Susceptibility to proteinases of yeast enzymes selectively modified by fatty acids

To investigate a possible correlation between selective modification and degradation of enzymes, the susceptibility to intracellular yeast proteinases A and B of yeast enzymes treated with fatty acids was tested. Enzymes used were glucose-6-phosphate dehydrogenase (EC 1.1.1.49) and 3-phosphoglycerate kinase (EC 2.7.2.3), which are sensitive to the denaturing modification caused by fatty acids, and alcohol dehydrogenase (EC 1.1.1.1) which is insensitive. Proteinases and substrate enzymes were all pure preparations. Without modification by fatty acids, at neutral pH, the three enzymes are remarkably resistant to degradation by both proteinases. Treatment with myristic or oleic acid definitely enhances the susceptibility to proteolysis of the sensitive glucose-6-phosphate dehydrogenase and 3-phosphoglycerate kinase, whereas it leaves negligible that of the insensitive alcohol dehydrogenase. The selective effect of fatty acids on the degradation is pH-dependent: with proteinase A it was lost at acidic pH. Since intracellular levels of free fatty acids near or even higher than 1 mM were actually measured in yeast cells, it is possible that free fatty acids, in some cellular conditions, affect yeast enzyme composition. However, the control of specific enzyme degradation in yeast is still an open question.