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酵母酿酒酵母中磷酸盐的动态平衡,SPX 结构域蛋白的关键作用。

Phosphate homeostasis in the yeast Saccharomyces cerevisiae, the key role of the SPX domain-containing proteins.

机构信息

Joint Research Laboratory in Genomics and Nutriomics, College of Life Sciences, Zhejiang University, Hangzhou, China.

出版信息

FEBS Lett. 2012 Feb 17;586(4):289-95. doi: 10.1016/j.febslet.2012.01.036. Epub 2012 Jan 27.

Abstract

In the yeast Saccharomyces cerevisiae, a working model for nutrient homeostasis in eukaryotes, inorganic phosphate (Pi) homeostasis is regulated by the PHO pathway, a set of phosphate starvation induced genes, acting to optimize Pi uptake and utilization. Among these, a subset of proteins containing the SPX domain has been shown to be key regulators of Pi homeostasis. In this review, we summarize the recent progresses in elucidating the mechanisms controlling Pi homeostasis in yeast, focusing on the key roles of the SPX domain-containing proteins in these processes, as well as describing the future challenges and opportunities in this fast-moving field.

摘要

在酵母酿酒酵母中,作为真核生物营养动态平衡的工作模型,无机磷酸盐 (Pi) 动态平衡受到 PHO 途径的调节,这是一组由磷酸盐饥饿诱导的基因,旨在优化 Pi 的摄取和利用。其中,一组含有 SPX 结构域的蛋白质已被证明是 Pi 动态平衡的关键调节剂。在这篇综述中,我们总结了阐明酵母中 Pi 动态平衡控制机制的最新进展,重点介绍了 SPX 结构域蛋白在这些过程中的关键作用,并描述了这个快速发展领域的未来挑战和机遇。

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