A study of two yeast proteinases.

Bivalent DNA Vaccination with Genes Encoding Leishmania major Cysteine Proteinases Type I and II Protects Mice Against Infectious Challenge

Proteinase Mutants of Saccharomyces Cerevisiaei

Fifty-nine mutants with reduced ability to cleave the chymotrypsin substrate N-acetyl-DL-phenylalanine P-naphthyl ester have been isolated in S. cerevisiae. All have reduced levels of one o r more of the three well-characterized proteinases in yeast. All have reduced levels of proteinase C (carboxypeptidase Y). These mutations define 16 complementation groups. HREE proteinases that have been ch...

A New Approach to Virulence Factors of Candida albicans: From Gene to Function

Recently, there is an increasing trend in the diversity of pathogenic yeasts isolated from clinical samples. However, Candida albicans is even now the major cause of yeast infections. Candida albicans is one of the members of the mucosal microbiota which can cause cutaneous, mucosal, and disseminated invasive infections in susceptible individuals. For persistence in the host, the yeast must hav...

Human autophagins, a family of cysteine proteinases potentially implicated in cell degradation by autophagy.

We have cloned four human cDNAs encoding putative cysteine proteinases that have been tentatively called autophagins. These proteins are similar to Apg4/Aut2, a yeast enzyme involved in the activation of Apg8/Aut7 during the process of autophagy. The identified proteins ranging in length from 393 to 474 amino acids also contain several structural features characteristic of cysteine proteinases ...

Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method

Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used a...