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粟酒裂殖酵母中的钾离子通量

K+ fluxes in Schizosaccharomyces pombe.

作者信息

Calero Fernando, Ramos José

机构信息

Departamento de Microbiologia, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, 14080 Córdoba, Spain.

出版信息

FEMS Yeast Res. 2003 Oct;4(1):1-6. doi: 10.1016/S1567-1356(03)00111-9.

Abstract

All living cells accumulate high concentrations of K+ in order to keep themselves alive. To this end they have developed a great diversity of transporters. The internal level of K+ is the result of the net balance between the activities of the K+ influx and the K+ efflux transporters. Potassium fluxes have been extensively studied and characterized in Saccharomyces cerevisiae. However, this is not the case in the fission yeast and, in addition, the information available indicates that both yeasts present substantial and interesting differences. In this paper we have reviewed and summarized the information on K+ fluxes in Schizosaccharomyces pombe. We have included some unpublished results recently obtained in our laboratory and, in particular, we have highlighted the significant differences found between the well-known yeast S. cerevisiae and the fission yeast Sch. pombe.

摘要

所有活细胞都会积累高浓度的钾离子以维持自身存活。为此,它们进化出了多种多样的转运蛋白。细胞内钾离子的水平是钾离子流入和流出转运蛋白活性之间净平衡的结果。钾离子通量已在酿酒酵母中得到广泛研究和表征。然而,裂殖酵母的情况并非如此,此外,现有信息表明这两种酵母存在显著且有趣的差异。在本文中,我们回顾并总结了粟酒裂殖酵母中钾离子通量的相关信息。我们纳入了一些最近在我们实验室获得的未发表结果,特别是强调了著名的酿酒酵母和裂殖酵母粟酒裂殖酵母之间发现的显著差异。

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