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酿酒酵母Sec 19-1突变体的分析。

Analysis of Sec 19-1 mutant of Saccharomyces cerevisiae.

作者信息

Sabanero M, Arredondo B O, Flores A

机构信息

Instituto de Investigacion en Biologia Experimental, Facultad de Quimica, Universidad de Guanajuato, Mexico.

出版信息

Microbios. 1994;78(316):155-61.

PMID:8041292
Abstract

Saccharomyces cerevisiae Sec 19-1 cells are secretion mutants defective at 37 degrees C. The cells were analysed in order to ascertain the effect of mutation temperature on cell wall formation. At the restrictive temperature of 37 degrees C, the Sec 19-1 mutants had 37 micrograms/mg N-acetylglucosamine in the wall cells, while the wild type S. cerevisiae showed 84 micrograms/mg hexosamine. The mutants Sec 19-1 showed a maximum activity of chitin synthetase of 0.113 nmoles/min/ml, and the activity increased to 0.33 nmoles/min/ml in the wild type cells. On the other hand, variations of chitin distribution in the wall cells occurred at the restrictive temperature, but changes in actin organization were not evident. The results indicated that the mutation caused variations in the levels of N-acetylglucosamine and chitin synthetase, as well as in cell wall chitin distribution.

摘要

酿酒酵母Sec 19-1细胞是在37摄氏度时存在缺陷的分泌突变体。对这些细胞进行了分析,以确定突变温度对细胞壁形成的影响。在37摄氏度的限制温度下,Sec 19-1突变体在壁细胞中的N-乙酰葡糖胺含量为37微克/毫克,而野生型酿酒酵母的己糖胺含量为84微克/毫克。Sec 19-1突变体的几丁质合成酶最大活性为0.113纳摩尔/分钟/毫升,而野生型细胞中的活性增加到0.33纳摩尔/分钟/毫升。另一方面,在限制温度下壁细胞中的几丁质分布发生了变化,但肌动蛋白组织的变化并不明显。结果表明,该突变导致了N-乙酰葡糖胺和几丁质合成酶水平以及细胞壁几丁质分布的变化。

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