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酿酒酵母热休克后可翻译核糖核酸的变化

Alterations in translatable ribonucleic acid after heat shock of Saccharomyces cerevisiae.

作者信息

McAlister L, Finkelstein D B

出版信息

J Bacteriol. 1980 Aug;143(2):603-12. doi: 10.1128/jb.143.2.603-612.1980.

Abstract

Changes in populations of translatable messenger ribonucleic acids (mRNA's) after heat shock of Saccharomyces cerevisiae were examined and found to correlate very closely with transient alterations in patterns of in vivo protein synthesis. Initial changes included an increase in translatable species coding for polypeptides synthesized during heat shock; this increase was found to be dependent on transcription but did not require ongoing protein synthesis. A decrease was observed in the level of translatable mRNA's coding for polypeptides whose synthesis was repressed after heat shock. This decrease was much more rapid than can be explained solely by termination of transcription. Requirements for this rapid loss of RNA from the translatable pool included both transcription and an active rna1 gene product but not protein synthesis. After the initial changes in translatable RNA induced by heat shock, the patterns of both in vivo and in vitro translation products began to revert to the preshock levels. This recovery period, unlike the earlier changes, was dependent upon a requisite period of protein synthesis.

摘要

研究了酿酒酵母热休克后可翻译信使核糖核酸(mRNA)群体的变化,发现其与体内蛋白质合成模式的短暂改变密切相关。最初的变化包括编码热休克期间合成的多肽的可翻译种类增加;这种增加被发现依赖于转录,但不需要持续的蛋白质合成。观察到编码热休克后其合成被抑制的多肽的可翻译mRNA水平下降。这种下降比仅由转录终止所能解释的要快得多。从可翻译池中快速丢失RNA的条件包括转录和活跃的rna1基因产物,但不包括蛋白质合成。热休克诱导可翻译RNA发生最初变化后,体内和体外翻译产物的模式开始恢复到休克前水平。与早期变化不同,这个恢复期依赖于一段必要的蛋白质合成时期。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/de2f/294324/4ae7f0d1f738/jbacter00569-0065-a.jpg

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