Deciding on studying the lac operon, Fran�ois Jacob
Interviewee: Fran�ois Jacob. François Jacob explains why Jacques Monod chose to work with the lactose system. (DNAi Location: Code > Controlling the code > Players > Fran�ois Jacob and Jacques Monod > Why the lactose system?)
It was by technical reason. Monod started on two systems, one was the lactose and the other was a maltose system, because a maltose was the same, that is, when you put the bacteria into maltose as a carbon source, it makes a series of protein which it makes only in the presence of maltose, not in the absence of maltose. But the enzyme for the lactose were much simpler to assay than the maltose one, so then he chose, he, he chose the lactose system to work in more details.
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François Jacob talks about how enzyme production was viewed at the time they were beginning their experiments.
François Jacob talks about bacterial mutants that could not metabolize lactose. Using these mutants, Jacob and Monod figured out how protein production is controlled.
François Jacob talks about the relationship between DNA, ribosomes, and protein production.
Jacques Monod and Francois Jacob work with how bacteria breaks large sugars into smaller pieces.
François Jacob talks about designing bacteria.
Francois Jacob and Jacques Monod figured out how bacteria controlled the production of an enzyme called beta-galactosidase. This system of feedback and negative regulation became the lac operon and was the first model for the control of protein productio
François Jacob talks about Genes control the structure of proteins
François Jacob talks about how he and Jacques Monod named messenger RNA.
The first model for the control of protein production was the lac operon. This system of feedback and negative regulation is used by bacteria, however, the general principles also apply to higher organisms. Another method of protein regulation involves
François Jacob, Sydney Brenner and Matt Meselson worked on the role of mRNA. An on/off switch involving mRNA seemed a logical control point for protein production.