resources Technology Kyushu University
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Tashiro Kosuke
Graduate School Of Genetic Resources Technology Kyushu University
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HIRAKAWA Hideki
Graduate School of Systems Life Sciences, Kyushu University
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Nomiyama Shuji
Nakamura Gakuen University Faculty Of Nutritional Sciences
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OBA Takahiro
Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
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Kuhara Satoru
Graduate School Of Bioresource And Bioenvironmental Sciences Kyushu University
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Oba Takahiro
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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Hirakawa Hideki
Laboratory For Plant Genome Informatics Department Of Plant Genome Research Kazusa Dna Research Inst
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Nomiyama Shuji
Biotechnology And Food Research Institute Fukuoka Industrial Technology Center
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Kuhara Satoru
Graduate School Of Genetic Resources Technol. Kyushu Univ.
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Nakayama Shunichi
Department Of Fermentation Science And Technology Faculty Of Applied Biosciences Tokyo University Of Agriculture
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OBA Takahiro
Biotechnology and Food Research Institute
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