title: Immunoreactivity of S-100 protein in baker's yeast, lobster, and wheat germ.
abstract: The immunoreactivity of S-100 proteins in three strains of yeast and wheat germ was observed by analysis of Western blotting with rabbit anti-bovine S-100. A high level of activity was exhibited in wheat germ, whereas a very low level was found in lobster tail meat. The occurrence of multiple bands may be due to the interactions between S-100A and S-100B and/or other molecules. The highly evolutionally conserved S-100 may play an important role in cellular signal transduction and cell growth in yeast and wheat germ.
authors.affiliation: Division of Science and Mathematics, Bethune-Cookman College, Daytona Beach, Florida 32115, USA.
authors.forename: W N
authors.initials: WN
authors.lastname: Kuo
authors.forename: T W
authors.initials: TW
authors.lastname: Ku
authors.forename: D L
authors.initials: DL
authors.lastname: Jones
authors.forename: J B
authors.initials: JB
authors.lastname: Jn-Baptiste
mesh_terms: D000818:Animals; D000918:Antibody Specificity; D015153:Blotting, Western; D004591:Electrophoresis, Polyacrylamide Gel; D008121:Nephropidae / Q000737:chemistry*; D009418:S100 Proteins / Q000032:analysis / Q000276:immunology*; D012441:Saccharomyces cerevisiae / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
chemical_list: D009418:S100 Proteins