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咖啡因预处理对酿酒酵母孢子形成的促进作用。II. 孢子形成过程中核糖核酸酶活性的变化。

Promotion of sporulation by caffeine pretreatment in Saccharomyces cerevisiae. II. Changes in ribonuclease activity during sporulation.

作者信息

Tsuboi M, Yanagishima N

出版信息

Arch Microbiol. 1976 Jun;108(2):149-52. doi: 10.1007/BF00428944.

Abstract

Changes in RNase activity during sporulation of a homothallic diploid strain of Saccharomyces cerevisiae were measured in caffeine-treated and non-treated cells. 1. In caffeine-treated cells soon after the transfer to the sporulation medium a significant increase in RNase activity was observed; in control cells the rise of RNase activity was less and started after a lag period of 5 h. The final activity of RNase activity was about twice as high in caffeine-treated cells as in control cells. 2. Increase in RNase activity during sporulation was sensitive to cycloheximide in control cells, but insensitive in caffeine-treated cells. 3. RNases from vegetative cells and from sporulating ones are different in their Km values. Relation of the changes in RNase activity to premeiotic DNA synthesis is discussed.

摘要

在经咖啡因处理和未处理的细胞中,测定了酿酒酵母同宗配合二倍体菌株孢子形成过程中核糖核酸酶(RNase)活性的变化。1. 在转移至孢子形成培养基后不久,经咖啡因处理的细胞中RNase活性显著增加;对照细胞中RNase活性的升高较少,且在5小时的延迟期后才开始。咖啡因处理细胞中RNase活性的最终水平约为对照细胞的两倍。2. 在对照细胞中,孢子形成过程中RNase活性的增加对环己酰亚胺敏感,但在咖啡因处理的细胞中不敏感。3. 营养细胞和正在形成孢子的细胞中的RNase,其米氏常数(Km值)不同。文中讨论了RNase活性变化与减数分裂前DNA合成的关系。

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