Development and characterization of cell-free amino acid incorporation systems from Cellvibrio gilvus
dc.contributor.author | Ko, Thong-Sung | en |
dc.contributor.committeechair | Barnett, Lewis B. | en |
dc.contributor.committeemember | Ackerman, C. J. | en |
dc.contributor.committeemember | Bunce, George Edwin | en |
dc.contributor.committeemember | Campbell, T. Colin | en |
dc.contributor.committeemember | King, Kendall W. | en |
dc.contributor.department | Biochemistry and Nutrition | en |
dc.date.accessioned | 2014-03-14T21:29:58Z | en |
dc.date.adate | 2010-02-16 | en |
dc.date.available | 2014-03-14T21:29:58Z | en |
dc.date.issued | 1967-02-15 | en |
dc.date.rdate | 2010-02-16 | en |
dc.date.sdate | 2010-02-16 | en |
dc.description.abstract | A ribosomal system has been derived from <u>Cellvibrio gilus</u> which is active with respect to amino acid incorporation into hot trichloroacetic acid-insoluble material. Optimal incorporation systems showed a requirement for ribosomes, pH 5 enzyme protein, ATP plus ATP-generating system, magnesium ion, ammonium ion, and GTP. ¹⁴C-phenylalanine incorporation was stimulated by poly U in the presence of t-RNA which has been derived from this bacterium. The t-RNA had some activation effect on poly U-directed ¹⁴C-phenylalanine incorporation, whereas no effect on natural m-RNA primed ¹⁴C-leucine incorporation was observed. A complementary unlabeled amino acid mixture inhibited ¹⁴C-leucine incorporation. ¹⁴C-leucine incorporation was greatly inhibited by RBAase and puromycin, moderately inhibited by chloramphenicol, but not effected significantly by DNAase and actinomycin D. The optimum pH and temperature for ¹⁴C-leucine incorporation were 7.8 and 300° C, respectively. Polyamiaes (putrescine, spermine, and spermidine) had a slight stimulatory effect on poly U-directed.¹⁴C-phenylalanine incorporation, but no effect on ¹⁴C-Leucine incorporation. | en |
dc.description.degree | Master of Science | en |
dc.format.extent | 93, 2 leaves | en |
dc.format.medium | BTD | en |
dc.format.mimetype | application/pdf | en |
dc.identifier.other | etd-02162010-020558 | en |
dc.identifier.sourceurl | http://scholar.lib.vt.edu/theses/available/etd-02162010-020558/ | en |
dc.identifier.uri | http://hdl.handle.net/10919/41212 | en |
dc.publisher | Virginia Tech | en |
dc.relation.haspart | LD5655.V855_1967.K57.pdf | en |
dc.relation.isformatof | OCLC# 34044396 | en |
dc.rights | In Copyright | en |
dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
dc.subject | amino acids | en |
dc.subject.lcc | LD5655.V855 1967.K57 | en |
dc.title | Development and characterization of cell-free amino acid incorporation systems from <u>Cellvibrio gilvus</u> | en |
dc.type | Thesis | en |
dc.type.dcmitype | Text | en |
thesis.degree.discipline | Biochemistry and Nutrition | en |
thesis.degree.grantor | Virginia Polytechnic Institute | en |
thesis.degree.level | masters | en |
thesis.degree.name | Master of Science | en |
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