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酿酒酵母细胞壁的局部纳米机械运动。

Local nanomechanical motion of the cell wall of Saccharomyces cerevisiae.

作者信息

Pelling Andrew E, Sehati Sadaf, Gralla Edith B, Valentine Joan S, Gimzewski James K

机构信息

Department of Chemistry and Biochemistry, University of California, Los Angeles, 607 Charles E. Young Drive East, Los Angeles, CA 90095, USA.

出版信息

Science. 2004 Aug 20;305(5687):1147-50. doi: 10.1126/science.1097640.

Abstract

We demonstrate that the cell wall of living Saccharomyces cerevisiae (baker's yeast) exhibits local temperature-dependent nanomechanical motion at characteristic frequencies. The periodic motions in the range of 0.8 to 1.6 kHz with amplitudes of approximately 3 nm were measured using the cantilever of an atomic force microscope (AFM). Exposure of the cells to a metabolic inhibitor causes the periodic motion to cease. From the strong frequency dependence on temperature, we derive an activation energy of 58 kJ/mol, which is consistent with the cell's metabolism involving molecular motors such as kinesin, dynein, and myosin. The magnitude of the forces observed ( approximately 10 nN) suggests concerted nanomechanical activity is operative in the cell.

摘要

我们证明,活的酿酒酵母(面包酵母)的细胞壁在特征频率下表现出局部温度依赖性纳米机械运动。使用原子力显微镜(AFM)的悬臂测量了幅度约为3 nm、频率范围在0.8至1.6 kHz之间的周期性运动。将细胞暴露于代谢抑制剂会导致周期性运动停止。从频率对温度的强烈依赖性,我们得出活化能为58 kJ/mol,这与涉及驱动蛋白、动力蛋白和肌球蛋白等分子马达的细胞代谢一致。观察到的力的大小(约10 nN)表明细胞中存在协同的纳米机械活动。

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