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Effect of thiol reagents on extractability of protein from yeast
Author(s) -
Shetty K. Jayarama,
Kinsella John E.
Publication year - 1978
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260200509
Subject(s) - thiol , yeast , chemistry , reagent , biochemistry , posttranslational modification , computational biology , combinatorial chemistry , biology , enzyme , organic chemistry
The effect of soluble thiol reagents on the extractability of protein from yeast cells was studied. The incubation of yeast cells with dithiothreitol, 2‐mercaptoethanol, or monothioglycerol markedly stimulated the release of soluble carbohydrates into the medium. There was a concomitant improvement (over twofold) in the extractability of protein from the yeast cells. The thiol reagents activated the proteolytic enzymes of the yeast cells. Unless inactivated, these enzymes hydrolyze the extracted protein.