酿酒酵母中的两池糖原。
Two pools of glycogen in Saccharomyces.
作者信息
Gunja-Smith Z, Patil N B, Smith E E
出版信息
J Bacteriol. 1977 May;130(2):818-25. doi: 10.1128/jb.130.2.818-825.1977.
Abstract
The effect of different extraction procedures on the yields of water-soluble and water-insoluble glycogen fractions from a number of Saccharomyces strains was studied by using a specific method for glycogen determination. The similarity of the yields obtained by the different procedures showed that neither form of glycogen is an artifact, and variations in the relative amounts of glycogen in the two fractions during cell growth and in different yeast strains suggest that they represent different pools of storage material with specific roles in cell development and differentiation. A proportion of the water-insoluble glycogen fraction, solubilized by mechanical agitation, was shown to be strongly associated with a beta-glucan-like polysaccharide that may be a cell wall component.
摘要
通过使用一种测定糖原的特定方法，研究了不同提取程序对多种酿酒酵母菌株中水溶性和水不溶性糖原组分产量的影响。不同程序获得的产量相似性表明，两种形式的糖原都不是人为产物，并且在细胞生长过程中和不同酵母菌株中，两个组分中糖原相对含量的变化表明它们代表了在细胞发育和分化中具有特定作用的不同储存物质库。经机械搅拌可溶解的一部分水不溶性糖原组分被证明与一种可能是细胞壁成分的β-葡聚糖样多糖紧密相关。
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