RNA, yeast

The aucleotides iaosiae-5 -moaophosphate and guanosiae-5 -monophosphate, produced from yeast RNA are potent flavor potentiators for meat products. They act synergisticaHy with monosodium glutamate and are usually used ia coajuactioa with this amino acid. 

TapCT The C-terminus of the mammalian nuclear RNA export factor NXFl/2 (also known as Tap) contains a sequence region with significant similarity to UBA-like domains. This region is also found in the yeast RNA export factor Mex67. A three-dimensional structure of this domain is available and confirms its similarity to the UBA domain [68]. This UBA-like domain does not appear to bind to ubiquitin but rather to the Phe-Gly repeat motif found in a number of nu-cleoporins. The interaction surface of the UBA-like TapCT domain with a Phe-Gly-containing loop was mapped by an NMR/X-Ray combination technique and shown to be different from the ubiquitin-binding mode the Phe-Gly loop binds on the backside of the UBA-like domain and is in contact with helices a2 and a3 [68]. 

Huet, J., Phalente, L., Buttin, G., Sentenac, A., and Fromageot, P. (1982) Probing yeast RNA polymerase A subunits with monospecific antibodies. EMBOJ. 1,1193-1198. 

Young, R. A and Davis, R W (1983) Yeast RNA polymerase II genes isolation with antibody probes. Science 222,778. 

Terminal Analysis of Products iiy RNase Ui Digestion of High Molecular Weight Yeast RNA ... 

The most commonly used assay procedures today are based on commercial yeast RNA or on cytidine-2 3 -cyclic phosphate, C>p, as substrates. 

Various lysine-rich proteinoids were tested for their ability to form microparticjes with yeast RNA. This ability was found to appear at a proportion of basic to dicarb-oxylic amino acid of approximately 1.054). Mixing of dilute solutions of lysine-rich proteinoid and of RNA yields small globular microparticles which are not dissolved by heating. On the other hand, when a sufficiently lysine-rich proteinoid is allowed to interact with calf thymus DNA, fibrous material results54). 

Another direct comparison between the photophores, although not in an activity-based setting, was reported by Tate and coworkers [87]. They synthesized dUTP analogs containing four different photoreactive moieties 84a-d (Fig. 9a) and incorporated them enzymatically into DNA constructs. With these, the DNA PAL of yeast RNA polymerase III transcription complexes was studied. It was shown that photolabeling with the diazirine construct (84d) rendered many protein-DNA contacts, whereas labeling with the other three photoreactive moieties (84a-c) proved only marginal. 

Table V. Release of soluble degradation products from yeast RNA during incubation with raw enzyme extract from potatoes at different temperatures and pH values (degradation products in pM x 10 3/rn ). From Dumelin Solms (8).

Figure 4-7 Comparison of the Raman spectra typical of DNA and RNA. The upper spectrum of a 2.5% aqueous solution of calf thymus DNA is representative of the B-form of DNA in aqueous solution. The lower spectrum of yeast RNA in a 2.5% aqueous solution at pH 7 is illustrative of the A-form structure adopted by RNA. (Reproduced with permission from Ref. 19. Copyright 1987 John Wiley Sons, Inc.)...

Suspend 20 g yeast RNA (free acid) in 88 ml H20. Chill in ice and add, with stirring, 12 ml 5 N KOH until the RNA has dissolved. Incubate at 37°C for 24 hours with intermittent stirring or shaking. Add 100 ml H20 and titrate to pH 7.0-7.4 with 1N HO. Add 420 g solid urea and make the volume up to 11 with distilled water. Filter and store frozen. 

Prehybridization/hybridization buffer 50% deionized formamide, 5 X SSC (standard saline citrate), 8 X Denhardt s solution, 50 mM sodium phosphate buffer (pH 6.5), 0.5% sodium dodecyl sulfate (SDS), 250 fig/ml denatured herring testes DNA, and 500 ng/ml yeast RNA (for the composition of SSC buffer and Denhardt s solution, see, e.g., Ausubel et al.13)... 

Protein Single-component system In the presence of yeast RNA In the presence of affinity ligand In the presence of affinity ligand and yeast RNA... 

Five years after the discovery of MSG as an umami taste, Kodama, who was a senior pupil of Ikeda, found that inosine 5 -monophosphate (IMP) was an umami-tasting constituent of dried bonito, which has also been used for soup stock in Japan and East Asia.2 1 Kuninaka.2 2 further studied umami-tasting substances and found that guanosine 5 -monophosphate (GMP) obtained by the enzymatic hydrolysis of yeast RNA had an intense... 

The concentration-dependent effect of calf thymus DNA on the visible absorption spectrum of tilorone hydrochloride indicates that the tilorone chromophore interacts with DNA. Figure 2 depicts the visible absorption spectra of tilorone alone (curve one), or in the presence of yeast RNA (curve two), denatured DNA (curve three) and native double-stranded DNA (curve four). The visible spectra indicate that at equimolar concentrations, DNA in its double helical state produced largest changes... 

Fig. 2. Effect of native calf thymus DNA, denatured calf thymus DNA and yeast RNA on the visible absorption spectrum of tilorone in 0.01 M Tris-HCl (pH 7.0). Curve 1 is the spectrum of free tilorone (4.25 x 10-4 M). Other curves depict the spectra of tilorone in the presence of yeast RNA (curve 2), denatured DNA (curve 3) and native DNA (curve 4). Molar concentrations of nucleic acids (2 x 10 3 M) refer to phosphorous content of the polymer...

Polymerase Family Yeast RNA polymerase 11 subunit A 1K83 Cys 2 Cys 6 Cys 2 His2b/i... 

Yeast RNA polymerase 11 subunit B 1K83 Cysp 2 CyS2a/i 15 CySa/i 2 Cys... 

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