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J. Biol. Chem., Vol. 278, Issue 23, 20785-20794, June 6, 2003
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From the Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers University, New Brunswick, New Jersey 08901
The Saccharomyces cerevisiae URA7-encoded CTP synthetase is
phosphorylated and stimulated by protein kinase C. We examined the hypothesis
that Ser36, Ser330, Ser354, and
Ser454, contained in a protein kinase C sequence motif in CTP
synthetase, were target sites for the kinase. Synthetic peptides containing a
phosphorylation motif at these serine residues served as substrates for
protein kinase C in vitro. Ser
Ala (S36A, S330A, S354A, and
S454A) mutations in CTP synthetase were constructed by site-directed
mutagenesis and expressed normally in a ura7 ura8 double mutant that
lacks CTP synthetase activity. The CTP synthetase activity in extracts from
cells bearing the S36A, S354A, and S454A mutant enzymes was reduced when
compared with cells bearing the wild type enzyme. Kinetic analysis of purified
mutant enzymes showed that the S36A and S354A mutations caused a decrease in
the Vmax of the reaction. This regulation could be
attributed in part by the effects phosphorylation has on the
nucleotide-dependent oligomerization of CTP synthetase. In contrast, CTP
synthetase activity in cells bearing the S330A mutant enzyme was elevated, and
kinetic analysis of purified enzyme showed that the S330A mutation caused an
elevation in the Vmax of the reaction. In vitro
data indicated that phosphorylation of CTP synthetase at Ser330
affected the phosphorylation of the enzyme at another site. The
phosphorylation of CTP synthetase at Ser36, Ser330,
Ser354, and Ser454 residues was physiologically
relevant. Cells bearing the S36A, S354A, and S454A mutations had reduced CTP
levels, whereas cells with the S330A mutation had elevated CTP levels. The
alterations in CTP levels correlated with the regulatory effects CTP has on
the pathways responsible for the synthesis of the membrane phospholipid
phosphatidylcholine.
Received for publication, February 10, 2003 , and in revised form, March 31, 2003.
* This work was supported in part by United States Public Health Service, National Institutes of Health Grant GM-50679. The costs of publication of this article were defrayed in part by the payment of page charges. This article must therefore be hereby marked "advertisement" in accordance with 18 U.S.C. Section 1734 solely to indicate this fact.
To whom correspondence should be addressed: Dept. of Food Science, Rutgers
University, 65 Dudley Rd., New Brunswick, NJ 08901. Tel.: 732-932-9611 (ext.
217); Fax: 732-932-6776; E-mail:
carman{at}aesop.rutgers.edu.
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