Amino acid sequence and characterization of aldo-keto reductase from bakers' yeast

被引：31

作者：

Nakamura, K ^{[1
]}

Kondo, S ^{[1
]}

Kawai, Y ^{[1
]}

Nakajima, N ^{[1
]}

Ohno, A ^{[1
]}

机构：

[1] OKAYAMA PREFECTURAL UNIV, DEPT NUTR SCI, SOJA, OKAYAMA 71911, JAPAN

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1997年 / 61卷 / 02期

关键词：

Saccharomyces cerevisiae; bakers' yeast; aldo-keto reductase; protein sequence; stereoselectivity;

D O I：

10.1271/bbb.61.375

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

One of the enzymes from bakers' yeast that catalyzes the reduction of alpha- and beta-keto esters has been studied. The N-terminal amino acid sequence of the enzyme shows that the enzyme belongs to the aldo-keto reductase superfamily, The substrate specificity of the enzyme is broad and resembles those of other aldo-keto reductases. The enzyme catalyzes the reduction of keto esters, aldehydes, and aldohexoses.

引用

页码：375 / 377

页数：3

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