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Origin of Glycine and Serine in Bakers' Yeast

Nature volume 174, pages 1145–1146 (1954)Cite this article

Abstract

THE ready interconversion of glycine and serine in biological systems has been well recognized for several years. Somewhat less attention has been paid to the origin of this pair of compounds from other metabolites, although evidence has been presented1 to indicate that serine may arise prior to glycine, through transformations involving pyruvate or other C3 compounds.

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References

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Author notes

  1. J. WENDELL DAVIS

    Present address: Oak Ridge National Laboratory, Oak Ridge, Tennessee

Authors and Affiliations

  1. Department of Chemistry and Science Research Institute, Oregon State College, Corvallis, Oregon

    CHIH H. WANG, J. WENDELL DAVIS, VERNON H. CHELDELIN & BERT E. CHRISTENSEN

Authors
  1. CHIH H. WANG
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  2. J. WENDELL DAVIS
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  3. VERNON H. CHELDELIN
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  4. BERT E. CHRISTENSEN
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WANG, C., DAVIS, J., CHELDELIN, V. et al. Origin of Glycine and Serine in Bakers' Yeast. Nature 174, 1145–1146 (1954). https://doi.org/10.1038/1741145a0

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