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出芽酵母酿酒酵母对增殖的调控。

Regulation of proliferation by the budding yeast Saccharomyces cerevisiae.

作者信息

Johnston G C, Singer R A

机构信息

Department of Microbiology, Dalhousie University, Halifax, N.S., Canada.

出版信息

Biochem Cell Biol. 1990 Feb;68(2):427-35. doi: 10.1139/o90-060.

Abstract

Mutations in the budding yeast Saccharomyces cerevisiae define regulatory activities both for the mitotic cell cycle and for resumption of proliferation from the quiescent stationary-phase state. In each case, the regulation of proliferation occurs in the prereplicative interval that precedes the initiation of DNA replication. This regulation is particularly responsive to the nutrient environment and the biosynthetic capacity of the cell. Mutations in components of the cAMP-mediated effector pathway and in components of the biosynthetic machinery itself affect regulation of proliferation within the mitotic cell cycle. In the extreme case of nutrient starvation, cells cease proliferation and enter stationary phase. Mutations in newly defined genes prevent stationary-phase cells from reentering the mitotic cell cycle, but have no effect on proliferating cells. Thus stationary phase represents a unique developmental state, with requirements to resume proliferation that differ from those for the maintenance of proliferation in the mitotic cell cycle.

摘要

出芽酵母酿酒酵母中的突变定义了有丝分裂细胞周期以及从静止期静止状态恢复增殖的调节活性。在每种情况下,增殖调节都发生在DNA复制起始之前的复制前间隔期。这种调节对营养环境和细胞的生物合成能力特别敏感。cAMP介导的效应途径的成分和生物合成机制本身的成分中的突变会影响有丝分裂细胞周期内的增殖调节。在营养饥饿的极端情况下,细胞停止增殖并进入静止期。新定义基因中的突变会阻止静止期细胞重新进入有丝分裂细胞周期,但对增殖细胞没有影响。因此,静止期代表了一种独特的发育状态,恢复增殖的要求不同于有丝分裂细胞周期中维持增殖的要求。

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