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酿酒酵母孢子萌发过程中的大分子合成

Macromolecular synthesis during the germanation of Saccharomyces cerevisiae spores.

作者信息

Rousseau P, Halvorson H O

出版信息

J Bacteriol. 1973 Mar;113(3):1289-95. doi: 10.1128/jb.113.3.1289-1295.1973.

Abstract

After the dormancy of Saccharomyces cerevisiae ascospores had been broken, the synthesis of proteins was observed first, followed rapidly by synthesis of ribonucleic acid (RNA) and much later by deoxyribonucleic acid (DNA) synthesis. Phosphoglucomutase activity increased in a periodic (step) fashion, whereas the activity of five other enzymes increased linearly during germination and outgrowth. The rate of synthesis of these enzymes was highest at about the period of DNA replication. The amino acid pools of dormant spores contained high levels of proline, glutamic acid, and histidine. At 2 h after onset of germination, the pools of phenylalanine and methionine had disappeared and the other components had decreased significantly. By 3.5 h, with the exception of proline and cystine, most amino acid pool components had significantly increased.

摘要

酿酒酵母子囊孢子的休眠被打破后,首先观察到蛋白质的合成,随后迅速是核糖核酸(RNA)的合成,很久之后才是脱氧核糖核酸(DNA)的合成。磷酸葡萄糖变位酶活性呈周期性(阶梯式)增加,而其他五种酶的活性在萌发和生长过程中呈线性增加。这些酶的合成速率在DNA复制期左右最高。休眠孢子的氨基酸池中含有高水平的脯氨酸、谷氨酸和组氨酸。萌发开始后2小时,苯丙氨酸和蛋氨酸池消失,其他成分显著减少。到3.5小时时,除脯氨酸和胱氨酸外,大多数氨基酸池成分显著增加。

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