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Purification, molecular and kinetic characterization of phosphofructokinase‐1 from the yeast Schizosaccharomyces pombe : evidence for an unusual subunit composition
Author(s) -
Reuter Renate,
Naumann Manfred,
Bär Jörg,
Haferburg Dieter,
Kopperschläger Gerhard
Publication year - 2000
Publication title -
yeast
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.923
H-Index - 102
eISSN - 1097-0061
pISSN - 0749-503X
DOI - 10.1002/1097-0061(200010)16:14<1273::aid-yea621>3.0.co;2-#
Subject(s) - schizosaccharomyces pombe , biology , phosphofructokinase , protein subunit , yeast , biochemistry , composition (language) , schizosaccharomyces , enzyme , saccharomyces cerevisiae , gene , glycolysis , linguistics , philosophy
Phosphofructokinase‐1 (Pfk‐1) from Schizosaccharomyces pombe was purified by 54‐fold enrichment to homogeneity elaborating the following steps: (a) Disruption of the cells with glass beads; (b) fractionated precipitation with polyethylene glycol 6000; (c) affinity chromatography on Cibacron‐Blue F3G‐A‐Sephadex G 100; (d) ion exchange chromatography on Resource Q. The native enzyme exhibits a mass of 790±30 kDa, as detected by sedimentation equilibrium measurements. The apparent sedimentation coefficient was found to be s 20,c =20.2±0.3 S. No significant dependence of the s‐value on the protein concentration was observed in the range 0.07–0.7 mg/ml. Polyacrylamide gel electrophoresis in presence of sodium dodecyl sulphate and MALDI‐TOF spectra showed that the enzyme is composed of subunits of identical size of 100±5 kDa, forming an octameric structure. The N‐terminus of the enzyme was found to be blocked. Sequences of tryptic and chymotryptic peptides of the subunit coincide with the proposed amino acid sequence as deduced from the gene from the EMBL library. The Pfk‐1 coding sequence of S. pombe was transformed into a Pfk‐1 double deletion mutants of Saccharomyces cerevisiae resulting in glucose‐positive cells with enzyme activity in the crude cell extract. The kinetic analysis revealed less cooperativity to fructose 6‐phosphate ( n H =1.6) and less inhibition by ATP as compared to the enzyme from baker's yeast. Fructose 2,6‐bisphosphate (in micromolar range) and AMP (in millimolar range) were found to overcome ATP inhibition and to increase the affinity to fructose 6‐phosphate. Copyright © 2000 John Wiley & Sons, Ltd.