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克鲁维酵母的交配信息素:克鲁维酵母与酿酒酵母之间的信息素相互作用

Mating pheromones of Saccharomyces kluyveri: pheromone interactions between Saccharomyces kluyveri and Saccharomyces cerevisiae.

作者信息

McCullough J, Herskowitz I

出版信息

J Bacteriol. 1979 Apr;138(1):146-54. doi: 10.1128/jb.138.1.146-154.1979.

Abstract

Saccharomyces kluyveri is a heterothallic yeast with two allelic mating types denoted as a-k and alpha-k by analogy with Saccharomyces cerevisiae and from the work described here. S. kluyveri produces mating pheromones analogous to those of S. cerevisiae, but which appear to have different specificity. S. kluyveri thus differs from S. cerevisiae, Hansenula wingei, and Schizosaccharomyces pombe in that it exhibits both strong constitutive agglutination and mating pheromones. alpha-k cells produce a pheromone ("alpha-k-factor") which causes a-k cells to arrest in the G1 phase of the cell cycle and to undergo a morphological change. After a period of time dependent on the concentration of alpha-k-factor, cells exposed to the factor resume cell division. alpha-k-factor has no effect on a-k/alpha-k diploids or on alpha-k cells, but at high concentration does induce G1 arrest of S. cerevisiaea cells (a-c). a-k cells produce a pheromone ("a-k-factor") which causes alpha-k cells to exhibit a morphological change. In addition, a-k cells exhibit the Bar phenotype with respect to alpha-k-factor. Partially purified preparations of S. cerevisiae alpha-factor are more active in inducing G1 arrest of a-k cells than of a-c cells. A more purified preparation of alpha-c-factor is less active against a-k cells than a-c cells, suggesting that an additional factor (KRE, kluyveri response enhancer) may be lost during purification. Attempts to mate S. kluyveri and S. cerevisiae cells by prototroph selection and by cell-to-cell mating have been unsuccessful with all combinations of mating types. Thus, S. cerevisiae and S. kluyveri are incompatible for mating even though their pheromones exhibit some physiological cross-reaction.

摘要

克鲁维酵母是一种异宗配合酵母,根据与酿酒酵母的类比以及本文所述的研究,它有两种等位交配型,分别记为a-k和α-k。克鲁维酵母产生与酿酒酵母类似的交配信息素,但似乎具有不同的特异性。因此,克鲁维酵母与酿酒酵母、汉逊酵母和粟酒裂殖酵母不同,它既表现出强烈的组成型凝集,又有交配信息素。α-k细胞产生一种信息素(“α-k因子”),它会使a-k细胞停滞在细胞周期的G1期并发生形态变化。经过一段时间(时间长短取决于α-k因子的浓度)后,接触该因子的细胞会恢复细胞分裂。α-k因子对a-k/α-k二倍体或α-k细胞没有影响,但在高浓度时会诱导酿酒酵母a细胞的G1期停滞(a-c)。a-k细胞产生一种信息素(“a-k因子”),它会使α-k细胞发生形态变化。此外,a-k细胞对α-k因子表现出Bar表型。部分纯化的酿酒酵母α因子制剂在诱导a-k细胞的G1期停滞方面比诱导a细胞更有效。一种更纯化的α-c因子制剂对a-k细胞的活性比对a细胞低,这表明在纯化过程中可能丢失了一种额外的因子(KRE,克鲁维酵母反应增强子)。通过原养型选择和细胞间交配来使克鲁维酵母和酿酒酵母细胞交配的尝试在所有交配型组合中均未成功。因此,酿酒酵母和克鲁维酵母即使其信息素表现出一些生理交叉反应,它们在交配方面也是不相容的。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/49b4/218251/7e08853d169e/jbacter00281-0164-a.jpg

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