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Tumbling bacteria and non-genetic individuality.

作者信息

Rodriguez-Fraticelli Alejo E

机构信息

Catalan Institution for Research and Advanced Studies (ICREA), Institute for Research in Biomedicine (IRB Barcelona), Barcelona Institute of Science and Technology (BIST), Barcelona, Spain.

出版信息

Nat Rev Genet. 2024 Dec;25(12):826. doi: 10.1038/s41576-024-00779-x.

DOI:10.1038/s41576-024-00779-x
PMID:39294343
Abstract
摘要

相似文献

1
Tumbling bacteria and non-genetic individuality.翻滚的细菌与非遗传个体性
Nat Rev Genet. 2024 Dec;25(12):826. doi: 10.1038/s41576-024-00779-x.
2
Origin of individuality of two daughter cells during the division process examined by the simultaneous measurement of growth and swimming property using an on-chip single-cell cultivation system.利用芯片上单细胞培养系统同时测量生长和游动特性，研究细胞分裂过程中两个子细胞个体性的起源。
Biophys J. 2007 Aug 1;93(3):1061-7. doi: 10.1529/biophysj.106.098061. Epub 2007 May 11.
3
Tumbling chemotaxis mutants of Escherichia coli: possible gene-dependent effect of methionine starvation.大肠杆菌的翻滚趋化性突变体：甲硫氨酸饥饿可能的基因依赖性效应。
J Bacteriol. 1980 May;142(2):527-34. doi: 10.1128/jb.142.2.527-534.1980.
4
Impact of tumbling on production of biomethane from household waste.翻滚对生活垃圾生物甲烷产量的影响。
Environ Sci Pollut Res Int. 2024 Jan 23. doi: 10.1007/s11356-024-32049-y.
5
Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces.翻滚处理对生牛肉块韧性和结构的影响
Foods. 2021 Nov 14;10(11):2802. doi: 10.3390/foods10112802.
6
Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts.机械处理和水分增加对牛半膜肌烤肉加工特性和嫩度的影响。
Meat Sci. 2005 Nov;71(3):498-505. doi: 10.1016/j.meatsci.2005.04.029. Epub 2005 Jun 16.
7
Influence of Continuous Versus Intermittent Tumbling on Brine (Salt, Sugar and Nitrite) Diffusion in Porcine Tissue .连续翻滚与间歇翻滚对猪组织中盐水（盐、糖和亚硝酸盐）扩散的影响
J Food Prot. 1978 Nov;41(11):878-880. doi: 10.4315/0362-028X-41.11.878.
8
The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking.低浓度盐对滚揉和烹饪后两块猪肉半膜肌黏附机制的影响。
Meat Sci. 2014 Jan;96(1):5-13. doi: 10.1016/j.meatsci.2013.06.029. Epub 2013 Jul 4.
9
Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis.翻滚和随后的老化通过破坏肌纤维结构和增强蛋白质水解来提高牛腰最长肌和半腱肌牛排的嫩度。
J Anim Sci. 2022 Mar 1;100(3). doi: 10.1093/jas/skac062.
10
Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops.不同翻滚腌制方法和时间对制备猪排水分状态及蛋白质特性的影响
Asian-Australas J Anim Sci. 2015 Jul;28(7):1020-7. doi: 10.5713/ajas.14.0918.

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RNA-Mediated Non-Mendelian Inheritance in Mice: The Power of Memory.小鼠中RNA介导的非孟德尔遗传：记忆的力量。
Biomolecules. 2025 Apr 21;15(4):605. doi: 10.3390/biom15040605.

本文引用的文献

1
Clonally heritable gene expression imparts a layer of diversity within cell types.克隆遗传性基因表达在细胞类型内赋予了一层多样性。
Cell Syst. 2024 Feb 21;15(2):149-165.e10. doi: 10.1016/j.cels.2024.01.004. Epub 2024 Feb 9.
2
Heritable stochastic switching revealed by single-cell genealogy.单细胞谱系揭示的可遗传随机开关
PLoS Biol. 2007 Sep;5(9):e239. doi: 10.1371/journal.pbio.0050239.
3
Non-genetic individuality: chance in the single cell.非遗传个体性：单细胞中的偶然性。
Nature. 1976 Aug 5;262(5568):467-71. doi: 10.1038/262467a0.