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酿酒酵母中子囊孢子的形成。

Ascospore formation in the yeast Saccharomyces cerevisiae.

作者信息

Neiman Aaron M

机构信息

Department of Biochemistry and Cell Biology, SUNY Stony Brook, Stony Brook, New York 11794-5215, USA.

出版信息

Microbiol Mol Biol Rev. 2005 Dec;69(4):565-84. doi: 10.1128/MMBR.69.4.565-584.2005.

Abstract

Sporulation of the baker's yeast Saccharomyces cerevisiae is a response to nutrient depletion that allows a single diploid cell to give rise to four stress-resistant haploid spores. The formation of these spores requires a coordinated reorganization of cellular architecture. The construction of the spores can be broadly divided into two phases. The first is the generation of new membrane compartments within the cell cytoplasm that ultimately give rise to the spore plasma membranes. Proper assembly and growth of these membranes require modification of aspects of the constitutive secretory pathway and cytoskeleton by sporulation-specific functions. In the second phase, each immature spore becomes surrounded by a multilaminar spore wall that provides resistance to environmental stresses. This review focuses on our current understanding of the cellular rearrangements and the genes required in each of these phases to give rise to a wild-type spore.

摘要

面包酵母酿酒酵母的孢子形成是对营养物质耗尽的一种反应,它使单个二倍体细胞产生四个抗逆单倍体孢子。这些孢子的形成需要细胞结构的协调重组。孢子的构建大致可分为两个阶段。第一个阶段是在细胞质内产生新的膜隔室,最终形成孢子质膜。这些膜的正确组装和生长需要通过孢子形成特异性功能对组成型分泌途径和细胞骨架的某些方面进行修饰。在第二阶段,每个未成熟的孢子被多层孢子壁包围,该孢子壁可抵抗环境压力。本综述着重于我们目前对细胞重排以及每个阶段产生野生型孢子所需基因的理解。

相似文献

1
Ascospore formation in the yeast Saccharomyces cerevisiae.酿酒酵母中子囊孢子的形成。
Microbiol Mol Biol Rev. 2005 Dec;69(4):565-84. doi: 10.1128/MMBR.69.4.565-584.2005.

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