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酿酒酵母对过氧化氢和甲萘醌都有独特的适应性反应。

Saccharomyces cerevisiae has distinct adaptive responses to both hydrogen peroxide and menadione.

作者信息

Jamieson D J

机构信息

Institute of Cell and Molecular Biology, University of Edinburgh, United Kingdom.

出版信息

J Bacteriol. 1992 Oct;174(20):6678-81. doi: 10.1128/jb.174.20.6678-6681.1992.

DOI:10.1128/jb.174.20.6678-6681.1992
PMID:1400218
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC207652/
Abstract

Treatment of Saccharomyces cerevisiae cells with low concentrations of either hydrogen peroxide or menadione (a superoxide-generating agent) induces adaptive responses which protect cells from the lethal effects of subsequent challenge with higher concentrations of these oxidants. Pretreatment with menadione is protective against cell killing by hydrogen peroxide; however, pretreatment with hydrogen peroxide is unable to protect cells from subsequent challenge with menadione. This suggests that the adaptive responses to these two different oxidants may be distinct.

摘要

用低浓度的过氧化氢或甲萘醌（一种超氧化物生成剂）处理酿酒酵母细胞会诱导适应性反应，从而保护细胞免受随后用更高浓度的这些氧化剂攻击所产生的致死效应。用甲萘醌预处理可保护细胞免受过氧化氢的杀伤；然而，用过氧化氢预处理无法保护细胞免受随后甲萘醌攻击的影响。这表明对这两种不同氧化剂的适应性反应可能是不同的。

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