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Y Machida

Publications and source records attributed to Y Machida.

At least 307 records · Page 17Linked to original sources
PubMed1975

Complex formation between mycobacterial polysaccharides or cyclodextrins and palmitoyl coenzyme A.

The mycobacterial polysaccharides MMP (3-O-methyl-mannose-containing polysaccharide), MGLP (lipolysaccharide containing 6-O-methylglucose and glucose), and the cyclodextrins (cyclohexaamylose and cycloheptaamylose) form stoichiometric complexes with palmitoyl-CoA (Machida, Y., Bergeron, R., Flick, P., and Bloch, K. (1973) J. Biol. Chem. 248, 6246-6247). Complex formation is presumed to result from hydrophobic interactions. In order to enhance the hydrophobic character of the cyclodextrins the following derivatives have been synthesized: heptakis (2,di-O-propyl)-, heptakis (2,6-di-O-methyl)-, pentakis (6-O-methyl)-, heptakis (3-O-methyl)-, and permethylated beta-cyclo-dextrin. These compounds stimulate fatty acid synthesis catalyzed by the Mycobacterium smegmatis fatty acid synthetase, the magnitude of the effect decreasing in the order in which the alkylated cyclodextrins are listed above. MMP or MGLP are qualitatively indistinguishable from alkylated cyclodextrins both with respect to palmitoyl-CoA binding and with respect to effects on enzyme systems, suggesting that they form inclusion complexes of the same type. On the basis of model building it is postulated that MMP in solution assumes a helical conformation with a hydrophobic channel about 6 A in diameter and approximately 29 A long, dimensions appropriate for accommodating the paraffinic chain of palmitoyl-CoA in the form of an inclusion complex. Since palmitoyl-CoA binds to polysaccharide much more tightly than free palmitate it is further postulated that ionized groups of the CoA moiety of acyl CoA participate in the binding and do so by hydrogen bonding to the hydrophilic exterior of helical MMP. Palmitoyl-CoA, and to a lesser extent palmitate, affect the optical rotation of MMP and also of the alkylated cyclodextrins indicating that complex formation induces conformational changes in the polysaccharides.

Binding Sites↗
PubMed1975

Synthesis and biological properties of a 9,11-azo-prostanoid: highly active biochemical mimic of prostaglandin endoperoxides.

The 9,11-azo-prostanoid III [(5Z, 9alpha, 11alpha, 13E, 15S)-9, 11-azo-15-hydroxyprosta-5,13-dienoic acid] has been obtained by synthesis and tested for biological activity in systems which are responsive to the prostaglandin endoperoxides PGH2 (I) and PGG2 (II). The azo analog III is a powerful mimic of these endoperoxides with reference to platelet aggregation and release of serotonin when added to human platelet-rich plasma. The analog III is substantially more active (about 7 fold) than PGG2 in stimulating muscle contraction in the isolated rabbit aorta strip. The very great stability of III relative to PGH2 and PGG2 and its potency as a mimic of these important substances suggest that this azo analog will be of considerable value in future studies of the prostaglandin endoperoxides.

Aorta↗
PubMed1973

Complex formation between mycobacterial polysaccharides and fatty acyl-CoA derivatives.

The mycobacterial polysaccharides MMP and MGLP, which contain numerous O-methyl-sugar residues, markedly stimulate fatty acid synthesis catalyzed by a multienzyme complex from Mycobacterium phlei [Ilton, M. et al. (1971) Proc. Nat. Acad. Sci. USA 68, 87-91]. When aqueous solutions containing MMP or MGLP and palmitoyl-CoA were chromatographed on Sephadex G-75 under conditions that widely separate the individual components, polysaccharide and fatty acyl-CoA were eluted in a single peak, indicating formation of a molecular complex. Similarly, the mycobacterial polysaccharides associate with the CoA derivatives of C(18), C(20), and C(22) acids to yield complexes containing maximally 1 mol of fatty acyl-CoA per mol of polysaccharide. The formation of these novel complexes may result from hydrophobic interactions between the paraffin chains of the acyl-CoA derivatives and O-methyl-sugar residues of the polysaccharides.

Chromatography, Gel↗