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酿酒酵母中孢子形成的调控

Regulation of sporulation in the yeast Saccharomyces cerevisiae.

作者信息

Piekarska Iga, Rytka Joanna, Rempola Bozenna

机构信息

Department of Genetics, Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Warszawa, Poland.

出版信息

Acta Biochim Pol. 2010;57(3):241-50.

Abstract

Sporulation of the budding yeast Saccharomyces cerevisiae — equivalent to gametogenesis in higher organisms, is a complex differentiation program induced by starvation of cells for nitrogen and carbon. Such environmental conditions activate coordinated, sequential changes in gene expression leading to production of haploid, stress-resistant spores. Sporulation comprises two rounds of meiosis coupled with spore morphogenesis and is tightly controlled to ensure viable progeny. This review concerns the regulation of differentiation process by nutritional and transcriptional signals.

摘要

出芽酵母酿酒酵母的孢子形成——相当于高等生物中的配子发生,是一种由细胞氮和碳饥饿诱导的复杂分化程序。这种环境条件激活基因表达的协调、顺序变化,导致产生单倍体、抗逆性孢子。孢子形成包括两轮减数分裂以及孢子形态发生,并且受到严格控制以确保产生有活力的后代。本综述关注营养和转录信号对分化过程的调控。

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