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出芽酵母和裂殖酵母中的细胞极化。

Cell polarization in budding and fission yeasts.

机构信息

Department of Fundamental Microbiology, Faculty of Biology and Medicine, University of Lausanne, Lausanne, Switzerland.

出版信息

FEMS Microbiol Rev. 2014 Mar;38(2):228-53. doi: 10.1111/1574-6976.12055. Epub 2014 Jan 16.

Abstract

Polarization is a fundamental cellular property, which is essential for the function of numerous cell types. Over the past three to four decades, research using the best-established yeast systems in cell biological research, Saccharomyces cerevisiae (or budding yeast) and Schizosaccharomyces pombe (or fission yeast), has brought to light fundamental principles governing the establishment and maintenance of a polarized, asymmetric state. These two organisms, though both ascomycetes, are evolutionarily very distant and exhibit distinct shapes and modes of growth. In this review, we compare and contrast the two systems. We first highlight common cell polarization pathways, detailing the contribution of Rho GTPases, the cytoskeleton, membrane trafficking, lipids, and protein scaffolds. We then contrast the major differences between the two organisms, describing their distinct strategies in growth site selection and growth zone dimensions and compartmentalization, which may be the basis for their distinct shapes.

摘要

极化是一种基本的细胞特性,对许多细胞类型的功能至关重要。在过去的三到四十年中,使用细胞生物学研究中最成熟的酵母系统——酿酒酵母(或芽殖酵母)和裂殖酵母(或裂殖酵母)进行的研究揭示了控制建立和维持极化、不对称状态的基本原理。这两种生物体虽然都是子囊菌,但在进化上非常遥远,表现出不同的形状和生长方式。在这篇综述中,我们比较和对比了这两个系统。我们首先强调常见的细胞极化途径,详细描述 Rho GTPases、细胞骨架、膜运输、脂质和蛋白质支架的贡献。然后,我们对比了这两个生物体的主要差异,描述了它们在生长部位选择和生长区维度以及区室化方面的不同策略,这可能是它们不同形状的基础。

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