酿酒酵母的病毒和朊病毒。
Viruses and prions of Saccharomyces cerevisiae.
机构信息
Laboratory of Biochemistry and Genetics, National Institute of Diabetes Digestive and Kidney Diseases, National Institutes of Health, Bethesda, MD, USA.
出版信息
Adv Virus Res. 2013;86:1-36. doi: 10.1016/B978-0-12-394315-6.00001-5.
Abstract
Saccharomyces cerevisiae has been a key experimental organism for the study of infectious diseases, including dsRNA viruses, ssRNA viruses, and prions. Studies of the mechanisms of virus and prion replication, virus structure, and structure of the amyloid filaments that are the basis of yeast prions have been at the forefront of such studies in these classes of infectious entities. Yeast has been particularly useful in defining the interactions of the infectious elements with cellular components: chromosomally encoded proteins necessary for blocking the propagation of the viruses and prions, and proteins involved in the expression of viral components. Here, we emphasize the L-A dsRNA virus and its killer-toxin-encoding satellites, the 20S and 23S ssRNA naked viruses, and the several infectious proteins (prions) of yeast.
摘要
酿酒酵母一直是研究传染病的重要实验生物，包括双链 RNA 病毒、单链 RNA 病毒和朊病毒。研究病毒和朊病毒复制的机制、病毒结构以及作为酵母朊病毒基础的淀粉样丝的结构，一直处于这些感染性实体类别中此类研究的前沿。酵母在确定感染因子与细胞成分的相互作用方面特别有用：染色体编码的蛋白质对于阻止病毒和朊病毒的传播是必需的，并且涉及病毒成分的表达的蛋白质也是必需的。在这里，我们强调 L-A dsRNA 病毒及其编码杀伤毒素的卫星，20S 和 23S ssRNA 裸露病毒，以及酵母的几种传染性蛋白质（朊病毒）。
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