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出芽酵母酿酒酵母群体中的结构异质性。

Structural heterogeneity in populations of the budding yeast Saccharomyces cerevisiae.

作者信息

Vanoni M, Vai M, Popolo L, Alberghina L

出版信息

J Bacteriol. 1983 Dec;156(3):1282-91. doi: 10.1128/jb.156.3.1282-1291.1983.

Abstract

Bud scar analysis integrated with mathematical analysis of DNA and protein distributions obtained by flow microfluorometry have been used to analyze the cell cycle of the budding yeast Saccharomyces cerevisiae. In populations of this yeast growing exponentially in batch at 30 degrees C on different carbon and nitrogen sources with duplication times between 75 and 314 min, the budded period is always shorter (approximately 5 to 10 min) than the sum of the S + G2 + M + G1* phases (determined by the Fried analysis of DNA distributions), and parent cells always show a prereplicative unbudded period. The analysis of protein distributions obtained by flow microfluorometry indicates that the protein level per cell required for bud emergence increases at each new generation of parent cells, as observed previously for cell volume. A wide heterogeneity of cell populations derives from this pattern of budding, since older (and less frequent) parent cells have shorter generation times and produce larger (and with shorter cycle times) daughter cells. A possible molecular mechanism for the observed increase with genealogical age of the critical protein level required for bud emergence is discussed.

摘要

将芽痕分析与通过流式微量荧光测定法获得的DNA和蛋白质分布的数学分析相结合,已被用于分析出芽酵母酿酒酵母的细胞周期。在这种酵母群体于30℃下在不同碳源和氮源上分批指数生长、倍增时间在75至314分钟之间的情况下,出芽期总是比S + G2 + M + G1*期的总和(通过DNA分布的弗里德分析确定)短(约5至10分钟),并且母细胞总是呈现出复制前的未出芽期。通过流式微量荧光测定法获得的蛋白质分布分析表明,正如之前在细胞体积方面所观察到的那样,每个新一代母细胞出芽所需的细胞内蛋白质水平都会增加。细胞群体的广泛异质性源自这种出芽模式,因为较老(且频率较低)的母细胞具有较短的世代时间,并产生较大(且周期时间较短)的子细胞。本文讨论了观察到的芽出现所需关键蛋白质水平随谱系年龄增加的一种可能分子机制。

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本文引用的文献

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Asymmetrical division of Saccharomyces cerevisiae.酿酒酵母的不对称分裂。
J Bacteriol. 1980 Jun;142(3):808-18. doi: 10.1128/jb.142.3.808-818.1980.
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Saccharomyces cerevisiae cell cycle.酿酒酵母细胞周期。
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