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酵母酿酒酵母中酯酶的水解活性取决于菌株。

The hydrolytic activity of esterases in the yeast Saccharomyces cerevisiae is strain dependent.

机构信息

Department of Biochemistry and Cell Biology, University of Rzeszow, Rzeszow, Poland.

出版信息

Cell Biol Int. 2011 Nov;35(11):1111-9. doi: 10.1042/CBI20100763.

Abstract

Ester precursors of fluorogenic or chromogenic probes are often employed in studies of yeast cell biology. This study was aimed at a comparison of the ability of several commonly used laboratory wild-type Saccharomyces cerevisiae strains to hydrolyse the following model esters: fluorescein diacetate, 2-naphthyl acetate, PNPA (p-nitrophenyl acetate) and AMQI (7-acetoxy-1-methylquinolinum iodide). In all the strains, the esterase activity was localized mainly to the cytosol. Considerable differences in esterase activity were observed between various wild-type laboratory yeast strains. The phase of growth also contributed to the variation in esterase activity of the yeast. This diversity implies the need for caution in using intracellularly hydrolysed probes for a comparison of yeast strains with various genetic backgrounds.

摘要

荧光或比色探针的酯前体通常用于研究酵母细胞生物学。本研究旨在比较几种常用的实验室野生型酿酒酵母菌株水解以下模型酯的能力:荧光素二乙酸酯、2-萘乙酸酯、PNPA(对硝基苯乙酸酯)和 AMQI(7-乙酰氧基-1-甲基喹啉碘化物)。在所有菌株中,酯酶活性主要定位于细胞质。不同野生型实验室酵母菌株之间的酯酶活性存在显著差异。生长阶段也导致酵母酯酶活性的变化。这种多样性意味着在使用细胞内水解的探针比较具有不同遗传背景的酵母菌株时需要谨慎。

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