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酿酒酵母中的出芽与细胞极性

Budding and cell polarity in Saccharomyces cerevisiae.

作者信息

Chant J, Pringle J R

机构信息

Department of Biology, University of North Carolina, Chapel Hill 27599-3280.

出版信息

Curr Opin Genet Dev. 1991 Oct;1(3):342-50. doi: 10.1016/s0959-437x(05)80298-9.

Abstract

Budding by yeast follows a sequence of three stages. These include selection of a non-random bud-site, organization of that site and establishment of an associated axis of cytoskeletal polarity, and localized growth of the cell surface to produce the bud. Numerous components involved in each stage have been identified. As some of these components have close homologs in other organisms, there may exist common mechanisms involved in the establishment of cell polarity.

摘要

酵母出芽遵循三个阶段的顺序。这些阶段包括选择非随机的芽位点、该位点的组织以及相关细胞骨架极性轴的建立,以及细胞表面的局部生长以产生芽。每个阶段所涉及的众多成分已被识别。由于其中一些成分在其他生物体中有密切的同源物,可能存在参与细胞极性建立的共同机制。

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