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酿酒酵母发育过程中的细胞大小控制

Cell size control of development in Saccharomyces cerevisiae.

作者信息

Calvert G R, Dawes I W

出版信息

Nature. 1984;312(5989):61-3. doi: 10.1038/312061a0.

Abstract

Diploid cells of the yeast Saccharomyces cerevisiae in the G1 phase of the cell cycle are faced with the alternatives of either continuing vegetative cell division or undergoing the developmental processes of meiosis and subsequent ascospore formation, or adapting to starvation conditions if these apply. The course taken is influenced by the nutritional status of the culture medium, the presence of both MATa and MAT alpha mating-type alleles, and the need for cells to be in the G1 phase of the cell cycle. For those cells that continue cell division, size controls operate in both the budding yeast S. cerevisiae and the fission yeast Schizosaccharomyces pombe. In S. cerevisiae the 'start' event initiating the cell cycle is controlled in some way related to cell size because cells below a critical size fail to initiate cell division. The ability of cells to undergo the developmental process of sporulation is related to cell age, in that cells gain this ability just before the emergence of the first bud and the process of sporulation after initiation is altered in small cells. Here we report that the initiation of sporulation is subject to a size control related to absolute cell volume, which is distinct from control by cell age and also independent of the control operating on the initiation of cell division.

摘要

处于细胞周期G1期的酿酒酵母二倍体细胞面临多种选择:要么继续进行营养细胞分裂,要么经历减数分裂及随后的子囊孢子形成的发育过程,或者在适用的情况下适应饥饿条件。所采取的途径受培养基的营养状况、MATa和MATα两种交配型等位基因的存在以及细胞处于细胞周期G1期的需求影响。对于那些继续细胞分裂的细胞,大小控制在芽殖酵母酿酒酵母和裂殖酵母粟酒裂殖酵母中都起作用。在酿酒酵母中,启动细胞周期的“起始”事件在某种程度上与细胞大小相关,因为低于临界大小的细胞无法启动细胞分裂。细胞进行孢子形成发育过程的能力与细胞年龄有关,即细胞在第一个芽出现之前获得这种能力,并且在小细胞中起始后的孢子形成过程会发生改变。我们在此报告,孢子形成的起始受与绝对细胞体积相关的大小控制,这与细胞年龄控制不同,也独立于作用于细胞分裂起始的控制。

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