Immunoreactivity of S-100 protein in baker's yeast, lobster, and wheat germ

The immunoreactivity of S-100 proteins in three strains of yeast and wheat germ was observed by analysis of Western blotting with rabbit anti-bovine S-100. A high level of activity was exhibited in wheat germ, whereas a very low level was found in lobster tail meat. The occurrence of multiple bands may be due to the interactions between S-100A and S-100B and/or other molecules. The highly evolutionally conserved S-100 may play an important role in cellular signal transduction and cell growth in yeast and wheat germ.