Feodor Lynen

Localization of the central and peripheral SH-groups on the same polypeptide chain of yeast fatty acid synthetase.

Purified fatty acid synthetase isolated from wild type yeast cells as well as from two different fas-mutant strains was reacted with (1-14C-)iodoacetamide. Tryptic digests of the 14C-carboxamidomethylated enzymes were fractionated on Sephadex G-50. Hereby, essentially only one radioactively labeled peptide was eluted from the column. From this it is concluded that under the experimental conditions employed only the “peripheral” SH-group of yeast fatty acid synthetase becomes alkylated. By sodium dodecylsulfate-polyacrylamide gel electrophoresis of the 14C-carboxamidomethylated fatty acid synthetase it was shown that in all three enzyme preparations studied the inhibitor is bound to the larger one of the two fatty acid synthetase subunits. These findings indicate that the larger fatty acid synthetase subunit accomodates not only the “central” but also the “peripheral” SH-group of the multienzyme complex.

Determination and characterization of long-chain fatty acyl-CoA thioesters from yeast and mammalian liver.

Abstract The long-chain fatty acyl-CoA content of various biological materials, i.e., bakers yeast and mammalian liver, has been determined under standard and several other metabolic conditions, using optimized methods for cell disruption, separating acid-soluble and acid-insoluble CoA from each other, and assaying. After studying the optimization of the extraction of long-chain acyl-CoA compounds and the purification of the extracts, acyl-CoA fractions from several biological sources have been isolated and characterized on behalf of their fatty acid residues by gas-liquid chromatography of the methyl ester derivatives.

Die höheren Fettsäuren in Achromobacter

Summary1.The higher fatty acids of Achromobacter were identified by gas chromatography, NMR and mass spectrometry as capric, lauric, myristic, 9,10-hexadecenoic, 11,12-octadecenoic, β-hydroxy-myristic and cis-9,10-methylenehexadecanoic acid.2.The composition of the fatty acids is in agreement with the taxonomic classification of Achromobacter. Thus one finds characteristic differences and correspondences with other families of the order of Eubacteriales.Zusammenfassung1.Die in Achromobacter enthaltenen höheren Fettsäuren wurden mit Hilfe der Gaschromatographie, Kernresonanz- und Massenspektroskopie als Caprin-, Laurin-, Myristin-, Palmitin-, 9,10-Hexadecen-, 11,12-Octadecen-, β-Hydroxymyristin- und cis-9,10-Methylen-Hexadecansäure identifiziert.2.Die taxonomische Stellung von Achromobacter spiegelt sich in seinem Fettsäurespektrum wider, das sowohl charakteristische Unterschiede wie Übereinstimmungen mit anderen Familien der Ordnung Eubacteriales aufweist.