A Systematic Approach to Evaluate the Effects of Prion Amino Acid Composition on Chaperone Requirements for Propagation in Yeast.

被引:0
|
作者
Killian, A. N. [1 ]
Cole, S. J. [1 ]
Miller, S. C. [1 ]
Hines, J. K. [1 ]
机构
[1] Lafayette Coll, Chem, Easton, PA 18042 USA
关键词
D O I
暂无
中图分类号
Q2 [细胞生物学];
学科分类号
071009 ; 090102 ;
摘要
P3334
引用
收藏
页数:2
相关论文
共 12 条
  • [1] The effects of amino acid composition on yeast prion formation and prion domain interactions
    Ross, Eric D.
    Toombs, James A.
    PRION, 2010, 4 (02)
  • [2] Amino acid residue 184 of yeast Hsp104 chaperone is critical for prion-curing by guanidine, prion propagation, and thermotolerance
    Jung, GM
    Jones, G
    Masison, DC
    PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 2002, 99 (15) : 9936 - 9941
  • [3] Utilizing extant sequence diversity in prion-forming domains in yeast to probe the effect of amino acid content on molecular chaperone requirements.
    Schock, S. F.
    Nolte, A. M.
    Berger, S. E.
    Hines, J. K.
    MOLECULAR BIOLOGY OF THE CELL, 2018, 29 (26)
  • [4] Distinct Amino Acid Compositional Requirements for Formation and Maintenance of the [PSI+] Prion in Yeast
    MacLea, Kyle S.
    Paul, Kacy R.
    Ben-Musa, Zobaida
    Waechter, Aubrey
    Shattuck, Jenifer E.
    Gruca, Margaret
    Ross, Eric D.
    MOLECULAR AND CELLULAR BIOLOGY, 2015, 35 (05) : 899 - 911
  • [5] Effects of amino acid composition on the requirements for J-proteins by artificial prions
    Miller, Sarah
    Hayward, Rachel
    Cole, Sierra
    Singh, Atul
    FASEB JOURNAL, 2020, 34
  • [6] EFFECTS OF AMINO-ACID-COMPOSITION ON HIGHER ALCOHOLS AND ISOAMYL ACETATE FORMATION BY A YEAST
    AKITA, O
    HASUO, T
    OHBA, T
    MIYANO, N
    HAKKOKOGAKU KAISHI-JOURNAL OF THE SOCIETY OF FERMENTATION TECHNOLOGY, 1987, 65 (01): : 19 - 26
  • [7] Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce
    Zhou, Xinyun
    Guo, Ting
    Lu, Yulin
    Hadiatullah, Hadiatullah
    Li, Pei
    Ding, Kaili
    Zhao, Guozhong
    FOOD CHEMISTRY, 2022, 393
  • [8] A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
    Marti-Quijal, Francisco J.
    Zamuz, Sol
    Tomasevic, Igor
    Rocchetti, Gabriele
    Lucini, Luigi
    Marszalek, Krystian
    Barba, Francisco J.
    Lorenzo, Jose M.
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2019, 99 (07) : 3672 - 3680
  • [9] ORGAN WEIGHTS AND BODY-COMPOSITION IN CHICKENS AS RELATED TO THE ENERGY AND AMINO-ACID-REQUIREMENTS - EFFECTS OF STRAIN, SEX, AND AGE
    PLAVNIK, I
    HURWITZ, S
    POULTRY SCIENCE, 1983, 62 (01) : 152 - 163
  • [10] Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach
    Pereira, Catarina
    Mendes, Davide
    Dias, Thomas
    Garcia, Raquel
    da Silva, Marco Gomes
    Cabrita, Maria Joao
    JOURNAL OF CHROMATOGRAPHY A, 2021, 1641