overexpression of enzyme in Arabidopsis thaliana results in plants with an aberrant phenotype. Plants have both perturbed amino acid metabolism and enhanced levels of glucosinolates. Overexpression causes upregulation of the genes for methionine-derived glucosinolate biosynthesis, and downregulation of genes involved in leucine catabolism
the enzyme is required for the proliferation of Mycobacterium tuberculosis and is also indispensable for its survival during the latent phase of infection. It is absent in humans and is widely regarded as one of the validated drug targets against Tuberculosis
the enzyme is required for the proliferation of Mycobacterium tuberculosis and is also indispensable for its survival during the latent phase of infection. It is absent in humans and is widely regarded as one of the validated drug targets against Tuberculosis
in mutant strain T25 with L-leucine accumulation, a hetero allelic mutation in the LEU4 gene encoding the Gly516Ser variant alpha-isopropylmalate synthase is found. alpha-Isopropylmalate synthase activity of the Gly516Ser variant is less sensitive to feedback inhibition by L-leucine, leading to intracellular L-leucine accumulation. In a laboratory-scale test, awamori (a distilled alcoholic beverage made from steamed rice,) brewed with strain T25 shows higher concentrations of isoamyl alcohol and isoamyl acetate than that brewed with strain HC02-5-2. Such a combinatorial approach to yeast isolation, with whole genome analysis and metabolism-focused breeding, has the potentials to vary the quality of alcoholic beverages
in mutant strain T25 with L-leucine accumulation, a hetero allelic mutation in the LEU4 gene encoding the Gly516Ser variant alpha-isopropylmalate synthase is found. alpha-Isopropylmalate synthase activity of the Gly516Ser variant is less sensitive to feedback inhibition by L-leucine, leading to intracellular L-leucine accumulation. In a laboratory-scale test, awamori (a distilled alcoholic beverage made from steamed rice,) brewed with strain T25 shows higher concentrations of isoamyl alcohol and isoamyl acetate than that brewed with strain HC02-5-2. Such a combinatorial approach to yeast isolation, with whole genome analysis and metabolism-focused breeding, has the potentials to vary the quality of alcoholic beverages