添加碱性氨基酸可防止酿酒酵母氮饥饿培养物的G-1期停滞。
Addition of basic amino acids prevents G-1 arrest of nitrogen-starved cultures of Saccharomyces cerevisiae.
作者信息
Cooper T G, Britton C, Brand L, Sumrada R
出版信息
J Bacteriol. 1979 Mar;137(3):1447-8. doi: 10.1128/jb.137.3.1447-1448.1979.
Abstract
Arginase-minus mutants of Saccharomyces cerevisiae were arrested in growth and accumulated at the unbudded G-1 stage of the cell cycle when starved for nitrogen. If, however, arginine was added to the culture medium at the time of starvation, growth ceased but the cells did not collect at the unbudded G-1 stage. We suggest that arginine addition prevented the cells from collecting at the G-1 stage by starving them for histidine and lysine, thereby inhibiting synthesis of proteins needed to complete the cell cycle.
摘要
酿酒酵母的精氨酸酶缺陷型突变体在氮饥饿时生长停滞，并在细胞周期的未出芽G-1期积累。然而，如果在饥饿时向培养基中添加精氨酸，生长停止，但细胞不会在未出芽的G-1期聚集。我们认为添加精氨酸通过使细胞缺乏组氨酸和赖氨酸来阻止细胞在G-1期聚集，从而抑制完成细胞周期所需蛋白质的合成。
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本文引用的文献
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[Effects of lysine on the synthesis and activity of arginase and ornithine transaminase in Saccharomyces cerevisiae].[赖氨酸对酿酒酵母中精氨酸酶和鸟氨酸转氨酶合成及活性的影响]
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The participation of ornithine and citrulline in the regulation of arginine metabolism in Saccharomyces cerevisiae.鸟氨酸和瓜氨酸参与酿酒酵母中精氨酸代谢的调控。
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[Effect of lysine on growth of Saccharomyces cerevisiae].[赖氨酸对酿酒酵母生长的影响]
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