酿酒酵母孢子形成细胞中合成的一种新核糖核酸的分离与特性
Isolation and properties of a new species of ribonucleic acid synthesized in sporulating cells of Saccharomyces cerevisiae.
作者信息
Kadowaki K, Halvorson H O
出版信息
J Bacteriol. 1971 Mar;105(3):831-6. doi: 10.1128/jb.105.3.831-836.1971.
Abstract
A new species of ribonucleic acid (RNA) was detected in sporulating culture of Saccharomyces cerevisiae. This RNA was isolated by sucrose density gradient centrifugation and polyacrylamide gel electrophoresis and partially characterized. It has a sedimentation coefficient of approximately 20S and a nucleotide composition distinct from other known RNA species in yeast, and it hybridizes with nuclear but not with mitochondrial deoxyribonucleic acid.
摘要
在酿酒酵母的孢子形成培养物中检测到一种新的核糖核酸（RNA）。这种RNA通过蔗糖密度梯度离心和聚丙烯酰胺凝胶电泳进行分离，并进行了部分特性鉴定。它的沉降系数约为20S，核苷酸组成与酵母中其他已知的RNA种类不同，并且它与核脱氧核糖核酸杂交，但不与线粒体脱氧核糖核酸杂交。
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