酿酒酵母放线菌素D敏感突变体的分离与鉴定。
Isolation and characterization of an actinomycin D-sensitive mutant of Saccharomyces cerevisiae.
作者信息
Gorenstein C, Atkinson K D, Falkes E V
出版信息
J Bacteriol. 1978 Oct;136(1):142-7. doi: 10.1128/jb.136.1.142-147.1978.
Abstract
A single mutation in Saccharomyces cerevisiae conferred sensitivity to low concentrations of actinomycin D. Treatment with actinomycin D preferentially inhibited synthesis of rRNA's. Residual rRNA synthesized was processed normally. Total protein synthesis and inducibility of the enzyme maltase were relatively unaffected at concentrations of actinomycin D which severely inhibited rRNA synthesis.
摘要
酿酒酵母中的一个单一突变使细胞对低浓度放线菌素D敏感。用放线菌素D处理优先抑制rRNA的合成。合成的残余rRNA加工正常。在严重抑制rRNA合成的放线菌素D浓度下，总蛋白质合成和麦芽糖酶的诱导性相对不受影响。
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