酿酒酵母中一种孢子形成特异性酶活性的发育调控。
Developmental regulation of a sporulation-specific enzyme activity in Saccharomyces cerevisiae.
作者信息
Clancy M J, Smith L M, Magee P T
出版信息
Mol Cell Biol. 1982 Feb;2(2):171-8. doi: 10.1128/mcb.2.2.171-178.1982.
Abstract
An alpha-glucosidase activity (SAG) occurs in a/alpha Saccharomyces cerevisiae cells beginning at about 8 to 10 h after the initiation of sporulation. This enzyme is responsible for the rapid degradation of intracellular glycogen which follows the completion of meiosis in these cells. SAG differs from similar activities present in vegetative cells and appears to be a sporulation-specific enzyme. Cells arrested at various stages in sporulation (DNA replication, recombination, meiosis I, and meiosis II) were examined for SAG activity; the results show that SAG appearance depends on DNA synthesis and some recombination events but not on the meiotic divisions.
摘要
在酿酒酵母细胞中，α-葡萄糖苷酶活性（SAG）在孢子形成开始后约8至10小时出现。这种酶负责在这些细胞减数分裂完成后迅速降解细胞内糖原。SAG与营养细胞中存在的类似活性不同，似乎是一种孢子形成特异性酶。对在孢子形成的各个阶段（DNA复制、重组、减数分裂I和减数分裂II）停滞的细胞进行了SAG活性检测；结果表明，SAG的出现取决于DNA合成和一些重组事件，而不取决于减数分裂。
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