Related Experiment Video
Updated: Jun 19, 2026

Growth-based Determination and Biochemical Confirmation of Genetic Requirements for Protein Degradation in Saccharomyces cerevisiae
Published on: February 16, 2015
THE INFLUENCE OF AMINO ACIDS ON THE REACTIVATION OF YEAST INVERTASE
H Wagreich1, W Halpert, A Hirschman
1Pediatric Research Laboratories, The Jewish Hospital of Brooklyn, New York, and the Department of Chemistry, the College of the City of New York.
Abstract:
1. Some 16 amino acids (not containing SH or S-S groups) did not affect the reactivation of yeast invertase inactivated by acid. 2. Cysteine, reduced glutathione, homocysteine, thiophenol, and thioglycollic acid accelerated the reactivation of yeast invertase. 3. Cystine, oxidized glutathione, and homocystine inhibited the reactivation of yeast invertase. 4. The compounds mentioned in 2 and 3 did not affect native invertase. 5. The use of compounds in which the H of the SH group of homocysteine was substituted by a methyl or benzyl nullified the accelerative effect. 6. The longer the cysteine remained in contact with the inactivating enzyme, the greater was the velocity of the reactivated invertase. 7. The per cent acceleration by cysteine is inversely proportional to the control rate.
Related Concept Videos
Bioreactor Controls-III
Production of Alcohol
Yeast Signaling
Microbes in Food Production

