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HM-1杀伤毒素在增殖酵母酿酒酵母细胞芽上形成孔道。

Pore formation on proliferating yeast Saccharomyces cerevisiae cell buds by HM-1 killer toxin.

作者信息

Komiyama T, Ohta T, Urakami H, Shiratori Y, Takasuka T, Satoh M, Watanabe T, Furuichi Y

机构信息

Department of Biochemistry, Niigata College of Pharmacy.

出版信息

J Biochem. 1996 Apr;119(4):731-6. doi: 10.1093/oxfordjournals.jbchem.a021303.

Abstract

The cytocidal effect of HM-1 produced by Hansenula mrakii on yeast Saccharomyces cerevisiae cells was studied. The HM-1 strongly inhibited the growth of S. cerevisiae cells at a low concentration (IC50: 2.1 x 10(-8) M) by reducing the number of viable cells. The killer action of HM-1 was most efficient when cells were actively proliferating. Cells in a resting state were resistant, but they became HM-1-sensitive after about 90 min of culturing at 30 degrees C, concomitantly with the increment of budding index. In association with the reduction of viable cell number, ultraviolet light-absorbing cellular components were discharged from sensitive cells. HM-1 molecules appear to bind to susceptible cells rather loosely since cells incubated with HM-1 were able to proliferate after having been washed. By phase-contrast light microscopy and scanning electron microscopy, discharge of cell material was observed at the budding portions of HM-1-treated cells. Addition of sorbitol to make the culture medium isotonic partially reduced the cell death induced by HM-1. These results suggest that HM-1 acts on the budding region of proliferating yeast cells, resulting in pore formation, leakage of cell material and eventual cell death.

摘要

研究了马克斯克鲁维酵母产生的HM-1对酿酒酵母细胞的杀细胞作用。HM-1在低浓度(IC50:2.1×10⁻⁸ M)时通过减少活细胞数量强烈抑制酿酒酵母细胞的生长。当细胞活跃增殖时,HM-1的杀伤作用最为有效。处于静止状态的细胞具有抗性,但在30℃培养约90分钟后,随着出芽指数的增加,它们变得对HM-1敏感。随着活细胞数量的减少,紫外线吸收性细胞成分从敏感细胞中排出。HM-1分子似乎与易感细胞结合得相当松散,因为用HM-1处理过的细胞在洗涤后仍能增殖。通过相差显微镜和扫描电子显微镜观察到,在HM-1处理的细胞的出芽部位有细胞物质的排出。添加山梨醇使培养基等渗可部分减少HM-1诱导的细胞死亡。这些结果表明,HM-1作用于增殖酵母细胞的出芽区域,导致孔形成、细胞物质泄漏并最终导致细胞死亡。

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