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蛋白质组学技术在酿酒酵母中的开发与应用。

Development and application of proteomics technologies in Saccharomyces cerevisiae.

作者信息

Kolkman Annemieke, Slijper Monique, Heck Albert J R

机构信息

Department of Biomolecular Mass Spectrometry, Bijvoet Center for Biomolecular Research and Utrecht Institute for Pharmaceutical Sciences, Utrecht University, Sorbonnelaan 16, 3584 CA Utrecht, The Netherlands.

出版信息

Trends Biotechnol. 2005 Dec;23(12):598-604. doi: 10.1016/j.tibtech.2005.09.004. Epub 2005 Oct 3.

Abstract

Proteomics research focuses on the identification and quantification of "all" proteins present in cells, organisms or tissue. Proteomics is technically complicated because it encompasses the characterization and functional analysis of all proteins that are expressed by a genome. Moreover, because the expression levels of proteins strongly depend on complex regulatory systems, the proteome is highly dynamic. This review focuses on the two major proteomics methodologies, one based on 2D gel electrophoresis and the other based on liquid chromatography coupled to mass spectrometry. The recent developments of these methodologies and their application to quantitative proteomics are described. The model system Saccharomyces cerevisiae is considered to be the optimal vehicle for proteomics and we review studies investigating yeast adaptation to changes in (nutritional) environment.

摘要

蛋白质组学研究聚焦于细胞、生物体或组织中“所有”蛋白质的鉴定与定量分析。蛋白质组学在技术上较为复杂,因为它涵盖了基因组所表达的所有蛋白质的特性描述及功能分析。此外,由于蛋白质的表达水平强烈依赖于复杂的调控系统,蛋白质组具有高度的动态性。本综述着重介绍两种主要的蛋白质组学方法,一种基于二维凝胶电泳,另一种基于液相色谱与质谱联用。文中描述了这些方法的最新进展及其在定量蛋白质组学中的应用。酿酒酵母模型系统被认为是蛋白质组学的理想载体,我们综述了有关酵母对(营养)环境变化适应性的研究。

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