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萘啶酸会使酿酒酵母出现短暂的G1期阻滞。

Nalidixic acid causes a transient G1 arrest in the yeast Saccharomyces cerevisiae.

作者信息

Singer R A, Johnston G C

出版信息

Mol Gen Genet. 1979 Oct 2;176(1):37-9. doi: 10.1007/BF00334293.

Abstract

The addition of nalidixic acid to growing cells of the yeast Saccharomyces cerevisiae resulted in a transient depression in the rate of ribosomal precursor RNA production and a transient arrest of cells in G1. Protein synthesis rates were less affected. Lower concentrations of nalidixic acid also affected RNA synthesis and progression through G1 but had no effect on protein synthesis rates. We suggest that nalidixic acid has a primary effect on RNA synthesis leading to a G1 arrest.

摘要

向生长中的酿酒酵母细胞添加萘啶酸会导致核糖体前体RNA产生速率短暂下降,细胞在G1期短暂停滞。蛋白质合成速率受影响较小。较低浓度的萘啶酸也会影响RNA合成以及细胞通过G1期的进程,但对蛋白质合成速率没有影响。我们认为萘啶酸对RNA合成有主要影响,从而导致G1期停滞。

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