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[细胞中的脂质包涵体及其在酵母生物体干燥和复苏过程中的变化]

[Lipid inclusions in cells and their changes during the desiccation and reactivation of yeast organisms].

作者信息

Ventynia E Iu, Saulite L A, Rapoport A I, Beker M E

出版信息

Mikrobiologiia. 1986 Jan-Feb;55(1):116-9.

PMID:3517600
Abstract

The formation of lipid granules in Saccharomyces cerevisiae cells was shown to begin in the exponential phase of the culture growth and to be associated with the activity of the endoplasmic reticulum. Lipid granules can be formed (1) when the endoplasmic reticulum cisterns extend and (2) when the endoplasmic reticulum membranes separate relatively small regions of the cell cytoplasm. Yeast cells contain spherosomes which differ in their structure. Lipid granules merge together upon dehydration of yeast cells. The authors discuss possible participation of these granules in the reparation of damages of the intracellular membranes.

摘要

已表明酿酒酵母细胞中脂质颗粒的形成始于培养生长的指数期,并与内质网的活性相关。脂质颗粒可以在以下情况下形成:(1)内质网池延伸时;(2)内质网膜分隔相对较小的细胞质区域时。酵母细胞含有结构不同的圆球体。酵母细胞脱水时脂质颗粒会融合在一起。作者讨论了这些颗粒可能参与细胞内膜损伤修复的情况。

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