酿酒酵母早期孢子形成过程中核糖核酸合成的性质。
Nature of ribonucleic acid synthesis during early sporulation in Saccharomyces cerevisiae.
作者信息
Chaffin W L, Sogin S J, Halvorson H O
出版信息
J Bacteriol. 1974 Nov;120(2):872-9. doi: 10.1128/jb.120.2.872-879.1974.
Abstract
Phosphate uptake in sporulating cultures of Saccharomyces cerevisiae has been found to occur approximately 2 h after the transfer to sporulation medium. Early ribonucleic acid synthesis begins at approximately 4 h and continues to 8 h. Incorporation of phosphate into acid-extractable precursor pools parallels phosphate uptake. In triple-labeling experiments it was observed that the breakdown of vegetatively synthesized ribonucleic acid is not a significant source of precursors for ribonucleic acid synthesis during sporulation. The majority of the ribonucleic acid made in a 10-min period during sporulation does not migrate on gels with precursor or mature ribosomal ribonucleic acid.
摘要
已发现酿酒酵母孢子形成培养物中的磷酸盐摄取大约在转移到孢子形成培养基后2小时发生。早期核糖核酸合成大约在4小时开始并持续到8小时。磷酸盐掺入酸可提取前体池的过程与磷酸盐摄取平行。在三重标记实验中观察到，营养生长合成的核糖核酸的分解在孢子形成过程中不是核糖核酸合成前体的重要来源。孢子形成过程中10分钟内合成的大部分核糖核酸在凝胶上不会与前体或成熟核糖体核糖核酸一起迁移。
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