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碳水化合物如何塑造细胞:酵母细胞壁形态发生的化学控制。

How carbohydrates sculpt cells: chemical control of morphogenesis in the yeast cell wall.

机构信息

Laboratory of Biochemistry and Genetics, National institutes of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Department of Health and Human Services, Bethesda, Maryland 20892, USA.

出版信息

Nat Rev Microbiol. 2013 Sep;11(9):648-55. doi: 10.1038/nrmicro3090.

Abstract

In budding yeast, the neck that connects the mother and daughter cell is the site of essential functions such as organelle trafficking, septum formation and cytokinesis. Therefore, the morphology of this region, which depends on the surrounding cell wall, must be maintained throughout the cell cycle. Growth at the neck is prevented, redundantly, by a septin ring inside the cell membrane and a chitin ring in the cell wall. Here, we describe recent work supporting the hypothesis that attachment of the chitin ring, which forms at the mother-bud neck during budding, to β-1,3-glucan in the cell wall is necessary to stop growth at the neck. Thus, in this scenario, chemistry controls morphogenesis.

摘要

在出芽酵母中,连接母细胞和子细胞的颈部是细胞器运输、隔膜形成和胞质分裂等基本功能的所在地。因此,这个区域的形态,取决于周围的细胞壁,必须在整个细胞周期中保持。细胞膜内的一个隔膜环和细胞壁中的一个几丁质环会冗余地阻止颈部的生长。在这里,我们描述了最近的工作,这些工作支持了这样一个假设,即在出芽过程中,母-芽颈部形成的几丁质环与细胞壁中的β-1,3-葡聚糖的附着对于阻止颈部生长是必要的。因此,在这种情况下,化学物质控制着形态发生。

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