Genetics and Intermediary Metabolism

This article is about intermediary metabolism and uses of genetics in its study. Its focus is on what is not known and why not; on techniques, opportunities, and complications. Enzyme chemistry, protein structure and synthesis are not discussed, nor is the use of mutants to define pathways in the fi...

Full description

Saved in:
Bibliographic Details
Published in:Annual review of genetics 1992-01, Vol.26 (1), p.159-177
Main Author: Fraenkel, D G
Format: Article
Language:English
Subjects:
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
Biological and medical sciences
Cell metabolism, cell oxidation
Cell physiology
Enzymes - genetics
Enzymes - metabolism
ENZYMIC ACTIVITY
Escherichia coli
Escherichia coli - genetics
Escherichia coli - metabolism
FISIOLOGIA VEGETAL
Fundamental and applied biological sciences. Psychology
GENETICA
GENETICS
GENETIQUE
METABOLISM
METABOLISME
METABOLISMO
Molecular and cellular biology
MUTANT
MUTANTES
MUTANTS
Mutation
PHYSIOLOGIE VEGETALE
PLANT PHYSIOLOGY
REVIEWS
SACCHAROMYCES CEREVISIAE
Saccharomyces cerevisiae - genetics
Saccharomyces cerevisiae - metabolism
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This article is about intermediary metabolism and uses of genetics in its study. Its focus is on what is not known and why not; on techniques, opportunities, and complications. Enzyme chemistry, protein structure and synthesis are not discussed, nor is the use of mutants to define pathways in the first place. This leaves the subjects of fluxes through reactions and pathways, concentration of intermediates, the interactions and location of enzymes, the function of isoenzymes, and mechanisms of regulation in vivo. These are matters where most knowledge comes from biochemistry. Therefore I begin with a brief discussion of techniques in metabolism and proceed to examples where mutants or genetic manipulation have been, or might be, pertinent. The examples are mostly from Escherichia coli or Saccharomyces cerevisiae ("yeast") and the reactions. In part, emphasis is on enzymes altered allosterically or in amount.
ISSN:0066-4197
1545-2948
DOI:10.1146/annurev.ge.26.120192.001111