Screening of Stable G-Protein-Coupled Receptor Variants in Saccharomyces cerevisiae

2014 ◽  
pp. 159-170 ◽  
Author(s):  
Mitsunori Shiroishi ◽  
Takuya Kobayashi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
G Protein ◽  
G Protein Coupled Receptor ◽  
G Protein Coupled

scholarly journals Affinity purification and characterization of a G-protein coupled receptor, Saccharomyces cerevisiae Ste2p

2007 ◽  
Vol 56 (1) ◽  
pp. 62-71 ◽  
Author(s):  
Byung-Kwon Lee ◽  
Kyung-Sik Jung ◽  
Cagdas Son ◽  
Heejung Kim ◽  
Nathan C. VerBerkmoes ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
G Protein ◽  
Affinity Purification ◽  
G Protein Coupled Receptor ◽  
Purification And Characterization ◽  
G Protein Coupled

Carbon source induced yeast-to-hypha transition in Candida albicans is dependent on the presence of amino acids and on the G-protein-coupled receptor Gpr1

2005 ◽  
Vol 33 (1) ◽  
pp. 291-293 ◽  
Author(s):  
M.M. Maidan ◽  
J.M. Thevelein ◽  
P. Van Dijck
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Candida Albicans ◽  
Carbon Source ◽  
G Protein ◽  
High Glucose ◽  
Glucose Concentration ◽  
G Protein Coupled Receptor ◽  
Hypha Formation ◽  
G Protein Coupled

Yeast-to-hypha transition in Candida albicans can be induced by a wide variety of factors, including specific nutrients. We have started to investigate the mechanism by which some of these nutrients may be sensed. The G-protein-coupled receptor Gpr1 is required for yeast-to-hypha transition on various solid hypha-inducing media. Recently we have shown induction of Gpr1 internalization by specific amino acids, e.g. methionine. This suggests a possible role for methionine as a ligand of CaGpr1. Here we show that there is a big variation in methionine-induced hypha formation depending on the type of carbon source present in the medium. In addition high glucose concentrations repress hypha formation whereas a concentration of 0.1%, which mimics the glucose concentration present in the bloodstream, results in maximal hypha formation. Hence, it remains unclear whether Gpr1 senses sugars, as in Saccharomyces cerevisiae, or specific amino acids like methionine.

scholarly journals Specific  -Arrestins Negatively Regulate Saccharomyces cerevisiae Pheromone Response by Down-Modulating the G-Protein-Coupled Receptor Ste2

2014 ◽  
Vol 34 (14) ◽  
pp. 2660-2681 ◽  
Author(s):  
C. G. Alvaro ◽  
A. F. O'Donnell ◽  
D. C. Prosser ◽  
A. A. Augustine ◽  
A. Goldman ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
G Protein ◽  
Pheromone Response ◽  
G Protein Coupled Receptor ◽  
G Protein Coupled

Split luciferase complementation assay for the analysis of G protein-coupled receptor ligand response in Saccharomyces cerevisiae

2017 ◽  
Vol 114 (6) ◽  
pp. 1354-1361 ◽  
Author(s):  
Yosuke Fukutani ◽  
Jun Ishii ◽  
Akihiko Kondo ◽  
Takeaki Ozawa ◽  
Hiroaki Matsunami ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
G Protein ◽  
G Protein Coupled Receptor ◽  
Receptor Ligand ◽  
Complementation Assay ◽  
Split Luciferase Complementation ◽  
G Protein Coupled ◽  
Split Luciferase
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