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酿酒酵母中的适应性突变。

Adaptive mutation in Saccharomyces cerevisiae.

作者信息

Heidenreich Erich

机构信息

Institute of Cancer Research, Department of Medicine I, Medical University of Vienna, Vienna, Austria.

出版信息

Crit Rev Biochem Mol Biol. 2007 Jul-Aug;42(4):285-311. doi: 10.1080/10409230701507773.

Abstract

Adaptive mutation is a generic term for processes that allow individual cells of nonproliferating cell populations to acquire advantageous mutations and thereby to overcome the strong selective pressure of proliferation-limiting environmental conditions. Prerequisites for an occurrence of adaptive mutation are that the selective conditions are nonlethal and that a restart of proliferation may be accomplished by some genetic change in principle. The importance of adaptive mutation is derived from the assumption that it may, on the one hand, result in an accelerated evolution of microorganisms and, on the other, in multicellular organisms may contribute to a breakout of somatic cells from negative growth regulation, i.e., to cancerogenesis. Most information on adaptive mutation in eukaryotes has been gained with the budding yeast Saccharomyces cerevisiae. This review focuses comprehensively on adaptive mutation in this organism and summarizes our current understanding of this issue.

摘要

适应性突变是一个通用术语,用于描述那些使非增殖细胞群体中的单个细胞获得有利突变,从而克服增殖限制环境条件的强大选择压力的过程。适应性突变发生的前提条件是选择条件是非致死性的,并且原则上增殖的重新启动可以通过某些基因变化来实现。适应性突变的重要性源于这样一种假设,即一方面它可能导致微生物进化加速,另一方面在多细胞生物中可能导致体细胞突破负生长调节,即导致癌症发生。关于真核生物适应性突变的大多数信息是通过芽殖酵母酿酒酵母获得的。本综述全面聚焦于该生物体中的适应性突变,并总结了我们目前对这个问题的理解。

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