糖の流れと翻訳の調整をPASキナーゼによって調整する

Jared Rutter¹, Brandon L Probst, Steven L McKnight

¹Department of Biochemistry, University of Texas Southwestern Medical Center, 5323 Harry Hines Boulevard, Dallas, TX 75390, USA.

Cell

|October 10, 2002

まとめ

PASキナーゼは,酵母における糖質代謝とタンパク質合成を調節する. この酵素は重要なタンパク質をリン酸化し,炭水化物の貯蔵を阻害し,燃料バランスをトランスレーションと結びつける.

科学分野:

バイオケミストリーバイオケミストリー
分子生物学は分子生物学である.
イースト遺伝学イースト遺伝学

背景:

PASキナーゼは,そのPASドメインによって調節されるセリン/スレオニンキナーゼです.
以前の遺伝子研究では,PASキナーゼが芽生えた酵母糖の代謝と翻訳制御に関与していた.

研究の目的:

PASキナーゼ基板を特定し,細胞代謝におけるその役割を明らかにする.
炭水化物の貯蔵とタンパク質の合成を結びつける規制メカニズムを調査する.

主な方法:

PASキナーゼのリン酸化標的を特定するための生化学的スクリーニング.
芽生えた酵母における遺伝的,生化学的,生理学的分析.

主要な成果:

直接PASキナーゼ基板として3つの翻訳因子を特定しました.
PASキナーゼをリン酸化し,UDP-グルコース・パイロフォスフォリラーゼとグリコゲン合成の鍵となる酵素であるグリコゲン合成の鍵となる酵素を阻害することが実証されています.
PASキナーゼ依存型リン酸化が炭水化物の貯蔵を低下させることが示された.

結論:

PASキナーゼは,炭水化物の代謝とタンパク質合成を結びつける中央調節剤として作用する.
PASキナーゼによって制御されるセル自律信号システムは,燃料の消費と貯蔵をタンパク質合成とバランスをとります.

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