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硫胺素对酿酒酵母中虫草素敏感性的影响。

Effect of thiamin on cordycepin sensitivity in Saccharomyces cerevisiae.

作者信息

Iwashima A, Kawasaki Y, Nosaka K, Nishimura H

机构信息

Department of Biochemistry, Kyoto Prefectural University of Medicine, Japan.

出版信息

FEBS Lett. 1992 Oct 12;311(1):60-2. doi: 10.1016/0014-5793(92)81367-u.

Abstract

The sensitivity of Saccharomyces cerevisiae to the antibiotic cordycepin (3'-deoxyadenosine) was found to be decreased by the addition of thiamin to the growth medium. A thiamin transport mutant of S. cerevisiae was also found to be resistant to the growth inhibitory effect of cordycepin. Not only the thiamin uptake but also adenosine uptake by this mutant cell was markedly reduced compared to those by the parent yeast cells. This strongly suggested that cordycepin, an analog of adenosine, is virtually taken up by the thiamin transport system of growing yeast cells; thus the drug sensitivity is decreased by the presence of thiamin in the growth medium.

摘要

研究发现,在生长培养基中添加硫胺素可降低酿酒酵母对抗生素蛹虫草菌素(3'-脱氧腺苷)的敏感性。还发现酿酒酵母的硫胺素转运突变体对蛹虫草菌素的生长抑制作用具有抗性。与亲代酵母细胞相比,该突变体细胞不仅硫胺素摄取量明显减少,腺苷摄取量也显著降低。这有力地表明,腺苷类似物蛹虫草菌素实际上是通过生长中的酵母细胞的硫胺素转运系统被摄取的;因此,生长培养基中硫胺素的存在会降低药物敏感性。

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